Skip to content


Your cart is empty

Article: Strawberry Scones

Strawberry Scones

Servings: 6


  • 2 cups, all-purpose flour
  • 2 1/2 tsp, baking powder
  • 1/4 tsp, baking soda
  • 1 tsp, kosher salt
  • 1/4 cup, sugar
  • 1/2 cup, il Fustino Mission Extra Virgin Olive Oil
  • 2/3 cup + 2 tbsp, heavy whipping cream
  • 1 tsp, vanilla extract
  • 1, egg
  • zest of one small lemon
  • 1 cup, strawberries
  • 2 tbsp, lemon juice
  • 3/4 cup, powdered sugar


Prepare a baking sheet by lining it with parchment paper.

In a large mixing bowl combine all of your dry ingredients (flour, baking powder, baking soda, sugar and salt). Set aside.

In a small bowl, whisk together Mission EVOO, 2/3 cup of heavy whipping cream, egg, and vanilla extract.

Using a fork, form a well in the center of the dry ingredients.

Slowly stream the wet mixture into the center and mix with a fork to create a shaggy dough. Add chopped strawberries & lemon zest, fold until combined.

Once the dough is mixed, knead on a lightly floured surface until the dough forms a ball.

Flatten the ball of dough to about 3/4 inch thick.

Using a bench scraper (or knife) to cut dough into 6 triangles.

Transfer the uncooked scones to the prepared baking sheet and let rest in the refrigerator for 20 minutes.

Preheat oven to 375 degrees Fahrenheit.

Remove scones from over and brush the remaining heavy whipping cream over the top of each of the scones.

Bake for 30 - 35 minutes until the scones are golden brown on top.

While the scones are baking, make the glaze. Mix together the lemon juice and powdered sugar.

Once scones are golden brown, remove from the oven.

While the scones are still hot pour half of the glaze over the scones.

Once scones have cooled divide the rest of the glaze over the scones.