Pink Scones

No-fail, make-ahead Pink scones even a novice can ace! Crisp on the outside, perfectly sweet and buttery on the inside. These scones are a perfect for breakfast or to enjoy with a cup of coffee or tea. You could even make them for Valentine’s day for your sweetheart. 

For this recipe you will be using quick biscuit mix that uses gluten-free wheat flour, organic cane sugar and sea salt. The entire bag only as 3 grams of sugar (organic!). 

Save money and make your own restaurant-quality biscuits right at home with this Quick Biscuit Mix! The perfect side to any soup, stew, or chili dish.

Pink Scone Tips

To make pink icing glaze, microwave 2 tbsp frozen strawberries in Prep Bowl on high for 30 sec; mash berries. In 4-Cup Prep Bowl, whisk ¹⁄₂ cup powdered sugar with ¹⁄₂ tbsp each milk and mashed strawberries. Transfer to piping bag or plastic bag with one corner snipped. Pipe onto cooled scones.

Don’t like strawberries? Frozen raspberries, cherries, or cranberries will work, too! This might affect the moisture content, so adjust with milk as necessary.

Pink Scone Recipe

Pink Scones

Monica Brown

Easy scone recipe

Print Recipe Pin Recipe

Course Breakfast

Servings 8 servings

Equipment

• 1 Sheet pan

Ingredients

  

• 1 egg
• 1/3 cup milk of choice
• 1/2 cup unsalted butter
• 1 pckg quick baking mix
• 1/2 cup frozen strawberries or other berry. Dried Berries work as well.

Instructions

 

• Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner. 
• In a small bowl, whisk egg with milk. Set aside.    
• Cube butter and place in a large bowl with biscuit mix. Using a fork or pastry blender, cut butter until it’s the size of small peas. Add egg mixture and stir until a dough forms.    
• Place strawberries in Prep Bowl. Microwave, uncovered, 1 min or until hot. Mash until liquid and stir into batter until evenly mixed. 
• Gently knead dough to form a ball; press out into 8" circle. Using a sharp knife, cut into 8 wedges. Use spatula to carefully transfer wedges to pan. Bake 17 min, or until golden.   
• If desired, pipe pink icing glaze on warm scones.  

Notes

Nutritional Information

Per serving: Calories 250, Fat 13 g (Saturated 8 g, Trans 0.5 g), Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 31 g (Fibre 2 g, Sugars 4 g), Protein 3 g.

Keyword biscuits, Breakfast, Dessert, scones

Other Recipes to try

After you have made your pink scones be sure to pull out that dutch oven and try making my corn chowder. 

If you like making caramel corn; you will want to get your hands on my caramel corn recipe.  My family loves it.  We make it every fall.