Strawberry Scones Tender Buttery (Print Version)
Tender, buttery scones with fresh strawberries, ready in 30 minutes for breakfast or snacks.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 tsp vanilla extract
→ Fruit
09 - 1 cup fresh strawberries, hulled and chopped
→ Optional Topping
10 - 2 tbsp coarse sugar
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
03 - Add cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to rub it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a small bowl, whisk together heavy cream, egg, and vanilla extract until fully blended.
05 - Pour the wet mixture over the flour mixture. Stir gently with a spatula or wooden spoon until just combined. The dough will be shaggy and slightly sticky.
06 - Gently fold in the chopped strawberries using light folding motions. Take care not to overmix or the scones will become tough.
07 - Turn the dough onto a lightly floured surface. Pat gently into a 1-inch-thick round. Cut into 8 equal wedges using a sharp knife or bench scraper. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart.
08 - Brush the tops of each scone with a thin layer of heavy cream. Sprinkle with coarse sugar if using, for a crunchy sweet topping.
09 - Bake for 16 to 18 minutes until golden brown on top and a toothpick inserted into the center comes out clean. The tops should be lightly firm to the touch.
10 - Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Best enjoyed the same day but can be stored in an airtight container for up to 2 days.
# Expert Suggestions:
01 -
- They come together in under thirty minutes but taste like they came from a proper bakery case
- The fresh strawberries bake into jammy pockets while the edges stay perfectly crisp and buttery
02 -
- Cold butter and cream are not optional suggestions but the secret to creating flaky layers that melt in your mouth
- Overmixing the dough will turn these tender scones into tough hockey pucks, so work gently and stop as soon as everything comes together
03 -
- If your kitchen is warm, chill the shaped scones for 15 minutes before baking to help them keep their shape
- Use a sharp knife and press straight down when cutting wedges rather than sawing back and forth