Strawberry Scones Tender Buttery (Printable)
Tender, buttery scones filled with fresh strawberries, ready in 30 minutes for breakfast or snacks.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus more for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Fruit
09 - 1 cup fresh strawberries, hulled and chopped
→ For Topping (optional)
10 - 2 tablespoons coarse sugar
# Directions:
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 well combined.
03 - Add cold butter cubes and use a pastry cutter or your fingers to rub it into the flour mixture until it resembles coarse crumbs.
04 - In a small bowl, whisk together cream, egg, and vanilla extract until smooth.
05 - Pour the wet mixture over the flour mixture. Stir gently until just combined, being careful not to overmix.
06 - Gently fold in the chopped strawberries until evenly distributed throughout the dough.
07 - Turn the dough onto a lightly floured surface and pat into a 1-inch-thick round. Cut into 8 wedges and transfer to the prepared baking sheet.
08 - Brush the tops with a little extra cream and sprinkle with coarse sugar if desired.
09 - Bake for 16-18 minutes or until golden brown and cooked through. Cool slightly on a wire rack before serving.
# Expert Hints:
01 -
- The dough comes together in under 10 minutes with ingredients you probably already have
- Fresh strawberries bake into jammy pockets that make every bite feel like a surprise
02 -
- If your butter starts softening while you work, pop the whole bowl in the freezer for 10 minutes and continue
- These scones are best the day they are made but can be gently warmed in the oven the next morning
03 -
- Use a light touch when patting the dough into a circle, working quickly to keep the butter cold
- Space the wedges at least 2 inches apart on the baking sheet so they bake evenly