Fresh Strawberry Scones (Printer-Friendly)
Tender, buttery baked treats with fresh strawberries. Ready in 30 minutes.
# What You'll 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
# How to Make It:
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 thoroughly combined.
03 - Add cold butter cubes. Use a pastry cutter or your fingers to rub butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a small bowl, whisk together cream, egg, and vanilla extract until smooth.
05 - Pour wet mixture over flour mixture. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
06 - Gently fold in chopped strawberries, taking care to distribute evenly without crushing the fruit or overworking the dough.
07 - Turn dough onto a lightly floured surface. Pat into a 1-inch-thick round disc. Cut into 8 equal wedges using a knife or bench scraper. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
08 - Brush tops of scones with additional heavy cream. Sprinkle generously with coarse sugar if using.
09 - Bake for 16 to 18 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
10 - Let scones cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with clotted cream or butter if desired.
# Expert Advice:
01 -
- They come together in under 30 minutes, making them perfect for unexpected weekend guests or when you just need carbs immediately
- The balance of tart strawberries and sweet vanilla creates this bright, cheerful flavor that somehow feels fancy yet completely unpretentious
02 -
- Hot butter equals flat scones, so if your kitchen is warm, pop your butter in the freezer for 15 minutes before starting
- Working the dough too much develops gluten and makes these tough, so stop mixing the second everything comes together
03 -
- Use a serrated knife to cut your strawberries to avoid crushing them into mush before they even hit the dough
- Space the wedges at least 2 inches apart on the baking sheet so they have room to rise without merging into one giant scone blob