Tender Buttery Strawberry Scones (Printable)
Tender, buttery baked treats bursting with fresh strawberries. Perfect for breakfast or afternoon tea.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 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 pure vanilla extract
→ Fruit
09 - 1 cup fresh strawberries, hulled and diced
→ Topping
10 - 2 tablespoons coarse sugar
# Directions:
01 - Preheat the 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 blended.
03 - Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until fully combined.
05 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
06 - Gently fold in the diced strawberries until evenly distributed throughout the dough.
07 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch-thick circle, approximately 7 inches in diameter.
08 - Cut the circle into 8 equal wedges. Transfer to the prepared baking sheet, leaving space between each scone for expansion.
09 - Brush the tops of each scone with a small amount of cream. Sprinkle coarse sugar evenly over the tops if desired.
10 - Bake for 16 to 18 minutes or until tops are golden brown and a toothpick inserted into the center comes out clean.
11 - Transfer scones to a wire rack and let cool for at least 10 minutes before serving. Serve warm or at room temperature.
# Expert Tips:
01 -
- These scones walk that perfect line between breakfast pastry and afternoon treat, tender enough to eat plain but sturdy enough to support butter and jam
- The fresh berries bake into little pockets of sweetness that make every bite different from the last
02 -
- Overworking the dough makes tough scones, so mix and fold as briefly as you can
- If your strawberries are very juicy, toss them with a tablespoon of flour before adding to keep them from making the dough too wet
03 -
- Grating frozen butter on the large holes of a box grater works faster than cubing and cutting it in
- A light touch during shaping yields the most tender scones—think patting rather than pressing