Fresh Strawberry Scones (Print Version)
Tender, buttery scones 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 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 more for brushing
07 - 1 large egg
08 - 1 tsp vanilla extract
→ Fruit
09 - 1 cup fresh strawberries, hulled and chopped
→ For Topping (optional)
10 - 2 tbsp 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 well combined.
03 - Add cold butter and use a pastry cutter or fingers to rub it into the flour until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together cream, egg, and vanilla extract until blended.
05 - Pour the wet mixture over the flour mixture and stir gently until just combined. Do not overmix.
06 - Gently fold in the chopped strawberries, taking care not to crush them or overwork 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 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 Advice:
01 -
- The tender crumb literally melts in your mouth while strawberries burst with every bite
- They come together in under 30 minutes but taste like they came from a fancy bakery
02 -
- Overworking the dough makes tough scones so stop mixing as soon as everything comes together
- Freezing the butter for 15 minutes before cutting it in makes the flakiest results
03 -
- Grate frozen butter instead of cutting it into cubes for even faster distribution
- Chill the shaped scones for 15 minutes before baking for the tallest rise