Tender Buttery Strawberry Scones (Printable)
Tender 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 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 extra for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Fruit
09 - 1 cup fresh strawberries, hulled and chopped
→ For Topping
10 - 2 tablespoons coarse sugar
# Steps:
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. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
04 - In a small bowl, whisk together heavy cream, egg, and vanilla extract until blended.
05 - Pour the wet mixture over the flour mixture. Stir gently with a spatula until just combined. Do not overmix.
06 - Gently fold in the chopped strawberries until evenly distributed throughout the dough.
07 - Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick round. Cut into 8 wedges and transfer to the prepared baking sheet, spacing evenly.
08 - Brush the tops of each scone with a little extra heavy cream. Sprinkle generously with coarse sugar if desired.
09 - Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10 - Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- The scones come together in under 30 minutes but taste like something from a fancy bakery
- Fresh strawberries make them incredibly moist and naturally sweet without being cloying
02 -
- Keep everything cold as you work, especially the butter and cream, or youll lose those flaky layers
- Dont overmix the dough or your scones will be tough instead of tender
03 -
- Use a sharp knife and press straight down when cutting wedges, dont saw back and forth
- Space scones at least 2 inches apart on the baking sheet for even browning