Strawberry Scones (Printable version)
Tender, buttery scones filled 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
→ Topping
10 - 2 tablespoons coarse sugar
# How to Prepare:
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 blended.
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 heavy cream, egg, and vanilla extract until combined.
05 - Pour the wet mixture over the flour mixture. Stir gently with a spatula 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. Pat into a 1-inch-thick round and cut into 8 equal wedges. Transfer wedges to the prepared baking sheet.
08 - Brush the tops of each scone with a little extra heavy cream and sprinkle with coarse sugar if using.
09 - Bake for 16 to 18 minutes, or until golden brown and cooked through. Cool slightly on a wire rack before serving.
# Expert advice:
01 -
- The strawberries create these beautiful pockets of jammy sweetness as they bake, almost like nature's filling decided to join the party
- These come together in under 30 minutes but taste like you spent all morning channeling your inner British grandmother
02 -
- Cold ingredients are non-negotiable—if your butter starts feeling soft, pop everything in the fridge for 15 minutes
- The moment the liquid hits the flour, the clock starts ticking—work quickly to keep those butter pieces cold
03 -
- If your strawberries are particularly juicy, toss them with a tablespoon of flour before folding in to prevent soggy bottoms
- Use a sharp knife and press straight down when cutting wedges—sawing motions smoosh the layers you worked so hard to create