Description
Delight in these tender and flaky homemade Strawberry Scones, perfect for a sweet breakfast or afternoon treat. Bursting with fresh strawberries and lightly sweetened, these scones feature a flaky texture achieved by using cold butter and gentle mixing. They’re easy to make and bake to a golden perfection, topped with a sprinkle of coarse sugar for a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold unsalted butter, cut into cubes
- ½ cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh strawberries, hulled and chopped
Topping
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the scones.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs, ensuring the butter remains cold for flaky texture.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract until smooth and well blended.
- Form Dough: Pour the wet mixture into the dry ingredients. Gently stir just until combined, being careful not to overmix to keep the scones tender.
- Fold in Strawberries: Carefully fold the chopped fresh strawberries into the dough, avoiding overmixing to maintain the fruit’s texture.
- Shape Dough: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle. Be gentle to keep the scones flaky.
- Cut and Arrange: Cut the dough circle into 8 even wedges and transfer them to the prepared baking sheet, spacing them evenly apart.
- Add Topping: Brush the tops of each scone with a little additional heavy cream and sprinkle with coarse sugar if desired for a sweet, textured crust.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the scones to cool slightly on the baking sheet before serving. Enjoy them warm with clotted cream or a drizzle of glaze for extra sweetness.
Notes
- Use very cold butter and handle the dough gently to ensure a tender, flaky texture.
- You can substitute frozen strawberries if fresh are not in season—do not thaw them before folding into the dough to prevent excess moisture.
- Serve these scones warm with clotted cream or a drizzle of glaze for added sweetness and richness.
