Description
Flaky and tender homemade strawberry scones, bursting with fresh strawberry flavor and topped with a golden crust. Perfect for breakfast, brunch, or afternoon tea!
Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup heavy cream, plus 2 tablespoons for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons turbinado sugar, for sprinkling (optional)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Prepare Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the flour and butter mixture. Gently stir until just combined. Do not overmix.
- Add Strawberries: Gently fold in the chopped strawberries, distributing them evenly.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle.
- Cut Scones: Using a 2-3 inch round cutter (or a sharp knife), cut out the scones. Place the scones onto a baking sheet lined with parchment paper, leaving space between each.
- Re-roll Scraps: Gather the scraps of dough, gently pat them back together, and cut out more scones.
- Brush and Sprinkle: Brush the tops of the scones with the remaining heavy cream. Sprinkle with turbinado sugar (if using).
- Bake: Preheat oven to 400°F (200°C). Bake the scones for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Serve warm or at room temperature.
Notes
- Use cold ingredients for flaky scones.
- Don’t overmix the dough to avoid tough scones.
- Handle the dough gently.
- Add lemon zest for a brighter flavor.
- Substitute other berries for the strawberries.
- Drizzle with a glaze for a sweeter treat.
- Make mini scones by using a smaller cutter.
- Freeze unbaked scones for later use.
- Store baked scones in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes