Tender Strawberry Scones (Print View)
Buttery scones loaded with fresh strawberries, golden and tender. Perfect for breakfast or afternoon tea.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 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 pure vanilla extract
→ Fruit
09 - 1 cup fresh strawberries, hulled and diced
→ Topping
10 - 2 tablespoons coarse sugar
# How to Make:
01 - Preheat the 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 the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together cream, egg, and vanilla extract until combined.
05 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix.
06 - Gently fold in the diced strawberries until evenly distributed throughout the dough.
07 - Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick circle, approximately 7 inches in diameter.
08 - Cut the circle into 8 wedges. Transfer to the prepared baking sheet, spacing wedges 2 inches apart.
09 - Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired.
10 - Bake for 16 to 18 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
11 - Cool on a wire rack for at least 10 minutes before serving warm or at room temperature.
# Expert Advice:
01 -
- These scones strike that perfect balance between tender crumb and crisp edges
- Fresh strawberries bake into little pockets of jammy sweetness throughout
02 -
- Warm butter equals tough scones, so keep everything chilled until baking
- Overmixing develops gluten and makes them dense instead of tender
03 -
- Use frozen butter and grate it into the flour mixture for easy distribution
- Space scones at least 2 inches apart so heat circulates evenly