Tender Buttery Strawberry Scones (Printable Version)
Tender, buttery scones filled with fresh strawberries—golden, fluffy, and ready in under 30 minutes for breakfast or snacking.
# What You 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
→ Optional Topping
10 - 2 tablespoons coarse sugar
# Directions:
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. Use a pastry cutter or your fingers to rub butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a small bowl, whisk together heavy cream, egg, and vanilla extract until combined.
05 - Pour wet mixture over flour mixture. Stir gently with a spatula or wooden spoon just until ingredients begin to come together.
06 - Gently fold chopped strawberries into dough. Mix briefly to distribute evenly without crushing fruit or overworking dough.
07 - Turn dough onto lightly floured surface. Pat gently into a 1-inch-thick round. Cut into 8 wedges using a knife or bench scraper. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
08 - Brush tops of scones lightly with additional heavy cream. Sprinkle with coarse sugar if desired.
09 - Bake for 16-18 minutes until tops are golden brown and a toothpick inserted in center comes out clean. Cool on baking sheet for 5 minutes before transferring to wire rack.
# Expert Advice:
01 -
- These scones come together in under 30 minutes, which means fresh baked goodness is always within reach even on chaotic mornings.
- The ratio of butter to flour creates impossibly tender layers that practically melt in your mouth with every bite.
- Fresh strawberries bake into jammy pockets of sweetness that balance perfectly with the not too sweet dough.
02 -
- Warm butter or cream will ruin the texture, keep everything refrigerator cold until the moment it hits the flour.
- Mixing the dough until smooth is a mistake, you want visible bits of butter and a shaggy appearance for the best results.
- Space the scones adequately on the baking sheet or they will steam into each other instead of baking into individual wedges.
03 -
- Work quickly once you add the cold butter to keep it from melting into the flour.
- Use a light touch when patting out the dough, heavy pressure will compress the layers.