Tender Buttery Strawberry Scones (Printable Version)
Tender, buttery scones with fresh strawberries—ready in under 30 minutes for breakfast or snacks.
# 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 more for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Fruit
09 - 1 cup fresh strawberries, hulled and chopped
→ For Topping (optional)
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.
03 - Add cold butter and use a pastry cutter or fingers to rub it into the flour until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together cream, egg, and vanilla. Pour over the flour mixture and stir gently until just combined.
05 - Gently fold in the strawberries, taking care not to overmix.
06 - Turn the dough onto a lightly floured surface and pat into a 1-inch-thick round. Cut into 8 wedges and transfer to the prepared baking sheet.
07 - Brush tops with a little extra cream and sprinkle with coarse sugar if desired.
08 - Bake 16–18 minutes, or until golden and cooked through. Cool slightly on a wire rack before serving.
# Expert Tips:
01 -
- These scones come together in under 30 minutes but taste like they came from a fancy bakery
- The fresh berries keep them incredibly moist while still having that perfect tender crumb
02 -
- Warm butter is the enemy here, so pop your butter and cream in the fridge for 10 minutes before starting
- Overmixing develops gluten and makes scones tough, so stop as soon as the dough comes together
03 -
- Chop your strawberries into small, even pieces so they distribute throughout the dough
- If your dough feels impossibly sticky, chill it for 15 minutes before shaping