Description
Delight in these fluffy, fruity strawberry scones that combine tender all-purpose flour dough with fresh diced strawberries, finished with an optional sweet lemon glaze. Perfect for breakfast, brunch, or an afternoon treat, these scones offer a lightly sweetened, buttery texture with a fresh strawberry burst in every bite.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 2 1/2 tsp Baking powder
- 1/2 tsp Salt
Butter and Fruit
- 1/2 cup Unsalted butter (cold, cut into small cubes)
- 1 cup Fresh strawberries (diced)
Wet Ingredients
- 1/2 cup Heavy cream (plus extra for brushing)
- 1 Large egg
- 1 tsp Vanilla extract
- 1 tbsp Lemon zest (optional, for extra flavor)
Glaze (Optional)
- 1/2 cup Powdered sugar
- 1 tbsp Fresh lemon juice or milk
- 1/2 tsp Vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening and seasoning throughout the flour mixture.
- Cut in the butter: Add cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter, ensuring flaky layers in the scones.
- Add the strawberries: Gently fold the diced fresh strawberries into the flour and butter mixture, taking care to not crush them to keep bursts of fresh fruit in each bite.
- Mix the wet ingredients: In a separate bowl, whisk together the heavy cream, large egg, vanilla extract, and optional lemon zest. Pour this wet mixture into the dry ingredients and stir gently until combined. Avoid overmixing to keep the dough tender and light.
- Shape the dough: Turn the dough onto a lightly floured surface and gently knead a few times to bring it together. Shape the dough into a round disk, about 1-inch thick, to prepare for cutting.
- Cut the scones: Using a sharp knife, slice the dough disk into 8 equal wedges. Arrange the wedges spaced apart on the prepared baking sheet to allow for even baking.
- Brush with cream: Lightly brush the tops of the scones with additional heavy cream to promote browning and add a shiny finish once baked.
- Bake the scones: Bake in the preheated oven for 18-22 minutes or until they turn golden brown on top and a toothpick inserted comes out clean. Remove from the oven and allow to cool slightly on a wire rack.
- Make the glaze (optional): While the scones cool, whisk together powdered sugar, fresh lemon juice or milk, and vanilla extract until smooth. Drizzle this glaze over the slightly cooled scones for an added touch of sweetness and citrus flavor.
- Serve: Enjoy the scones warm or at room temperature for the best flavor and texture experience.
Notes
- Use cold butter and minimal handling of the dough to achieve tender, flaky scones.
- Handle strawberries gently to avoid bruising and excess moisture in the dough.
- The lemon zest and lemon juice in the glaze add a bright, fresh flavor but can be omitted if preferred.
- Scones are best eaten the same day but can be stored in an airtight container for up to 2 days.
- Reheat scones briefly in the oven before serving to refresh their texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
