Description
Delight in these tender, homemade Strawberry Scones featuring fresh strawberries, a touch of vanilla, and a buttery crumbly texture. Perfect for breakfast or an afternoon treat, these scones bake golden and can be topped with a simple glaze or coarse sugar for extra sweetness and crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold unsalted butter, cubed
- ½ cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
Topping
- Coarse sugar for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute all the dry components for a balanced rise and sweetness.
- Cut in Butter: Incorporate the cold, cubed unsalted butter into the dry mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs, ensuring a flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and combined for moisture and flavor.
- Form Dough: Add the wet ingredients to the dry mixture and gently mix until just combined to avoid overworking the dough, which would make the scones tough.
- Fold in Strawberries: Carefully fold the fresh diced strawberries into the dough, taking care not to crush them to maintain bursts of fresh fruit in every bite.
- Shape Dough: Turn the dough onto a floured surface and gently shape it into an 8-inch circle, then cut into 8 equal wedges.
- Prepare for Baking: Arrange the wedges on the prepared baking sheet; brush their tops with additional cream and sprinkle with coarse sugar if desired for a sweet, crunchy topping.
- Bake: Bake the scones for 18–22 minutes or until they are golden brown and cooked through.
- Cool and Serve: Let the scones cool slightly on a wire rack before serving to allow them to set for optimal texture.
Notes
- For a simple glaze, mix ½ cup powdered sugar with 1–2 teaspoons of milk and drizzle over cooled scones for added sweetness.
- Frozen strawberries can be used; thaw and drain them well to avoid soggy dough.
- Handle the dough gently to keep the scones tender and flaky.
- Serve warm with butter or jam for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 10g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
