Description
These delightful Strawberry Scones are a perfect treat for breakfast or brunch, featuring tender, flaky pastry studded with fresh, sweet strawberries and topped with a light glaze. Made with cold butter and cream for an ideal texture, these scones bake to a golden perfection and offer a deliciously fruity twist on a classic favorite.
Ingredients
Scale
Scone Ingredients
- 2 cups all-purpose flour
- â…“ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- ¾ cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- Coarse sugar for topping (optional)
Glaze (Optional)
- ½ cup powdered sugar
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream and vanilla extract to incorporate the flavors.
- Form the Dough: Pour the cream mixture into the dry ingredients and stir gently just until combined. Carefully fold in the chopped fresh strawberries, taking care not to overmix to keep the scones tender and flaky.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle, maintaining an even thickness for uniform baking.
- Cut and Place: Cut the dough circle into 8 equal wedges and arrange them on the prepared baking sheet, spacing them slightly apart to allow for expansion during baking.
- Brush and Sugar: Lightly brush the tops of the scones with a little heavy cream to promote browning. Optionally, sprinkle with coarse sugar for added texture and sweetness.
- Bake: Bake in the preheated oven for 18–22 minutes, or until the scones are golden brown on top and cooked through.
- Cool and Glaze: Allow the scones to cool slightly on a wire rack. If desired, prepare the glaze by whisking powdered sugar, milk or cream, and vanilla until smooth, then drizzle over warm or cooled scones.
Notes
- Use cold butter and cold cream to achieve the flakiest scone texture.
- Handle the dough gently and avoid overmixing to keep the scones tender.
- These scones are best enjoyed fresh the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
- For extra sweetness and crunch, sprinkle coarse sugar on top before baking.
