Tender Strawberry Scones (Printable version)
Tender, buttery scones with fresh strawberries, ready in 33 minutes.
# What you need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 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 pure vanilla extract
→ Fruit
09 - 1 cup fresh strawberries, hulled and diced
→ Topping
10 - 2 tablespoons coarse sugar
# How To:
01 - Preheat the 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 evenly combined.
03 - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until fully blended.
05 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix.
06 - Gently fold in the diced strawberries until evenly distributed throughout the dough.
07 - Turn the dough onto a lightly floured surface. Pat gently into a 1-inch-thick circle, approximately 7 inches in diameter.
08 - Cut the circle into 8 equal wedges. Transfer to the prepared baking sheet, spacing them about 2 inches apart.
09 - Brush the tops of each scone with a small amount of cream. Sprinkle coarse sugar evenly over the surface.
10 - Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
11 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Let cool for at least 10 minutes before serving.
# Expert Advice:
01 -
- These scones walk the perfect line between tender and flaky, thanks to cold butter worked just right into the flour
- Fresh strawberries bake into jammy pockets that burst with every bite, making store-bought scones taste like cardboard in comparison
02 -
- Overworking the dough makes tough scones, so mix and fold as little as possible, even if the dough looks shaggy
- Really cold butter is nonnegotiable here, and I've even frozen my butter for 15 minutes before starting on hot days
03 -
- Use frozen strawberries if fresh are out of season, but do not thaw them first or they'll make the dough soggy
- Chilling the shaped wedges for 15 minutes before baking helps them hold their shape and creates even flakier layers