Tender Buttery Strawberry Scones (Printable)
Tender scones loaded with fresh strawberries, ready in 30 minutes for breakfast or snacking.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp 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 tsp vanilla extract
→ Fruit
09 - 1 cup fresh strawberries, hulled and chopped
→ For Topping (optional)
10 - 2 tbsp coarse sugar
# Steps:
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 -
- They come together faster than you can preheat the oven and brew coffee
- The texture is somewhere between a biscuit and a cloud, with those golden crispy bottoms
02 -
- Cold ingredients are nonnegotiable. Warm butter melts into the flour and you lose all those tender layers
- Do not use a standing mixer. Your hands are the best tool here and overmixing is the enemy
03 -
- Grate frozen butter into the flour mixture instead of cutting it in. It distributes faster and stays colder longer
- Chop your strawberries into small pieces so they distribute evenly instead of weighing down sections of dough