Description
Strawberry Scones with Fresh Strawberries are a delightful combination of buttery, flaky layers and bursts of juicy fruit. These homemade scones are tender on the inside with a slightly crisp golden crust, making them the perfect treat for breakfast, brunch, or an afternoon snack. Unlike store-bought scones that can be dry, these are rich, moist, and filled with natural sweetness from fresh strawberries. Whether served warm with butter, clotted cream, or a drizzle of glaze, these scones are sure to become a favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- ½ cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1 tablespoon lemon zest (optional, for brightness)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Ingredient Highlights
- Cold Butter: Keeps the scones flaky by creating steam pockets as it melts in the oven.
- Heavy Cream: Adds richness and tenderness to the dough.
- Fresh Strawberries: Provide natural sweetness and a pop of fresh flavor.
- Lemon Zest (Optional): Enhances the strawberry flavor with a subtle citrus note.
Instructions
Prepare the Scone Dough:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the Butter: Using a pastry cutter, fork, or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Prepare the Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Fold in the Strawberries: Gently fold in the diced strawberries, being careful not to overmix. The dough should be slightly sticky.
Shape and Bake the Scones:
- Form the Dough: Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
- Cut the Scones: Using a sharp knife or bench scraper, cut the dough into 8 wedges.
- Arrange on Baking Sheet: Place the scones on the prepared baking sheet, spacing them slightly apart.
- Brush with Cream: Lightly brush the tops with extra heavy cream for a golden finish. Sprinkle with coarse sugar if desired.
- Bake: Bake for 18-22 minutes, or until the scones are golden brown and firm to the touch.
- Cool: Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g