Fresh Strawberry Scones (Printable)

Tender, buttery scones filled with fresh strawberries. Golden, flaky pastries perfect for breakfast or tea time.

# 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 extra 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 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 until well combined.
03 - Add cold cubed butter to flour mixture. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until smooth.
05 - Pour wet ingredients into dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
06 - Gently fold diced strawberries into dough until evenly distributed.
07 - Turn dough onto lightly floured surface. Pat into a 1-inch-thick circle, approximately 7 inches in diameter.
08 - Cut circle into 8 equal wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
09 - Brush tops of scones with additional heavy cream. Sprinkle with coarse sugar if desired.
10 - Bake for 16 to 18 minutes until tops are golden brown and edges are set.
11 - Transfer scones to wire rack. Cool for at least 10 minutes before serving.

# Helpful Tips:

01 -
  • The contrast of tart berries against buttery tender crumb creates that perfect bakery moment at home
  • They come together in under 30 minutes but taste like you fussed for hours
  • The recipe is incredibly forgiving, perfect for those mornings when you are half awake and craving comfort
02 -
  • Cold ingredients are non negotiable here, warm butter means sad, flat scones
  • Overmixing is the enemy, stop as soon as the dough comes together
  • These are best served the day they are made but can be refreshed in a 350°F oven for 5 minutes
03 -
  • Freeze your butter for 15 minutes before starting if your kitchen runs warm
  • Lemon zest in the dry ingredients adds a bright counterpoint to the sweet berries

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