Tender Buttery Strawberry Scones (Printable version)

Golden scones filled with fresh strawberries and rich butter, ready in under 35 minutes.

# Ingredient List:

→ 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 (optional)

10 - 2 tablespoons coarse sugar

# How to Make It:

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, cubed butter. Using a pastry cutter or fingertips, work butter into flour mixture until it resembles coarse crumbs.
04 - In a separate bowl, whisk together cream, egg, and vanilla extract.
05 - Add wet ingredients to dry ingredients. Mix gently until just combined. Do not overmix.
06 - Gently fold in diced strawberries.
07 - Turn dough onto lightly floured surface and pat into a 1-inch-thick circle about 7 inches in diameter.
08 - Cut into 8 wedges and transfer to prepared baking sheet, spacing apart.
09 - Brush tops with cream and sprinkle with coarse sugar if desired.
10 - Bake for 16-18 minutes until golden brown.
11 - Cool on wire rack for at least 10 minutes before serving.

# Expert Suggestions:

01 -
  • These scones strike that perfect balance between tender inside and crumbly golden outside
  • The fresh strawberries bake into little pockets of jammy sweetness without making the dough soggy
  • They come together in under 40 minutes, which means you can decide to have scones for breakfast and actually make it happen
02 -
  • Overworking the dough makes tough scones, so mix only until everything comes together
  • If your strawberries are very juicy, toss them in a tablespoon of flour before adding to prevent soggy spots
  • Room temperature ingredients work against you here, keep everything cold until it hits the oven
03 -
  • Use a light touch when patting out the dough, handling it as little as possible keeps scones tender
  • For taller scones, press the dough into a thicker circle and cut fewer wedges

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