Description
These Strawberry Scones are tender, buttery, and studded with fresh strawberries. Slightly sweet and perfect with a cup of tea or coffee, they make a delightful breakfast or snack.
Ingredients
Scale
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 2/3 cup heavy cream (plus extra for brushing)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- Optional: coarse sugar for sprinkling on top
Instructions
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter: Using a pastry cutter or your fingers, cut butter into flour mixture until it resembles coarse crumbs.
- Add wet ingredients: Mix heavy cream and vanilla extract. Pour into flour mixture and stir until just combined.
- Fold in strawberries: Gently fold in chopped strawberries, being careful not to overmix.
- Shape scones: Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges or use a biscuit cutter.
- Bake: Place scones on baking sheet, brush tops with cream, and sprinkle with coarse sugar if desired. Bake 18–22 minutes until lightly golden.
- Cool slightly and serve warm.
Notes
Use fresh, firm strawberries for best results. Do not overmix dough to keep scones tender. Scones are best eaten the day they are made but can be stored in an airtight container for 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British/American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: strawberry scones, breakfast pastry, fresh fruit scones, easy scone recipe, buttery scones
