Strawberries and Cream Scones
These Strawberries and Cream Scones are fluffy, buttery, and bursting with fresh strawberries, making them perfect for a cozy brunch or a simple tea time treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar Adjust slightly if less sweetness is desired
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed Use a box grater or warm cubes straight from the freezer if short on time
- 1 cup fresh strawberries, chopped Hulled and patted dry
- 1/2 cup heavy cream Plus a tablespoon for brushing, optional
- 1 large egg
- 1 teaspoon alcohol-free vanilla extract
Serving Options
- Extra glaze or clotted cream for serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter and cut it into the dry mix until it resembles coarse crumbs with some larger bits.
- Gently fold in the chopped strawberries, minimizing mixing to prevent mushy fruit.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients, stirring until just combined.
- Turn the dough onto a lightly floured surface and gently knead 3–4 times to bring it together.
- Pat into a circle about 1 inch thick and cut into 8 wedges or use a round cutter for rounds.
- Place scones on the prepared sheet, about 1 inch apart, and brush the tops with cream.
Baking
- Bake for 15–20 minutes, rotating halfway, until golden brown and a toothpick comes out clean.
- Cool slightly on a rack and serve warm.
Notes
For a lighter option, swap half the heavy cream for whole milk. Freeze scones as directed for later use. Keep all ingredients cold for flaky results.