Classic Strawberry Scones
Whip up these delightful strawberry scones for a sweet treat any time of day!
Total
35 min
Servings
8 scones
Level
Easy
Strawberry scones are a charming addition to any breakfast or afternoon tea. They're buttery, slightly sweet, and filled with juicy strawberries that bring a pop of color and flavor.
Whether you're a seasoned baker or new to the kitchen, these scones are straightforward to make and don't require any special equipment. Just a mixing bowl, a baking sheet, and a little time are all you need.
Enjoy these scones warm from the oven with a dollop of cream or a smear of butter. They’re perfect for sharing with family and friends, or keeping all to yourself!
01What you'll need
Ingredients
8 items · 8 scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
02How to make it
Step-by-step
Preheat the Oven
Set your oven to 400°F (200°C) to get it warm and ready for baking.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This will help distribute the ingredients evenly.
Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Combine Wet Ingredients
In a separate bowl, mix the heavy cream and vanilla extract. Pour this mixture into the dry ingredients and stir until the dough just comes together.
Fold in the Strawberries
Gently fold the diced strawberries into the dough, being careful not to overmix. This keeps the scones tender.
Form and Cut the Scones
Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick. Cut the circle into 8 wedges.
Prepare for Baking
Place the wedges on a baking sheet lined with parchment paper. Brush the tops with a little heavy cream to help them brown.
Bake the Scones
Bake for 18-20 minutes or until the scones are golden brown. Let them cool on a wire rack for about 5 minutes before serving.
03From our kitchen
Cook's tips
- These scones can be made ahead and frozen before baking. Just bake them straight from the freezer, adding a couple of extra minutes to the baking time.
- Store any leftover scones in an airtight container at room temperature for up to two days.
- You can swap strawberries for other berries like blueberries or raspberries for a different flavor.
Cook's note
Ensure strawberries are patted dry before adding to the dough to prevent too much moisture.
04Frequently asked
Questions & answers
Can I use frozen strawberries?
Yes, but thaw them first and pat dry to remove excess moisture.
What if I don’t have heavy cream?
You can use milk, but the scones may be less rich and tender.
How do I prevent the scones from spreading too much?
Make sure your butter is cold, and chill the dough if your kitchen is warm.
05Keep cooking
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