Description
These strawberry scones combine buttery richness with juicy strawberries to create a tender, flaky pastry that’s perfect for brunch or afternoon tea.
Ingredients
For the Scone Base:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Addition:
- 1 cup fresh strawberries, hulled and diced
- 1 tablespoon flour for coating
For the Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Whisk flour, sugar, baking powder, and salt in a large bowl.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Toss diced strawberries with 1 tablespoon flour.
5. Whisk heavy cream, egg, and vanilla in a separate bowl.
6. Add wet mixture and strawberries to flour mix. Stir just until combined.
7. Turn dough onto floured surface and pat into a 7-inch circle.
8. Cut into 8 wedges and place on baking sheet.
9. Brush with cream and bake for 18–20 minutes until golden.
10. Cool and optionally drizzle with glaze.
Notes
- Use cold butter and don’t overmix the dough for tender scones.
- Coat strawberries in flour to prevent soggy patches.
- Serve warm with butter, clotted cream, or a simple glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 285
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
Keywords: strawberry scones, brunch pastry, Southern scones