Description
These fresh strawberry scones are buttery, tender, and bursting with juicy strawberries, perfect for a delightful breakfast or brunch treat.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter, cold and cubed
- 1 cup fresh strawberries, diced
- 2/3 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- Additional heavy cream for brushing
- Coarse sugar for sprinkling (optional)
Instructions
- 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.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the diced strawberries.
- In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Add the wet mixture to the dry ingredients and mix just until combined. Do not overmix.
- Transfer the dough onto a floured surface and gently pat it into a 1-inch thick round disk.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with heavy cream and sprinkle with coarse sugar if using.
- Bake for 18-22 minutes or until the scones are golden brown and a toothpick comes out clean.
- Let cool slightly before serving.
Notes
- Use cold butter to ensure a flaky texture.
- Do not overwork the dough to avoid tough scones.
- You can freeze unbaked scones for later baking.