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Fresh Strawberry Scones

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Fresh Strawberry Scones are soft, buttery, and full of sweet strawberry flavor. They’re crisp on the outside and fluffy inside, with pockets of fresh fruit and a hint of vanilla. Quick to make and even better to eat warm from the oven, these scones are perfect for spring and summer mornings!

Ingredients

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup cold unsalted butter, cubed

  • 1/2 cup heavy cream (plus more for brushing)

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 cup fresh strawberries, chopped

  • Coarse sugar (optional, for topping)

Optional glaze:

 

  • 1/2 cup powdered sugar

  • 1-2 tablespoons milk or cream

  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

  3. Cut in the butter: Add cold butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.

  4. Add wet ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla. Pour into the flour mixture and stir gently until just combined.

  5. Fold in strawberries: Carefully mix in the chopped strawberries, being gentle so you don’t overwork the dough.

  6. Shape the dough: Turn the dough onto a floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the baking sheet.

  7. Brush and bake: Brush tops with a little cream and sprinkle with coarse sugar, if using. Bake for 18–22 minutes, or until golden brown.

  8. Optional glaze: While scones cool, mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones if desired.

Notes

  • Handle the dough gently to keep scones light and flaky.

  • If strawberries are very juicy, toss them lightly in a tablespoon of flour before folding them in to prevent sogginess.

  • You can freeze unbaked scones and bake straight from the freezer—just add a couple of extra minutes to the baking time.

 

Find it online: https://recipe.ukfinda.com/fresh-strawberry-scones.htm