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
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2 cups all-purpose flour
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1/4 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup cold unsalted butter, cubed
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1/2 cup heavy cream (plus more for brushing)
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1 large egg
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1 teaspoon vanilla extract
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1 cup fresh strawberries, chopped
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Coarse sugar (optional, for topping)
Optional glaze:
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1/2 cup powdered sugar
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1-2 tablespoons milk or cream
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1/4 teaspoon vanilla extract
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
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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.
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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.
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Fold in strawberries: Carefully mix in the chopped strawberries, being gentle so you don’t overwork the dough.
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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.
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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.
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Optional glaze: While scones cool, mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones if desired.
Notes
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Handle the dough gently to keep scones light and flaky.
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If strawberries are very juicy, toss them lightly in a tablespoon of flour before folding them in to prevent sogginess.
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You can freeze unbaked scones and bake straight from the freezer—just add a couple of extra minutes to the baking time.