Strawberries and Cream Scones (Print Version)
Tender, flaky scones packed with fresh strawberries and cream—ideal for breakfast or afternoon tea.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup heavy cream, cold
06 - 1/4 cup sour cream or plain Greek yogurt, cold
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 1 cup fresh strawberries, hulled and diced
10 - 1/3 cup cold unsalted butter, cut into small cubes
→ Topping
11 - 2 tablespoons heavy cream for brushing
12 - 1 tablespoon coarse sugar
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
03 - Add the cold butter cubes. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the heavy cream, sour cream, egg, and vanilla extract until smooth.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until the flour is barely moistened. Do not overmix.
06 - Gently fold in the diced strawberries using a light folding motion to avoid crushing the fruit.
07 - Turn the dough onto a lightly floured surface. Pat gently with your hands into a 1-inch-thick round, about 7 inches in diameter.
08 - Use a sharp knife or bench scraper to cut the dough round into 8 equal wedges like a pie.
09 - Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
10 - Brush the tops of each scone with heavy cream using a pastry brush. Sprinkle generously with coarse sugar for a crunchy topping.
11 - Bake for 16 to 18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
12 - Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for 10 minutes before serving.
# Insider Tips:
01 -
- The cream in the dough creates an incredibly tender crumb that practically melts on your tongue
- Fresh strawberries bake into jammy pockets of sweetness throughout each bite
02 -
- Cold butter and cold cream are non negotiable for flaky scones
- Overmixing will make them tough, so stop as soon as the dough comes together
03 -
- Work quickly and keep everything cold to preserve the flaky texture
- Use a light hand when patting the dough, heavy pressure compacts the layers