Description
Tender, flaky bakery-style scones filled with juicy strawberries and rich cream flavor, perfect for breakfast, brunch, or an afternoon coffee treat.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, chopped
- 3/4 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- 1–2 tablespoons coarse sugar for topping (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, granulated sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries.
- Stir in the heavy cream and vanilla extract just until a soft dough forms.
- Turn the dough out onto a lightly floured surface and gently shape it into a round disk.
- Cut the disk into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with a little cream and sprinkle with coarse sugar if desired.
- Bake for 15–18 minutes, until the scones are lightly golden.
- Cool slightly before serving.
Notes
- Do not overmix the dough to keep scones tender.
- Keep butter and cream cold for the flakiest texture.
- Frozen strawberries can be used if chopped quickly while frozen.
- Excellent with a vanilla glaze or lemon zest added to the dough.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
