Strawberries and Cream Scones (Printable)
Tender, flaky scones filled with fresh strawberries and cream, ready in 33 minutes for breakfast or tea.
# What You'll 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 for sprinkling
# How to Make It:
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, work 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 or wooden spoon just until the flour is moistened. Do not overmix.
06 - Gently fold in the diced strawberries using a light folding motion to distribute evenly without crushing the fruit.
07 - Turn the dough onto a lightly floured surface. With lightly floured hands, gently pat it into a 1-inch-thick round disc.
08 - Using a sharp knife or bench scraper, cut the disc into 8 equal wedges. Handle the pieces carefully to maintain their shape.
09 - Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart to allow for even baking.
10 - Brush the tops of each scone with heavy cream using a pastry brush. Sprinkle coarse sugar evenly over the surface for a crunchy finish.
11 - Bake for 16 to 18 minutes 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.
# Expert Advice:
01 -
- The cream creates the most tender crumb youve ever experienced in a scone without any fancy techniques
- Fresh strawberries burst inside while baking creating little pockets of jam that feel like finding hidden treasure
02 -
- Keep everything cold especially the butter and cream until the moment they hit the flour
- Work the dough as little as possible once liquid touches flour to prevent tough scones
03 -
- Use frozen butter and grate it into the flour if you do not have a pastry cutter
- Chill the shaped scones for 15 minutes before baking for even better lift