Strawberries and Cream Scones (Printable)
Tender scones bursting 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, optional
# 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.
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.
04 - In a separate bowl, whisk together the cream, sour cream, egg, and vanilla extract.
05 - Pour the wet mixture into the dry ingredients and stir gently just until combined.
06 - Gently fold in the diced strawberries, being careful not to overmix.
07 - Turn the dough onto a lightly floured surface. Pat it into a 1-inch-thick round.
08 - Use a sharp knife or bench scraper to cut the dough into 8 wedges.
09 - Transfer the scones to the prepared baking sheet, spacing them slightly apart.
10 - Brush the tops with heavy cream and sprinkle with coarse sugar, if desired.
11 - Bake for 16–18 minutes, or until the scones are golden brown and cooked through.
12 - Cool on a wire rack for 10 minutes before serving.
# Expert Advice:
01 -
- The cream in the dough makes these incredibly tender without any complicated techniques
- Fresh strawberries bake into little pockets of jam throughout each scone
02 -
- Cold ingredients are non-negotiable here, warm butter equals flat dense scones
- Overmixing is the enemy, work the dough just until it holds together
03 -
- Use a bench scraper to fold the dough instead of your hands to keep it cold
- Space the scones at least 2 inches apart for the best rise and browning