Description
Delight in these classic homemade Strawberry Scones, boasting a tender crumb and bursting with fresh strawberries. Perfectly buttery with a light sweetness, these scones are ideal for breakfast, brunch, or an afternoon treat. With a simple mix, a quick bake, and a sweet powdered sugar glaze, they bring a touch of elegance to any table.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
Butter & Fruit
- 1/2 cup unsalted butter (8 Tbsp or 1 stick), chilled and diced
- 1 cup chopped fresh strawberries
Wet Ingredients
- 1 large egg
- 1/2 cup heavy whipping cream (chilled)
Toppings
- 1 Tbsp milk (to brush the top)
- 1/2 Tbsp coarse sugar (to sprinkle the top)
Glaze
- 2/3 cup powdered sugar
- 1 Tbsp milk
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until well combined. This dry base will give structure to your scones.
- Incorporate the Butter: Add the chilled, diced unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. This helps create a flaky texture after baking.
- Add Fresh Strawberries: Gently fold in the chopped fresh strawberries, taking care not to crush them too much to keep the scones moist and fruity.
- Mix Wet Ingredients: In a separate bowl, beat the large egg together with the chilled heavy whipping cream. Pour this mixture into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing to ensure tender scones.
- Form the Dough: Turn the dough out onto a floured surface. Gently knead it a couple of times to bring it together, then shape the dough into a 7-inch circle about 1 inch thick.
- Cut the Scones: Using a sharp knife or a bench scraper, cut the dough circle into 12 equal wedges. Place the wedges on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Prepare for Baking: Brush the top of each scone lightly with 1 Tbsp milk and sprinkle with 1/2 Tbsp coarse sugar. This will give the scones a golden, slightly crunchy top.
- Bake: Preheat the oven to 400°F (200°C). Bake the scones for 16 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Make the Glaze: While the scones cool, whisk together 2/3 cup powdered sugar and 1 Tbsp milk until smooth and pourable.
- Glaze and Serve: Drizzle or brush the glaze over the warm scones. Allow the glaze to set for a few minutes before serving. These scones are best enjoyed fresh but can be stored in an airtight container for up to two days.
Notes
- For best results, use chilled ingredients to ensure flakiness.
- Handle the dough gently and avoid overmixing to prevent tough scones.
- Fresh strawberries add moisture; if they are very juicy, consider patting them dry to limit sogginess.
- Substitute heavy cream with half-and-half if you prefer a lighter texture, but keep the volume the same.
- These scones can be frozen before baking; freeze after cutting and brushing with milk then bake directly from frozen, adding a few extra minutes to baking time.
