Description
This recipe offers tender, flaky strawberry scones, bringing cafe comfort to your home with sweet berries and warm pastry. It’s a versatile treat perfect for breakfast or brunch, perfected over many happy family meals.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon fine sea salt
- 0.5 cup unsalted butter, very cold and cubed
- 0.75 cup heavy cream, very cold
- 1 cup fresh strawberries, finely diced
Instructions
- Preheat Oven and Prep: Preheat your oven to 400F (200C) and line a standard baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt to create a light, airy base.
- Cut in Butter: Add the cold butter cubes to the dry ingredients. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. (A food processor can save time.)
- Fold in Strawberries: Gently fold in the finely diced fresh strawberries, ensuring they are evenly distributed throughout the mixture for fruit in every bite.
- Add Cream: Gradually add the very cold heavy cream, mixing gently with a fork or your hands until just combined into a shaggy dough. Do not overmix, or your scones will become tough. (If the dough looks too dry, add an extra tablespoon of cold cream until it just comes together.)
- Form Dough: Turn the dough out onto a lightly floured surface and gently pat it into a circle approximately 1-inch (2.5 cm) thick. The dough should feel soft and pliable, not sticky.
- Cut Scones: Using a sharp knife, cut the circle into 8 equal wedges, or use a 2 inch (5 cm) round cutter. Place the cut scones onto the prepared baking sheet, leaving some space between them for even baking.
- Bake Scones: Bake for 15-18 minutes, or until the tops are beautifully golden brown and firm to the touch. A toothpick inserted into the center should come out clean.
Notes
For dairy-free scones, swap heavy cream for full-fat coconut milk or a plant-based cream alternative, and use a plant-based butter alternative. You can use frozen strawberries (do not thaw) or other berries like mixed berries or raspberries. For a shortcut, use a food processor to quickly pulse in the butter. If dough is too dry, add an extra tablespoon of cold cream.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350 calories
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 21 mg
Keywords: strawberry scones, breakfast, brunch, easy, flaky, berries, homemade, comfort food