Strawberries and Cream Scones (Printable version)
Tender, flaky scones loaded with fresh strawberries and cream. Ready in 33 minutes.
# 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 until well blended.
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 until smooth.
05 - Pour the wet mixture into the dry ingredients. Stir gently just until combined; do not overmix.
06 - Gently fold in the diced strawberries, being careful not to overmix or crush the fruit.
07 - Turn the dough onto a lightly floured surface. Pat it into a 1-inch-thick round disc.
08 - Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
09 - Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
10 - Brush the tops with heavy cream and sprinkle with coarse sugar, if desired.
11 - Bake for 16 to 18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
12 - Cool on a wire rack for 10 minutes before serving warm.
# Expert advice:
01 -
- The combination of heavy cream and cold butter creates impossibly tender layers that practically melt in your mouth
- Fresh strawberries bake into jammy pockets that burst with every bite, making each scone feel like a special occasion
02 -
- Never use warm ingredients or try to soften the butter. Cold butter creating steam pockets in the oven is what gives scones their signature flaky texture.
- Stop mixing as soon as the flour disappears. Overdeveloped gluten makes tough, bread-like scones instead of tender, crumbly ones.
03 -
- If your strawberries are particularly juicy, toss them in a tablespoon of flour before folding them into the dough to prevent soggy spots
- For extra-tall scones, use a sharp knife to cut the wedges and place them close together on the baking sheet so they rise upward rather than outward