Tender Buttery Strawberry Scones (Printable)

Tender, buttery scones with fresh strawberries 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 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Fruit

09 - 1 cup fresh strawberries, hulled and diced

→ Topping

10 - 2 tablespoons coarse sugar

# How-To Steps:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Whisk flour, sugar, baking powder, and salt in large bowl.
03 - Add cold cubed butter. Work into flour with pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk cream, egg, and vanilla in separate bowl.
05 - Pour wet ingredients into dry ingredients. Mix gently until just combined. Avoid overmixing.
06 - Gently fold diced strawberries into dough.
07 - Turn dough onto floured surface. Pat into 1-inch-thick circle, about 7 inches in diameter.
08 - Cut into 8 wedges. Transfer to prepared baking sheet, spacing apart.
09 - Brush tops with cream and sprinkle with coarse sugar if desired.
10 - Bake 16-18 minutes until golden brown.
11 - Cool on wire rack 10 minutes before serving.

# Expert Advice:

01 -
  • These scones strike that magical balance between tender crumb and satisfying bite, thanks to keeping everything ice cold before baking
  • Fresh strawberries transform throughout baking, becoming jammy pockets that burst with every other bite
  • They come together in under 40 minutes start to finish, making them perfect for unexpected guests or weekend cravings
02 -
  • Keep everything cold including your butter, cream, and even the bowl you work in, because warmth makes tough scones
  • Work the dough as little as possible once you add the liquid, because overmixing develops gluten and makes them chewy instead of tender
  • Fresh strawberries are ideal, but if you use frozen ones do not thaw them first or they will turn your dough pink and soggy
03 -
  • Add lemon zest to the dry ingredients for a bright note that cuts through the richness
  • Brush the tops with heavy cream before baking for the most beautiful golden finish

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