The Perfect Recipe for Easy Fresh Strawberry Scones
These strawberry scones are flakey, buttery and perfect for brunch, afternoon snack or anytime you're craving a little something sweet!
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Servings: 12 Makes
Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 4 tablespoons frozen unsalted butter (if you have it, use European butter like Kerrygold or Plugra)
- 1 cup fresh strawberries, hulled, tops removed and cut into bite sized pieces
- 1 tablespoon vanilla extract
- 1 1/3 cups heavy cream, cold
- extra cream for dough (just in case) and brushing the tops of the scones
- Turbinado or demerara sugar
Instructions
- Thanks for stopping by!! If you have any questions about this recipe, check out the blog post above. I've tried to answer them all, but if you still have questions, leave a comment below! Happy Cooking!
- Place a rack in the upper third of the oven and preheat oven to 425 degrees F.
- Line a rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and sugar.
- Use a box grater to grate the frozen butter (this will make your biscuits extra fluffy!), and add to the bowl with the flour. Gently pinch the dough together, or with a pastry cutter, until the dough starts to come together. It should look "shaggy" and not perfectly smooth.
- Make a well in the center of the dough mixture and add strawberries. Use a spatula to gently fold the strawberries into the dough mixture.
- Mix the vanilla and cream together in a measuring cup.
- Add the cream mixture to the flour mixture and use your hands to gently mix it all together. The dough should be a bit shaggy, but hold together well.
- If it's not quite holding together, add 1 - 2 more tablespoons of cream at a time.
- The dough should be moist and cohesive, but not sticky.
- Turn the dough out onto a lightly floured work surface. Gently gather together and press and shape the dough into a disk. Use a pastry cutter and cut the dough in half.
- Gently press each disk until each is about 1 1/2" thick. Do this quickly because you don't want to overwork the dough.
- Use the pastry cutter (or a sharp knife) to cut each disk into 6 even triangles.
- Place them 1-inch apart on the prepared baking sheet and use a silicon brush to brush the tops lightly with cream.
- Sprinkle tops with a little demerara sugar, then bake for 18-20 minutes or until golden brown and cooked through.
- Remove from the oven and transfer to cooling rack.