Tender Buttery Strawberry Scones (Print Version)

Tender, buttery scones loaded with fresh strawberries. Ready in under 35 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 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus more 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

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together cream, egg, and vanilla extract until fully blended.
05 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. The dough will be slightly shaggy. Do not overmix.
06 - Gently fold in the diced strawberries until evenly distributed throughout the dough.
07 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch-thick circle, approximately 7 inches in diameter. Handle the dough minimally to keep it tender.
08 - Cut the circle into 8 equal wedges using a sharp knife or bench scraper. Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart.
09 - Brush the tops of each scone with a thin layer of cream. Sprinkle generously with coarse sugar for a crunchy top.
10 - Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
11 - Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for at least 10 minutes before serving.

# Expert Tips:

01 -
  • The buttery exterior gives way to pockets of jammy strawberries that burst with every bite
  • They come together in under 30 minutes but taste like you fussed over them all morning
02 -
  • Overworking the dough creates tough scones, so stop mixing the moment everything comes together
  • Warm butter is the enemy of flaky layers, keep your butter frozen until the second you need it
03 -
  • If your strawberries are very juicy, toss them in a tablespoon of flour before folding into the dough to prevent soggy bottoms
  • Use a sharp knife and press straight down when cutting wedges, don't saw back and forth or you'll crush the layers

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