Strawberries and Cream Scones (Printable)
Tender, flaky pastries filled with fresh strawberries and cream. Perfect for breakfast or afternoon tea.
# Ingredient List:
→ 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 for sprinkling
# How to Make:
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 to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the texture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the heavy cream, sour cream, egg, and vanilla extract until smooth.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until the flour is barely moistened. Do not overmix.
06 - Gently fold in the diced strawberries using a light touch to distribute evenly without crushing the fruit or overworking the dough.
07 - Turn the dough onto a lightly floured work surface. With floured hands, gently pat the dough into a 1-inch-thick round disc, about 7 inches in diameter.
08 - Use a sharp knife or bench scraper to cut the disc into 8 equal wedges. Arrange the wedges on the prepared baking sheet, leaving about 2 inches of space between each.
09 - Brush the tops of each scone with heavy cream using a pastry brush. Sprinkle generously with coarse sugar for a crunchy finish, if desired.
10 - Bake for 16 to 18 minutes, or until the scones are golden brown on top 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 10 minutes before serving warm.
# Expert Tips:
01 -
- The cream in the dough makes them incredibly tender without requiring complicated technique
- Fresh strawberries turn jammy and sweet in the oven creating pockets of fruit that burst with every bite
02 -
- Cold ingredients are absolutely non negotiable here because warm butter means flat dense scones instead of flaky tall ones
- Working the dough too much will develop gluten and make your scones tough so gentle handling is the secret to tenderness
03 -
- Freeze your butter for 15 minutes before starting and grate it into the flour using the large holes of a box grater for the most even distribution
- Do not use a food processor which can overwork the dough quickly your hands are the best tool here