Strawberries and Cream Scones (Print)

Tender scones with fresh strawberries and cream, ideal for breakfast or tea time.

# 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, optional

# How-To Steps:

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 combined.
03 - Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture 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 just until the flour is moistened and a shaggy dough forms.
06 - Gently fold in the diced strawberries using light strokes, taking care not to overmix or crush the fruit.
07 - Turn the dough onto a lightly floured surface. Pat gently with your hands to form a 1-inch-thick round disc.
08 - Use a sharp knife or bench scraper to cut the dough into 8 equal wedges. Transfer to the prepared baking sheet, spacing 2 inches apart.
09 - Brush the tops of each scone with heavy cream and sprinkle with coarse sugar if using.
10 - Bake for 16 to 18 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
11 - Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • They come together in under 40 minutes from start to finish
  • The cream and sour cream create impossibly tender crumb that stays soft for days
  • Fresh strawberry pieces bake into little jam pockets throughout each scone
02 -
  • Cold ingredients are nonnegotiable for flaky scones
  • Working quickly and gently prevents butter from melting before it hits the oven
  • Strawberries release moisture, so dont be alarmed if the dough feels slightly sticky
03 -
  • Grate frozen butter instead of cutting it into cubes for faster incorporation
  • Chill your mixing bowl in the freezer for 10 minutes before starting if your kitchen is warm
  • A light touch when shaping yields the most tender results

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