Strawberry scones are a delightful treat that perfectly blends the sweetness of fresh strawberries with the buttery, flaky texture of classic scones. These pastries are not only a staple in British afternoon tea culture but also make for a perfect addition to any brunch or breakfast table. With their light and fruity flavor, strawberry scones are an excellent way to celebrate the berry season, and they can be enjoyed warm, fresh out of the oven, or paired with a dollop of cream and a sprinkle of sugar.
Ingredients
Scale:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and diced
Extra sugar for sprinkling on top (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well mixed.
Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix.
Fold in the diced strawberries, ensuring they are evenly distributed throughout the dough.
Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Shape it into a circle about 1-inch thick.
Cut the dough into wedges (like a pizza) or use a round cutter to form individual scones.
Place the scones on the prepared baking sheet, leaving space between each one. If desired, sprinkle a little sugar on top for added sweetness.
Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool slightly before serving.
