Strawberry Scones

Ingredients for this Strawberry Scones

• 2 cups (250 g) all-purpose flour
• 1/3 cup (65 g) granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup (113 g) cold unsalted butter, cut into small cubes
• 1/2 cup (120 ml) cold heavy cream, plus a little extra for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest (optional, but lovely)
• 1 cup (150 g) strawberries, diced small and patted dry
• 1 tbsp coarse or sanding sugar for topping (optional)

Optional simple glaze:

• 1/2 cup (60 g) powdered sugar
• 1 to 2 tbsp lemon juice or cream, enough to thin

Instructions

1. Line a baking sheet with parchment. Preheat the oven to 400°F (200°C). Pop the cubed butter in the freezer for 10 minutes while you measure everything else. Cold butter equals flaky scones.
2. In a large bowl, whisk the flour, sugar, baking powder, and salt. Take a breath. It should smell lightly sweet and a bit toasty from the flour.
3. Add the cold butter to the dry ingredients. Cut it in with a pastry cutter, or rub it in with your fingertips until you see pea-sized bits. Think gravelly, not sandy.
4. In a small bowl, whisk the cream, egg, vanilla, and lemon zest. Pour over the flour mixture.
5. Gently toss with a fork until the dough is shaggy and mostly combined. It will look a little dry. That’s okay.
6. Fold in the strawberries. If they’re very juicy, dust them with 1 tsp flour first to help them behave. Use a light hand, so the berries don’t mash.
7. Turn the dough out onto a lightly floured surface. Bring it together with your hands and pat into a 7 to 8 inch round, about 1 inch thick.
8. Cut into 8 wedges. Transfer to the prepared baking sheet, spacing them out a bit. Brush tops with a little cream and sprinkle with coarse sugar if using.
9. Bake 18 to 22 minutes, until the edges are golden and the tops feel set. If a bit of strawberry juice bubbles, that’s normal and kind of charming.
10. Cool on the sheet for 10 minutes, then move to a rack. If glazing, whisk the powdered sugar with lemon juice or cream and drizzle over the warm scones.

Serve warm or at room temp. Coffee or tea alongside is highly recommended.

Cook and Prep Times

• Prep time: 15 to 20 minutes
• Bake time: 18 to 22 minutes
• Optional butter chill: 10 minutes
• Total: About 35 to 45 minutes
• Yield: 8 scones

Nutritional information

Approximate per scone (without glaze, for 8 scones):

• Calories: ~310
• Carbohydrates: ~35 g
• Protein: ~4 g
• Fat: ~18 g
• Saturated fat: ~11 g
• Fiber: ~1 g
• Sugars: ~11 g
• Sodium: ~280 mg

These numbers are estimates. Ingredients and brands vary.

Frequently asked questions

Can I use frozen strawberries?

Keep them frozen, dice quickly, and toss with 1 tsp flour. Fold into the dough gently and bake right away. Frozen berries can add a minute or two to the bake time, so keep an eye on color and doneness.

How do I store and reheat scones?

Store in an airtight container at room temp for 1 day or in the fridge up to 3 days. For longer, freeze up to 2 months. Reheat at 300°F (150°C) for 8 to 10 minutes from room temp or 12 to 15 minutes from frozen, until warmed through.

Can I make them ahead?

After cutting the dough into wedges, freeze on a tray until firm, then bag them. Bake from frozen at 400°F (200°C), adding 2 to 4 minutes to the bake time. Super handy for a weekend breakfast with zero morning fuss.

Strawberry Scones

Recipe by William Jones

Raciones

8

raciones

Tiempo de preparación

15

minutes

Tiempo de cocinado

18

minutes

Calorías

310

kcal

Strawberry Scones are the kind you reach for on a quiet morning, still a little warm, with juicy bits of berry tucked inside a tender, buttery crumb. Nothing fancy or fussy here. Just straightforward scones that hold together, slice cleanly, and taste like spring. If you’re after a reliable Strawberry Scones recipe that doesn’t ask for special skills or equipment, this is it.

Ingredients

• 2 cups (250 g) all-purpose flour

• 1/3 cup (65 g) granulated sugar

• 2 1/2 tsp baking powder

• 1/2 tsp fine salt

• 1/2 cup (113 g) cold unsalted butter, cut into small cubes

• 1/2 cup (120 ml) cold heavy cream, plus a little extra for brushing

• 1 large egg

• 1 tsp vanilla extract

• 1 tsp finely grated lemon zest (optional, but lovely)

• 1 cup (150 g) strawberries, diced small and patted dry

• 1 tbsp coarse or sanding sugar for topping (optional)

• Optional simple glaze:

• 1/2 cup (60 g) powdered sugar

• 1 to 2 tbsp lemon juice or cream, enough to thin

Directions

• Line a baking sheet with parchment. Preheat the oven to 400°F (200°C). Pop the cubed butter in the freezer for 10 minutes while you measure everything else. Cold butter equals flaky scones.
• In a large bowl, whisk the flour, sugar, baking powder, and salt. Take a breath. It should smell lightly sweet and a bit toasty from the flour.
• Add the cold butter to the dry ingredients. Cut it in with a pastry cutter, or rub it in with your fingertips until you see pea-sized bits. Think gravelly, not sandy.
• In a small bowl, whisk the cream, egg, vanilla, and lemon zest. Pour over the flour mixture.
• Gently toss with a fork until the dough is shaggy and mostly combined. It will look a little dry. That’s okay.
• Fold in the strawberries. If they’re very juicy, dust them with 1 tsp flour first to help them behave. Use a light hand, so the berries don’t mash.
• Turn the dough out onto a lightly floured surface. Bring it together with your hands and pat into a 7 to 8 inch round, about 1 inch thick.
• Cut into 8 wedges. Transfer to the prepared baking sheet, spacing them out a bit. Brush tops with a little cream and sprinkle with coarse sugar if using.
• Bake 18 to 22 minutes, until the edges are golden and the tops feel set. If a bit of strawberry juice bubbles, that’s normal and kind of charming.
• Cool on the sheet for 10 minutes, then move to a rack. If glazing, whisk the powdered sugar with lemon juice or cream and drizzle over the warm scones.

Notes

• Quick tip before you go: if the dough feels sticky, dust your hands with flour and keep moving. If it feels dry, a teaspoon or two of cream brings it together. You’ve got this.