Strawberry Scones
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
Instructions
- 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.