Description
These delightful Strawberry Scones are fluffy, golden baked treats bursting with fresh diced strawberries and a hint of vanilla and lemon zest. Perfect for breakfast or an afternoon snack, they’re finished with a simple sweet glaze that enhances their fruity flavor.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 2 1/2 tsp Baking powder
- 1/2 tsp Salt
Butter
- 1/2 cup Unsalted butter (cold, cut into small cubes)
Fruit
- 1 cup Fresh strawberries (diced)
Wet Ingredients
- 1/2 cup Heavy cream (plus extra for brushing)
- 1 Large egg
- 1 tsp Vanilla extract
- 1 tbsp Lemon zest (optional, for extra flavor)
Glaze (Optional)
- 1/2 cup Powdered sugar
- 1 tbsp Fresh lemon juice or milk
- 1/2 tsp Vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt, ensuring the dry ingredients are evenly combined for uniform texture.
- Cut in the butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. This creates a flaky texture in the scones.
- Add the strawberries: Gently fold the diced fresh strawberries into the flour and butter mixture, being careful not to break the fruit apart too much to maintain their bursts of flavor.
- Mix the wet ingredients: In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the scones tender.
- Shape the dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then shape it into a round disk approximately 1 inch thick to ensure even baking.
- Cut the scones: Using a sharp knife, cut the dough into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them apart so they cook evenly without sticking.
- Brush with cream: Lightly brush the tops of the scones with some of the heavy cream to promote browning and add a shiny, appealing finish.
- Bake the scones: Bake in the preheated oven for 18 to 22 minutes or until golden brown on top. Remove from the oven and transfer the scones to a wire rack to cool slightly.
- Make the glaze (optional): While the scones cool, whisk together the powdered sugar, fresh lemon juice (or milk), and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled scones to add a sweet finishing touch.
- Serve: Enjoy the scones warm or at room temperature for the best flavor and texture.
Notes
- Use cold butter to achieve flaky layers in the scones.
- Do not overmix the dough to keep the scones tender.
- Fresh strawberries should be diced and gently folded in to avoid turning the dough pink and watery.
- The lemon zest is optional but adds a bright, fresh flavor that complements the strawberries nicely.
- For a dairy-free option, substitute heavy cream with coconut cream and use a dairy-free butter replacement.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
