Strawberries and Cream Scones (Printable)

Tender, flaky scones bursting with fresh strawberries and rich cream.

# What You’ll Need:

→ 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 evenly distributed.
03 - Add the cold butter cubes to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour 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 and combined.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until the dry ingredients are moistened. Do not overmix.
06 - Gently fold in the diced strawberries using a light folding motion, being careful not to crush the fruit or overwork the dough.
07 - Turn the dough onto a lightly floured surface. With lightly floured hands, pat it into a 1-inch-thick round disk, approximately 7 inches in diameter.
08 - Use a sharp knife or bench scraper to cut the dough round into 8 equal wedges. Work quickly to keep the butter cold.
09 - Transfer the scones to the prepared baking sheet, leaving about 2 inches of space between each wedge for even baking.
10 - Brush the tops of each scone lightly with heavy cream using a pastry brush. Sprinkle coarse sugar evenly over the tops for a crunchy finish, if desired.
11 - Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
12 - Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The cream enriched dough creates impossibly tender crumb that practically melts
  • These come together in under 30 minutes with pantry staples you probably have
  • They freeze beautifully so you can bake half now and save half for later
02 -
  • Work quickly and keep everything cold, especially the butter, or you will lose those flaky layers
  • Overmixing is the enemy of tender scones, stop as soon as the dough comes together
  • Fresh strawberries can make the dough slightly wet, do not be tempted to add more flour
03 -
  • Grate frozen butter instead of cutting it into cubes for even faster distribution
  • Use a light touch when patting the dough, heavy hands create tough scones

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