Strawberries and Cream Scones (Printable)
Tender, flaky scones filled with fresh strawberries and enriched with cream—perfect for breakfast or afternoon tea.
# What You 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 for sprinkling
# Directions:
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 well combined.
03 - Add the cold butter cubes. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the cream, sour cream, egg, and vanilla extract until smooth.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until the dough begins to come together. Do not overmix.
06 - Gently fold in the diced strawberries, being careful not to crush them or overwork the dough.
07 - Turn the dough onto a lightly floured surface. Pat it gently into a 1-inch-thick round disc.
08 - Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
09 - Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
10 - Brush the tops of each scone with heavy cream and sprinkle with coarse sugar if desired.
11 - Bake for 16 to 18 minutes, or until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
12 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack for an additional 5 to 10 minutes before serving warm.
# Expert Tips:
01 -
- The contrast of juicy strawberries against tender, cream-enriched dough creates the most wonderful texture in every bite.
- They come together in about 30 minutes but taste like something from a proper British tea shop.
02 -
- Working quickly with cold butter and cream is essential because if the fat melts before hitting the oven, you lose those flaky layers.
- Overmixing the dough is the number one mistake, so stop stirring the moment the flour is mostly incorporated and embrace the shaggy, slightly rough appearance.
03 -
- Chill your mixing bowl and pastry cutter in the freezer for 10 minutes before starting to keep everything as cold as possible.
- If the dough feels too sticky to handle, refrigerate it for 15 minutes before shaping instead of adding more flour.