Strawberry Scones Breakfast Treat (Printable)
Buttery, tender scones loaded with fresh strawberries, ready in 28 minutes for breakfast or snacking.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Fruit
09 - 1 cup fresh strawberries, hulled and chopped
→ For Topping
10 - 2 tablespoons coarse sugar
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - Add cold butter cubes. Use a pastry cutter or your fingers to rub butter into flour until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together cream, egg, and vanilla extract until blended.
05 - Pour wet mixture over flour mixture. Stir gently until just combined. Do not overmix.
06 - Gently fold in chopped strawberries until evenly distributed.
07 - Turn dough onto lightly floured surface. Pat into 1-inch-thick round. Cut into 8 wedges and transfer to prepared baking sheet.
08 - Brush tops with extra cream and sprinkle with coarse sugar if using.
09 - Bake for 16 to 18 minutes until golden brown and cooked through. Cool slightly on wire rack before serving.
# Expert Advice:
01 -
- Ready in under 30 minutes, making them perfect for unexpected guests or morning cravings
- The fresh strawberries keep the scones incredibly moist without needing complicated techniques
02 -
- Overworking the dough makes tough scones, so stop mixing the moment things come together
- Hot butter equals flat scones, if your butter warms up while working, pop the bowl in the fridge for 10 minutes
03 -
- If your kitchen is warm, chill the mixing bowl and pastry cutter before starting
- The scones are done when they sound hollow when tapped on the bottom