Fluffy Strawberry Cream Scones
Light, fluffy scones with juicy strawberry chunks and a tender, cream-rich crumb. An easy, cozy treat perfect for brunch or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 grams) all-purpose flour
- 1 tablespoon baking powder
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon salt
- ½ cup (113 grams) unsalted butter, cold and cubed
- ¾ cup (180 ml) heavy cream, plus extra for brushing
- 1 cup (about 150 grams) fresh strawberries, diced
- 1 teaspoon vanilla extract
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized bits.
- In a separate bowl, combine the heavy cream and vanilla extract.
- Gently fold the diced strawberries into the dry mixture, being careful not to mash them.
- Pour the cream mixture into the bowl with dry ingredients. Stir gently with a spatula until the dough just comes together. It should be soft but not sticky.
- Turn the dough onto a lightly floured surface. Pat it into a 7-inch (18 cm) circle about ¾ inch (2 cm) thick. Cut into 8 wedges or circles using a sharp knife or biscuit cutter.
- Place scones on the baking sheet, leaving space between each. Brush the tops with heavy cream and sprinkle with coarse sugar if desired.
- Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
- Let the scones cool for 10 minutes on the sheet before transferring to a wire rack. Serve warm.
Notes
Keep butter cold to ensure flakiness. Do not overmix dough to avoid toughness. Gently fold strawberries to keep them intact and prevent dough from turning pink. Brush tops with cream before baking for a golden crust. Chill dough for 15 minutes if scones spread too much. Use fresh, firm strawberries for best results. Frozen strawberries can be used if thawed and patted dry.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Fat: 14
- Carbohydrates: 28
- Protein: 4
Keywords: scones, strawberry scones, cream scones, fluffy scones, easy scones, homemade scones, breakfast, brunch, cozy treat