Strawberry Scones
These strawberry scones are tender, flaky, and perfectly sweet, bursting with fresh strawberries. They make an ideal treat for breakfast, brunch, or an afternoon snack.
Servings: 8 servings
Ingredients
- 1 cup fresh strawberries hulled and diced
- 2¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter cold and cut into cubes
- 1 egg at room temperature
- ½ cup buttermilk at room temperature
- 1 egg + 2 tablespoons milk for egg wash
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Make sure your butter is cold, and your egg and buttermilk are at room temperature.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a separate small bowl, whisk together the egg and buttermilk. Pour the wet mixture into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. Be careful not to overmix; the dough should be slightly sticky but hold together.
- Gently fold the diced strawberries into the dough, trying not to break them up too much to keep nice strawberry chunks in the scones.
- Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into a circle about 8 inches in diameter and about 1 inch thick. Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.
- Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. In a small bowl, whisk together 1 egg and 2 tablespoons of milk to make an egg wash. Brush the tops of each scone with the egg wash to give them a beautiful golden finish.
- Bake the scones in the preheated oven for 18-22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes to prevent overbaking.
- Remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool slightly. Serve warm or at room temperature with clotted cream, butter, or your favorite jam.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Pastry Cutter
- Whisk
- Knife
- Wire Rack
Notes
Use cold butter for flaky layers. Avoid overmixing the dough to keep scones tender. Room temperature wet ingredients help the dough come together smoothly. Use ripe but firm strawberries to prevent soggy dough. Egg wash is optional but recommended for a golden crust. Cut scones evenly for uniform baking. Store leftovers in an airtight container at room temperature for up to two days or freeze for up to 2 months.