Strawberry Scones
Ingredients
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- 1 1/4 cups strawberries – diced, patted dry (~16.5 medium strawberries)
- 2 1/2 cups all-purpose flour (300g)
- 1/3 cup granulated sugar (66g)
- 2 1/2 tsp baking powder (10g)
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter – cold, cut into small cubes
- 1 egg – beaten
- 3/4 cup heavy cream
- 1 1/2 tsp vanilla extract
- 1 tbsp heavy cream – for brushing
- 1 cup powdered sugar (120g)
- 2 tbsp lemon juice
Instructions
- 1.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2.
Prepare the strawberries: dice into small pieces and pat very dry with paper towels so they don’t waterlog the dough.
- 3.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt.
- 4.
Add the cold cubed unsalted butter to the dry ingredients and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-size bits of butter.
- 5.
Gently fold in the diced strawberries to coat them in flour.
- 6.
In a separate bowl, whisk the beaten egg, 0.75 cup heavy cream, and vanilla extract until combined.
- 7.
Make a well in the dry mix and pour in the wet mixture. Stir with a fork just until a shaggy dough forms and no dry pockets remain; do not overmix.
- 8.
Turn the dough out onto the prepared baking sheet and gently pat it into an 8-inch round about 1 inch thick, keeping the pieces of strawberry tucked inside as much as possible.
- 9.
Using a sharp knife or bench scraper, cut the round into 8 wedges and nudge the pieces 1–2 inches apart on the sheet.
- 10.
Chill the sheet with the scones in the refrigerator or freezer for 10–15 minutes to firm the butter.
- 11.
Brush the tops lightly with 1 tbsp heavy cream.
- 12.
Bake until the scones are deeply golden at the edges and lightly golden on top, 18–22 minutes; they should feel set and a tester inserted in the center comes out clean.
- 13.
Cool on the sheet for 5 minutes, then transfer to a rack to cool another 5–10 minutes.
- 14.
For the glaze, whisk the powdered sugar and lemon juice in a small bowl until smooth and thick but pourable.
- 15.
Drizzle the glaze over slightly warm scones and let set for 5 minutes before serving.
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Strawberry scones are tender, buttery pastries studded with juicy berries, offering a balance of rich crumb and bright fruit. The dough bakes up with crisp, golden edges and a moist interior, and a light glaze adds a sweet, citrusy finish that complements the strawberries. They’re satisfying on their own, yet equally at home beside tea or coffee, making them a versatile treat for breakfast, brunch, or afternoon breaks.
Scones trace their origins to the British Isles, where they became a staple of cream teas and home baking. Traditional versions are plain or include dried fruit, served split with clotted cream and jam. As the scone traveled, bakers adapted it: American bakery scones often take a triangular shape, include fresh fruit like strawberries, and are sometimes glazed, reflecting a cross-current of British heritage and contemporary pastry style.