Strawberry Scones
Fluffy, tender, and bursting with juicy bursts of flavor, these homemade Strawberry Scones are the perfect indulgence for breakfast, brunch, or an afternoon treat. Made with a blend of buttery-rich dough and fresh, diced strawberries, this easy-to-follow recipe creates moist scones with a hint of sweetness in every bite. The cold butter is carefully incorporated for a flaky texture, while a touch of vanilla adds warmth and depth to the flavor. These golden-baked scones come together quickly with just 15 minutes of prep time and can be enjoyed fresh out of the oven, dusted with powdered sugar for added charm. Ideal for spring and summer, these strawberry scones pair beautifully with coffee or tea, making them an irresistible addition to any gathering. Keywords: Strawberry Scones, homemade scones, fresh strawberry recipe, brunch ideas, easy scone recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cubed)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (diced)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until combined.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a smaller bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula until the mixture just comes together. Avoid overmixing.
Gently fold in the diced strawberries, being careful not to crush the fruit.
Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them apart to allow for spreading.
Optional: Brush the tops of the scones with additional heavy cream for a golden finish.
Bake in the preheated oven for 16–18 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Once cooled, dust the tops with powdered sugar if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 283.7 g | 103% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 90.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 110 mg | 8% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
