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–+ servings

Strawberry Scones

Tender cream-based scones fold in flour-coated fresh strawberries, chill briefly, and bake into golden eight-wedge pastries.
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Prep Time 20 minutes
Cook Time 15 minutes
Freeze Time 15 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Snack
Cuisine American, British-Inspired
Servings 8 scones
Calories 400 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tablespoon all-purpose flour (for strawberries)
  • 1/3 cup granulated sugar
  • 2 tablespoons granulated sugar (for topping)
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy cream
  • 2 tablespoons heavy cream (for topping)
  • 1 1/4 cups fresh strawberries, diced into 1/2-inch pieces

Instructions
 

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Toss diced strawberries with 1 tablespoon flour and set aside.
  • Whisk together 3 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl.
  • Whisk vanilla into 1 1/2 cups heavy cream.
  • Add half the cream mixture to dry ingredients and stir gently. Gradually add the rest until a dough forms with no dry spots.
  • Fold in the flour-coated strawberries.
  • Turn dough out onto a floured surface and form into a 7-inch round disc.
  • Slice into 8 wedges and place on baking sheet. Freeze for 15 minutes.
  • Brush tops with remaining cream and sprinkle with sugar.
  • Bake for 14–16 minutes until golden on top. Let cool slightly before serving.

Notes

These scones are best served fresh and warm. Freeze unbaked wedges for quick treats anytime!

Nutrition

Serving: 1sconesCalories: 400kcalCarbohydrates: 55gProtein: 6gFat: 17.5gSaturated Fat: 11.4gCholesterol: 45mgSodium: 350mgFiber: 1.4gSugar: 14g