There’s something uniquely comforting about starting your day with a freshly baked treat, and our strawberry scones recipe is just the answer! Packed with the vibrant flavors of juicy strawberries and a touch of sweetness, these scones are sure to become your go-to breakfast delight. Whether you’re a scone aficionado or new to baking, this simple yet irresistible recipe will have you whipping them up in no time.
This recipe holds a cherished place in my family’s traditions. Every Sunday, my grandma and I would gather in her cozy kitchen, our laughter and chatter echoing through the room as the warm, buttery aroma of scones wafted around us. Those moments spent together, sitting at the kitchen table and savoring our creations, have inspired a love for baking that’s now passed down to my children.
Why You’ll Love This Recipe
Our strawberry scones are not only easy to make, they’re also incredibly versatile. These scones beautifully blend the natural sweetness of fresh strawberries with a light, flaky texture, making them an ideal choice for both beginners and seasoned bakers. Plus, they are quick to assemble, allowing more time to enjoy a leisurely breakfast.
Ingredients Notes
Here are some ingredient tips to help perfect your scones:
- Strawberries: Choose ripe, fresh strawberries for maximum flavor. You can substitute with frozen strawberries; just thaw them before use.
- Flour: All-purpose flour works great. For a healthier option, you may use whole wheat flour.
- Butter: Ensure your butter is cold for the flakiest texture.
- Milk: Any milk will do, but whole milk adds a richness that’s hard to beat.
Recipe Steps
Step 1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Prepare your ingredients by washing and dicing the strawberries.
Step 2
In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut the cold butter into the dry ingredients with a pastry cutter until it resembles coarse crumbs.
Step 3
Gently fold in the diced strawberries. Whisk together the egg and milk, then combine with the dry ingredients until just moistened.
Step 4
Turn the dough out onto a floured surface and knead briefly. Pat into a round shape and cut into eight wedges.
Step 5
Place the wedges on the prepared baking sheet and bake for 15-20 minutes, until golden brown. Cool on a wire rack.
Storage Options
To store leftover scones, wrap them in plastic wrap and refrigerate for up to 3 days. For longer storage, wrap individually in foil and freeze for up to one month. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes for the best results.
Variations & Substitutions
For a delicious twist, add a handful of chocolate chips or switch strawberries with raspberries or blueberries. For a vegan version, replace the butter with coconut oil and use almond milk instead of dairy milk.
Serving Suggestions
Serve these delightful scones warm, on a leisurely weekend breakfast or brunch gathering. They pair beautifully with clotted cream or a drizzle of honey and a steaming cup of tea or coffee.
Frequently Asked Questions
Can I use frozen strawberries? Yes, you can use frozen strawberries! Just be sure to thaw and drain them well before adding to the dough to prevent excess moisture from altering the texture.
How can I make my scones extra flaky? For extra flaky scones, ensure your ingredients, especially the butter, are cold. This helps create steam pockets during baking, which adds flakiness to the texture.
What if my dough is too sticky? If your dough is sticky, sprinkle a little extra flour over it and your work surface. Knead lightly until the dough holds together without sticking to your hands.
Strawberry Scones Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 0.25 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter cold and diced
- 0.5 cup heavy cream plus extra for brushing
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries chopped
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, combine cream and vanilla, then pour into dry ingredients and mix until just combined.
- Gently fold in strawberries.
- Transfer dough to a floured surface and shape into a 1-inch thick disk.
- Cut the disk into 8 wedges and place them on the prepared baking sheet.
- Brush tops with extra cream.
- Bake for 18-20 minutes or until golden brown. Let cool on a wire rack.
