Strawberries and Cream Scones (Print View)

Tender, flaky scones filled with fresh strawberries and enriched with cream.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup heavy cream, cold
06 - 1/4 cup sour cream or plain Greek yogurt, cold
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Add-ins

09 - 1 cup fresh strawberries, hulled and diced
10 - 1/3 cup cold unsalted butter, cut into small cubes

→ Topping

11 - 2 tablespoons heavy cream for brushing
12 - 1 tablespoon coarse sugar optional for sprinkling

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
03 - Add the cold butter cubes. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together the cream, sour cream, egg, and vanilla extract until smooth and fully incorporated.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until the dry ingredients are moistened. Do not overmix.
06 - Gently fold in the diced strawberries using light, folding motions to distribute evenly without crushing the fruit or developing gluten.
07 - Turn the dough onto a lightly floured surface. Pat it gently with your hands into a 1-inch-thick round disc, handling as little as possible.
08 - Use a sharp knife or bench scraper to cut the dough round into 8 equal wedges. Cut straight down without sawing motion for clean edges.
09 - Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart to allow for even browning and expansion.
10 - Brush the tops of each scone with heavy cream using a pastry brush. Sprinkle with coarse sugar if desired for a crunchy, sweet crust.
11 - Bake for 16 to 18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
12 - Cool the scones on the baking sheet for 5 minutes, then transfer to a wire rack to cool for an additional 5 to 10 minutes before serving warm.

# Expert Suggestions:

01 -
  • The heavy cream and butter create an impossibly tender crumb that practically melts in your mouth
  • Fresh strawberries burst with sweetness in every single bite making these feel fancy without any real effort
  • They come together in under 35 minutes from start to perfect golden finish
02 -
  • Cold butter is nonnegotiable here warm butter will give you dense hockey pucks instead of tender flaky scones
  • Overmixing is the enemy stir just until combined and trust me it's okay if the dough looks slightly shaggy
  • These are best eaten the same day but can be refreshed in a 350°F oven for 5 minutes
03 -
  • Add lemon zest to the dough for brightness that makes strawberries sing
  • Freeze your butter for 15 minutes before cutting it into cubes for easier handling

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