These Strawberry Scones are a delightful treat that perfectly balance tender, buttery crumb with bright, juicy bursts of fresh strawberry. Unlike dense, dry scones, this recipe achieves an incredibly light texture through a simple technique using heavy cream as both the fat and liquid component, which creates a rich, tender crumb without the need for butter. The fresh strawberries, lightly coated in flour to prevent bleeding, create pockets of jam-like sweetness throughout each scone. A final brush of cream and sprinkle of sugar before baking gives them a beautifully crisp, sparkling top that contrasts wonderfully with the soft interior. These scones are perfect for breakfast, brunch, or an afternoon treat with tea, offering a taste of summer in every bite.
The secret to these scones’ perfect texture lies in the careful handling of the dough and the strategic use of cold ingredients. Keeping the heavy cream cold ensures the scones rise beautifully in the hot oven, creating a light, airy structure. The brief 15-minute freeze before baking is a crucial step that solidifies the fat and relaxes the gluten, resulting in scones that are tall and tender rather than spread out and tough. The gentle folding technique for incorporating the strawberries prevents overmixing, which would otherwise develop too much gluten and make the scones chewy. Fresh strawberries are key here—they provide superior flavor and texture compared to frozen, which can release too much water during baking. Served warm from the oven with a pat of butter or a dollop of clotted cream, these scones are a simple yet sophisticated bakery-quality treat you can easily make at home.
Why You’ll Love This Recipe:
• Incredibly Tender: The heavy cream creates a rich, melt-in-your-mouth texture
•Bright Berry Flavor: Fresh strawberries provide bursts of natural sweetness
•Simple Technique: No cutting in butter makes the process quick and foolproof
•Beautiful Presentation: The sugar-topped golden crust looks professionally made
Ingredients:
• 3 cups all-purpose flour, plus 1 tablespoon for strawberries
• ⅓ cup granulated sugar, plus 2 tablespoons for topping
• 1 tablespoon baking powder
• 1 teaspoon fine salt
• 1 teaspoon vanilla extract
• 1½ cups cold heavy cream, plus 2 tablespoons for topping
• 1¼ cups fresh strawberries, diced into ½-inch pieces
Instructions:
Step 1: Prepare Strawberries
• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a small bowl, toss the diced strawberries with 1 tablespoon of flour until lightly coated. This helps prevent them from sinking and bleeding into the dough.
Step 2: Combine Dry Ingredients
• In a large bowl, whisk together 3 cups of flour, ⅓ cup sugar, baking powder, and salt until well combined.
Step 3: Add Wet Ingredients
• In a separate bowl or measuring cup, whisk the vanilla extract into 1½ cups of cold heavy cream.
• Pour about half of the cream mixture into the dry ingredients and stir gently with a fork or spatula. Gradually add the remaining cream, mixing just until a shaggy dough forms with no dry flour visible.
Step 4: Incorporate Strawberries
• Gently fold the flour-coated strawberries into the dough until evenly distributed. Be careful not to overmix.
Step 5: Shape and Chill
• Turn the dough out onto a lightly floured surface. Gently pat and shape it into a 7-inch round disc, about 1-inch thick.
• Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
• Place the wedges on the prepared baking sheet and freeze for 15 minutes.
Step 6: Bake to Perfection
• Remove the scones from the freezer. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle generously with the remaining 2 tablespoons of sugar.
• Bake for 14-16 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
• Let the scones cool on the baking sheet for 5-10 minutes before serving warm.
Tips:
• Keep Ingredients Cold: Use straight-from-the-refrigerator heavy cream for the best rise
•Handle Gently: Overmixing will develop gluten and make scones tough
•Uniform Sizing: Cut strawberries to a consistent size for even distribution
•Don’t Skip Chilling: The freezer time helps the scones hold their shape and rise higher
Storage Options:
• Room Temperature: Store in an airtight container for up to 2 days
•Reheating: Warm in a 350°F (175°C) oven for 5-8 minutes to refresh texture
•Freezing: Freeze unbaked scones on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time
Strawberry Scones are the perfect combination of elegant simplicity and spectacular flavor. Their tender texture and vibrant berry bursts make them a delightful treat that’s equally suited for special occasions and everyday indulgences.
