Strawberry Scones
These strawberry scones are buttery and tender with bright fresh berry flavor and a crunchy turbinado sugar crust. Cold butter is cut into the dry ingredients, then a cream-and-egg mixture brings the dough together before it is pressed and cut into triangles. They bake up golden and lightly crisp at the edges.
Servings: 12 Scones
Ingredients
Scone Dough
- 1 cup fresh strawberries washed, hulled, chopped, and blotted dry
- ½ cup heavy cream
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter cut in small cubes
- 1 tablespoon lemon zest from 1 large lemon only the bright yellow parts
Topping
- 1 tablespoon heavy cream
- Turbinado sugar
Instructions
- Dice the strawberries and blot them thoroughly dry with paper towels. Set aside.
- Whisk together the heavy cream, eggs, and vanilla in a small bowl until smooth. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, lemon zest, baking powder, and salt. Mix briefly to distribute the dry ingredients evenly.
- Add the cold butter cubes and mix on low until the mixture resembles coarse crumbs and the largest pieces of butter are no bigger than a pea.
- With the mixer running on low, slowly pour in the cream mixture and mix until the dough is almost fully incorporated.
- Turn the dough out onto a well-floured surface and add the strawberries, and gently knead them into the dough. Wrap and chill for 2 hours.
- Preheat the oven to 325°F. Press the dough to about 1 inch thick and cut into 6 equal triangles using a floured bench scraper or sharp knife. Place 1 inch apart on a parchment-lined baking sheet.
- Brush the tops with heavy cream and sprinkle generously with turbinado sugar.
- Bake for 18 to 22 minutes, until golden brown at the edges, puffed, and the centers offer slight resistance when pressed gently.
Notes
Yield: 12 scones
Doneness Cue: Scones are done when the edges are golden brown, the tops are puffed, and the centers give just a little resistance when pressed gently with a fingertip.
Storage: Scones keep at room temperature for 2 days or in the refrigerator for up to 7 days. Wrap loosely to avoid trapping moisture.
Make Ahead: Shape and cut scones, freeze on the baking sheet until solid, then transfer to a zip-top bag. They keep frozen for up to 1 months and can be baked straight from frozen with a few extra minutes added to the bake time.
Doneness Cue: Scones are done when the edges are golden brown, the tops are puffed, and the centers give just a little resistance when pressed gently with a fingertip.
Storage: Scones keep at room temperature for 2 days or in the refrigerator for up to 7 days. Wrap loosely to avoid trapping moisture.
Make Ahead: Shape and cut scones, freeze on the baking sheet until solid, then transfer to a zip-top bag. They keep frozen for up to 1 months and can be baked straight from frozen with a few extra minutes added to the bake time.
Nutrition
Calories: 248kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 147mg | Potassium: 71mg | Fiber: 1g | Sugar: 9g | Vitamin A: 442IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg