Strawberry Scones
An easy Strawberry Scones recipe using fresh strawberries! They have a tender, moist texture and a turbinado sugar finish for extra crunch and sweetness!
Servings: 12 Scones
Ingredients
- 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 1 large lemon, only the bright yellow parts!
- 1 tablespoon heavy cream
- Turbinado sugar
Instructions
Make the scone dough:
- Dice strawberries and blot them dry with a paper towel.
- Combine the cream, egg, and vanilla in another bowl with a whisk or fork. Whisk until smooth and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, and baking powder. Mix the dry ingredients with the paddle or by hand just enough to distribute the ingredients.
- Add cold butter and mix on low to cut it in. Continue to mix until the butter is no longer visible and the mixture resembles coarse crumbs and the largest chunk of butter is the size of a pea.
- Add strawberries and lemon zest to the flour mixture. Toss to coat with flour and distribute evenly.
- With the mixer running on low, slowly pour the cream mixture into the flour mixture and mix until almost incorporated.
- Dump the dough out onto a well-floured surface and knead it together (gently, with love!).
Portion and bake:
- Press the dough out to about a 1 inch thickness. Using a floured bench scraper, sharp knife, or pastry cutter, cut the dough into 6 equal triangles. Place them 1” apart on a parchment-lined baking sheet.
- Preheat the oven to 325°F.
- Brush scones with heavy cream and sprinkle with Turbinado sugar.
- Bake scones in the preheated oven for about 18-22 minutes or until golden brown around the edges, puffed, and the centers provide a little resistance when touched gently.
- Cool completely on baking sheets or eat them warm!
Notes
Originally Adapted from Natasha’s Kitchen
Flavor Tips - Just like any baked goods that use fresh strawberries, the dough around the strawberries will be a little moister than the rest of the scone. If that bothers you then use blueberries or dried fruit instead.
Variations - Make a quick glaze with milk, salt, sugar, and a bit of vanilla extract (like my classic Donut Glaze) and you’re in for a treat.
Storage - Scones will keep 3 days at room temperature, 7 days in the refrigerator or 3 months pre-baked and frozen.
Nutrition
Calories: 248kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 147mg | Potassium: 71mg | Fiber: 1g | Sugar: 9g | Vitamin A: 442IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg