These strawberry scones are soft, moist, perfectly tender and full of sweet strawberry flavor!
Hey, friends! Popping in real quick to share the recipe for these delicious strawberry scones. As I’m writing this, strawberry season is in full-swing and I’m basically finding ways to throw them into anything that’s edible. Including these scones. Which, by the way, these strawberry scones are much more than edible- they are dreamy, delicious, and altogether scrumptious.
I’m a big scone advocate. In fact, I’m on a mission to change the minds of those who think all scones are dry, dense, and boring. That’s why I’m sharing the recipe for these strawberry scones. They will, in fact, open your eyes to the beauty of a flavorful, soft, moist, and tender scone. I know that’s a lot of adjectives, but they’re all appropriate here. Drizzled with a little glaze and (*chef’s kiss*) you’ve got yourself a perfect summer bake.
Be sure to read through my notes below! While making scones is super simple (and fun), I’ve written out some helpful tips that should come in handy. Happy strawberry season, and happy baking!
What you’ll need to make these scones:
Heavy cream: Using heavy cream rather than milk adds extra moisture and richness to these scones. The thicker consistency of heavy cream also keeps the scones from spreading too much in the oven.
Egg: For structure and binding.
Vanilla and almond extract: For added flavor. The almond extract is optional, but I think it adds another layer of flavor to these scones that is so good!
Cake flour: Cake flour is the key ingredient to soft, tender scones! Because cake flour has a lower protein content than other flours, it helps create an exceptionally light, fluffy, and tender texture to these scones.
Sugar and brown sugar: I use a combination of granulated and brown sugar in my scones to give a boost of sweetness. The granulated sugar also helps form a sweet and crisp exterior, while the brown sugar adds extra moisture to the scones.
Baking powder: For leavening.
Kosher salt: For balance.
Butter: Butter adds flavor and moisture. Because the butter is cold when it hits the oven, this helps the scones rise, giving them a light and fluffy texture.
Strawberries: Because these are indeed strawberry scones! Be sure to pat the strawberries dry with a paper towel after dicing them up.
Powdered sugar and heavy cream/ milk for the glaze.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What is the dough supposed to feel/ look like? Scone dough is kind of a Goldilocks situation- you don’t want it too dry, but you don’t want it to be too wet either. The dough will be a bit crumbly but should be moistened enough that when you press it together with your fingers the dough will stick together.
Can I use milk instead of heavy cream? I don’t recommend it. Milk is thinner than heavy cream, which can cause your scones to spread too much in the oven. Heavy cream also makes these scones really moist!
Do I have to chill the dough? Yes. Keeping the dough cold is crucial to baking up scones that are light & fluffy. When the cold ingredients (particularly the butter) hit the hot oven, steam is created, which helps the scones rise. If your ingredients are at room temperature, the butter will simply melt, causing your scones to spread and become flat and dense.
A few notes before you bake:
When it comes to making scones, keep things cold! Cold ingredients are crucial to getting light and fluffy scones. Here are some tips on how to keep things cold:
- Leave ingredients in the fridge until you need them (i.e. cubed butter and combined wet ingredients)
- Cut your butter into small pieces. This reduces the amount of time you spend cutting the butter into the flour mixture, therefore keeping it from getting too warm.
- Chill the dough in the freezer after cutting into wedges and before baking.
Be careful not to overwork your dough, as this may lead to dense scones.
If glaze isn’t your thing, try a sprinkling of turbinado sugar after brushing with heavy cream!
Print
Strawberry Scones
- Prep Time: 15 minutes (plus 30 minute chill time)
- Cook Time: 25 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 8 scones 1x
- Category: Breakfast/ Brunch
- Method: Baking
- Cuisine: Breakfast, Snack
Description
These strawberry scones are soft, moist, perfectly tender and full of sweet strawberry flavor!
Ingredients
For the strawberry scones:
- 180 gm (3/4 cup) cold heavy cream, plus more for brushing
- 1 large egg, cold
- 1 teaspoon vanilla extract
- 1/4 tsp almond extract, optional
- 281 gm (2 1/4 cups, spoon & leveled) cake flour
- 50 gm (1/4 cup) granulated sugar
- 25 gm (2 tablespoons) light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 113 gm (1/2 cup) cold unsalted butter, cut into small cubes
- 113 gm (2/3 cup) chopped strawberries, patted dry
For the glaze:
- 120 gm (1 cup) powdered sugar
- 2 tablespoons milk or heavy cream
Instructions
To make the scones:
- In a small bowl, combine the heavy cream, egg, vanilla and almond extract and place in the refrigerator until needed.
- In a large bowl, whisk together the cake flour, sugar, brown sugar, baking powder, and kosher salt. Using a pastry cutter or 2 sharp knives, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Slowly add the cold heavy cream mixture to the flour mixture while simultaneously stirring with a wooden spoon. Gently mix until all the dry ingredients are moistened and mostly incorporated. Gently fold in the chopped strawberries, being careful not to overmix the dough.
- Turn the dough out onto a lightly floured surface and knead a few times by hand until the dough comes together (NOTE: The dough will be crumbly, but it will come together as you work with it!). Shape and press the dough together to form a flat disc, about 1″thick. Cut the disc into 8 wedges. Place the scones on a baking sheet lined with parchment paper, spacing about 2″ apart, and place in the freezer for 30 minutes. Meanwhile, preheat your oven to 375°F.
- Remove the scones from the freezer and lightly brush the tops with heavy cream. Bake for 20-25 minutes, until the tops and edges of the scones are beginning to lightly brown. Allow to cool on the pan for 10 minutes before removing to a wire rack to cool completely.
To make the glaze:
- Add the ingredients in a small bowl and whisk to combine.
- Drizzle the glaze over cooled scones.
Notes
Storage: These are best enjoyed fresh from the oven or the same day they are baked. However, they will keep in an airtight container for 2-3 days. If eating them leftover, I like to pop them in the microwave for a few seconds to soften them a bit.
Make ahead/ Freezing: Prepare the dough and cut into wedges as directed in the recipe. Place on a parchment-lined baking sheet and pop in the freezer until frozen solid, at least 1 hour. Frozen scones can be stored in an airtight container or zip-top bag for 3 months. When you’re ready to bake, just add a few extra minutes to your bake time!
