Fresh Strawberry Scones
The ultimate treat for spring! These Fresh Strawberry Scones are light, flaky, and bursting with juicy strawberries. Perfect for breakfast, brunch, or a delightful afternoon snack. Enjoy them warm with a dollop of cream or fresh fruit!
Equipment
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 cup strawberries chopped into small pieces
- 3 tablespoons granulated white sugar divided
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons butter in cubes, slightly softened
- ⅔ cup half and half or whipping cream
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, sprinkle the chopped strawberries with half a tablespoon of sugar. Set them aside.
- In a large mixing bowl, combine the remaining sugar, flour, baking powder, and salt. Mix thoroughly.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the strawberries and cream until the dough just comes together.
- Turn the dough onto a lightly floured surface and knead gently to incorporate dry ingredients.
- Shape the dough into a circle about three-quarters of an inch thick and cut into wedges.
- Pull the wedges out from the center to create space between each piece.
- Bake for 15 minutes, sprinkle with coarse sugar and bake for an additional 5 to 10 minutes until golden brown.
Notes
- Storage: Store in an airtight container for up to two days.
- Freezing: Wrap tightly and freeze for up to a month.
- Variations: Experiment with other fruits or add lemon zest.
- Serving Suggestions: Serve with butter or whipped cream.
- Double the Recipe: Consider doubling for gatherings.