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Flaky Strawberries and Cream Scones Recipe

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These flaky strawberries and cream scones are buttery, tender, and packed with jammy strawberry pockets. Quick and easy to make with simple ingredients, they’re perfect for brunch or tea time.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1/3 cup granulated sugar (65g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter (113g, 1 stick), frozen
  • 3/4 cup cold heavy cream (180ml), plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries (about 200g), hulled and cut into 1/2-inch chunks
  • 1 tablespoon heavy cream (for brushing)
  • 1 tablespoon coarse sugar (like turbinado or demerara)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Freeze your butter for at least 15-20 minutes before starting. Keep heavy cream cold.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Grate the frozen butter on the large holes of a box grater directly into the flour mixture. Toss with a fork to coat each piece in flour until butter pieces are about the size of small peas.
  5. Make a well in the center of the flour-butter mixture. Pour in the cold heavy cream and vanilla extract. Mix gently with a fork or your hands until the dough just comes together. It will look shaggy and a little dry.
  6. Gently fold in the strawberry chunks with as few strokes as possible. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 3/4-inch thick. Fold it in half, then gently pat it back into a rectangle again. Repeat this folding process one more time to create flaky layers.
  8. Pat the dough into a circle about 3/4-inch thick. Use a sharp knife or bench scraper to cut the circle into 8 wedges (like a pizza). Press straight down without twisting.
  9. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Chill in the fridge for 15-20 minutes.
  10. Right before baking, brush the tops of the scones with a little heavy cream. Sprinkle generously with coarse sugar.
  11. Bake for 14-18 minutes, until the scones are golden brown on the edges and the tops look set.
  12. Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Best served warm.

Notes

Keep all ingredients cold for flaky layers. Do not overmix the dough. Fresh strawberries are essential; frozen will make the dough soggy. Scones can be frozen unbaked for up to 3 months. For a dairy-free version, use coconut cream and vegan butter. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: strawberry scones, cream scones, flaky scones, easy scone recipe, brunch recipe, strawberry recipe

Find it online: https://bouncybowl.com/flaky-strawberries-and-cream-scones-recipe/