Strawberry Scones
Strawberry Scones
The combination of buttery, flaky pastry and sweet, juicy strawberries that make these strawberry scones strike the perfect balance between tender crumb and rustic charm, making them ideal for breakfast, afternoon tea, or an indulgent snack any time of day.
Unlike dense, dry scones you might find at coffee shops, these homemade beauties are incredibly tender with pockets of fresh strawberry bursting in every bite. The secret lies in keeping the butter cold and not overworking the dough – techniques that create those coveted flaky layers.
Ingredients
2 ½ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cubed
1 cup fresh strawberries, hulled and chopped
½ to ⅔ cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 teaspoon strawberry extract
1 teaspoon vanilla bean paste
½ cup ricotta cheese
⅓ cup maple syrup
turbinado sugar
Instructions
Preheat your oven to 425°F after chilling scones 30 to an hour in the fridge.
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. These butter pieces will create steam during baking, resulting in flaky layers.
Gently fold in the chopped strawberries, being careful not to mash them. Toss them lightly in the flour mixture to coat.
In a separate bowl, whisk together the heavy cream, ricotta cheese, egg, maple syrup, strawberry extract, vanilla bean paste and vanilla extract until smooth.
Pour the wet ingredients over the flour mixture. Using a fork or your hands, gently stir until the dough just comes together. Don't over-mix – the dough should look slightly shaggy.
Turn the dough onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Using a sharp knife, cut into 8 wedges, or use a round cutter for traditional shapes.
Place the scones on your prepared baking sheet, leaving about 2 inches between each one. Pop them in the fridge for 30 minutes to an hour – this helps them hold their shape and creates better rise.
Remove from fridge, brush top of scones with heavy cream and sprinkle with turbinado sugar.
Bake for 23-28 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Allow Scones to cool for 10 minutes before serving.
Pro Tips for Scones
Keep It Cold: Cold butter and cream are essential for tender, flaky scones. Some bakers even chill their flour!
Don't Overwork: Mix just until ingredients come together. Overworking develops gluten, leading to tough scones.
Fresh vs. Frozen: Fresh strawberries work best, but if using frozen, don't thaw them first – add them straight from the freezer.
Size Matters: Cut strawberries into small, uniform pieces so they distribute evenly and don't create soggy spots.
Storage and Serving
These scones are best enjoyed fresh from the oven but can be stored in an airtight container for up to 3 days. For longer storage, freeze unbaked scones on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2-3 extra minutes to the cooking time.
Serve with clotted cream and jam for a traditional British tea experience, or simply enjoy them as-is with your morning coffee.
The Perfect Morning Treat
Whether you're hosting a brunch, treating yourself to a special breakfast, or looking for the perfect bake sale contribution, these strawberry scones deliver every time. The combination of buttery richness, sweet strawberries, and that irresistible flaky texture makes them absolutely irresistible.
Makes 8 scones | Prep time: 15-20 minutes | Rest time: 30 minutes to 1 hour | Bake time: 23-28 minutes
