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Strawberry Scones for a Sweet and Easy Treat
Youssef Hb

Strawberry Scones for a Sweet and Easy Treat

Lightly sweet buttery scones infused with fresh strawberries. Flaky exterior and tender interior, perfect for a quick breakfast or snack. Ready in 45 minutes with no complicated steps or ingredients.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: DESSERTS
Cuisine: Contemporary
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour (or white whole wheat flour)
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt (optional for low-sodium)
  • 6 tbsp cold unsalted butter, cubed
  • 1¼ cups heavy cream (1 tbsp reserved for brushing)
  • 1 tsp vanilla extract
  • 1 cup chopped strawberries (chilled or frozen)
  • 2 tbsp turbinado sugar (for topping)

Method
 

  1. Preheat oven to 400°F (200°C)
  2. Whisk flour, granulated sugar, baking powder, and salt in a large bowl
  3. Add cubed cold butter and mix with a pastry cutter until crumbly
  4. Fold in 1¼ cups heavy cream until dough forms
  5. Incorporate chopped strawberries gently
  6. Turn dough onto a floured surface and pat into a circle (about ⅛-inch thick)
  7. Cut into 8 wedges and place on a baking sheet
  8. Brush each scone with remaining 1 tbsp heavy cream
  9. Sprinkle toppings: ½ tsp vanilla + 2 tbsp turbinado sugar on half of the scones
  10. Chill dough for 10 minutes
  11. Bake for 25 minutes, rotating halfway through until golden

Notes

For gluten-free version, substitute almond flour (use 1½ cups for 2 cups regular flour)
Adjust granulated sugar if using extra-tart strawberries
Strawberries can be frozen beforehand to reduce juice release
Store in airtight container for up to 3 days
Chill scones in a cool oven once done for crispier texture