“S” is for Spring… and Strawberry Scones


It’s finally Spring! And the best way to celebrate is with this delicate bread that serves as a breakfast, snack or dessert.

This is one of my favorite scones to make, and it was adapted from the America’s Test Kitchen recipe.

Rich with cream and butter, this scone also has a crispy crust to give it a sweet crunch.

Print Recipe
Strawberry Scones Yum
Serve with a dollop of whip cream and a cup of tea for an elegant afternoon snack.
Course Breads
Cook Time 15 minutes
Servings
scones
Ingredients
Course Breads
Cook Time 15 minutes
Servings
scones
Ingredients
Instructions
Preparations
  1. Adjust oven rack to the middle position and heat oven to 375 degrees.
  2. Line baking sheet with parchment paper. (Sometimes I just use foil.)
  3. Beat 1 egg with 1 Tablespoon of cream in a small bowl. Set aside.
Making the Dough
  1. Whisk remaining egg, remaining 1/4 cup cream, buttermilk and vanilla together in medium bowl. Set aside.
  2. In a food processor, combine flour, 1/3 cup sugar, baking powder, and salt. Pulse until blended.
  3. Add butter and pulse into flour until mixture resembles coarse cornmeal, about ten 1-second pulses.
  4. Transfer mixture to large bowl and make well in center. Add buttermilk mixture and stir until batter forms moist clumps. Carefully fold in strawberries.
Forming the Scones
  1. Transfer dough to lightly floured work surface and knead gently, just until dough comes together and is smooth, about 10 seconds.
  2. Pat dough into 7-inch circle that is 1-inch thick.
  3. Using a sharp knife, cut circle into 8 wedges.
  4. *At this point, scones can be frozen, covered in plastic wrap and placed in a zippy bag for future use. Just preheat the oven and bake at a little lower temperature for a few minutes longer.
  5. With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet.
  6. Brush the tops with egg and cream glaze and sprinkle with remaining 1 Tablespoon of sugar.
And Bake!
  1. Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes.
  2. Transfer scones to a wire rack to cool.
  3. Cooled scones can be stored in an airtight container for up to 2 days. But they won't last that long... Trust me. 😉
Recipe Notes

For tender scones, avoid over-handling the dough.  Also, if you sprinkle the scones with a sugar that has a larger crystal, like pearl sugar, you will get even more crunch!

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