Description
Delightful and flaky scones packed with fresh strawberries, perfect for breakfast or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg, for egg wash (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries.
- In a separate bowl, mix the heavy cream and vanilla extract. Add to the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and knead gently a few times until it comes together. Pat into a 1-inch thick circle.
- Cut into wedges or use a cookie cutter to cut into shapes. Place on the baking sheet.
- If desired, brush the tops with beaten egg for a shiny finish.
- Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.
Notes
Serve warm scones with clotted cream and strawberry jam for an authentic experience. Use cold butter for a flakier texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg