Strawberry Scones: The Ultimate Guide to Baking Buttery, Flaky Perfection
These buttery, flaky strawberry scones feature fresh berries folded into tender dough for the perfect balance of sweet and tangy. With a golden, crispy exterior and soft, pillowy interior, they’re ideal for breakfast, brunch, or afternoon tea.
Ingredients
3 cups all-purpose flour
â…“ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
¾ cup cold buttermilk
1 large egg
1 teaspoon vanilla extract
1½ cups fresh strawberries, diced and patted dry
2 tablespoons heavy cream or milk (for brushing)
2 tablespoons coarse sugar (for topping)
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, and salt in a large bowl.
Cut cold butter into flour mixture until it resembles coarse crumbs with pea-sized pieces.
In a separate bowl, whisk buttermilk, egg (reserve 1 tablespoon for wash), and vanilla.
Pour wet ingredients into dry and stir just until combined. Fold in strawberries gently.
Turn dough onto floured surface and pat into an 8-inch circle, 1-inch thick.
Cut into 8 wedges and place on prepared baking sheet.
Brush tops with reserved egg mixed with cream, sprinkle with coarse sugar.
Bake 18-22 minutes until golden brown. Cool 5 minutes before serving.
