Description
Warm, buttery scones studded with sweet strawberries and a touch of vanilla, perfect for 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 cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Chill a bowl and pastry cutter if possible.
- Wash and pat dry the strawberries, then chop them into small pieces.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add cold, cubed butter and cut into the dry ingredients until it resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until the dough just comes together. Gently fold in the chopped strawberries.
- Turn the dough out onto a lightly floured surface, knead gently a few times, then pat into a circle about 1 inch thick.
- Cut into 8 wedges or use a round cutter, placing them on the prepared baking sheet.
- Brush tops with beaten egg if desired, then bake for 15–20 minutes until the tops are golden brown.
- Let cool for 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Serve with clotted cream or jam. Store in an airtight container for 2 days at room temperature or 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 8g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 30mg