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, hulled and diced
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Step 3: Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Step 4: Gently fold in the diced strawberries, making sure they are evenly distributed throughout the mixture.
- Step 5: In a separate bowl, whisk together the heavy cream and egg until blended. Pour this mixture into the dry ingredients and stir just until combined; be careful not to overmix.
- Step 6: Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick. Cut into wedges or use a round biscuit cutter to shape the scones. Place them on the prepared baking sheet.
- Step 7: Bake for about 15-20 minutes or until the scones are golden brown on top. Let them cool slightly before serving with additional cream if desired.
Notes
- For optimal freshness, store your scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To enjoy warm, simply reheat the scones in a preheated oven at 350°F (175°C) for about 5-7 minutes, which will help restore their deliciously flaky texture. For an extra indulgent treat, serve the scones with a dollop of whipped cream and a drizzle of honey or a sprinkle of powdered sugar on top. When handling the dough, remember to keep your butter cold and avoid overmixing; this ensures your scones turn out light and fluffy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 10g