Strawberry Scones Recipe

5 from 1 vote

Light, tender, slightly sweet, and buttery rich! This strawberry scones recipe beats any bakery scone you've ever eaten.

Prep Time15

Cook Time25

Total Time40

Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: easy strawberry muffins, easy strawberry scones, scone, scones

Servings:

Calories: 450kcal

Author: Leigh Harris

Grate the 1 stick of frozen butter, place back in the freezer until ready to use. Preheat oven to 375°. Line a large baking sheet with parchment paper.
1/2 cup frozen unsalted butter
In a large mixing bowl whisk the granulated sugar, baking powder, baking soda, salt, and flour to combine. Add butter and toss to coat. Add the strawberries and gently toss to coat with the flour.
1/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 3 cups all-purpose flour, 1 cup fresh strawberries (or frozen not thawed)
Make a well in the center of the flour-butter mixture, add the beaten egg and 1 1/4 cups of heavy cream. Mix with a fork or wooden spoon, incorporating dry ingredients a little bit at a time, until a shaggy dough forms (it’s okay if it looks a little dry; DO NOT overwork). Lightly knead dough in the bowl until it just comes together.
1 large egg, 1 1/4 cups heavy cream, plus more for brushing the tops
Turn out onto a lightly floured surface and pat into a 1"-thick round circle. Cut into 8 wedges.
Transfer each wedge to prepared baking sheet. Brush the tops of each wedge with additional heavy cream and sprinkle with coarse sugar.
coarse sugar
Bake 20-25 minutes, until golden brown.

Store in an airtight container for up to 2 days.