Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 cup fresh strawberries, hulled and chopped
- 3/4 cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
- Turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries.
- In a small bowl, whisk together the heavy cream and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a biscuit cutter or a knife to cut out scones.
- Place the scones on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.
- Bake for 15-20 minutes, or until golden brown.
- Let the scones cool slightly before serving.
Notes
- Serve warm with clotted cream or butter.
- For a richer flavor, use buttermilk instead of heavy cream.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg