Strawberry Scones
- Total Time: 30 mins
- Yield: 8 1x
Description
These scones are sure to be a hit at your next brunch, light and flaky and flavorful but not too sweet.
Ingredients
- 2 cups (480 ml) AP flour + a bit more for dusting the strawberries
- 1/4 cup (60 ml) sugar + more for dusting
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 oz. (115 g) COLD butter, cut into small pieces
- 2/3 cup strawberries, sliced
- 1 tsp lemon zest
- 1 cup (240 ml) heavy cream + 1 tbsp (15 ml) for brushing
Instructions
- Preheat oven to 425 degrees.
- Combine dry ingredients, including zest.
- Cut butter into dry ingredients using your fingers until you get a “wet sand” consistency.
- Add strawberries and stir to incorporate.
- Add cream and bring together until the dough BARELY holds together.
- Turn out onto a floured surface and gently press into a 1″ thick rectangle.
- Cut into 8 squares.
- Brush each square with cream and then sprinkle with sugar.
- Bake for approximately 14-16 minutes, until the scones are firm to the touch and golden brown.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 310
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- Spring Strawberry Cupcakes
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Frequently Asked Questions
Why must the butter be cold, and what happens if it isn’t?
The recipe calls for 4 oz of COLD butter (capitalized in the original) cut into small pieces, worked into the dry ingredients with your fingers until you get a “wet sand” consistency. Cold butter creates steam pockets during baking that produce flaky, layered scones; softened or melted butter blends fully into the dough and results in a dense, cakey texture instead.
Why does the recipe say the dough should “barely hold together”?
Overworking scone dough develops gluten, which makes the finished scones tough. The recipe adds 1 cup heavy cream and explicitly says to bring the dough together only until it barely holds — stopping at this stage keeps the scones tender and crumbly, not chewy.
What is the lemon zest for in a strawberry scone?
The 1 tsp of lemon zest is combined with the dry ingredients and brightens the flavor of the strawberries by adding a subtle citrus note. It is a small amount but balances the sweetness from the sugar sprinkled on top before baking at 425°F for 14–16 minutes. 
