Description
Fluffy, buttery scones melded with fresh strawberries and a dollop of cream, perfect for brunch or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 1/2 cup heavy cream
- 1 large egg
- 1 cup fresh strawberries, hulled and diced
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips or white chocolate chips (optional)
- A sprinkle of powdered sugar for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Add the chilled butter to the flour mixture and work it in until it resembles coarse crumbs.
- Mix the heavy cream, egg, and vanilla extract in a separate bowl until combined.
- Pour the wet ingredients into the dry mixture and combine gently until just incorporated.
- Fold in the diced strawberries carefully to avoid crushing them.
- Transfer the dough onto a floured surface and shape it into a round disk about 1-inch thick. Cut into wedges or use a biscuit cutter.
- Place the scones on the prepared baking sheet, spacing them about 2 inches apart and brush tops with heavy cream.
- Bake for 15-20 minutes or until golden and fragrant.
- Allow to cool on a wire rack for a few minutes before serving warm.
Notes
For healthier alternatives, use non-dairy cream, gluten-free flour, or substitute sugar with natural sweeteners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg