Description
Delightful scones that combine strawberries and whipped cream for a buttery, flaky texture, perfect for brunch or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 cup fresh strawberries, diced
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Stir in the heavy cream, strawberries, and vanilla extract until just combined.
- Turn the dough out onto a floured surface and gently knead it a couple of times until it comes together.
- Pat the dough into a circle about 1 inch thick and cut it into wedges or use a biscuit cutter to cut out rounds.
- Place the scones on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- Bake for 15-20 minutes or until golden brown.
- Let cool before serving to preserve the flaky texture.
Notes
Best served warm with a pat of butter or a drizzle of honey. Store in an airtight container for up to 2 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American