Description
These strawberry scones are tender, flaky, and bursting with fresh strawberry flavor. Made with cold butter and a touch of buttermilk, these scones achieve a perfect rise and a deliciously crumbly texture. Ideal for a special occasion or an everyday treat, they are easy to make and bake in under an hour.
Ingredients
Dry Ingredients
- 2 ½ cups (300g) all-purpose flour
- ½ cup (99g) granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
Butter
- ½ cup (113g) cold unsalted butter, cubed
Wet Ingredients
- ½ cup (118ml) buttermilk
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg + 1 Tbsp water (for egg wash)
Fruit
- 1 cup (180g) chopped fresh strawberries
Instructions
- Prepare Strawberries: Gently blot the chopped fresh strawberries with paper towels to absorb excess moisture. This prevents soggy scones and helps achieve a tall, flaky texture.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using your hands or a pastry cutter, cut the butter into the flour mixture until pea-sized pieces remain.
- Add Wet Ingredients: Create a well in the center of the flour mixture and add the buttermilk, vanilla extract, and one large egg. Gently fold together with a spatula until a thick, sticky dough forms.
- Incorporate Strawberries: Carefully fold in the blot-dried chopped strawberries, being gentle to avoid bruising the berries.
- Knead Dough: On a silicone mat or countertop, gently knead the dough just until all flour is incorporated. If dough is too sticky, add 1-2 tablespoons more flour.
- Lamination: Fold the dough in half, press down slightly, then rotate 90 degrees and fold in half again. Repeat this folding and turning 4-5 times to create flaky layers.
- Shape Dough: Form the dough into an 8-10 inch disc about 1.5 to 2 inches thick. Refrigerate the disc for 5-10 minutes to firm up.
- Cut Scones: Using a knife or pizza cutter, slice the dough disc into 8 equal wedges.
- Prepare for Baking: Line a baking sheet with a silicone mat or parchment paper. Place wedges 2-3 inches apart on the sheet.
- Freeze and Preheat: Freeze the scones for 30 minutes. During the last 5 minutes, preheat the oven to 400ºF (200ºC).
- Apply Egg Wash: Brush the tops of the scones with an egg wash made from one large egg mixed with 1 tablespoon water. Optionally, sprinkle coarse sanding sugar on top for sparkle.
- Bake: Bake the scones in the preheated oven for 20-26 minutes, or until they are lightly golden brown on top.
- Cool and Serve: Remove from oven and allow the scones to cool slightly before serving.
Notes
- Blotting the strawberries before adding them to the dough is crucial to avoid sogginess and to promote a good rise.
- Do not overwork the dough to keep the scones tender and flaky.
- The folding (lamination) step creates layers that result in a flaky texture.
- Freezing the scones before baking helps them maintain shape and improves texture.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or white vinegar if needed.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
