One of my favorite things about the weekend is brunch. Sleeping in and enjoying a late breakfast with lots of fresh fruit and sweet pastries is the perfect start to the morning. This weekend, I made these Strawberry Scones for brunch! They have a flaky biscuit dough and are packed with bright, fresh strawberries. They’re lightly sweet, and deliciously buttery, with pops of strawberry flavor throughout. They’re a fantastic addition to any brunch spread!
How to Make Strawberry Scones
Making the Dough
To make the Strawberry Scones, first dice the strawberries into small pieces. The strawberries can be very juicy, so I like to remove some of that moisture before they are added to the scone dough. To do this, mix the strawberry pieces with one teaspoon of sugar, which will draw out extra moisture. Add the sugared strawberry pieces to a mesh sieve over a bowl and place them in the fridge to chill and drain while you prep the other ingredients.
It’s important that all cold ingredients are kept as cold as possible. To do this, I like to prep all of the cold ingredients first so that they can stay in the fridge until I’m ready to use them. Cut the butter into small cubes and then put it directly into the freezer. Next, add the milk, egg, lemon zest, and vanilla extract to a small mixing bowl. Whisk well to combine the ingredients and then put the bowl in the fridge to keep the ingredients cold.
In a separate, large mixing bowl, combine all of the dry ingredients – the flour, baking powder, salt, and sugar. Add the cold, chopped butter and rub it into the flour with your fingers or a pastry blender until the butter pieces are small and the mixture has the texture of coarse sand. Add the chopped strawberries to the flour mixture, stirring well to make sure each piece is coated in flour. Next, pour in the chilled wet ingredients and stir until a thick dough forms.
Turn the dough out onto a floured surface and form it into a disc approximately 1 inch thick. Cut the disc into 8 equal-sized pieces and place the scones on a parchment-lined baking tray.
Baking
It’s essential that the butter in the scones is still cold when it goes into the oven, so I would recommend refrigerating them for at least 30 minutes before baking. This will help the scones hold their shape in the oven. While the scones chill, preheat the oven to 400°F. When you’re ready to bake, brush the scones with heavy cream and sprinkle them with turbinado sugar if you’d like. Bake the chilled scones at 400°F for 20-22 minutes, or until the tops are a light golden brown. Remove them from the oven and transfer them to a cooling rack. Enjoy!
Storage
These Strawberry Scones are best fresh from the oven, but leftovers can be stored at room temperature in an airtight container for 2-3 days. To keep scones fresh for longer, they need to be frozen. Wrap each scone individually in plastic wrap and freeze for up to 2 months. Simply remove the scones from the freezer an hour before you’d like to enjoy them so that they have time to defrost.
These Strawberry Scones are so good, with a flaky, buttery base packed full of pieces of strawberry. They would be a delicious addition to any brunch or breakfast table, but they’re a great grab-and-go snack or breakfast, too! If you have strawberries available, bake up a batch of these scones and enjoy!
Strawberry Scones
Ingredients
- 1 cup (150 g) strawberries diced, about 8 large strawberries
- ½ cup (115 g) unsalted butter diced, chilled
- ½ cup (120 g) whole milk
- 1 egg
- 1 tsp (2 g) lemon zest
- 1 tsp (4 g) vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- ⅓ cup (60 g) + 1 tsp (4 g) sugar
- ½ tsp (2 g) salt
- ⅛ cup (30 g) heavy cream or whole milk to brush the scones with before baking
- 1 tbsp (15 g) turbinado sugar optional
Instructions
- Dice the strawberries and mix with 1 tsp of granulated sugar. Add the sugared strawberries to a mesh sieve over a bowl and allow them to drain in the fridge until ready to use.
- Chop the butter into small cubes and place in the freezer.
- In a small mixing bowl, combine the milk, egg, lemon zest, and vanilla extract. Place in the fridge to chill.
- In a large mixing bowl, combine the dry ingredients – the flour, baking powder, ⅓ cup sugar, and salt.
- Add the butter to the flour mixture. Rub or cut the butter into the flour until the texture of the mixture resembles coarse sand.
- Add the drained strawberry pieces to the dry ingredients and stir, making sure each piece of fruit is coated in flour.
- Pour the wet ingredients into the flour mixture, stirring until a thick dough forms.
- Turn the dough out onto a floured surface and form it into a disc, about 1 inch thick. Slice the disc into 8 equal-sized triangles.
- Transfer the scones onto a parchment-lined baking tray and chill for at least 30 minutes. While the scones are chilling, preheat the oven to 400°F.
- Brush the top of each scone with heavy cream or milk and bake at 400°F for 20-22 minutes, or until the top of each scone is a light golden brown. Let them cool and enjoy!
For other delicious treats, check out the recipes linked in the images below!
