Strawberry Scones
These strawberry scones are buttery, tender and perfectly moist. A simple extra step — dehydrating the strawberries in the oven before baking — concentrates their flavor and makes the berries soft and jammy, creating the perfect texture in every bite.
Ingredients
- ¾ lb (340g) strawberries, cut into ½" pieces
- 2 ½ cups all-purpose flour (spooned and leveled)
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp kosher salt (I use Diamond Crystal)
- ½ cup (1 stick) unsalted butter, chilled and cut into ½" cubes
- 1 cup heavy cream, chilled (plus more for brushing)
- 1 large egg, chilled
- Demerara sugar or granulated sugar (for sprinkling)
For the Glaze (optional)
- 1 cup powdered (icing) sugar
- 1 Tbsp water
Instructions
Dehydrating the Strawberries
- Preheat the oven to 250℉.
- Cut the strawberries into ½" pieces and place them in a single layer on a baking sheet lined with parchment paper.
- Bake in the center of the oven until the strawberries have softened and released some of their juices (about 60 to 75 minutes).Note: The total baking time will vary depending on the ripeness of the strawberries, so keep an eye on them.
- Remove the pan from the oven and allow the strawberries to cool completely on a wire rack.
Preparing the Scones
- Preheat the oven to 400℉.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.2 ½ cups all-purpose flour¼ cup granulated sugar1 Tbsp baking powder½ tsp kosher salt
- Add in the chilled, cubed butter. Using your fingertips, mash the butter into the flour mixture until only pea-sized lumps of butter remain. Chill the flour/butter mixture in the freezer while preparing the wet ingredients.½ cup (1 stick) unsalted butter, chilled and cut into ½" cubes
- In a small bowl (or glass measuring cup), whisk together the heavy cream and egg with a fork until combined.1 cup heavy cream, chilled1 large egg, chilled
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, mix until a shaggy dough forms.
- Empty the dough onto a lightly floured surface and shape it into a rough rectangle with your hands. (The dough will be quite shaggy, so you may need to compress it together with your hands.)Pro tip: The next few steps involve laminating the dough to create layers that give the scones their signature flaky texture. I recommend working quickly, yet carefully, to keep the dough as cold as possible. If the dough becomes too soft at any point, transfer it to a cutting board and chill it in the refrigerator or freezer for a few minutes before continuing.
- Using a floured rolling pin, roll the dough out into a rectangle approximately 14" x 7".
- Place about ⅓ of the dehydrated strawberries over the bottom half of the dough, spacing them slightly apart.
- Cut the dough in half along the center line. Carefully lift the plain half and lay it over the strawberry-covered half. Press the two layers together with your fingers.
- Gently roll the dough out again into a rectangle approximately 12" x 6".
- Repeat the process with another ⅓ of the dehydrated strawberries: place them over the bottom half of the dough, cut the dough in half along the center line, carefully lift the plain half and lay it over the strawberry-covered half, then press the two layers together with your fingers.
- Gently roll the dough out into a square approximately 8" x 8".
- Press the remaining dehydrated strawberries into the surface of the dough.Note: Not all of the strawberries may be needed.
- Transfer the dough onto a cutting board (or large plate), loosely cover with plastic wrap, and chill it in the freezer for 20 minutes.
- Remove the dough from the freezer and cut it into 8 triangles.
- Place the scones on a baking sheet lined with parchment paper, spacing them at least 2" apart. Brush the tops with heavy cream and sprinkle with Demerara sugar.Demerara sugar or granulated sugar
- Bake in the center of the oven until golden brown (about 18 to 22 minutes).
- Transfer the baked scones to a wire rack and allow them to cool completely. If not using a glaze, the scones can be served immediately.
Preparing the Glaze (optional)
- Whisk together the powdered sugar and water until smooth. Add additional powdered sugar or water to reach your desired consistency.1 cup powdered (icing) sugar1 Tbsp water
- Drizzle the glaze over the cooled scones and allow it to set for at least 15 minutes.
- Serve immediately, or store in an airtight container. For the best texture and flavor, I recommend serving them within 48 hours (when they are at their freshest).
Nutrition
Calories: 463kcal | Carbohydrates: 59g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 325mg | Potassium: 149mg | Fiber: 2g | Sugar: 27g | Vitamin A: 832IU | Vitamin C: 25mg | Calcium: 128mg | Iron: 2mg