Ingredients
For the Scones
- 2 and 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 cup fresh strawberries, hulled and quartered
For the Egg Wash
- 1 large egg, beaten
- 1 teaspoon water
- 2 tablespoons sugar, for sprinkling
For the Glaze
- 2 tablespoons heavy cream
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- Tiny pinch of salt (1/8 teaspoon or less)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper. Set aside to ensure the scones don’t stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Mix well to evenly distribute the leavening agents and sugar.
- Cut in Butter: Add the very cold, diced butter to the bowl. Using your fingers, two forks, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles a coarse meal with pea-sized bits of butter remaining.
- Combine Wet Ingredients: In a small bowl, whisk together the large egg, whole milk, and heavy cream until smooth. Pour this mixture over the flour and butter mixture.
- Mix the Dough: Use a fork to stir the wet and dry ingredients together until just moistened. Do not overmix, as the dough should be somewhat shaggy for tender scones.
- Add Strawberries: Gently fold in the quartered strawberries using a rubber spatula. Don’t fret if some of the berries break up—this will add some pretty color to the scones.
- Shape the Dough: Turn the loose dough out onto a clean, floured surface. Knead gently a few times until the mixture comes together, then pat it into an 8-inch round disk about 1-inch thick.
- Cut and Arrange: Using a sharp knife, cut the disk into 8 wedges. Carefully transfer the scones to the prepared baking sheet, spacing them 2 inches apart for proper air circulation.
- Egg Wash: Lightly brush the tops of each scone with the beaten egg and water mixture. Sprinkle evenly with 2 tablespoons of sugar for a crunchy, golden finish.
- Bake: Bake the scones for 18–20 minutes, or until they turn light golden brown. The tops should be slightly firm and the bottoms just barely browned.
- Cool: Allow the scones to cool on the baking sheet for about 10 minutes. This sets their delicate crumb before glazing.
- Prepare and Drizzle Glaze: In a small bowl, whisk together the 2 tablespoons heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt. Drizzle the glaze over the slightly cooled scones before serving.
Notes
- For extra tender scones, keep the butter and dairy ingredients as cold as possible—chill them before using if needed.
- Feel free to substitute other berries or add a handful of chocolate chips for flavor variations.
- Do not overmix the dough—handling it gently ensures tender, fluffy scones.
- Scones are best enjoyed the day they’re baked, but leftovers can be stored in an airtight container for up to two days.
- You can freeze unbaked scones and bake straight from frozen, adding a few extra minutes to the bake time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 19g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 64mg
