Looking for a delicious strawberry scones recipe? These moist and tender scones are studded with fresh strawberries and have an amazing taste.
Ingredients
2large eggs, divided
1tablespoonheavy cream plus an additional 1/4 cup, divided
1/4cupbuttermilk
1teaspoonvanilla extract
2cupsall-purpose flour, plus extra for dusting work surface
1/3cupsugar plus 1 additional tablespoon, divided
2teaspoonsbaking powder
1/4teaspoontable salt
6tablespoonsunsalted butter, cut into 1-inch pieces
2/3cupfresh strawberries, hulled and chopped
Instructions
Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Beat 1 egg with 1 tablespoon cream in small bowl; set aside. Whisk remaining egg, remaining 1/4 cup cream, buttermilk, and vanilla together in medium bowl.
Place flour, 1/3 cup sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses. Add butter and pulse into flour until mixture resembles coarse cornmeal, about ten 1-second pulses. Transfer mixture to large bowl and make well in the center. Add buttermilk mixture and stir until batter forms moist clumps. Gently stir in strawberries.
Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch thick. Using sharp knife or pizza cutter, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet. Place in refrigerator 10 minutes. Remove from refrigerator, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon sugar.
Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room temperature.
Notes
To Make Ahead: Freeze the unbaked scones on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw….just add a few more minutes to the baking time.