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Fresh Strawberry Scones
Sweet, juicy strawberries meet a tender, buttery crumb in this simple morning bake. You'll love how the fresh fruit creates bright pockets of flavor throughout the dough. They're sturdy enough to pack in a lunchbox but delicate enough for a weekend brunch spread. Bake a batch on Sunday, and you've got breakfast sorted for the next few days.
Equipment
- Oven
- Baking sheet
Ingredients
- 300g plain flour
- 50g white sugar
- 2 tsp baking powder
- pinch of salt
- 50g cold butter
- 150ml semi-skimmed milk
- 1 medium egg
- 1 tsp vanilla extract
- 75g strawberries, chopped
Instructions
- 1Preheat the oven to 200°C Fan (220°C or Gas Mark 7) and line a baking tray with parchment paper.
- 2Whisk the plain flour, white sugar, baking powder, and salt together in a large mixing bowl.
- 3Cut the cold butter into small cubes. Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs. Working quickly keeps the butter cold, which creates a flakier texture.
- 4Pour in the semi-skimmed milk, egg, and vanilla extract, stirring until a dough begins to form.
- 5Gently fold the chopped strawberries into the dough, being careful not to crush the fruit.
- 6Divide the dough into 9 equal portions and shape them into rough rounds. Dust your hands with a little extra flour if the dough feels too sticky to handle.
- 7Arrange the scones on the prepared baking tray and bake for 15 to 18 minutes, or until the tops turn golden brown. Let them cool on the tray for a few minutes to set before moving them.
Notes
- Serving: Enjoy these plain, or split them open and top with butter and your favorite jam.
- Storage: Keep leftover scones in an airtight container at room temperature for up to 3 days.
- Reheat: Warm them briefly in the microwave for 10 to 15 seconds to restore their soft texture.
- Freeze: Place the baked, cooled scones in a freezer-safe bag for up to 3 months. Defrost at room temperature for 2 to 3 hours.
- Tip: If the dough feels too warm or sticky before baking, chill the shaped scones in the fridge for 10 minutes to firm up the butter.