These Strawberry Scones are a fantastic breakfast treat to make for Valentine's Day! They are light and flakey and melt-in-your-mouth delicious!
I'm a firm believer in a scone for all seasons! It's just so easy to switch out the flavorings once you get the recipe for the base. When it's summer I make my Blueberry Scone recipe, in spring it's my Lemon Poppy Seed Scone Recipe and in fall I crave my Pumpkin Scone Recipe with Chai Glaze.
Why You Will Love This!
- You can make the scones a day ahead, cut them and place them on a baking tray and refrigerate.
- Then all you have to do the next day is bake!
- Or you can bake them and freeze them, they reheat beautifully in the microwave wrapped in a paper towel. Freshly baked scones anytime!
Watch My Video Demo of This Recipe Below!
This video also includes my recipe for my Egg Souffle Casserole which is a delicious breakfast bake for Valentine's Day too!
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STEP#1: Mix the Dry Ingredients
Whisk together the dry ingredients until combined. Personally, I think all-purpose flour is the best flour to use for scones. There's no need for any fancy bread flours, self-rising, or pastry flours.
STEP#2: Work in the Butter
The secret to a flakey scone is the butter! Make sure the butter is cut into small cubes, this will make it easier to combine with the flour. The flour and the butter should be worked in with your fingertips, pressing the butter into the flour until you have a coarse meal.
How To Create a Flakey Texture
Avoid using your food processor for scones. It processes the butter too much and you'll lose the buttery crumbles in the scone mixture. It's these buttery crumbles that melt in the oven as the scones bake, leaving air pockets in their place. These air pockets are what create the light, flakey texture of the scone.
STEP#3: Add the Heavy Cream Mixture
After the strawberries have been whisked in, you'll create a well in the center for the cream. This will help to incorporate the cream mixture with the dry ingredient mixture, without over mixing.
Do Not Overmix the Dough
Anytime there's dough to mix it becomes a sensory sensation, that's primed for "overmixing". I get it. But scone dough is fragile. If it's overmixed it will create a dense, tough scone that won't have the lightness and flakiness of a scone that has been gently mixed.
STEP#4: Form and Cut
There are lots of different ways to cut scones, but my preferred method is to cut the scone into triangles. I like this shape best because I think it's the easiest and requires less handling of the dough. More handing of the dough means tougher scones. So easy does it!
I just press it into a square and gently roll the top to smooth it out. Cut it in half, then quarters, and then cut each quarter on the diagonal to make the triangles. The video above will show you how.
STEP#5: Brush with Cream and Bake
Scones have a tendency of cracking and splitting when they bake. A little cracking is always nice, but with fruit scones, you want to make sure they don't split apart and cause the berries to fall out. Brushing a little heavy cream on top will keep them together.
Then pop the tray in the freezer for 5-10 minutes to firm up. This will also help the scones retain their shape. If you bake them right away and the dough has already come up to room temperature and caused the butter to soften, the scones will start to melt in the oven first instead of rising. This can also affect their actual ability to rise too!
So it's best to give them their freezer time. Or you can also refrigerate for 20 minutes if the baking tray won't fit in your freezer.
STEP#6: Garnish with Powdered Sugar
I think a little dusting of powdered sugar looks really pretty for Valentine's Day, and because scones aren't as sweet as muffins I find it's the perfect little addition of "extra sweetness" on top.
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- 2 cups (240g) flour
- ¼ cup (50 g) sugar
- 2 teaspoon (10 ml) of baking powder
- ½ teaspoon (2.5 ml) salt
- 10 tablespoon (150 g) cold unsalted butter, diced into cubes
- ½ cup (120 ml) heavy cream
- 1 egg
- 2 teaspoon (10ml) of Almond Extract
- 1 cup (150g) strawberries, diced
- Powdered sugar for garnish
- Preheat oven to 350F (175C).
- Line sheet pan with parchment paper.
- In a bowl combine flour, sugar, salt, and baking powder. Add butter and work by hand until dough resembles a coarse meal. Stir in the strawberries.
- In a small bowl whisk together the cream, the egg, and almond extract. Create a well in the center of the dry mixture and pour the wet mixture into the well. Reserve the pitcher or bowl you mixed the cream mixture in, whatever is left at the bottom of the bowl can be used to brush the scones with after they are cut. So don’t wash it out yet!
- Gently mix with a fork or Danish whisk until combined, and then grab dough with floured hands. Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares, and then cut the squares into triangles. You will have 8 triangles. Place the cut scones on a baking sheet lined with parchment paper. Brush each scone lightly with the leftover cream mixture.
- Pop the tray of scones into the freezer for 5 mins to firm up, (or fridge for 15 mins) and then bake for 20-25 mins until golden brown. Dust with powdered sugar.
It's really important to pop the tray in the freezer for 5-10 minutes to firm up before baking. This will also help the scones retain their shape.
If you bake them right away and the dough has come up to room temperature, causing the butter to soften, they will start to melt in the oven first instead of rise. This can also affect their ability to rise. So it's best to give them their freezer time. Or you can also refrigerate for 20 minutes if the baking tray won't fit in your freezer.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 134mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 1g