Scones are one of the pastries that are lost alongside the menagerie of other baked goods. Scones are either done right or they are done terribly wrong. Despite the scone’s fluidity, the scone gets overshadowed by more popular bready delights like croissants, biscuits, and bagels. But here, these Strawberry Scones will keep scones on your radar! 

This is a one way express route to success! A tender but light scone base folded with fresh strawberries for a taste that is fresh, delicate, and extremely satisfying. 

The great thing about scones is that they don’t require a lot of ingredients nor a million mixing bowls.

After mixing the dry ingredients in one bowl, make a well in the center of the dry ingredients and add in the heavy cream and vanilla. And while you may think you can substitute the heavy cream, don’t! This scone recipe has no eggs nor butter, meaning the tenderness of the scone is dependent on the richness of the heavy cream.

Once the dough comes together, fold in the strawberries. 

After forming the dough into a ball, cut out eight triangles from the dough and place each scone on a parchment-lined baking sheet. A bit of rest time in the refrigerator will relax the gluten in the dough and allow the scones to keep their triangular shapes. Before popping them into the oven, brush the tops with the reserved heavy cream and sprinkle with the reserved granulated sugar.

Fresh from the oven, these scones are ready to serve! The tender crumb of the Strawberry Scones is melt-in-your-mouth tender, but also sturdy enough to hold up a thick layer of butter and jam. 

Strawberries sprinkled throughout the scones make for a light and refreshing contrast against the scone base. The crispy crackling sugar on top creates a wonderful dual texture that rivals any scone you’d come across in a bakery.