Let’s get straight to the point: These strawberry scones are incredibly easy to make, but they taste like they could have come from your favorite bakery or pastry chef. I’m not kidding. They are perfectly crispy on the outside, and tender in the middle.
I’m thinking these are a perfect Mother’s or Father’s day treat because they definitely won’t take up too much time in the kitchen. I made these before work and from start to finish it took only about 30 minutes – and 20 of those minutes was just the baking time.
I have so much to talk about, but at the moment I don’t have time to share in the way I want to. This means you have to wait until the next post. And that should be very soon!
In the meantime, I hope you are all happy and hopeful.
Enjoy!
Simple Strawberry Scones
Ingredients
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- pinch of salt
- 1/2 - 1 cup fresh strawberries diced
- 1 stick 4 ounces butter, chilled and cut in 1/2 inch cubes
- 3/4 cup milk
- 1 teaspoon vanilla
- 2 tablespoons Turbinado or brown sugar
Instructions
- Heat oven to 375 F degrees.
- In mixing bowl, whisk together flour, baking powder, salt and sugar.
- With electric mixer, using paddle attachment, add butter and process on medium until butter is incorporated, and pea-size chunks of butter still remain. If mixing manually, cut in butter with 2 knives or pastry cutter.
- On low speed, add milk and vanilla extract until mixture starts to hold together (about 30 seconds).
- Add strawberries and gently fold in, or knead. Do not over mix - it's ok if dough is shaggy or damp - it will come together in next step.
- On floured surface (and with floured hands), knead dough a few times, shaping into flat, round disk (about 1 inch thick). With floured knife, cut "pie" into 8 pieces.
- Place on lined (or greased) baking sheet and brush tops with a little milk and sprinkle with turbinado or brown sugar.
- Bake for about 20 minutes until tops are light, golden brown.
These sound so wonderful, Jodi! I love simple recipes that let the star ingredient shine through. And they only take 30 minutes?! Sign me up!
That’s right! 🙂 You’re so cute.
I made these the other day and they were so yummy. However, when I was reading through the ingredients list, I notice the milk measurement is missing. I looked at other scone recipes and guessed. But I think I put a bit too much milk in. Would you please clarify the amount of milk that is to be added to the delicious scone recipe? Thank you!
Thank you for letting me know. I went in a added the milk measurement – it’s one cup. 🙂
Thank you! I added 1 1/4 and I could let it was a bit to much. Now I will have to make them again.
*tell (not let) opps
No problem!
Hi there,
I just made your recipe and I am sufficiently confused (probably should’ve commented before making). I bake quite a bit and I’ve never seen measurements written out the way you did for flour. I added what I thought was the correct measurement, 1 3/4 cups of flour, but after adding the milk and vanilla the dough was extremely wet – more like batter. So, I thought maybe you meant 4 1/3 cups of flour, which I began to add but the dough was extremely dry. Nonetheless, I kneaded and threw the scones into the oven. They came out as I expected: beautiful but extremely dry in the middle, tasting like flour.
I think it would be helpful to future readers to write out your measurements clearly. Not quite sure what the correct one is, but it certainly can’t be 1 3/4 cups of flour with 1 cup of milk (unless it’s cake)!
Just a suggestion – this isn’t my first recipe fail!!
Hi Chrissy, I totally appreciate your feedback, and you’re right about the milk. I re-made these scones to confirm that it should be 3/4 cup milk (and not 1 cup of milk). Also, there was a typo in the flour measurement. I have updated the recipe to reflect the changes. This morning I tried the corrected recipe with one cup of frozen berries, and they were a total hit at work. I hope you try them again, but if not, I sure appreciate you taking the time to share your experience.
With frozen strawberries, do you thaw before adding or fold them into the mixture still frozen?
Hi Tessa, I typically let them thaw a bit so I can chop them up. When I add them to the batter the pieces are still a bit frozen. Hope that helps!
I don’t see when I’m supposed to add the strawberries in the instructions. Please advise!
Right after mixing in the milk, and before turning out to flat surface to knead.