“These are my go-to quick food gifts to give to people.”

These Strawberry Scones are a delightful treat, boasting a tender, slightly crumbly texture studded with sweet bursts of fresh strawberries. The chilling step ensures a beautifully flaky interior, making them perfect for breakfast, brunch, or an afternoon snack.

Ingredients:

Instructions:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Set aside.
2. Toss Strawberries with Flour: In a small bowl, gently toss the diced strawberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the scones. Set aside.
3. Combine Dry Ingredients: In a large bowl, whisk together the remaining 3 cups of all-purpose flour, 1/3 cup of granulated sugar, baking powder, and fine salt until evenly combined.
4. Whisk Wet Ingredients: In a separate small bowl, whisk together 1 1/2 cups of the cold heavy cream and the vanilla extract.
5. Combine Wet and Dry Ingredients: Pour half of the cream mixture over the dry ingredients. Mix gently with a fork or pastry blender until just combined. Gradually add the remaining cream to the dough, mixing until it forms a shaggy dough and there are no visible dry ingredients. Be careful not to overmix.
6. Fold in Strawberries: Gently fold the flour-coated diced strawberries into the scone dough until they are evenly distributed.
7. Shape the Dough: Remove the dough from the bowl and transfer it to a lightly floured work surface. Gently form the dough into a rough, even-height ball about 7 inches in diameter. Avoid kneading the dough.
8. Transfer to Baking Sheet and Cut Wedges: Carefully transfer the dough ball to the prepared baking sheet. Using a sharp knife, slice the dough into 8 even wedges, cutting almost all the way through but leaving the base slightly connected if desired for easier handling. You can also fully separate the wedges.
9. Chill the Dough: Transfer the baking sheet with the cut scones to the freezer and chill for 15 minutes. This chilling step is crucial for achieving flaky scones.
10. Prepare for Baking: Remove the baking sheet from the freezer. Brush the top of each scone with the remaining 2 tablespoons of heavy cream and sprinkle evenly with the remaining 2 tablespoons of granulated sugar.
11. Bake the Scones: Bake in the preheated oven for 14 to 16 minutes, or until the scones are slightly golden brown on the top and have risen.
12. Cool and Serve: Remove the baking sheet from the oven and let the strawberry scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further. Serve warm and enjoy these delightful, fruity scones! They are wonderful on their own or with a dollop of whipped cream or a drizzle of glaze.