Strawberry Brown Butter Scones (Printable)

Buttery scones with fresh strawberries and toasted almonds, enriched by nutty brown butter for a rich flavor.

# What You'll Need:

→ Scones

01 - 4 oz unsalted butter
02 - 2 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp fine sea salt
07 - 1/2 cup cold heavy cream, plus additional for brushing
08 - 1 large egg
09 - 1 tsp pure vanilla extract
10 - 1 cup fresh strawberries, hulled and diced
11 - 1/3 cup sliced almonds

→ Topping

12 - 2 tbsp sliced almonds
13 - 1 tbsp coarse sugar

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place butter in a small saucepan over medium heat. Cook, swirling occasionally, until golden brown with a nutty aroma, approximately 5-7 minutes. Transfer to a bowl and chill until just firm but still soft, about 15 minutes.
03 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
04 - Add chilled brown butter to dry ingredients. Using a pastry cutter or fingertips, rub butter into flour until mixture resembles coarse crumbs.
05 - In a separate bowl, whisk together cream, egg, and vanilla extract. Pour over flour mixture and gently combine until just incorporated.
06 - Fold in diced strawberries and 1/3 cup sliced almonds, being careful not to overmix.
07 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick disk. Cut into 8 wedges.
08 - Transfer scones to prepared baking sheet. Brush tops with cream and sprinkle with remaining sliced almonds and coarse sugar.
09 - Bake for 18-22 minutes until golden brown and cooked through. Cool slightly before serving.

# Expert Suggestions:

01 -
  • The brown butter adds a sophisticated depth that makes people ask for the secret ingredient.
  • Fresh strawberries burst with juice inside while the scone stays impossibly tender and flaky.
  • They come together in under an hour, making them perfect for unexpected guests or a proper breakfast.
02 -
  • Cold ingredients are non-negotiable, if your butter or cream warm up too much, your scones will spread and lose their structure.
  • The dough will come together faster than you expect, and the moment you can form a coherent mass is when you stop mixing, overmixing is the enemy of tender scones.
03 -
  • Keep your mixing bowl and utensils cold by chilling them for a few minutes before you start, this helps maintain the temperature of your dough.
  • If you're substituting the strawberries with raspberries or blueberries, handle them even more gently as they break apart more easily than strawberries.
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