Strawberry Brown Butter Scones (Print Version)

Tender scones with fresh strawberries, toasted almonds, and nutty brown butter flavor.

# Components:

→ Scone Dough

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 (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place butter in a small saucepan over medium heat. Cook while swirling occasionally until butter turns golden brown with a nutty aroma, approximately 5 to 7 minutes. Transfer browned butter to a bowl and refrigerate until just firm but still soft, about 15 minutes.
03 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
04 - Add chilled brown butter to the dry ingredients. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
05 - In a separate bowl, whisk together cream, egg, and vanilla extract. Pour the mixture over the flour combination and gently fold together until just incorporated.
06 - Gently fold diced strawberries and 1/3 cup sliced almonds into the dough, 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 equal wedges.
08 - Transfer scones to the prepared baking sheet. Brush tops with a thin layer of cream, then sprinkle with remaining sliced almonds and optional coarse sugar.
09 - Bake for 18 to 22 minutes until scones are golden brown and cooked through. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • The brown butter adds a whisper of nuttiness that makes people ask what your secret is.
  • Fresh strawberries burst in your mouth without turning the dough mushy, and that's actually achievable.
  • They come together in under an hour, which means you can have warm scones on the table before anyone's coffee gets cold.
02 -
  • Cold ingredients are everything here—if your brown butter is still warm or your cream isn't cold, your scones will spread and become flat instead of rising tall and tender.
  • The moment you think you've mixed enough, you've probably already mixed too much; scones love a light touch and minimal handling.
03 -
  • Chill all your ingredients, including the bowl you're mixing in, for 15 minutes before you start; cold dough is happy dough.
  • If you're making these ahead, shape and freeze the unbaked scones, then add a couple extra minutes to your baking time straight from the freezer.
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