Strawberry Brown Butter Scones (Printable Version)

Buttery scones with fresh strawberries and toasted almonds, enriched by the depth of browned butter.

# 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 - 4.2 oz 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, swirling occasionally, until the butter turns 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 the butter into the flour until the mixture resembles coarse crumbs.
05 - In a separate bowl, whisk together cream, egg, and vanilla extract. Pour over the flour mixture and gently mix until just combined.
06 - Fold in the 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 the prepared baking sheet. Brush tops with cream, then sprinkle with remaining sliced almonds and optional coarse sugar.
09 - Bake for 18-22 minutes, or until scones are golden brown and cooked through. Allow to cool slightly before serving.

# Additional Tips::

01 -
  • Brown butter elevates these beyond standard scones, adding a sophisticated nuttiness that feels indulgent without pretension.
  • The strawberries stay juicy and distinct because you fold them in at the last moment, not baked into submission.
02 -
  • Cold ingredients and a light hand are everything; rushing or squeezing the dough turns scones dense and tough no matter how perfect everything else is.
  • Brown butter separates slightly as it cools, so whisk it gently before using if you see liquid pooling on top.
03 -
  • Chill your mixing bowl and even your flour for a few minutes before starting if your kitchen is warm; this tiny effort pays off in tender, fluffy scones.
  • A bench scraper works beautifully for cutting in cold butter and is faster than using your fingertips if you have cold hands to begin with.
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