Strawberry Brown Butter Scones (Printable)

Buttery scones bursting with fresh strawberries and topped with toasted almonds for a nutty, flavorful bite.

# What You'll Need:

→ Scone Dough

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

→ Topping

12 - 2 tablespoons sliced almonds
13 - 1 tablespoon 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 and develops 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.
04 - Add chilled brown butter to dry ingredients. Using a pastry cutter or fingertips, work the butter into the flour until mixture resembles coarse breadcrumbs.
05 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour over flour mixture and gently combine until just brought together.
06 - Fold diced strawberries and 1/3 cup sliced almonds into the dough, being careful not to overwork the mixture.
07 - Transfer dough to a lightly floured surface and gently pat into a 1-inch thick disk. Cut into 8 equal wedges.
08 - Place scone wedges on prepared baking sheet. Brush tops with cream and sprinkle with remaining sliced almonds and optional coarse sugar.
09 - Bake for 18 to 22 minutes until scones achieve golden brown color and are cooked through. Allow to cool briefly before serving.

# Expert Tips:

01 -
  • Brown butter depth: Browning the butter before chilling it adds a rich, nutty dimension that sets these scones apart from any standard recipe.
  • Juicy fresh strawberries: Diced strawberries folded gently into the dough provide bursts of natural sweetness in every bite.
  • Perfect texture: A light hand with the dough and cold ingredients keep the crumb tender and delicate, never dense.
  • Beautiful finish: Sliced almonds on top toast in the oven to a golden crisp, adding both crunch and elegance.
  • Versatile timing: At 45 minutes from start to finish, these scones fit comfortably into a relaxed morning or a last-minute teatime plan.
02 -
  • Keep everything cold: Cold cream, a cold egg, and properly chilled brown butter are the foundation of a tender, flaky scone — do not skip the chilling step.
  • Handle the dough minimally: Overmixing develops gluten and results in tough scones. Stop mixing as soon as the dough just comes together.
  • Dice strawberries small: Smaller pieces distribute more evenly through the dough and release less moisture during baking, keeping the texture consistent.
  • Use a sharp knife or bench scraper: Clean cuts for the wedges help the scones rise evenly in the oven rather than spreading unevenly.
  • Check for allergens: These scones contain dairy (butter, cream), eggs, wheat (gluten), and tree nuts (almonds). Always check packaging for potential cross-contamination if serving those with allergies.
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