Strawberry Brown Butter Scones (Print Version)

Tender scones with fresh strawberries, rich brown butter, and toasted almond slices for a flavorful bite.

# What You Need:

→ 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

# 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 the butter turns golden brown and smells nutty, approximately 5 to 7 minutes. Transfer browned butter to a bowl and chill 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 the dry ingredients. Using a pastry cutter or 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 over the flour mixture and gently mix until just combined. Do not overmix.
06 - Fold in the diced strawberries and 1/3 cup sliced almonds, taking care not to overmix and preserve tender scone texture.
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 prepared baking sheet. Brush tops with a light coating of heavy cream, then sprinkle with remaining sliced almonds and optional coarse sugar.
09 - Bake for 18 to 22 minutes, or until scones achieve golden brown color and cook through completely. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • The brown butter brings a toasted, almost caramel-like depth that regular butter simply can't match.
  • You can have warm, restaurant-quality scones on your table in under an hour.
  • They're tender and crumbly in the best way—no dense, hockey-puck texture in sight.
02 -
  • Cold ingredients are non-negotiable—I learned this the hard way when I used room-temperature cream and ended up with dense, biscuit-like scones instead of tender, flaky ones.
  • Don't skip browning the butter all the way—the extra few minutes of patience transforms the entire flavor profile from ordinary to something that tastes like you spent hours in the kitchen.
03 -
  • If your brown butter hardens too much in the fridge, let it sit at room temperature for two to three minutes until it's soft and spreadable but still cold throughout.
  • A pastry cutter makes cutting butter into flour easier, but your fingertips work just as well if you work quickly and keep everything cold.
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