Strawberry Brown Butter Scones (Print)

Tender buttery scones bursting with strawberries and topped with toasted almond slices.

# Components:

→ 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 more 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

# 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 butter turns golden brown and smells nutty, approximately 5-7 minutes. Transfer browned butter 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. Use a pastry cutter or fingertips to 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 mix until just combined.
06 - Fold in diced strawberries and sliced almonds, taking care 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, sprinkle with remaining sliced almonds and coarse sugar.
09 - Bake for 18-22 minutes, or until scones are golden brown and cooked through. Let cool slightly before serving.

# Expert Advice:

01 -
  • The brown butter adds a rich, nutty depth that elevates these scones beyond the ordinary
  • Fresh strawberries burst with sweetness in every bite, perfectly balanced by the buttery dough
  • Toasted almond slices provide a delightful crunch and complement the fruit beautifully
  • They're impressively elegant yet surprisingly simple to make with just 45 minutes total time
  • Perfect for breakfast, brunch, or afternoon tea—versatile enough for any occasion
02 -
  • Don't skip the chilling step for the brown butter—it needs to be firm enough to cut into the flour
  • Use a light touch when folding in the strawberries to avoid crushing them and turning the dough pink
  • For uniform scones, use a sharp knife or bench scraper to cut clean wedges
  • Brush the tops generously with cream for that beautiful golden-brown finish
  • Let the scones cool for at least 5 minutes before serving to allow the structure to set
Back