Strawberry Brown Butter Scones

There's something undeniably special about the marriage of brown butter and fresh strawberries. These Strawberry Brown Butter Scones with Almond Slices capture that magic in every tender, flaky bite. The nutty depth of browned butter elevates these scones beyond the ordinary, while juicy strawberries burst with sweetness throughout. Topped with toasted almond slices and a sprinkle of coarse sugar, they're perfect for a leisurely weekend breakfast or an elegant afternoon tea. Whether you're hosting guests or treating yourself, these scones bring warmth and comfort to any table.

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The technique of browning butter might seem like an extra step, but it transforms these scones from good to extraordinary. As the milk solids caramelize, they develop complex flavors reminiscent of toasted hazelnuts and warm caramel. Combined with the bright acidity of fresh strawberries and the delicate crunch of almonds, each component plays its part in creating a harmonious whole. The key is working quickly with cold ingredients and handling the dough gently to ensure your scones remain tender and light.

Ingredients

• For the Scones:
• 115 g (1/2 cup) unsalted butter
• 250 g (2 cups) all-purpose flour
• 50 g (1/4 cup) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 120 ml (1/2 cup) cold heavy cream, plus more for brushing
• 1 large egg
• 1 tsp pure vanilla extract
• 120 g (1 cup) fresh strawberries, hulled and diced
• 40 g (1/3 cup) sliced almonds
• Topping:
• 2 tbsp sliced almonds
• 1 tbsp coarse sugar (optional)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2: Brown the Butter

Place the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 5–7 minutes. Transfer the browned butter to a bowl and chill until just firm but still soft, about 15 minutes.

Step 3: Combine Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 4: Cut in the Butter

Add the chilled brown butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.

Step 5: Mix Wet Ingredients

In a separate bowl, whisk together cream, egg, and vanilla extract. Pour over the flour mixture and gently mix until just combined.

Step 6: Add Strawberries and Almonds

Fold in the diced strawberries and 1/3 cup sliced almonds, taking care not to overmix.

Step 7: Shape the Dough

Turn the dough onto a lightly floured surface and gently pat it into a 2.5 cm (1-inch) thick disk. Cut into 8 wedges.

Step 8: Prepare for Baking

Transfer scones to the prepared baking sheet. Brush tops with a little cream, sprinkle with remaining sliced almonds and optional coarse sugar.

Step 9: Bake

Bake for 18–22 minutes, or until scones are golden brown and cooked through. Let cool slightly before serving.

Zusatztipps für die Zubereitung

For best results, use very cold ingredients and handle the dough gently to keep scones tender. The brown butter should be chilled until it's firm but still pliable—if it becomes too hard, let it sit at room temperature for a few minutes before using. When cutting the strawberries, aim for uniform dice so they distribute evenly throughout the dough. Don't skip the cream brush on top; it helps create that beautiful golden color and slightly crisp exterior. If you notice your dough becoming too warm while working with it, pop it in the refrigerator for 10 minutes before shaping and baking.

Varianten und Anpassungen

Substitute strawberries with raspberries or blueberries if desired. For a different nutty flavor, try using chopped pecans or hazelnuts instead of almonds. You can also add a teaspoon of lemon zest to the dough for a bright citrus note that complements the strawberries beautifully. If you prefer sweeter scones, increase the sugar to 1/3 cup or add a simple glaze made from powdered sugar and milk after baking. For a richer version, use buttermilk instead of heavy cream, adjusting the baking soda as needed.

Serviervorschläge

Serve warm with clotted cream or a drizzle of honey. These scones are perfect alongside a pot of Earl Grey tea or your favorite breakfast tea. For a more indulgent presentation, serve with fresh strawberry jam and whipped cream. They also pair wonderfully with a light-bodied sparkling wine for an elegant brunch. If serving at afternoon tea, arrange them on a tiered stand with other pastries and finger sandwiches. The scones are best enjoyed the day they're baked, but leftovers can be warmed gently in a low oven to refresh them.

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These Strawberry Brown Butter Scones with Almond Slices prove that sometimes the most memorable baked goods come from simple techniques executed with care. The transformation of butter into liquid gold, the gentle folding of fresh fruit, and the careful shaping of tender dough all come together to create something truly special. Whether you're a seasoned baker or just starting your baking journey, these scones offer a rewarding experience and delicious results. So preheat that oven, brown some butter, and treat yourself to the perfect combination of nutty richness and fresh fruit sweetness.

Kitchen Questions

→ How does brown butter affect the flavor?

Brown butter imparts a deep, nutty aroma and richer flavor compared to regular butter, enhancing the overall taste of the scones.

→ Can I substitute the almonds?

Yes, you can replace sliced almonds with other nuts like pecans or walnuts for different textures and flavors.

→ What is the best way to keep the scones tender?

Using very cold butter and cream and handling the dough gently helps maintain a tender, flaky texture.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred for texture, but frozen can be used if thawed and drained well to avoid excess moisture.

→ How should I store leftover scones?

Store scones in an airtight container at room temperature for up to two days or freeze for longer storage.