Strawberry Brown Butter Scones (Print Version)

Tender scones with fresh strawberries and toasted almond slices enriched by nutty brown butter notes.

# What You'll Need:

→ Scones

01 - 1/2 cup 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 more 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

# 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 develops a nutty aroma, 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 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 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 diced strawberries and 1/3 cup sliced almonds into dough, being careful not to overmix.
07 - Turn dough onto 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 and sprinkle with remaining sliced almonds and optional coarse sugar.
09 - Bake for 18 to 22 minutes, or until scones are golden brown and cooked through. Let cool slightly before serving.

# Additional Tips::

01 -
  • The nutty complexity of brown butter elevates these scones from ordinary to extraordinary
  • Fresh strawberries add bursts of juicy sweetness in every bite
  • Sliced almonds provide a delightful textural contrast and subtle nuttiness
  • Perfect balance between tender crumb and buttery flakiness
  • Versatile enough for breakfast, brunch, or afternoon tea
  • Made with simple, wholesome ingredients you likely have on hand
02 -
  • Use very cold ingredients and handle the dough gently to keep scones tender and flaky
  • Brown the butter until it's deeply golden with a nutty aroma, but watch carefully to avoid burning
  • Chill the browned butter just until firm but still pliable—too hard and it won't incorporate well
  • Don't overmix the dough once you add the wet ingredients; a few streaks of flour are fine
  • Pat strawberries dry if they're very juicy to prevent the dough from becoming soggy
  • Cut clean wedges using a sharp knife or bench scraper dipped in flour
  • Brush with cream and add toppings just before baking for the best golden finish
  • Let scones cool for 5 minutes before serving—this allows them to set while still remaining warm
Go Back