Strawberry Brown Butter Scones

There's something magical about the moment butter turns golden in the pan, releasing its nutty, caramelized aroma into your kitchen. These Strawberry Brown Butter Scones with Almond Slices capture that enchantment in every tender, flaky bite. Fresh strawberries burst with sweetness against the rich depth of browned butter, while toasted almond slices add a delightful crunch. Whether you're hosting a weekend brunch or simply treating yourself to an elegant teatime, these scones deliver bakery-quality results with homemade charm.

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The secret to extraordinary scones lies in keeping your ingredients cold and your touch gentle. The brown butter technique requires patience—watch as the butter solids toast to a deep golden hue, then cool just enough to work into the flour. This creates pockets of flavor that melt into the crumb as the scones bake, producing a texture that's tender yet sturdy enough to hold generous amounts of fresh fruit.

Ingredients

• 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
• 2 tbsp sliced almonds (for topping)
• 1 tbsp coarse sugar (optional, for topping)

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: Mix Dry Ingredients

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

Step 4: Cut in Brown 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: Combine 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: Fold in Fruit and Nuts

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 key to flaky scones is minimal handling—overworking develops gluten and creates tough pastry. When browning butter, watch carefully in the final minute as it can go from golden to burnt quickly. If your strawberries are particularly juicy, pat them dry with paper towels before folding them into the dough to prevent excess moisture. The dough should be slightly shaggy and just barely hold together; it will come together fully as you pat it into shape.

Varianten und Anpassungen

Substitute strawberries with raspberries or blueberries if desired—both work beautifully with the brown butter and almond combination. For a more intense almond flavor, add 1/4 teaspoon of almond extract along with the vanilla. You can also swap the sliced almonds for chopped pecans or hazelnuts. If you prefer a less sweet scone, reduce the sugar to 2 tablespoons. For a vegan version, use plant-based butter and cream, and replace the egg with a flax egg, though the texture will differ slightly from the original.

Serviervorschläge

Serve warm with clotted cream or a drizzle of honey for an authentic British tea experience. These scones pair beautifully with a light-bodied tea such as Earl Grey or a floral white tea, or try them with sparkling wine for an elegant brunch. For a decadent breakfast, split them and top with mascarpone and fresh strawberry compote. They're also delightful simply enjoyed warm from the oven with a pat of salted butter. Store leftovers in an airtight container for up to two days, and refresh them in a 150°C oven for 5 minutes before serving.

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These Strawberry Brown Butter Scones with Almond Slices prove that simple techniques can yield extraordinary results. The combination of nutty brown butter, sweet-tart strawberries, and crunchy almonds creates a symphony of flavors and textures that will make these scones a regular request in your kitchen. Whether you're a seasoned baker or just beginning your journey, this recipe rewards attention to detail with scones that rival any artisan bakery. Gather your ingredients, embrace the process, and prepare to fall in love with homemade scones all over again.

Recipe FAQs

→ What gives these scones their nutty flavor?

The rich nutty aroma and taste come from browning the butter before incorporating it into the dough, enhancing depth and complexity.

→ Can I substitute the strawberries with other fruits?

Yes, fresh raspberries or blueberries make excellent substitutes, offering a similar burst of juiciness and acidity.

→ How do I keep the scones tender and flaky?

Using very cold ingredients and handling the dough gently ensures a tender crumb while preventing toughness.

→ What toppings enhance the final bake?

Toasted almond slices and a sprinkle of coarse sugar add crunch and a subtle sweetness to the scone tops.

→ How should these scones be served?

Warm scones pair beautifully with clotted cream, honey, or a light-bodied tea for a comforting experience.