The Art of Ultimate Rustic Golden Strawberry Scone Perfection

Perfect Cold Butter Incorporation Mastery

Master the technique of maintaining butter pieces for maximum flakiness and layers.

Strawberry Folding Excellence

Learn the skill of gently incorporating berries without crushing or overmixing.

Rustic Shaping Perfection

Perfect the method of creating beautifully imperfect, artisanal-looking scones.

Golden Crust Development Technique

Master the art of achieving the perfect golden-brown exterior with rustic texture.

Authentic Presentation Strategy

Learn optimal serving approaches that enhance the homemade, rustic aesthetic.

Rustic Scone Mastery Secrets for Perfect Golden-Brown & Strawberry Combination

Butter Temperature: Keep butter extremely cold until mixing for the flakiest texture - freeze for 10 minutes before cutting in.

Minimal Handling: Touch the dough as little as possible to prevent tough scones - less mixing equals more tenderness.

Strawberry Selection: Use firm, ripe strawberries that aren't overly juicy to prevent soggy scones.

Rustic Appearance: Embrace imperfection - uneven shapes, craggy tops, and visible strawberry pieces create authentic rustic appeal.

Golden Secret: The combination of egg wash and demerara sugar creates the perfect golden-brown rustic crust.

Cutting Technique: Use a sharp, floured knife and cut straight down without sawing to preserve layers for better rise.

Rustic Golden-Topped Fresh Strawberry Scones with Vanilla Bean Glaze and Demerara Sugar

Name: Rustic Golden-Topped Fresh Strawberry Scones with Vanilla Bean Glaze and Demerara Sugar
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 scones
Cuisine: British-American
Ingredients: For the Scone Base:; 2 1/2 cups all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; Zest of 1 lemon; 1/2 cup cold unsalted butter, cubed; For the Dairy Components:; 2/3 cup cold buttermilk; 1 large egg; 1 teaspoon pure vanilla extract; 1/4 teaspoon almond extract (optional); For the Strawberry Addition:; 1 1/2 cups fresh strawberries, hulled and diced; 1 tablespoon all-purpose flour (for coating berries); For the Golden Topping:; 1 large egg, beaten with 1 tablespoon water (for egg wash); 2 tablespoons demerara sugar (or coarse turbinado sugar); Pinch of flaky sea salt; For the Vanilla Bean Glaze:; 1 cup powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla bean paste; 1/8 teaspoon salt; For the Rustic Finish:; 2 tablespoons melted butter (for brushing after baking); Additional demerara sugar for sprinkling; For the Fresh Garnish:; 1/4 cup thinly sliced fresh strawberries

The ultimate strawberry scones featuring perfectly golden-brown rustic exteriors, tender buttery interiors, and bursts of fresh summer strawberries throughout. This gourmet breakfast masterpiece combines the rich crumbly texture of traditional scones with the deep, sweet complexity of farm-fresh strawberries, creating an unforgettable breakfast experience that elevates the classic scone to extraordinary heights perfect for weekend brunches, afternoon tea, or any time you crave the perfect balance of buttery, fruity, and subtly sweet flavors in a charming rustic presentation.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Scone Base:

2 1/2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 lemon

1/2 cup cold unsalted butter, cubed

For the Dairy Components:

2/3 cup cold buttermilk

1 large egg

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract (optional)

For the Strawberry Addition:

1 1/2 cups fresh strawberries, hulled and diced

1 tablespoon all-purpose flour (for coating berries)

For the Golden Topping:

1 large egg, beaten with 1 tablespoon water (for egg wash)

2 tablespoons demerara sugar (or coarse turbinado sugar)

Pinch of flaky sea salt

For the Vanilla Bean Glaze:

1 cup powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla bean paste

1/8 teaspoon salt

For the Rustic Finish:

2 tablespoons melted butter (for brushing after baking)

Additional demerara sugar for sprinkling

For the Fresh Garnish:

1/4 cup thinly sliced fresh strawberries

Fresh mint leaves (optional)

For the Serving Suggestions:

Clotted cream

Strawberry preserves

Honey butter

For Special Equipment:

Pastry cutter or food processor

Parchment paper

Baking sheet

Pastry brush

Sharp knife

Instructions

Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.

Hull and dice fresh strawberries into small pieces (approximately 1/4 to 1/2 inch).

Toss diced strawberries with 1 tablespoon flour to coat and prevent them from sinking during baking.

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

Add cold cubed butter to the flour mixture and cut in using a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized pieces of butter still visible.

In a separate small bowl, whisk together buttermilk, egg, vanilla extract, and almond extract if using.

Make a well in the center of the flour mixture and pour in the liquid ingredients.

Stir gently with a fork just until the dough starts to come together. Do not overmix.

Gently fold in the flour-coated strawberries, being careful not to crush them or overmix the dough.

Turn the dough out onto a lightly floured surface and gently pat into a circle about 8 inches in diameter and 1-inch thick.

For a truly rustic appearance, do not smooth the edges or top - leave irregular for character.

Using a sharp knife, cut the circle into 8 wedges, like a pie. For extra rustic appeal, make the cuts slightly uneven.

Transfer the wedges to the prepared baking sheet, placing them about 2 inches apart.

Place the baking sheet with scones in the freezer for 10 minutes to chill the butter again for maximum flakiness.

After chilling, brush the tops generously with egg wash for a golden finish.

Sprinkle the tops with demerara sugar and a tiny pinch of flaky sea salt for a rustic, sparkly crust.

Bake in the preheated oven for 22-25 minutes, until the tops are golden brown and a toothpick inserted comes out clean.

While scones are baking, prepare the vanilla bean glaze by whisking together powdered sugar, heavy cream, vanilla bean paste, and salt until smooth.

When scones are done, immediately brush the tops with melted butter for extra richness and golden color.

Allow scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

While still warm but not hot, drizzle the vanilla bean glaze over the scones in a rustic, uneven pattern.

Sprinkle with additional demerara sugar while glaze is still wet for a crystallized, rustic appearance.

Garnish with fresh sliced strawberries and mint leaves if desired.

Serve warm or at room temperature with clotted cream, preserves, or honey butter.

Store any leftovers in an airtight container at room temperature for up to 2 days.

For longer storage, freeze unglazed scones for up to 3 months, then thaw and warm before serving.

To refresh day-old scones, warm in a 300°F oven for 5-10 minutes before serving.

For a rustic presentation, serve on a wooden board with fresh strawberries scattered around.

These scones are best enjoyed within 24 hours of baking for optimal texture and flavor.

For added rustic charm, serve on vintage plates or wrapped in parchment paper tied with twine.

Rustic Golden-Topped Fresh Strawberry Scones with Vanilla Bean Glaze and Demerara Sugar

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Rustic Golden Strawberry Scone Perfection

Rustic Golden-Topped Fresh Strawberry Scones with Vanilla Bean Glaze and Demerara Sugar

Ingredients

Instructions