There’s truly nothing more delightful than baking a batch of Strawberry Scones to brighten your morning or treat yourself in the afternoon. These tender, buttery pastries are bursting with fresh strawberries, kissed with vanilla, and topped with a sparkling crunch of sugar. Every bite is a sweet celebration of seasonal fruit and homey comfort—making this Strawberry Scones recipe an all-time favorite for both new bakers and seasoned pros.
Ingredients You’ll Need
The magic of these Strawberry Scones lies in their simplicity—a handful of ingredients come together to create scones that are crumbly outside, tender inside, and brimming with juicy berry flavor. Each component plays its part, so let’s break down what you’ll need and why it matters.
- All-purpose flour: This forms the structure of your scones, providing just the right crumb and lift without heaviness.
- Granulated sugar: Adds a gentle sweetness, perfectly balancing the tartness of the strawberries.
- Baking powder: Gives your scones a lovely rise and airy lightness—don’t skimp here!
- Salt: Brings out the flavors of both the butter and the berries, preventing the scones from tasting flat.
- Cold unsalted butter, cubed: Essential for flaky layers; keep it chilled for best results.
- Chopped fresh strawberries: The star of the show! Use ripe, sweet berries for the juiciest scones.
- Heavy cream (plus more for brushing): Creates a rich, luxurious dough and helps the tops turn golden and glossy when baked.
- Large egg: Binds everything together and gives the scones additional tenderness.
- Vanilla extract: Rounds out the flavor, highlighting the sweetness of the strawberries.
- Coarse sugar for topping (optional): Brings sparkle and a light crunch to the finished scones—highly recommended for extra pizzazz.
How to Make Strawberry Scones
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step ensures your scones bake evenly and don’t stick, making for easy clean-up and perfect bottoms every time.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Whisking aerates the flour and evenly distributes the leavening agents, setting your Strawberry Scones up for an even rise.
Step 3: Cut in the Butter
Add the cold, cubed butter to your flour mixture. Using a pastry cutter or your fingertips, cut the butter in until the mixture resembles coarse crumbs. The small, pea-sized bits of butter throughout mean flaky, tender layers once baked—so work quickly and don’t let the butter melt.
Step 4: Add Strawberries
Gently fold in the fresh, chopped strawberries. Be careful not to overmix or crush them—keeping the berries intact helps keep bursts of juicy flavor all through your scones.
Step 5: Mix the Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. This luscious trio binds the dough and adds a rich flavor profile that complements the strawberries beautifully.
Step 6: Bring the Dough Together
Pour the wet ingredients over the dry mixture and stir just until a soft dough forms. Don’t overwork it! A few streaks of flour are okay—it’s better to err on the side of gentle handling for the best Strawberry Scones texture.
Step 7: Shape and Cut the Scones
Turn the dough out onto a lightly floured surface. Knead gently just until it comes together (about 3–4 times), then pat it into a 1-inch thick circle. With a sharp knife or bench scraper, cut the circle into 8 wedges for classic scone shapes.
Step 8: Prepare for Baking
Transfer the wedges to your lined baking sheet, leaving a little space between each for spreading. Brush the tops lightly with extra cream, and, if you love a touch of crunch, sprinkle with coarse sugar.
Step 9: Bake to Golden Perfection
Slide the sheet into the oven and bake for 16–18 minutes, or until the Strawberry Scones are golden brown on top and a toothpick inserted into the center comes out clean. Let them cool slightly before serving so they set up just enough to hold together, but are still warm and irresistible.
How to Serve Strawberry Scones
Garnishes
The simple beauty of Strawberry Scones begs for a flourish: a dusting of powdered sugar, a drizzle of vanilla glaze, or even a dollop of whipped cream. All these elevate the scones into pastry-shop masterpieces right in your own kitchen.
Side Dishes
Pair your scones with a bowl of fresh fruit, creamy yogurt, or a spread of fruit preserves for a truly elegant brunch. A hot cup of tea or a creamy latte are perfect partners, complementing the classic flavors in every Strawberry Scone.
Creative Ways to Present
For a beautiful twist, try making mini Strawberry Scones for tea parties or baby showers—just cut your dough smaller and reduce baking time. Serve on tiered platters, pack into pretty gift boxes, or offer alongside clotted cream and lemon curd for an authentic British-inspired treat.
Make Ahead and Storage
Storing Leftovers
After the scones have cooled completely, store them in an airtight container at room temperature for up to two days. This helps retain their tender crumb while keeping them fresh—just avoid humid spots to prevent them from getting soggy.
Freezing
Strawberry Scones freeze beautifully. Wrap cooled scones individually in plastic wrap, then place in a Ziplock bag or airtight container. They’ll keep well for up to two months. For the ultimate convenience, you can also freeze unbaked scone wedges and bake them straight from the freezer—just add a couple of extra minutes to your bake time.
Reheating
To enjoy scones as if they’re fresh from the oven, warm them in a 325°F (160°C) oven for about 5 to 7 minutes, or give them a quick zap in the microwave for 15–20 seconds. This revives the texture and perks up that irresistible “just-baked” flavor.
FAQs
Can I use frozen strawberries to make Strawberry Scones?
Absolutely! Just be sure to dice them while still frozen and toss them with a little flour before adding to your dough. This prevents excess moisture from making your scones soggy—just work quickly to avoid the berries thawing before they bake.
Can I substitute the heavy cream?
If you don’t have heavy cream, you can use full-fat coconut milk or half-and-half for a similar richness. Avoid using milk with a lower fat content; it can make the scones less tender.
What’s the best way to get extra flaky scones?
Cold ingredients are your secret weapon! Always use chilled butter and cream, and handle the dough as little as possible to maximize flakiness in your Strawberry Scones.
Why did my scones spread too much when baking?
Scones may spread if the dough was too warm or too wet. Make sure your butter and cream are cold, and avoid overmixing. If your kitchen is especially warm, pop the cut scones into the fridge for 10 minutes before baking.
Can I add other flavors to my Strawberry Scones?
Definitely! Try folding in a bit of lemon zest for extra brightness, or swap the strawberries for other fresh berries. A handful of white chocolate chips or a pinch of cardamom can also add fun new twists.
Final Thoughts
If you’re looking for a recipe that delivers big flavor and memory-making aromas, give these Strawberry Scones a try. With their perfect blend of sweet, buttery, and berry-bright notes, you’ll find yourself reaching for this recipe all year long. Happy baking!
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Strawberry Scones Recipe
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Strawberry Scones are a delightful treat perfect for a fruity breakfast or a sweet snack. Made with fresh strawberries and a hint of vanilla, these scones are tender, buttery, and bursting with flavor.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Additional Ingredients:
- ½ cup cold unsalted butter, cubed
- ½ cup chopped fresh strawberries
- ½ cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: coarse sugar for topping
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter and Strawberries: Cut in the cold butter until the mixture resembles coarse crumbs, then fold in the strawberries.
- Prepare Wet Ingredients: In a small bowl, whisk together the cream, egg, and vanilla extract.
- Combine Ingredients: Pour the wet ingredients into the dry and stir just until a dough forms.
- Shape and Bake: Turn the dough onto a floured surface, pat into a circle, cut into wedges, place on a baking sheet, brush with cream, sprinkle with sugar, and bake for 16–18 minutes.
- Cool and Serve: Allow the scones to cool slightly before serving.
Notes
- Handle the dough gently to keep the scones tender.
- You can substitute strawberries with blueberries or raspberries and add lemon zest for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 9 g
- Sodium: 250 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
