Strawberry Scones


I’ve been making a lot of scones lately, I admit it. But I just love them! My goal is to make scones with all the fruits out there. I still have lots of fruits I haven’t tried, believe you me!

Strawberries, oh how beautiful they are. I find that fruits and animals photograph great, no double chins there. How did I get on this topic?

Back to strawberries, oh strawberries, how beautiful they are, and sweet and tart and delicious, and such a pretty red color. Hubby bought these gigantic strawberries from Costco and just look at the size of those things. And they smell amazing, I think I want one right now … I’ll be right back.


And I’m back. Yum! It’s like I need to make scones every weekend, if I don’t I probably won’t eat any breakfast all week long. Whenever there are any left. Hubby ate 4 at once, must have been really hungry. Either that or I need to feed him more often, maybe I need to make something else besides scones and magic cakes. I wonder!

I love to bake though, you guys all know this, so what’s a gal to do? I can’t help myself, I saw these strawberries and I just knew that they belonged in a scone.


These scones are super cute. I don’t usually brush my scones with egg wash but this time I did. I wanted them to have a nice shiny golden color because I thought they’d look so pretty with the red strawberries.

And of course, as usual, I sprinkle them with Turbinado sugar, my fave because I just love that sugar topping on my scones.


Bake for about 20 to 30 minutes and your kitchen will smell divine, your scones will shine and you’ll feel sublime. Oooook, no more poetry for me.


By the way I blogged this recipe 3 years ago, when my photography skills were horrendous so I just had to do a remake.

5.0 from 2 reviews
Strawberry Scones
Prep time
Cook time
Total time
Serves: 8
  • 1½ to 2 cups strawberries, stemmed and cut into small pieces
  • 2 cups all purpose flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • 6 tbsp butter
  • ⅔ cup milk
  • 1 egg for egg wash
  • Turbinado sugar, optional
  1. Preheat oven to 400 F degrees.
  2. Cut up the strawberries into small pieces and add 1 tbsp of the sugar to them.
  3. In a large bowl, add the flour, salt, baking powder and remaining sugar. Add the butter and using 2 knives or a pastry blender start cutting into the butter. Use your hands if necessary but the mixture needs to resemble small peas.
  4. Add the strawberries to the bowl and coat them well with the flour mixture. In a small bowl mix the egg and milk together then add to the flour bowl. Using a spatula mix everything well. Add more flour as needed if dough is too wet and sticks to hands too much. Turn dough over onto a floured surface and shape into a round 8 inch ball.
  5. Cut the dough into 8 triangles, just like you would cut pizza and place the triangles over a cookie tray lined with parchment paper or a silpat. Brush with the egg wash. You may at this point, sprinkle the scones with additional sugar if you wish.
  6. Bake for 20 to 30 minutes or until golden brown.


  1. Dina says

    Hello! Loved the idea of this recipe, so tried it today. Used VERY fresh picked strawberries, but something must have gone wrong, because the dough never became malleable/kneadable, it stayed sticky, so I couldn’t make a ball and cut into slices. Also must have ended up using too much extra flour because they never got crumbly after baking either. Maybe I should cut back on the berries next time? Used 2 cups. Help? :(

  2. Barb Moen says

    Are these hard scones or soft? I prefer the hard ones over the soft. Maybe just bake them longer?
    Do you have a recipe for Oatmeal Raisin Scones?

  3. Karen says

    Have you ever tried making them in your food processor? That’s how I usually make my scones, but I’m not sure about how the strawberries would hold up…maybe stir them in by hand at the end. Looks like a great recipe and I’ll surely try it.


  4. says

    I just found you through Pinterest. I am loving the look of these scones. I usually make them the Scottish way and cut them with into rounds, but they look great this way. I’ve added strawberries to muffins before but never scones, so I can’t wait to try these. Roll on berry season.

  5. Sue K says

    This looks so yummy and fresh with the strawberries. I will be awake super early on Sunday to watch and cheer on the man’s Team Canada hockey team and this will be perfect! It’s even red and white! Just awesome :)

  6. Diane G says

    I saw these on your blog last week and made them on the weekend. Just ate the last one today! Yummy!!!! I love that it doesn’t have much sugar in it at all. Of course, I did sprinkle a lot on the tops!!! Delicious!! Thank you! :)

  7. Andrew says

    In the captions it says to use 2 tbsp of sugar and 2 tsp of baking powder. However, the recipe calls for three of each. How much is correct?

    • says

      Hi Andrew,
      It’s 3 tbsp of sugar, one tbsp you put on the strawberries and the rest in the scone dough. Only 2 tsp of baking powder needed. Recipe has been updated. Thank you.

    • says

      I haven’t, but you probably could, as long as you can cut them up in smaller pieces, or thaw them out first and drain them if there are any juices.

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