Strawberry Scones
by:
This post may contain affiliate links. Please read my disclosure policy.
Start your morning the right way with fresh Strawberry Scones. This recipe will give you the flaky, tender, and perfectly sweetened scones. Pair with a cup of your favorite tea or coffee to complete your café-at-home experience.
I found these gorgeous strawberries on sale at the grocery store and knew I had to find a good use for them. I’ve been craving some warm, homemade scones lately! Every once in a while I get a serious hankering for this flaky and delicously tender treat. The strawberries spoke to me, and I answered in scone.
You all know by now that I absolutely love to bake. It’s therapeutic! I know baking can be very intimidating as it’s not very forgiving like other recipes can be. I have for you detailed instructions paired with step photos to guarantee perfect scones even for a novice baker.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Strawberries – Cut into small pieces. Blueberries and/or raspberries can be used too.
- Flour – All-purpose flour.
- Sugar – Regular granulated sugar.
- Baking powder – Don’t substitute with baking soda otherwise you’ll end up with an odd aftertaste.
- Salt – Use more or less as you prefer.
- Egg – To be mixed into the scones and as an egg wash before baking.
- Butter – COLD! Shortening can be used instead.
- Milk – And type of milk, including non-dairy alternatives, will work.
- Turbinado sugar – I love a good sugary crunch on top of my scones. You can leave the sugar out if you prefer.
Can I use frozen strawberries?
While I used fresh strawberries, you can use frozen if that’s what you have handy. The only issue with frozen strawberries is that once they thaw, they’re incredibly soft. You’ll need to work with them while frozen to ensure they don’t squish into the batter and make it extra wet.
Let the strawberries thaw just enough that you can get a knife through them and cut them into small pieces. Then, spread the pieces out on a large plate and freeze them for another 30 minutes before working them into the scone dough.
How to make strawberry scones
- Prep: Preheat oven to 400F. Cut the strawberries into small pieces and toss them with 1 tbsp of the sugar.
- Start the dough: In a large bowl, add the flour, salt, baking powder and remaining sugar. Add the cold butter and using 2 knives or a pastry cutter start cutting the butter into the dry ingredients. Use your hands if necessary but the mixture needs to resemble small peas. Keep in mind though, if using your hands, they will melt the butter so work quickly.
- Finish the dough: Add the strawberries to the bowl and toss them well with the flour mixture. In a small bowl whisk the egg with the milk together, then pour into the flour bowl. Use a spatula to mix everything well. Add more flour if needed if the dough is too wet and sticky. Turn dough out onto a floured surface and shape into a round 10 inch disk.
- Shape the scones: Cut the dough into 8 triangles, just like you would cut pizza. Place the triangles on a sheet pan lined with parchment paper or a silpat. Brush the scones with the egg wash and sprinkle with Turbinado sugar.
- Bake: Transfer the sheet pan to the oven and bake 20 to 30 minutes or until golden brown.
Tips for making perfect strawberry scones
- Work with cold butter. After cutting it into cubes, you can even let them sit in the freezer for 5 minutes before starting.
- Don’t overwork the dough. You want the butter to still be in pieces to keep your scones flaky and light.
- Get yourself a pastry cutter. It’ll make the process of cutting the butter into the dry ingredients much easier.
- Mix the dough slowly and carefully as to not squish the strawberry pieces.
- You want the dough to be sticky, so flour your hands and work surface as needed so that you can still handle it.
How to store scones
Store your scones in an airtight container, bread box, or large freezer bag to keep them from drying out. They will last 1-2 days at room temperature or up to a week stored in the fridge. You can microwave your scones for 5-10 second intervals to enjoy them as they’re fresh out of the oven!
You can also freeze your scones. Once completely cooled down to room temperature, wrap them each with both plastic wrap and foil. They will last 2-3 months frozen. They will thaw after about 1 hour at room temperature, or you can microwave them for 10 seconds at a time until thawed.
Looking for more recipes like this?
- Strawberry Chocolate Scones
- Lemon Buttermilk Scones
- Ricotta Drop Scones
- Banana Buzz Scones
- Lemon Blueberry Scones
- Butter Biscuits
- Buttermilk Biscuits
- Feta Cheese Biscuits
- Buttermilk Biscuits
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Strawberry Scones
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 8
Start your morning the right way with fresh Strawberry Scones. This recipe will give you the flaky, tender, and perfectly sweetened scones. Pair with a cup of your favorite tea or coffee to complete your café-at-home experience.
Equipment
Ingredients
Strawberry scones
- 2 cups strawberries stemmed and cut into small pieces
- 2 1/4 cups all-purpose flour use more if dough is too sticky
- 3 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 large egg
- 6 tbsp butter cold, unsalted and cut into small cubes
- 2/3 cup milk
- 1 egg for egg wash
- 1 tbsp Turbinado sugar optional
Lemon icing
- 1 1/2 cups icing sugar same as confectioners sugar or powdered sugar
- 2 tbsp lemon juice
Instructions
- Prep: Preheat oven to 400F. Line a baking sheet with parchment paper. Cut the strawberries into small pieces and toss them with 1 tbsp of the sugar.
- Start the dough: In a large bowl, add the flour, salt, baking powder and remaining sugar. Add the cold butter and using 2 knives or a pastry cutter start cutting the butter into the dry ingredients. Use your hands if necessary but the mixture needs to resemble small peas. Keep in mind though, if using your hands, they will melt the butter so work quickly.
- Finish the dough: Add the strawberries to the bowl and toss them well with the flour mixture. In a small bowl whisk the egg with the milk together, then pour into the flour bowl. Use a spatula to mix everything well. Add more flour if needed if the dough is too wet and sticky. Turn dough out onto a floured surface and shape into a round 10 inch disk.
- Shape the scones: Cut the dough into 8 triangles, just like you would cut pizza. Place the triangles onto the prepared baking sheet. Brush the scones with the egg wash and sprinkle with Turbinado sugar.
- Bake: Transfer the sheet pan to the oven and bake 20 to 30 minutes or until golden brown.
- Lemon icing: Whisk the icing sugar with the lemon juice until smooth. Add more or less lemon juice or icing sugar until you receive desired consistency. Drizzle icing over scones and enjoy!
Recipe Notes
- Flour: The amount of flour depends on your environment. For example I live in a very dry area, therefore I usually need more liquid when I’m baking, in this case more milk, if you live in a very humid area, you will need less liquid or more flour. So what works for one person may not work for another. This dough is a bit sticky but make sure you add enough flour just until you can shape and cut the dough into scones, it’s important to not over work the dough.
- Nutrition: Nutritional information is per scone and includes lemon icing.
- Storage: Store your scones in an airtight container, bread box, or large freezer bag to keep them from drying out. They will last 1-2 days at room temperature or up to a week stored in the fridge. You can microwave your scones for 5-10 second intervals to enjoy them as they’re fresh out of the oven!
- Freezing: Once completely cooled down to room temperature, wrap them each with both plastic wrap and foil. They will last 2-3 months frozen. They will thaw after about 1 hour at room temperature, or you can microwave them for 10 seconds at a time until thawed.
Nutrition Information:
Serving: 1sconeCalories: 358kcal (18%)Carbohydrates: 60g (20%)Protein: 6g (12%)Fat: 11g (17%)Saturated Fat: 6g (38%)Cholesterol: 69mg (23%)Sodium: 102mg (4%)Potassium: 287mg (8%)Fiber: 2g (8%)Sugar: 31g (34%)Vitamin A: 363IU (7%)Vitamin C: 23mg (28%)Calcium: 108mg (11%)Iron: 2mg (11%)
I am an occasional baker (and still a novice), but I love scones. I’ve had mixed results with different recipes, but I made this recipe this morning and my husband remarked that it was the best homemade baked good that I’ve made in a while. They were delicious…not too sweet, very moist but crumbly…and I would’ve paid some good $$$ to buy it at a cafe. I grated the frozen butter for the first time which may have also helped with the flakiness. I will definitely make these again!
That’s wonderful to hear! We’re so glad you love them.
This recipe turned out perfect. I used frozen strawberries and would put in a note to dry them out using a paper towel to prevent it from bleeding.
Easy perfect recipe otherwise. Really felt like I achieved an impossible task.
Thank you.
I made this with my 5 year old. We love baking together. The recipe is simple and absolutely SCRUMPTIOUS. It will be our go-to scone recipe!
That’s so sweet! I’m glad you two had fun ☺️
I made your recipe but I used gluten free King Arthur gf flour and they came out really great,reason being my daughter and granddaughter are celiacs and they can’t eat food made from flour so I hope you don’t mind that I changed it up by using gf flour.
Your kitchen, your rules! Enjoy 😋
In the end, they came out very tasty. But, my dough was more like batter. It was so difficult to work with even after adding nearly 1/2 cup of flour. I think it may be because I used strawberries that were super ripe and juicy.
I added a glaze because they ended up looking pretty ugly after coming out of the oven. And I didn’t have any of that special sugar.
Overall, delish! And, I would make them again.
“Add more flour if needed if the dough is too wet and sticky. ” Thank you, Jo! I can’t tell you, as a scone lover, how infuriated I became with the sticky/plaster consistency of the scone dough and it’s wrapping around each of my fingers no matter how much I dusted flour on the surface or dusted my hands as well. I will now add flour if the dough looks sticky before I roll it out! Question: should the flour be added as I mix the dough around? Thanks again!
Yes, as you’re mixing it if you find it’s too sticky, start adding more flour.
Thanks, Jo!
These scones turned out delicious!! I will definitely be making them again 🙂
This recipe was so easy to follow and a great success! The scones aren’t too sweet at all. The mixture is sticky but adding a little extra flour when ready to scoop it out of the bowl helped, also having wet hands or floured hands when handling and shaping the mixture to cut helped a lot.
Great tips on preventing the sticky issue — thanks, Alex!
This recipe was pretty great, but the dough was CRAZY sticky. I absolutely LOVED the scones though.
I also liked them better with no egg wash, but some of my family liked the egg washed ones.
did not work for me at all. it came out super sticky I had to add practically a cup of flour just to make up for how sticky it was maybe attach a video. this was the first time I made scones and sorry to say but a huge fail.
Scone dough is typically quite sticky. Every environment is different, however, and if you have a lot of humidity it’s a good idea to add some more flour. We have a video for this recipe: https://www.jocooks.com/recipes/banana-buzz-scones/
Sprinkling flour on the outside of the dough as you roll it out helps.
Do you think I could prepare them the night before, refrigerate them & bake them in the morning?
Yes, of course!
Delightful and simple! Doubled the recipe and the mixture was a bit too wet but a bit more flour made it workable. The result was delicious crumbly scones that disappeared in a day.
The best Scones I ever made. Did a double batch. Had to add some flour but all the fruit made the dough very wet. Mixed blue berries, strawberries, and apple, total of 4 cups.. Lemon icing drizzle. My wife loves scones for breakfast but they must have fruit. Glad I made a double batch.
Wow those sound incredible! We’re so glad you enjoyed them.
Fantastic recipe, used less milk than suggested to avoid being too wet and held back some of the beaten egg to use for the egg wash on top of scone. Really fluffy and will definitely make again. Thank you so much
My pleasure, so glad you enjoyed it!
I love these scones! They are delicious, and each bite is filled with the sweet taste of strawberries; I absolutely adore them! I have found the past few times I’ve made them that the finished dough is very wet, to the point where I had to add a whole other cup of flour. What is the cause of this and is there any other way to minimize wetness? Thanks, ad I’ll definitely be making these again soon!
There are so many factors that come into play. The environment can play a big part, how you measure your flour, etc.