Go Back
+ servings
a bunch of strawberry scones drizzled with lemon icing on a piece of parchment paper, with scattered strawberries and mint
Print Recipe Add to Collection
4.58 from 117 votes

Strawberry Scones

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Strawberry Scones
Servings: 8
Calories: 358kcal

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!

Notes

  1. 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.
  2. Nutrition: Nutritional information is per scone and includes lemon icing.
  3. 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!
  4. 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

Serving: 1scone | Calories: 358kcal | Carbohydrates: 60g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 102mg | Potassium: 287mg | Fiber: 2g | Sugar: 31g | Vitamin A: 363IU | Vitamin C: 23mg | Calcium: 108mg | Iron: 2mg