If you’re looking for a treat that captures the very essence of summer mornings, Strawberry Scones are truly it. These delightful pastries combine tender, flaky layers with bursts of juicy, fresh strawberries in every bite, making them the perfect companion to your morning coffee or afternoon tea. Whether you’re a seasoned baker or just starting out, you’ll find the process rewarding and the results irresistible. Trust me, after one taste, you’ll want to make Strawberry Scones a staple in your kitchen year-round!

Ingredients You’ll Need

With just a handful of kitchen staples and a bounty of ripe strawberries, you can create scones that look and taste bakery-worthy. Each ingredient plays a starring role in crafting the perfect texture, flavor, and color that make these Strawberry Scones so special.

All-purpose flour: The backbone of the scones, giving them structure and that signature crumbly texture.
Granulated sugar: Adds just the right hint of sweetness to balance the tartness of the strawberries.
Baking powder: Gives the scones their light, fluffy rise—don’t skip it!
Salt: A pinch wakes up all the flavors and keeps the sweetness in check.
Cold unsalted butter, cubed: The secret to those irresistible, flaky layers; make sure it’s super cold.
Heavy cream: Provides richness and tenderness, and a little extra for brushing gives a lovely golden top.
Large egg: Helps bind the dough while adding richness.
Vanilla extract: A splash brings beautiful aroma and warmth to the scones.
Fresh strawberries, hulled and diced: These juicy gems are the star—choose ripe berries for maximum flavor and color.
Coarse sugar for topping (optional): Adds a sparkling crunch on top—totally optional, but always a hit!

How to Make Strawberry Scones

Step 1: Prep Your Oven and Baking Sheet

Let’s start by setting the stage: preheat your oven to 400°F and line a baking sheet with parchment paper. This simple step ensures your scones will bake evenly and won’t stick, making cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking not only combines everything thoroughly but also aerates the flour, which helps create that lovely tender crumb we all crave in Strawberry Scones.

Step 3: Cut in the Butter

Add your cold, cubed butter to the flour mixture. Use a pastry cutter, or simply your fingertips, to work the butter in until you have a mixture that looks like coarse crumbs. These little butter bits will melt as the scones bake, creating those signature flaky layers.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. This creamy mixture brings the dough together and infuses it with richness and subtle vanilla notes.

Step 5: Mix and Add Strawberries

Pour the wet ingredients into the dry ingredients and gently mix just until combined. Next, delicately fold in the diced strawberries, taking care not to overmix—this is key for tender scones with juicy berry pockets in every bite.

Step 6: Shape and Cut the Dough

Turn the dough out onto a floured surface and gently pat it into an 8-inch circle. Using a sharp knife or bench scraper, cut it into 8 even wedges. This rustic approach is part of the charm of homemade Strawberry Scones!

Step 7: Finish and Bake

Arrange your wedges on the prepared baking sheet. Brush the tops with a bit of cream, and sprinkle with coarse sugar if you’d like an extra-crunchy finish. Bake for 18 to 22 minutes, or until beautifully golden brown. Let them cool slightly before serving—if you can wait that long!

How to Serve Strawberry Scones

Garnishes

For that extra flourish, a simple drizzle of glaze (just powdered sugar and milk mixed until smooth) over cooled scones is utterly delightful. You can also dust with a little extra powdered sugar or add a few sliced strawberries on top for a fresh look.

Side Dishes

These scones are fantastic with a dollop of clotted cream or whipped butter. Pair them with a bowl of fresh fruit, a scoop of Greek yogurt, or even a side of crisp bacon for a truly memorable brunch spread.

Creative Ways to Present

Serve your Strawberry Scones on a vintage cake stand or a rustic wooden board for an inviting look. For a fun twist, slice them horizontally and fill with whipped cream and extra strawberries to make mini strawberry shortcakes!

Make Ahead and Storage

Storing Leftovers

If you have any scones left (which is rare in my house), keep them in an airtight container at room temperature for up to two days. They’ll stay soft and flavorful, perfect for a quick snack or an on-the-go breakfast.

Freezing

Strawberry Scones freeze beautifully! Once completely cooled, wrap each scone individually in plastic wrap and tuck them into a freezer bag. They’ll keep for up to three months, ready to brighten any morning.

Reheating

To reheat, pop a scone in a 350°F oven for about 8 minutes or give it a quick zap in the microwave for 15–20 seconds. This revives the texture and brings back that fresh-baked aroma.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just be sure to thaw and drain them well before adding to your dough to avoid excess moisture, which can make the scones soggy.

Why does the butter need to be cold?

Cold butter is key for flaky Strawberry Scones. As the scones bake, cold bits of butter melt and create steam, resulting in those tender, layered pockets.

Can I make the dough ahead of time?

You sure can! Shape and cut the dough, then freeze the unbaked scones on a tray. When you’re ready, bake straight from the freezer, adding a couple of extra minutes to the baking time.

How do I prevent overmixing the dough?

Gently fold the ingredients together just until no dry spots remain. Overmixing develops gluten, which can lead to tough scones—so a light hand is your friend here.

Can I add other flavors or mix-ins?

Definitely! Try folding in a little lemon zest, swapping in blueberries, or adding a handful of white chocolate chips for a fun variation. Strawberry Scones are wonderfully versatile.

Final Thoughts

There’s nothing quite like homemade Strawberry Scones fresh from the oven: golden, tender, and bursting with berry flavor. I hope you’ll give this recipe a try and share the joy with your loved ones—these scones might just become your new favorite, too!

Strawberry Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

Author: Emma
Total Time: 35 minutes
Yield: 8 scones 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these tender, homemade Strawberry Scones featuring fresh strawberries, a touch of vanilla, and a buttery crumbly texture. Perfect for breakfast or an afternoon treat, these scones bake golden and can be topped with a simple glaze or coarse sugar for extra sweetness and crunch.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients

½ cup cold unsalted butter, cubed
½ cup heavy cream, plus more for brushing
1 large egg
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and diced

Topping

Coarse sugar for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute all the dry components for a balanced rise and sweetness.
Cut in Butter: Incorporate the cold, cubed unsalted butter into the dry mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs, ensuring a flaky texture.
Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and combined for moisture and flavor.
Form Dough: Add the wet ingredients to the dry mixture and gently mix until just combined to avoid overworking the dough, which would make the scones tough.
Fold in Strawberries: Carefully fold the fresh diced strawberries into the dough, taking care not to crush them to maintain bursts of fresh fruit in every bite.
Shape Dough: Turn the dough onto a floured surface and gently shape it into an 8-inch circle, then cut into 8 equal wedges.
Prepare for Baking: Arrange the wedges on the prepared baking sheet; brush their tops with additional cream and sprinkle with coarse sugar if desired for a sweet, crunchy topping.
Bake: Bake the scones for 18–22 minutes or until they are golden brown and cooked through.
Cool and Serve: Let the scones cool slightly on a wire rack before serving to allow them to set for optimal texture.

Notes

For a simple glaze, mix ½ cup powdered sugar with 1–2 teaspoons of milk and drizzle over cooled scones for added sweetness.
Frozen strawberries can be used; thaw and drain them well to avoid soggy dough.
Handle the dough gently to keep the scones tender and flaky.
Serve warm with butter or jam for a delightful treat.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American