Why You’ll Love This Recipe
These scones are simple to make and deliver bakery-style results at home. The combination of rich, buttery dough and sweet strawberries creates a perfectly balanced flavor. They’re not overly sweet, making them versatile enough to enjoy on their own or with a glaze or spread. Plus, they come together quickly with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flour
granulated sugar
baking powder
salt
cold butter
heavy cream or milk
egg
vanilla extract
fresh strawberries
For optional glaze:
powdered sugar
milk or lemon juice
Directions
Preheat your oven and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add cold butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
In a separate bowl, whisk together the cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix gently until a dough begins to form.
Fold in the chopped strawberries carefully to avoid crushing them too much.
Turn the dough onto a lightly floured surface and gently shape it into a round disc.
Cut the disc into wedges and place them on the prepared baking sheet.
Bake until the scones are golden on the edges and cooked through.
Allow them to cool slightly before adding glaze if desired.
Servings and timing
This recipe makes about 8 scones.
Prep time: 15 minutes
Bake time: 18 to 22 minutes
Total time: about 35 to 40 minutes
Variations
You can swap strawberries with blueberries, raspberries, or even dried fruit. Add lemon zest to enhance the flavor and bring a fresh citrus note. For extra richness, mix in white chocolate chips. You can also sprinkle coarse sugar on top before baking for a slightly crunchy finish.
Storage/Reheating
Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, warm them in the oven for a few minutes or microwave briefly until soft.
For longer storage, freeze the scones for up to 2 months. Thaw at room temperature or reheat directly from frozen in a low oven.
FAQs
Can I use frozen strawberries?
Yes, but do not thaw them before adding to the dough to prevent excess moisture.
Why are my scones dry?
Overmixing or adding too much flour can make them dry. Mix gently and measure carefully.
Can I make the dough ahead of time?
Yes, you can refrigerate the shaped scones before baking.
Do I need to use heavy cream?
Heavy cream gives the best texture, but milk can be used as a substitute.
How do I keep the butter cold?
Cut the butter into small cubes and keep it chilled until ready to use.
Can I add a glaze?
Yes, a simple glaze with powdered sugar and milk or lemon juice works perfectly.
Why didn’t my scones rise?
Make sure your baking powder is fresh and avoid overworking the dough.
Can I make them gluten-free?
Yes, use a gluten-free flour blend suitable for baking.
How do I know when they’re done?
They should be lightly golden on the edges and set in the center.
Are scones better warm or cold?
They are best enjoyed slightly warm when they are soft and tender.
Conclusion
Strawberry scones are a delightful and easy treat that brings together buttery richness and fresh fruit flavor. Whether served for breakfast or as a snack, they’re a comforting and satisfying bake that’s sure to become a favorite.
PrintStrawberry Scones
Tender and buttery strawberry scones filled with fresh, juicy berries, featuring a lightly crisp exterior and soft, flaky interior. Perfect for breakfast, brunch, or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Baked Goods
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup heavy cream or milk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar (optional glaze)
- 2 tbsp milk or lemon juice (optional glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together cream, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix gently until a dough forms.
- Fold in chopped strawberries carefully.
- Turn dough onto a floured surface and shape into a round disc.
- Cut into 8 wedges and place on the prepared baking sheet.
- Bake for 18–22 minutes until golden on the edges.
- Cool slightly and drizzle with glaze if desired before serving.
Notes
- Use frozen strawberries without thawing to prevent excess moisture.
- Add lemon zest for a fresh citrus flavor.
- Mix gently to avoid dense or dry scones.
- Keep butter cold for best texture.
- Store in an airtight container for up to 2 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 scone
- Calories: 260 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
