Strawberry Scones

Name: Strawberry Scones Recipe
Prep time: 15 min
Total time: 40 min
Ingredients: 3 cups all-purpose flour (plus more for dusting); ¼ cup granulated sugar; 2 tsp baking powder; ½ tsp baking soda; ½ tsp kosher salt; 8 tbsp unsalted butter ((1 stick)); 1 cup diced strawberries; 1 egg; 1¼ cup heavy cream (plus more for the tops of the scones); turbinado sugar or granulated sugar (for the tops of the scones); 1 cup powdered sugar; 2 tablespoons water or fresh lemon juice

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This fresh strawberry scones recipe is the only one you will ever need! They have the perfect light, crumbly texture. Made in one bowl, they go from mixing to baking to eating in about 40 minutes!

6 strawberry scones arranged on brown parchment paper.

How about some fresh strawberry scones that bake up light with the perfect crumbly texture? They're craggy in the most wonderful way, and dotted with fresh strawberries that get jammy as they bake for concentrated flavor.

Add to that, they're made in one bowl, and practically effortless. They're just lightly sweetened, to let the natural sweetness of the strawberries shine.

The combination of heavy cream and butter in this strawberry scones recipe yields a great texture, not too flaky, not too crumbly. Just right.

Craving more strawberry recipes? My Strawberry Galette is the ultimate lazy dessert and it's oozing with strawberry juices! This Mixed Berry Cake is gorgeous and I love it for breakfast!

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Strawberry scone ingredients
How to make strawberry scones
Expert tips
Storage, freezing, and reheating instructions
FAQ
More scone recipes
This fresh strawberry scones recipe is easy to make in one bowl!
Recipe

Fresh strawberries surrounded by small bowls of sugar, flour, butter, heavy cream, egg, baking powder, baking soda, and salt.

Strawberry scone ingredients

Baking scones is easy because you'll already have most of the ingredients in the pantry!

Scone dough:

Fresh strawberries: Look for strawberries that are deep red in color and are on the ripe side. The more ripe they are, the jammier they will get as they bake into the scone.
All-purpose flour: Your plain-old everyday workhorse flour. Be sure to use the spoon and sweep method to measure your flour. Never use the measuring cup to scoop flour out of the bag. It packs down the flour and you'll end up with a lot more than you need.
Unsalted butter: We want COLD unsalted butter so we can control the salt level ourselves.
Baking powder and baking soda: We need both of these rising agents to make our scones rise and get the right texture and crumb.
Kosher salt: Just a bit to keep a good sweet and savory balance.
Granulated sugar: Not too much. We don't want to cover the fresh strawberry flavor, and we want a slight savory quality to the scone dough: think strawberry shortcake.
Egg: To bind the scone dough together.
Heavy whipping cream: Heavy cream gives us added fat and richness.
Turbinado sugar: Optional for sprinkling on top. If you don't have it, use regular sugar.

Scone glaze:

Powdered sugar, water or lemon juice: This is an optional topping. If you prefer glazed strawberry scones, you can make a plain or a lemon glaze for them.
Freeze-dried strawberries: Smash these into a powder and add to the glaze for more strawberries and cream flavor if you desire.

How to make strawberry scones

Recipe adapted from Bon Appètit.

It's easy to make homemade scones! You'll have picture-perfect results if you follow these step-by-step instructions!

A knife on a cutting board with fresh strawberries that are being cut into small pieces.

Step 1: Cut up the fresh strawberries

Preheat the oven to 375 degrees F and place a rack in the center. Line a baking sheet with parchment paper.

Remove the hull from each strawberry and cut them into pieces about the size of a marble. Set aside.

A whisk in a glass bowl of flour and other baking ingredients.

Step 2: Combine dry ingredients

In a large mixing bowl, gently whisk together the flour, baking soda, baking powder, salt and sugar.

Cubes of cold butter added to flour in a glass bowl.

Step 3: Work the butter into the dough

Cut the butter into small cubes and add to the dry ingredients. Toss to ensure it's evenly coated with flour.

Pro Tip

If you have time, put the cubed butter in the freezer for 10 minutes or so. This will help keep your dough really cold and give you taller, fluffy scones when they bake!

A woman's hand with small bits of butter that have been worked into flour. Her hand is over a bowl filled with flour, butter, and a pastry blender.

Use a pastry blender to work the butter into the flour. Continue until the butter pieces in the dough are about the size of peas.

Fresh strawberries added to a bowl of dry ingredients for scones.

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Step 4: Add the strawberries

Add the diced strawberries to the bowl and toss around so they are each individually coated with the flour mixture.

Cream and egg added to a bowl of dry ingredients.

Step 5: Add cream and egg to finish the scone dough

Make a well in the center of the dry ingredients.

Beat the egg lightly and add it to the bowl along with 1 ¼ cup of heavy cream. Starting from the center of the mixture, use a fork to gently stir the wet ingredients into the dry until a shaggy dough forms.

Strawberry scone dough in a bowl with a fork in it. The batter is still loose, a bit dry and crumbly.

Use your hands to bring the dough together, being careful not to overwork it. Some spots may still seem a bit dry and that's okay. Make sure there's no flour left in the bottom of the bowl.

A bench scraper next to a square of strawberry scone dough is being cut into triangles.

Step 6: Shape the strawberry scones

Turn the dough out onto a well-floured surface and use a bench scraper or your hands to turn the dough a few times until it comes together.

Form the dough into a circle or square about 1-inch thick. Cut into 8 equal pieces. (See tip below about making 16 smaller scones.)

Strawberry scone dough that has been cut into 8 triangles, brushed with cream, and topped with sugar. A bench scraper, a pastry brush, and two small bowls with cream and sugar are to the right and above it.

Use a pastry brush to brush the top of each scone with heavy cream, then sprinkle with turbinado sugar or granulated sugar.

Step 7: Bake!

Place the scones 1 to 2 inches apart on the lined baking sheet and bake for 25-30 minutes, until the scones are lightly golden and the strawberry pieces are getting jammy.

Allow to cool on the baking sheet for a few minutes before serving. If not serving immediately, slide the parchment paper onto a cooling rack until ready to serve.

Step 7: Make the glaze (if using)

Mix the powdered sugar, water or lemon juice in a small bowl. You can adjust the consistency by adding more sugar or more liquid. Allow the strawberry scones to cool for 10-15 minutes, then drizzle the glaze over the top.

Expert tips

If you don't have a pastry blender: You can work the butter into the flour with your fingers. You'll want to chill the dough in the refrigerator for a bit before adding the liquid ingredients if the butter has become soft during this process.
It's very important to handle the dough as little as possible. Warm hands are the enemy of fluffy, perfectly crumbly strawberry scones.
Keep all of your ingredients cold. You need the steam created by cold butter and cream to help the scones rise.
The dough will look a bit dry in spots and this is good! Scone dough should not be too wet, to ensure that crumbly texture. Don't worry if you have some dry spots, the fat will melt and the strawberries will release moisture as the scones bake, resulting in perfection!
I prefer to shape my strawberry scone dough into a square instead of a circle. I cut the square into four smaller squares, then cut the small squares corner to corner to make two triangles. I feel like this results in more evenly shaped scones than forming a circle and cutting into wedges, but you do you!
To make 16 mini scones: Cut the 8 triangles in half again. Bake for 18-25 minutes until lightly golden.
Serve these alongside: baked eggs and breakfast potatoes for Mother's Day or Easter brunch, or any time, really.

Storage, freezing, and reheating instructions

Strawberry scones are best eaten the day they are made, but they will keep for another day or so.

Make ahead: I don't recommend making this strawberry scone recipe ahead of time. The strawberries are sliced, so they will continue to release their juices and add moisture to the dough. Moisture is the enemy of perfect scones!
To store: Because the strawberries add moisture to the dough, the scones tend to soften quite a bit overnight. Store them lightly covered with foil at room temperature for up to 36 hours (think pie not cookies.)
To freeze: Strawberry scones freeze well! To freeze baked scones, allow them to cool to room temperature, then wrap individually in aluminum foil and store in a freezer-safe bag. To freeze unbaked scones, cut them into wedges then freeze on a baking sheet. Once frozen, wrap individually and store in a zip top bag. To bake from frozen, follow the recipe as directed beginning with brushing them with cream on top. You may need to bake them a few minutes longer.
To reheat: Unwrap the scones, then place on a parchment-lined sheet pan in a 300 degrees F oven for 4-8 minutes until heated through. (If frozen, allow to thaw at room temperature for one hour before reheating.)

FAQ

Can you make strawberry scones with frozen strawberries?

Unfortunately, you cannot. The texture of strawberries changes dramatically when they are frozen and they will collapse and release too much moisture when thawed. Stick to fresh strawberries for this scone recipe.

How do you get berry scones to rise and be fluffy?

The key to fluffy berry scones is three-fold. One, using enough good rising agents. Here, we use baking soda and baking powder. Two, keep the cream, eggs, and butter VERY COLD to create steam and make the dough rise. Three, don't overwork the dough, you're only handling it enough so that it just comes together. No kneading or excessive shaping.

More scone recipes

Scones are really one of the easiest baked goods you can make, they're quick, and they are supposed to look imperfect, so go for it!

When fall rolls around, try my Pumpkin Scones!
Lemon Blueberry Scones are proof that you can make scones with almost any type of berry!

This fresh strawberry scones recipe is easy to make in one bowl!

You just need a handful of basic pantry ingredients.
Goes from the mixing bowl to the baking sheet in just a few minutes.
These scones have the perfect balance of strawberries and cream flavor, without being too sweet.
They bake in about 30 minutes.
Strawberry scones are perfect for breakfast, brunch, or afternoon tea!

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