Strawberry Scones Recipe

Six strawberry scones on brown parchment paper.

Course: Breakfast, brunch

Cuisine: british

Diet: Vegetarian

Keyword: strawberry scone recipe, strawberry scones

Prep Time: 15

Total Time: 40

Servings: scones

Calories: 436kcal

This fresh strawberry scones recipe is the only one you will ever need! They have the perfect light, crumbly texture. Made in one bowl, and goes from mixing to baking to eating in about an hour!

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Equipment

Ingredients

Strawberry Scone Dough

3 cups all-purpose flour plus more for dusting
¼ cup granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoon 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

Scone Glaze (optional)

1 cup powdered sugar
2 tablespoons water or fresh lemon juice

Instructions

Strawberry Scones

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 the strawberries and cut them into pieces about the size of a marble. Set aside.
In a large mixing bowl, gently whisk together the flour, baking soda, baking powder, salt and sugar.
Cut the butter into small cubes and add to the dry ingredients. Toss to ensure it's evenly coated with flour. 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.
Add the diced strawberries to the flour-butter mixture and toss around so they are each individually coated with the flour mixture.
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. 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.
Turn the dough out onto a well-floured surface and use a bench scraper or your hands to turn the dough a couple of times until it comes together. It will still be craggy in places, not smooth. Form the dough into a circle or square about 1-inch thick. Cut into 8 equal pieces. See note below.
Use a pastry brush to brush the top of each scone with heavy cream, then sprinkle with turbinado sugar or granulated sugar.
Place the scones 1 to 2 inches apart on the prepared 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.

Scone Glaze

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.

Notes

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!
If you don't have a pastry blender, you can work the butter into the flour with your fingers. You may want to chill it 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.
To make 16 mini scones, cut the 8 triangles in half again. Bake for 18-25 minutes until lightly golden.
Be sure to read the post above for storage instructions and answers to FAQs!
Recipe adapted lightly from Bon Appétit.

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