Strawberry Scones – Classic flaky scones with fresh strawberries! The perfect spin on a British favorite that’s perfect served with butter and strawberry jam!
I love scones. They have been a favorite of mine for years and I have worked on so many different scone recipes over the years. With strawberry season here, I wanted to use up some of the extra strawberries I had sitting in my refrigerator to make some fresh strawberry scones. The combination of the light and flaky scone with the bright sweetness of strawberries was a wonderful treat for spring!
Now the key to these scones is mixing them as little as possible so that the butter doesn’t melt. It is a bit tougher to make the dough since it has chunks of strawberries mixed throughout but hey, rustic scones taste just as good! You can drizzle the scones with a bit of a vanilla glaze or top them with a slab of butter and some strawberry jam for breakfast or even Easter brunch!
Common Questions About Making Scones
What are strawberry scones?
Strawberry scones are a baked good similar to an American biscuit with flaky, buttery layers. This version uses fresh strawberries and can be topped with a glaze.
What is the difference between a scone and a biscuit?
The differences between a scone and biscuit are very few small things such as biscuits using buttermilk while scones usually use heavy whipping cream.
What should I do if my scones are too crumbly?
So if you are having problems because your scones are too crumbly and aren’t forming together, I’ve found that putting the dough in a large piece of plastic wrap, closing it around the dough, and then kind of squishing it into a disk helps when it is really crumbly. Now the key to those flaky scones is handling them as little as possible so that you don’t melt the butter in it so do as little as you can. As you can see in my step-by-step pictures, mine are normally a bit of a crumbly mess before they bake and it is totally fine, it’s just hard to move them apart but they bake up beautifully.
What can I serve with strawberry scones?
Scones are perfect for slathering in things such as –
- Strawberry Jam
- Clotted Cream
- Lemon Curd
Should I use a food processor or a pastry cutter?
So using a food processor is a bit contenctious because it’s not the classic way of making scones but I find it to be more consistent. In the step-by-step pictures I chose to the food processor but having made it both ways, I think you should just use whatever equipment you have on hand.
What other types of scones can I make?
There are so many delicious varieties of scones! Some of my favorites are –
- Vanilla Bean Scones
- Buttermilk Scones
- Lemon Poppyseed Scones
- Strawberry Rhubarb Scones
- Chai Scones
- Griddle Scones (Singing Hinnies)
- Blueberry Brie Scones
What else can I make with strawberries?
So many things! Some of the best strawberry recipes include –
How do I make the perfect scones?
The key to making the perfect scones is temperature. Keep your butter, eggs, and cream as cold as possible, pulling out of the refrigerator immediately before use. Once the scones have been cut, place in the freezer for 30 minutes to chill to ensure the butter is as firm as possible. This is an important part of making the scones flaky.
Looking for more breakfast ideas? Check these recipes out!
- Homemade Bagels
- Old Fashioned Glazed Donuts
- Korean Sweet Pancakes (Hotteok)
- Homemade Air Fryer Donut Holes
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 8 tablespoons butter, cold
- 1 cup fresh strawberries (diced and patted dry)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (or half-and-half)
- In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.
- Work in the butter either with a pastry cutter or a food processor until it is a pebble-y texture. It's okay if there are larger chunks of butter left.
- Mix in strawberries.
- In a separate mixing bowl, combine eggs, vanilla extract, and cream. Mix until combined.
- Add the wet ingredients to the dry ingredients and mix until just barely combined.
- Line a sheet pan with a silicon mat or parchment paper before transferring the scone dough to it. Form it into a circle that is about 3/4-1" thick and about 8" across.
- Using a sharp knife, cut the dough into 6-8 wedges and move them a bit apart so that they have room to expand in the oven.
- Place the scones in the freezer for 30 minutes. During that time preheat the oven to 400 degrees F. Place the scones in the oven and bake for 18-23 minutes or until they are a golden brown and the edges are all cooked through.
- Transfer the scones to a cooling rack and serve warm.
* If you want to make an icing to drizzle on top of the warm scones, mix 1/3 cup powdered sugar and 1 tablespoon of milk together until smooth. You should be able to drizzle it. If it is too liquidy, add a little bit more powdered sugar. If it is too firm, add a tiny bit more milk.
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