Strawberry Scones
Strawberry Scones are the kind of bakery-style treat that feel special but are surprisingly simple to make at home.
If you’ve ever wanted to make a soft, flaky scone recipe packed with fresh fruit and just the right touch of sweetness, this is the one.
There’s something incredibly comforting about a homemade scone fresh from the oven, especially when it’s filled with juicy strawberries and finished with a golden, buttery crumb.
Whether you’re baking for a weekend breakfast, a brunch spread, or a cozy afternoon treat, this recipe is designed to be approachable, reliable, and absolutely worth turning on the oven for.
Once you see how easy it is, you’ll want to make them again and again.
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How to Make Fresh Strawberry Scones
- Start by preheating your oven to 400°F and lining a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients, then cut in cold butter until the mixture is crumbly. In a separate bowl, mix the egg and heavy cream, then gently combine the wet and dry ingredients until mostly mixed.
- Stir just until everything comes together.
- Fold in diced fresh strawberries.
- Press the dough into a thick circle on the baking sheet, cut into wedges, and brush the tops with cream.
- Bake until golden brown, then allow the scones to cool.
- Finish by whisking together powdered sugar and cream to create a simple glaze, and drizzle it over the cooled scones before serving.
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Yes! Strawberries add natural sweetness, juicy bursts of flavor, and a fresh, bakery-style taste to scones. When diced small and folded in gently, they balance the buttery crumb without overpowering it.
Fresh strawberries work best. Frozen berries release more moisture and can make the dough soggy unless thawed, drained, and patted dry.
Dry scones are usually caused by too much flour or overmixing. Spoon and level your flour and mix gently.
Absolutely. Freeze unbaked scones and bake straight from frozen, adding a few extra minutes to the bake time.
Yes! You can prepare and cut the dough, then refrigerate it overnight and bake fresh in the morning.
This refers to chilling the shaped scone dough before baking. Letting the dough rest in the fridge for about 15 minutes helps keep the butter cold, which leads to better rise, flakier layers, and scones that hold their shape while baking.
Cold butter and minimal mixing. Cold fat creates tender layers, while gentle handling prevents the dough from becoming tough. Using fresh ingredients and baking at a high temperature also helps achieve a golden exterior with a soft, fluffy center.
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Looking for even more delicious ways to bake with fresh strawberries and cozy breakfast favorites? Don’t miss these reader-favorite ideas you’ll love trying next.
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Strawberry Scones recipe
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅓ cup brown sugar
- 8 TBS butter cubed
- ½ cup heavy cream
- 1 egg
- 1 ¼ cup diced fresh strawberries
- ¾ cup powdered sugar
- 3 TBS heavy cream
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Dice ripe strawberries into small pieces.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.
- Cut the cold butter into the flour mixture until well incorporated using a pastry blender or two forks.
- In a small bowl whisk together egg and heavy cream.
- Pour wet ingredients into the dry ingredients and stir until almost incorporated.
- Fold in strawberries until all ingredients are well incorporated. Transfer scone dough onto the parchment-lined baking sheet and press into a circle roughly 1 ½ inch thick.
- With a sharp knife cut scones into 8 pieces and brush top of scones with heavy cream.
- Put into the oven for a bake time of 20 min or until golden brown on top.
- When scones come out of the oven separate them on a baking tray to cool
- For the icing, whisk powdered sugar and heavy cream until well incorporated.
- Drizzle cooled scones with the sweet glaze.