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Start your morning right with fresh strawberry scones which are flaky, tender, perfectly sweetened and loaded with fresh strawberries.

I can't get enough scones these days - from jam scones to cherry scones to bacon cheddar scones to raspberry and white chocolate scones.
But sometimes I just like a simple scones with fruit that is in season and that's what you get with these strawberry scones.
Why This Recipe Works
- Easy - In under 15 minutes, you can easily prepare the scones and have them ready for baking in no time.
- Flaky - By incorporating shredded butter and carefully folding it into the mixture, you achieve the desired flakiness with delectable pockets of butter throughout the scones, delivering the perfect texture.
- Flavorful - While the base is simple to prepare, the burst of fresh strawberries in every bite makes these strawberry scones truly exceptional.
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Ingredient Notes
- All-purpose flour - All-purpose flour works best for a tender yet sturdy scone. Make sure to measure it accurately to avoid dense scones.
- Sugar - Granulated sugar adds sweetness. Adjust the amount to your taste preference.
- Baking powder - This is the leavening agent that gives the scones their rise. Ensure it's fresh for the best results.
- Salt - A pinch of salt enhances the flavors and balances the sweetness.
- Unsalted butter - By shredding the butter you get bits throughout the flour which help creates the flaky texture you expect.
- Strawberries - Use ripe, fresh strawberries for the best flavor. Dice them into small pieces to ensure even distribution throughout the scones.
- Heavy cream - Use cold heavy cream to moisten the dough. It also contributes to the scone's rich texture.
- Vanilla extract - Adds a subtle, warm flavor that complements the strawberries.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients if needed. Some variations include:
- While I use all-purpose flour, whole wheat flour can be substituted.
- I use granulated sugar in the dough and to top the scones, but raw cane sugar or coconut sugar work too.
- It is a strawberry scone recipe for a reason, but you can sub with another fruit like blackberries, blueberries or cherries.
- Instead of heavy cream, you can use buttermilk, but you will also need to add ½ teaspoon baking soda to the baking powder.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Combine the dry ingredients in a large bowl, then use a cheese grater to shred the butter.
Add the shredded butter to the flour mixture and use a pastry cutter or two knives to mix it in, then fold in the strawberries.
Mix the heavy cream and vanilla extract into the dry ingredients until just combined. Transfer the dough to a floured surface, shape it into a disc about 1 inch thick, and cut it into 8 slices.
Place the scones on a parchment-lined baking sheet, brush with heavy cream, and sprinkle with sugar. Bake the strawberry scones at 400°F for 20-22 minutes, or until the tops are golden brown.
FAQs
The distinction between scones and biscuits is nuanced. Traditionally, British scones contain eggs, while American biscuits do not.
Nevertheless, I've adapted these homemade scones, removing the egg to achieve a light and flaky texture, offering you a delightful American twist.
Yes. If using frozen, I would thaw them and dap with a paper towel to remove excess moisture. If using dried strawberries, just reduce the amount to ¾ cup.
As mentioned above, eggs are commonly in scones as it gives it a richer mouthfeel. However I like a flakier scone so I omit the egg. You can replace about ¼ cup of the heavy cream with an egg if you prefer.
If your dough is too sticky, it might be due to overmixing or not enough flour. Add a little more flour, a tablespoon at a time, until it is manageable but still slightly sticky.
You can break one open to check for doneness. The interior shouldn't be doughy or wet, but slightly moist.
The Key to Light and Flaky Scones
When working with the dough, it's crucial not to overwork it, just like any other baking recipe. Use a pastry cutter or knives to transform the cold butter into fine crumbs.
Next, shape and gently pat the dough into a disc using your hands. Yes, it may get messy, but the final result is worth the effort.
Freezing Instructions
You can either freeze the strawberry scones before baking or after baking.
- Freeze Before Baking: After cutting the scone dough into wedges, arrange them on a baking sheet and freeze for 1 hour. Once frozen, you can stack in a bag or container for storage. When baking from frozen, simply extend the bake time slightly, or alternatively, thaw the scones overnight and follow the original baking instructions.
- Freeze After Baking: Once the scones have been baked and cooled, arrange them on a baking sheet and freeze for a minimum of 1 hour. Afterward, you can neatly stack them in a bag or container. To thaw, leave the scone on the counter or refrigerate overnight. For a warm treat, microwave them for 30 seconds or place them on a baking sheet at 300°F for 10 minutes.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Box grater - Gives you shredded butter.
- Large bowl - Used to mix the ingredients.
- Pastry cutter - Helps blend the butter with the flour. You can also just use your hands or two knives.
- Baking sheet - What you bake the scones on.
Pro Tips/Recipe Notes
- Use frozen butter. The frozen butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
- Do not overwork the dough. Mix everything until just combined or you will have tough scones.
- If you want some extra crunch, fold in ½ cup of toasted slivered almonds.
- For extra flakiness, chill the shaped scone dough in the freezer for 15 minutes before baking. This helps solidify the butter and relax the gluten.
- Leftover scones will keep at room temperature for 2 days or in the fridge for 5 days.
Similar Recipes
If you’ve tried these strawberry scones or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Strawberry Scones
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoon baking powder
- ½ tsp sea salt
- ½ cup unsalted butter, frozen
- 1 cup fresh strawberries, diced
- ¾ cup heavy cream
- 2 teaspoon vanilla extract
Instructions
- Whisk together flour, sugar, baking powder and salt in a large bowl.
- Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the strawberries.
- In a small measuring cup, mix together the heavy cream and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix as this will make the scones too dense.
- Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 inch thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones).
- Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of heavy cream and then lightly sprinkle with sugar. Transfer to the freezer for 15 minutes. Preheat oven to 400°F.
- Take out of the freezer and bake for 18-22 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.
Notes
- Use frozen butter. The frozen butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
- Do not overwork the dough. Mix everything until just combined or you will have tough scones.
- If you want some extra crunch, fold in ½ cup of toasted slivered almonds.
- For extra flakiness, chill the shaped scone dough in the freezer for 15 minutes before baking. This helps solidify the butter and relax the gluten.
- Leftover scones will keep at room temperature for 2 days or in the fridge for 5 days.
Alexa says
You had me at scone
Ryan says
They are quite good!
Anne says
Best scone I’ve ever had!