Strawberry Scones
These strawberry scones are light, tender, and slightly sweet. Buttery rich and loaded with fresh sweet strawberries!
Why You’ll Love These
This recipe beats any bakery scone you’ve ever eaten! I promise you and your family are going to love these homemade scones. Pair these with a cup of coffee or tea, and you will be in heaven.
The best part of this recipe is the frozen grated butter. If you’ve never made a scone or biscuit this way, you must try it. This step makes all the difference in light and tender scones or the perfect layers in your favorite biscuit recipe.
Some of our other favorite breakfast recipes are Easy Sausage Gravy, Zucchini Bread, Baked Pumpkin Donuts, Yogurt Parfait, and Sausage Hashbrown Breakfast Casserole.
Please refer to the recipe card below for the complete list of ingredients, quantities, and step-by-step instructions.
How to Make Strawberry Scones
Tips
- Keep the dough as cold as possible. By freezing the butter, keeping the heavy cream cold, and working quickly.
- You can also use a pastry cutter to incorporate the butter if you don’t want to grate the butter.
- Do not overwork the dough. Just like biscuits, it will develop gluten and become tough.
- You can use frozen strawberries, but do not thaw them.
- When forming the dough, gently pat it down and avoid compressing it too much.
- This is our favorite scone recipe. Try using different add-ins!
- If you prefer a glaze, mix 2/3 cup of powdered sugar with 1 tablespoon of milk. Drizzle over cooled scones. Add more milk for a thinner consistency or more powdered sugar for a thicker glaze.
FAQ
Yes! Flash freeze the dough wedges on a parchment-lined baking sheet for at least 1 hour. Once frozen, layer them in an air-tight freezer container or resealable freezer bag. Bake from frozen, adding a few extra minutes of baking time. Or you can thaw them in the refrigerator overnight and bake them as directed.
Overnight Version: Prepare the scones up to cutting them into wedges. Cover tightly with plastic wrap on a prepared baking sheet, and refrigerate overnight. Continue the recipe the following morning.
Yes, these scones freeze beautifully. Cool after baking and freeze in an air-tight container or resealable bag. Thaw overnight in the fridge. Reheat in a 300-degree F oven for about 10 or about 30 seconds in the microwave.
The fat content in heavy cream helps give scones their tender, soft crumb. I don’t recommend using a lighter dairy.
Scones are NOT biscuits. Although made with almost the same ingredients, the difference is that scones add eggs, and biscuits do not.
Scones tend to be a bit drier than biscuits, yet when done correctly not dry at all.
Scones should be more on the crumbly side, and biscuits should be airy, with light, fluffy layers that hold up well to gravy, jams, and jellies.
More Delicious Breakfast Recipes
Strawberry Scones Recipe
Ingredients
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour (plus more for work surface)
- 1/2 cup frozen unsalted butter grated
- 1 cup fresh strawberries (or frozen not thawed) diced small (6-7 large berries)
- 1 large egg beaten
- 1 1/4 cups heavy cream, plus more for brushing the tops cold
- coarse sugar for sprinkling
Instructions
- Grate the 1 stick of frozen butter, place back in the freezer until ready to use. Preheat oven to 375°. Line a large baking sheet with parchment paper.1/2 cup frozen unsalted butter
- In a large mixing bowl whisk the granulated sugar, baking powder, baking soda, salt, and flour to combine. Add butter and toss to coat. Add the strawberries and gently toss to coat with the flour.1/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 3 cups all-purpose flour, 1 cup fresh strawberries (or frozen not thawed)
- Make a well in the center of the flour-butter mixture, add the beaten egg and 1 1/4 cups of heavy cream. Mix with a fork or wooden spoon, incorporating dry ingredients a little bit at a time, until a shaggy dough forms (it’s okay if it looks a little dry; DO NOT overwork). Lightly knead dough in the bowl until it just comes together.1 large egg, 1 1/4 cups heavy cream, plus more for brushing the tops
- Turn out onto a lightly floured surface and pat into a 1″-thick round circle. Cut into 8 wedges.
- Transfer each wedge to prepared baking sheet. Brush the tops of each wedge with additional heavy cream and sprinkle with coarse sugar.coarse sugar
- Bake 20-25 minutes, until golden brown.