These Strawberry Scones have a delicious iced crust and moist, fluffy insides. The bits of juicy fresh strawberry add sweet-tart flavor and make these scones so yummy.
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Recipe Details
I love scones because they have all the fluffy deliciousness of muffins with a tasty crust and icing that make them incredibly yummy. This treat originated in Scotland and is super popular in the UK with tea, but I enjoy them with my morning coffee or as a quick snack on the run. You’re going to love these tasty sweets with fresh strawberries.
- TASTE: Sweet creamy icing covers these buttery Strawberry Scones. The insides are filled with bits of sweet strawberries for a fruity treat you won’t be able to get enough of.
- TEXTURE: The crumb in these scones is tender, moist, and perfectly chewy. The crisp crust has a creamy icing and crunchy coarse sugar on top for the perfect bite.
- TIME: It takes about an hour to prep, freeze, and bake them.
- EASE: This recipe is great for a make ahead breakfast so it’s so convenient. It’s a breeze to make and uses basic pantry staples.
What You’ll Need
Ingredient Notes
- Unsalted butter- We use cold butter because we want the cubed pieces to melt slowly so there are pockets of buttery deliciousness throughout the scones.
- Egg- This acts as a binder for the other ingredients and also adds an airy fluffiness to the insides of the scones.
- Strawberries- Fresh strawberries are best because they don’t have as much moisture as frozen strawberries that have been thawed. Use ripe ones that are still firm so they hold their shape and texture when baking. This is the best recipe for strawberry season!
- Lemon- Lemon zest adds a touch of citrusy tartness that keeps the scones from being too sweet and makes the flavor more complex.
- Coarse sugar- I love that little crunch you get from coarse sugar so we are going to add these on top with the icing.
- Powdered sugar- This fine sugar is perfect for making icing because it makes it nice and smooth.
- Heavy cream- This rich ingredient is the base for the icing and gives it lots of creamy flavor. It also adds moisture to the scone batter.
Add-ins and Substitutions
- Substitute buttermilk- Using buttermilk makes the scones a little more tender. It also gives the crumb and icing a little tang.
- Use different berries- You can use raspberries, pitted cherries, or blueberries in this recipe in place of the strawberries.
- Add a coarse crumb topping- Cold butter, brown sugar, and vanilla can be mixed together for a crumb topping you can add before baking. Top with icing and some whipped cream.
- Make it lighter- In place of the heavy cream, you can use milk, almond milk, or coconut milk for a lower-fat alternative.
How to Make Strawberry Scones
- Combine the dry ingredients and cold butter. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add the fruit and lemon. Gently fold in the chopped strawberries and lemon zest.
Pro Tip: Use cold butter so that it holds it’s shape through the mixing (this creates friction that can melt butter) and the baking so there are butter pockets within the scones.
- Add the wet ingredients. Pour the heavy cream, vanilla, and egg to the dry ingredients and gently mix with a spatula until a shaggy, rough dough forms. Do not overmix! the dough should look a little crumbly, but hold together when pressed.
- Knead the dough and separate it. Transfer the dough to a lightly floured work surface. Gently knead it just a few times until it comes together, then press and shape it into a disk about 8 inches in diameter and about 1 inch thick. Then cut it into 8 equal wedges.
- Freeze the dough and let it rise. Place the scones on a small parchment-lined baking sheet and freeze for 20 minutes.
- Preheat and prep the baking sheet. While the scones chill, preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Add the coarse sugar. Place the chilled scones on the prepared baking sheet, leaving about 2 inches between each one. Lightly brush the tops with a little heavy cream and sprinkle with the coarse sugar.
- Bake. Bake for 20–25 minutes, or until the tops are lightly golden and the bottoms are golden brown. Let the scones cool on the baking sheet for about 10 minutes before adding the glaze.
- Make the glaze. Whisk together the powdered sugar and heavy cream until smooth. Drizzle over the slightly warm or completely cooled scones and allow the glaze to set before serving.
Recipe Tips
- Don’t overmix the dough- Be careful to not overmix the dough or the gluten in the all-purpose flour will break down, making the scones tough. It’s ok if the dough is lumpy as long as you can’t see any dry flour once mixed.
- Cut the scones into equal sizes- Making the dough into a disk and cutting like a pizza ensures that the scones are equal in size so they cook evenly at the same rate.
- Freeze the dough- This is a crucial step so don’t skip it. It keeps the butter cold and gives the scones a good rise.
- Leave space for expansion- The scones will expand as they bake, so leave about 2 inches between them on the baking sheet so they don’t press into each other.
- Thin the glaze if you prefer- Add more cream if you want the glaze to be thinner. Do it slowly so that it doesn’t get too thin.
FAQs
What is the secret of making good scones?
The secret to making good scones is to use cold ingredients, not overmix the dough, and bake just enough to avoid dryness. Using cold butter and cream, and freezing the dough, makes the dough nice and moist with butter bits. Overmixing can cause the crumb to be tough and dense, so only mix it just enough to incorporate the flour mixture. And baking until lightly golden ensures the strawberry scones don’t become dry.
Can I put fresh strawberries in scones?
Yes, fresh strawberries are best in scones because they are firmer and have less liquid. Just make sure to dry them thoroughly after washing to not add extra liquid that could make the scones soggy. Frozen strawberries are full of liquid and tend to be a little mushy when thawed, so fresh is best.
Serving Suggestions
This is one of my favorite strawberry scone recipes because it’s convenient, has lots of variations, and is totally yummy. You can serve it with pancakes, eggs, muffins, or your favorite beverages.
- Pancakes: Pair your scones with Chocolate Pancakes, Buttermilk Pancakes, German Pancakes (VIDEO), or Blueberry Ricotta Pancakes.
- Eggs: Try them with some Egg Bites, Air Fryer Hard Boiled Eggs, Easy Poached Eggs with Caramelized Onions, or Eggs Benedict.
- Muffins: Serve these scones with muffins for an epic breakfast spread. Try them with Strawberry Muffins, Blueberry Muffins (VIDEO), Cinnamon Apple Muffins (VIDEO), or Banana Chocolate Chip Muffins (VIDEO).
- Beverages: Enjoy these strawberry scones with a Tropical Smoothie, Strawberry Matcha, Iced Caramel Macchiato, or Kompot (Fruit Drink).
Make This Recipe in Advance
Make ahead: You can make this recipe ahead of time and store the scones at room temperature or freeze them for whenever you need a quick treat.
Storing: Store these Strawberry Scones in a ziplock bag or airtight container at room temperature for up to 3 days or in the fridge.
Freeze: Once cooled, place the scones in a heavy duty freezer bag and freeze for up to 3 months. Thaw in the fridge overnight and warm in the oven or microwave.
More Yummy Pastries!
Full Recipe Instructions
Strawberry Scones
These Strawberry Scones have a delicious iced crust and moist, fluffy insides. The bits of juicy fresh strawberry add sweet-tart flavor and make these scones so yummy.
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Servings: 8
Calories: 417kcal
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1 cup fresh strawberries chopped
- 1 Tbsp lemon zest (about 1 lemon)
- 3/4 cup cold heavy cream
- 1 tsp vanilla extract
- 1 cold large egg
- 1 Tbsp coarse sugar for sprinkling optional
For the glaze
- 1 cup powdered sugar
- 3 Tbsp heavy cream
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gently fold in the chopped strawberries and lemon zest.
- In a separate bowl, whisk together the cold heavy cream, vanilla extract and egg.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula until a shaggy rough dough forms. Do not to over-mix… the dough should look a little crumbly but hold together when pressed.
- Transfer the dough to a lightly floured work surface. Gently knead it just a few times until it comes together, then press and shape it into a disk about 8 inches in diameter and about 1 inch thick. Then cut it into 8 equal wedges.
- Place the scones on a small parchment-lined baking sheet and freeze for 20 minutes. This is crucial for keeping the butter cold and giving the scones a good rise.
- While the scones chill, preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the chilled scones on the prepared baking sheet, leaving about 2 inches between each one. Lightly brush the tops with a little heavy cream and sprinkle with the coarse sugar.
- Bake for 20–25 minutes, or until the tops are lightly golden and the bottoms are golden brown. Let the scones cool on the baking sheet for about 10 minutes before adding the glaze.
- To make the glaze, whisk together the powdered sugar, and 3 tablespoon heavy cream until smooth. Add more cream if you want the glaze to be thinner. Drizzle over the slightly warm or completely cooled scones and allow the glaze to set before serving.
Notes
- 🥶 Freeze the dough– This is a crucial step so don’t skip it. It keeps the butter cold and gives the scones a good rise.
- 🥣 Don’t overmix the dough– Be careful to not overmix the dough or the gluten in the all-purpose flour will break down, making the scones tough.
- ⏰ Let the scones cool before adding the glaze if you want pretty white ribbons of glaze visible.
Nutrition
Calories: 417kcal | Carbohydrates: 50g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 164mg | Potassium: 202mg | Fiber: 1g | Sugar: 25g | Vitamin A: 797IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 2mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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