Fresh strawberries make these strawberry scones extra delicious! These scones are perfect for breakfast, brunch or teatime and are perfect by themselves or with a bit of jam.
Make these delicious scones during strawberry season when the berries are at their peak of flavor.
Spring is in the air and I'm finding delicious ripe strawberries in the store! I can't resist those delicious strawberries and find myself buying some every time I'm at the store.
Why make this recipe
These scones are a delicious way to use some of those strawberries. They are perfect for breakfast and you can even whip up a batch in the evening and then bake in the morning.
Whip up a batch of strawberry scones and you'll find them moist in the center and crumbly on the edges with just the right amount of sweetness sprinkled across the top.
Making your own scones just makes good sense. You know exactly what goes into your scones and they just can't any fresher than homemade.
Key ingredients
- Strawberries - you'll need fresh strawberries. Frozen will not work in this recipe
- Cream - heavy cream or half and half
- Butter - salted butter. Make certain the butter is very cold, not at room temperature
Step by step directions
- Combine flour, sugar, baking powder and salt
- Add butter and mix in with a pastry blender or your fingers until mixture is coarse
- Add fresh strawberries and toss to coat
- Add heavy cream. Stir lightly with a fork until and knead together a few times, just until dough comes together.
- Form into a circle and slice into wedges
- Place wedges on a lined baking sheet with some space between each wedge. Cover loosely with plastic wrap and refrigerate for at least 15 minutes
- Brush with cream and sprinkle with sugar
- Bake in a preheated 400° oven for 25-30 minutes
Tips for making scones
- Make certain your butter is cold
- Refrigerate scones for at least 15 minutes before baking
- Do not overwork the dough. Just combine enough until everything comes together
- If the dough is too dry, add 1-2 tablespoons of additional cream
- Make certain oven is fully preheated to 400° before baking
Recipe faqs
Yes, you can make these scones ahead of time. Once the scones are formed, cover with plastic wrap and refrigerate up to 24 hours. Bake according to recipe directions.
No, you do not have to use heavy cream. You can use half and half instead.
Use parchment paper or a silicone baking mat for baking scones. If you don't have either, you will want to grease your baking sheet lightly with a nonstick spray to help prevent the scones from sticking.
More scone recipes
Delicious recipes with fresh strawberries
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my baking recipes.
Strawberry Scones
Ingredients
- 2 Cups Flour
- ¼ Cups Granulated Sugar
- 1 Tablespoon Baking Powder
- ⅛ teaspoon salt
- 6 Tablespoons Cold Butter (Cut into small pieces)
- 1 Cup Fresh Strawberries (Cut into small pieces)
- ¾ Cup Heavy Cream
For Topping
- 1 tablespoon Heavy Cream
- 1 teaspoon Sugar
Instructions
- In large bowl mix flour, sugar,baking powder and salt
- Add butter and mix in with a pastry blender or your fingers until crumbly
- Add strawberries and mix lightly
- Add heavy cream and mix with a fork just until the mixture comes together.
- Use your hands to knead just once or twice to further incorporate the ingredients together. Do not overwork dough
- On a lightly floured surface, pat out into an 8 inch circle. Cover with plastic wrap and refrigerate for 15 minutes.
- Cut into 8 wedges
- Carefully move wedges to a baking sheet lined with a silicone baking mat or parchment paper. Place wedges about ¼" apart.
- Brush with heavy cream and sprinkle with sugar.
- Bake in a preheated 400°oven for 25-30 minutes.
- Let cool on a baking rack.
Notes
Tips for making scones
- Make certain your butter is cold
- Refrigerate scones for at least 15 minutes before baking
- Do not overwork the dough. Just combine enough until everything comes together
- If the dough is too dry, add 1-2 tablespoons of additional cream
- Make certain oven is fully preheated to 400° before baking
Nutrition
This recipe was originally published in March of 2017. The recipe and photos have been updated.
David @ Spiced says
Fresh strawberry season is almost here, and that makes me really happy! These scones sound like an awesome breakfast (or dessert!) idea. I'm all in. I'm so ready for fresh fruit and warmer temperatures! 🙂
Valentina says
These sound and look so dreamy. I love the use of fresh berries, and can imagine how delicious a bit of butter would be melting over them right out of the oven. YUM! 🙂 ~Valentina
Katherine says
Wonderful! I have a ton of strawberries to use up and this look like the perfect way to do it. Yum!!
Kathy says
I hope you enjoy them!
Kate @ Framed Cooks says
Aren't silicone baking mats the BEST? I use mine almost every day for so many things. And these scones!! Like springtime on a plate. 🙂
Funmi says
These look beautiful, absolutely yummers! Worth a try.
Funmi x
http://www.funmialabi.co.uk
Anu - My Ginger Garlic Kitchen says
I don't make scones often, but I love them. What a wonderful way to celebrate Spring. They look absolutely delicious.
Kathy says
Thanks, Anu! They are super delicious! 🙂
Adina says
Beautiful scones and pictures! That strawberry on the side is a real eye catcher. I've never made scones or eaten any (what a shame!), but I would sure like to try these.
Ashley@CookNourishBliss says
Yes! We are having definitely signs of spring here too! And strawberry scones are an excellent way to celebrate! They look wonderful!
Kathy says
Thanks, Ashley! I am so happy spring is finally here!
GiGi Eats says
I think I have only had ONE scone in my life. ONE!!!! I think it was good? It was so so so so so long ago though. But I really just wanna stick my nose in these ones and take a deep breath in!
Kathy says
It's time to break that trend!!! Scone number TWO is coming your way! 🙂