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strawberry scones are one of those cozy bakes that sound fancy until you actually make them and realize they are totally doable on a regular weekend morning. If you have ever stared at a clamshell of berries and worried they might get mushy before you use them, this is the fix. I started baking these after a busy week when I wanted something warm and not too sweet with my coffee. I also keep a little list of quick baking ideas on DailyPan, because sometimes you just need a nudge to get in the kitchen. These scones come out tender, lightly golden, and packed with real strawberry flavor.
Are Scones Hard to Make?
Honestly, no. I used to think scones were tricky because people talk about “laminating” and “overworking dough” like it is a big scary thing. But once you bake them a couple times, you learn the simple rule: keep everything cold and handle the dough gently.
The biggest reason scones fail is that the butter warms up too much before the oven does its job. Cold butter melts in the oven and creates those soft pockets that make strawberry scones feel fluffy and rich without being heavy.
Here is the mindset that helped me: scones are like a faster, less fussy biscuit. If the dough looks a little rough, you are probably doing it right. Smooth dough usually means it got worked too much and the scones bake up tighter.
If you want another fun strawberry project for a weekend baking mood, I also love browsing this roundup of easy strawberry dessert recipes. It is the kind of page you open “just to look” and then suddenly you are preheating the oven.
Fresh Strawberries
Fresh strawberries are the star here, so it is worth picking good ones. You want berries that smell sweet, look bright, and are firm enough to dice without turning to jam on your cutting board. If your berries are a little soft, you can still use them, just be extra gentle folding them in.
How I prep strawberries so they do not turn the dough pink
I love a pretty scone with visible strawberry pieces, not a fully pink dough. Here is what works for me:
Dice them small, about pea size, so they spread out and do not weigh the dough down.
Pat them dry with paper towels after chopping. This is a small step that makes a big difference.
Chill them for 10 minutes if your kitchen is warm. Cold fruit is easier to fold in.
One more tip: if you are using very juicy berries, toss them with a teaspoon of flour before adding them. It helps soak up some moisture so your strawberry scones bake up soft, not soggy.
“I made these on a rainy Sunday and my kitchen smelled like a bakery. The texture was so soft, and the strawberries stayed in little pockets instead of melting away.”
Strawberry Scone Ingredients
This recipe is pretty simple, and you probably have most of it already. The main thing is using cold butter and not skipping the salt. Salt makes the strawberry flavor pop, and it keeps the scones from tasting flat.
What you will need
- All purpose flour: the base that keeps things tender
- Granulated sugar: just enough to sweeten without tasting like cake
- Baking powder: the lift that keeps them light
- Salt: small amount, big impact
- Cold unsalted butter: grated or cut into tiny cubes
- Heavy cream (or half and half): for richness and softness
- 1 egg: helps bind and adds a little tenderness
- Vanilla extract: warm flavor that works with strawberries
- Fresh strawberries: chopped and patted dry
- Optional: lemon zest for a brighter strawberry vibe
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If you like finishing touches, you can also do a quick glaze with powdered sugar and a tiny splash of cream, or just sprinkle coarse sugar on top before baking. I usually go with coarse sugar because it feels effortless but still special.
How to Make Strawberry Scones
This is the part where everything comes together fast. Once your oven is preheated, the whole process is maybe 15 minutes of hands on time. And yes, I always say that and then I take a “quick break” to clean up and somehow end up eating strawberries at the counter.
Step by step directions
- Heat oven to 400 F. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Add cold butter. Use your fingers or a pastry cutter to work it in until you see pea size bits. Those bits are good.
- In a small bowl, whisk heavy cream, egg, and vanilla.
- Pour wet ingredients into the flour mixture and stir gently until it just starts to come together.
- Fold in chopped strawberries carefully. If the dough looks dry, add a splash more cream, like 1 tablespoon at a time.
- Turn dough onto a lightly floured surface. Pat into a circle about 1 inch thick. Do not knead like bread, just pat and shape.
- Cut into 8 wedges and place on the baking sheet with space between.
- Brush tops with a little cream, then sprinkle with coarse sugar if you want.
- Bake 16 to 20 minutes until golden on the edges and set in the middle.
Let them cool for at least 10 minutes before digging in. Fresh from the oven is amazing, but giving them a minute helps the crumb set so they do not fall apart.
Tips for Making Perfect Strawberry Scones
I have made a lot of batches at this point, including a few that were… not my best. Here are the little fixes that made the biggest difference for me.
Keep the butter cold. If it starts getting soft, pop the bowl in the fridge for 10 minutes. Cold butter is the secret to that deliciously soft middle.
Do not overmix. Stir just until the flour disappears. Overmixing makes the scones tougher and less tender.
Use a light hand when shaping. Pat the dough into shape, do not press it down aggressively.
Chill the cut scones for 10 minutes before baking if your kitchen is warm. This helps them hold their shape and rise better.
Watch the bake time. Overbaking dries them out. You want lightly golden edges and a set top.
And a quick serving note: strawberry scones are perfect with coffee, but they are also really good with a spoonful of Greek yogurt on the side if you want something a little more filling. If you are baking for a brunch, make them smaller and cut the circle into 10 or 12 wedges instead of 8.
Common Questions
Can I use frozen strawberries?
Yes, but it is trickier. Keep them frozen, chop quickly, and toss with a bit of flour. Expect more streaking and extra moisture compared to fresh.
How do I store strawberry scones?
Keep them in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Warm them for a few minutes in the oven to bring back that soft texture.
Can I make the dough ahead of time?
You can shape and cut the scones, then chill them covered in the fridge overnight. Bake in the morning straight from the fridge, adding 1 to 2 minutes if needed.
Why did my scones spread too much?
Usually the butter got too warm or the dough was too wet from juicy berries. Next time, pat the berries dry and chill the shaped wedges before baking.
What is the best way to reheat them?
Oven or toaster oven is best, about 300 F for 6 to 8 minutes. Microwave works in a pinch, but it can soften the edges.
A sweet little send off
If you have been wanting a bake that feels special but still easy, these strawberry scones are it. Use fresh berries, keep your butter cold, and do not overthink the dough. Once you taste that tender crumb with warm strawberry pockets, you will get why I make them on repeat. If you try them, bake an extra or two because someone will wander into the kitchen asking for “just a bite.”
Strawberry Scones
Ingredients
Dry Ingredients
- 2 cups All purpose flour The base that keeps things tender.
- 1/4 cup Granulated sugar Just enough to sweeten without tasting like cake.
- 1 tbsp Baking powder The lift that keeps them light.
- 1/2 tsp Salt Small amount, big impact.
Wet Ingredients
- 1/2 cup Heavy cream (or half and half) For richness and softness.
- 1 ea Egg Helps bind and adds a little tenderness.
- 1 tsp Vanilla extract Warm flavor that works with strawberries.
- 1/2 cup Cold unsalted butter Grated or cut into tiny cubes.
Fruits and Optional Ingredients
- 1 cup Fresh strawberries Chopped and patted dry.
- 1 tsp Lemon zest For a brighter strawberry vibe (optional).
Toppings
- 1 tbsp Coarse sugar For sprinkling on top before baking.
Instructions
Preparation
- Heat oven to 400 F. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Add cold butter. Use your fingers or a pastry cutter to work it in until you see pea-size bits.
- In a small bowl, whisk heavy cream, egg, and vanilla.
- Pour wet ingredients into the flour mixture and stir gently until it just starts to come together.
- Fold in chopped strawberries carefully. If the dough looks dry, add a splash more cream, about 1 tablespoon at a time.
Shaping and Baking
- Turn dough onto a lightly floured surface. Pat into a circle about 1 inch thick.
- Cut into 8 wedges and place on the baking sheet with space between.
- Brush tops with a little cream, then sprinkle with coarse sugar if desired.
- Bake for 16 to 20 minutes until golden on the edges and set in the middle.
- Let them cool for at least 10 minutes before serving.
