Strawberry Scones

There’s something magical about the aroma of freshly baked Strawberry Scones wafting through the kitchen. I remember the first time I made them; it was a bright spring morning, and the sun was just peeking through the curtains. I had a basket of plump, juicy strawberries begging to be used, and I couldn’t resist the idea of combining them with a flaky scone. As I mixed the ingredients, I felt a wave of nostalgia for those cozy mornings spent with family, sipping tea and enjoying treats that felt like a hug in pastry form. These Strawberry Scones are the perfect way to celebrate the season and make any gathering special.

What Goes Into Strawberry Scones

The ingredients for these Strawberry Scones come together to create a perfect harmony of flavors and textures. The star of the show is, of course, the fresh strawberries, whose sweetness elevates the whole dish. Each component plays a vital role: the all-purpose flour gives structure, the butter adds richness, and the milk contributes moisture. Together, they create a light and airy scone that’s sure to impress.

• 2 cups strawberries (stemmed and cut into small pieces) – Fresh strawberries are the star of this recipe, adding sweetness and a burst of flavor.
• 2¼ cups all-purpose flour (use more if dough is too sticky) – This forms the base of the scone, providing structure and lightness.
• 3 tablespoons sugar – Adds sweetness to balance the tartness of the strawberries.
• 1 tablespoon baking powder – This is the leavening agent that helps the scones rise beautifully.
• ¼ teaspoon salt – Enhances the overall flavor of the scones.
• 1 large egg – Binds the ingredients together and adds richness.
• 6 tablespoons butter (cold, unsalted and cut into small cubes) – Cold butter creates a flaky texture in the scones.
• ⅔ cup milk – Adds moisture and richness to the dough.
• 1 egg (for egg wash) – Gives the scones a beautiful golden color when baked.
• 1 tablespoon Turbinado sugar (optional) – For a delightful crunch on the top of the scones.
• 1½ cups icing sugar (same as confectioners sugar or powdered sugar) – Used to make the sweet lemon icing.
• 2 tablespoons lemon juice – Adds brightness and acidity to the icing.

Making Strawberry Scones

Making Strawberry Scones is a delightful experience that brings the joy of baking right into your kitchen. The first step is to preheat your oven and prepare your baking sheet, setting the stage for what’s to come. From mixing the dough to shaping the scones, every moment is filled with anticipation as you look forward to the delicious results. Let’s dive into the steps!

1. Preheat your oven to 400℉. This crucial step ensures that your scones bake evenly and achieve that lovely golden-brown hue. While the oven heats up, line a baking sheet with parchment paper to prevent sticking.

2. In a large bowl, combine 2¼ cups of all-purpose flour, ¼ teaspoon of salt, 1 tablespoon of baking powder, and 3 tablespoons of sugar. Use a whisk to mix these dry ingredients thoroughly, ensuring that everything is evenly distributed.

3. Next, add 6 tablespoons of cold, unsalted butter (cut into small cubes) to the dry mixture. Using two knives or a pastry cutter, cut the butter into the flour until the mixture resembles small peas. Be cautious not to overwork it; you want those little pockets of butter to remain intact for a flaky texture.

4. Now, toss in the chopped strawberries and gently mix them with the flour mixture, ensuring they are well-coated. This step helps to distribute the fruit evenly throughout the dough.

5. In a separate small bowl, whisk together 1 large egg and ⅔ cup of milk. Pour this egg and milk mixture into the flour bowl and use a spatula to mix it all until a dough forms. If the dough feels too sticky, don’t hesitate to add a bit more flour!

6. Once the dough is combined, turn it out onto a floured surface. Gently shape it into a round disk, about 10 inches in diameter. Be gentle during this process; overworking the dough can result in tough scones.

7. Using a sharp knife, cut the disk into 8 equal triangles, just like you would slice a pizza. Place each triangle onto the prepared baking sheet, giving them space to spread.

8. To give your scones a beautiful finish, brush the tops with the egg wash made from the additional 1 egg. This will create a lovely golden crust as they bake. If you’d like, sprinkle a bit of Turbinado sugar on top for a delightful crunch.

9. Transfer the baking sheet to the oven and bake for 20 to 30 minutes, or until the scones are golden brown. Keep an eye on them; the baking time may vary slightly depending on your oven.

10. While your scones are baking, you can prepare the lemon icing. In a bowl, whisk together 1½ cups of icing sugar and 2 tablespoons of lemon juice until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.

11. Once baked, remove the scones from the oven and let them cool for a few minutes before drizzling the lemon icing over the top. Enjoy your homemade Strawberry Scones warm or at room temperature!

Substitutions and Tips

Baking can be such a joy, especially when you have some handy tips at your fingertips! Here are a few that can help you make the best Strawberry Scones ever.

• Storage: Store your scones in an airtight container, bread box, or large freezer bag to keep them from drying out. They will last 1 to 2 days at room temperature or up to a week in the fridge.
• Freezing: Once completely cooled down to room temperature, wrap them each with both plastic wrap and foil. They will last 2 to 3 months frozen. They can thaw at room temperature or be microwaved for 10 seconds at a time until thawed.
• Variations: Feel free to experiment by adding your favorite mix-ins like nuts or chocolate chips. You can also substitute the strawberries with other berries or fruits.
• Serving suggestion: Serve warm with a dollop of clotted cream or a smear of butter for an indulgent treat.
• Pairing: These scones pair beautifully with tea or coffee, making them a fantastic choice for a cozy afternoon or casual brunch.

What to Serve Alongside Strawberry Scones

Pairing your freshly baked Strawberry Scones with the right accompaniments can elevate your enjoyment. Here are some delightful options:

• Clotted Cream: A classic pairing, clotted cream adds a luxurious touch to your scones. Spread it generously for a rich experience.
• Jam: Consider serving with strawberry jam or lemon curd for an extra burst of flavor.
• Fruit Salad: A refreshing fruit salad can complement the sweetness of the scones while adding a healthy touch to your meal.
• Tea: A fragrant cup of tea pairs perfectly with Strawberry Scones, providing a cozy and comforting experience.
• Brunch Spread: Include these scones in a larger brunch spread alongside quiches, fresh fruit, and pastries for a delightful gathering.
• Seasonal Variations: In the fall, try serving them with spiced apple butter or pumpkin butter for a seasonal twist.

FAQ

Conclusion

The Strawberry Scones are truly a delightful treat that brings a taste of spring to your table. Their light, flaky texture paired with the sweetness of strawberries and the zing of lemon icing makes them irresistible. I encourage you to give this recipe a try; it’s an enjoyable experience from start to finish. Plus, there’s nothing quite like sharing warm, homemade scones with friends and family.

Strawberry Scones

The ultimate treat for any gathering, these Strawberry Scones are soft, flaky, and bursting with fresh fruit flavor. Topped with a sweet lemon icing, they're perfect for breakfast or brunch. Enjoy the homemade goodness today!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups strawberries (stemmed and cut into small pieces)
• 2¼ cups all-purpose flour (use more if dough is too sticky)
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 large egg
• 6 tablespoons butter (cold, unsalted and cut into small cubes)
• ⅔ cup milk
• 1 egg egg (for egg wash)
• 1 tablespoon Turbinado sugar (optional)
• 1½ cups icing sugar (same as confectioners sugar or powdered sugar)
• 2 tablespoons lemon juice

Equipment

• Glass Mixing Bowl Set (3 piece)
• Keep Calm And Bake On Spatula
• 6-Inch Stainless Steel Whisk
• Aluminum Baking Sheet (2 pack)
• Parchment Paper

Method

 

1. Preheat your oven to 400℉. Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, salt, baking powder, and sugar.
3. Add the cold butter and cut it into the flour mixture until it resembles small peas.
4. Mix in the chopped strawberries, ensuring they are well-coated.
5. In a small bowl, whisk together the egg and milk, then pour into the flour mixture.
6. Turn the dough onto a floured surface and shape into a round disk.
7. Cut the disk into 8 triangles and place them on the baking sheet.
8. Brush the tops with an egg wash and sprinkle with Turbinado sugar.
9. Bake for 20 to 30 minutes until golden brown.
10. In a bowl, whisk together the icing sugar and lemon juice until smooth and drizzle over the scones.

Notes

• Flour: The amount of flour depends on your environment. For example, if you live in a very dry area, you may need more liquid; if in a humid area, less liquid or more flour is necessary. It's important not to overwork the dough.
• Nutrition: Nutritional information is per scone and includes lemon icing.
• Storage: Store in an airtight container for 1-2 days at room temperature or up to a week in the fridge.
• Freezing: Wrap individually in plastic wrap and foil for 2-3 months. Thaw at room temperature or microwave.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.