This Strawberry Scones Recipe is just the thing to get your morning started off on the right note! Flaky, crispy, tender and buttery, all at the same time! With fresh strawberries and a sugary topping, you can turn your own kitchen into a fancy cafe!
Why You Will Love This Scone Recipe
- EASY – Now you don’t have to live down the street from a bakery to enjoy a freshly made breakfast pastry! With just a few simple ingredients and a couple minutes of prep, these delicious scones will be ready to eat!
- GREAT TO MAKE AHEAD – Make a batch of these scones on Sunday and have a quick, easy breakfast or snack throughout the week!
What’s a Scone?
I’m from a town that had a restaurant that made the best scones in the world. So I grew to develop a tastes for really good, tasty scones. So, what is a scone? A scone is actually a lot like a biscuit. The only difference is that scones are usually made with eggs and biscuits aren’t. But the result is generally the same for both in that the pastry itself isn’t too sweet.
This is what I like best about scones. They get the sweet or savory flavor from the fillings and toppings that you use with them, not from the pastry themselves. This is great if you don’t want a dessert that is too rich, sweet or overbearing.
Fresh Strawberry Scones Recipe
This is why making my scones with a nice, fresh strawberries is such a great idea. The ingredients are super simple and the process couldn’t be easier to bring these nice, fresh Strawberry Scones to life in your kitchen. And you don’t need to use just Strawberries, we’ve also made some Blueberry Scones! Raspberry Scones would be delicious too! Really, any berries would work.
For more strawberry recipes check out our Strawberry Energy Balls!
STRAWBERRY SCONES INGREDIENTS:
For the fruit:
- Strawberries, chopped
For the dough:
- 2 cups all purpose flour – *Please note that many people who have tried this recipe are suggesting more than 2 cups of flour as many as 4 to make the dough less sticky.
- Baking powder
- Pinch salt
- Butter, cold and cut into pieces
For the topping:
- Granulated sugar
Can You Use Frozen Strawberries For This Scone Recipe?
If you absolutely have to, you can probably make it work. But they will most likely release too much liquid as they thaw and you won’t like the result. You’ll want to keep them as frozen as possible while working them into the dough, which will make them hard to cut into small pieces. You could possibly thaw them out so you can cut them, then refreeze them. But, honestly, I’d just make this recipe with fresh strawberries.
How To Store Your Scones
Like with all pastries and baked goods, keeping them in an airtight container is key! A tupperware or zip lock baggie will work. Having a large tupperware container to put all your baked goods is a MUST! And this one is perfect for these scones!
You can keep them in your fridge and they will last a bit longer than keeping them at room temperature. Just a couple seconds in the microwave will do the trick to get these babies fresh again!
You can also freeze these Strawberry Scones. Just let them cool completely and wrap them tightly in aluminum foil, freezer wrap a freezer bag or any combo of these. We love to use these gallon sized freezer bags. They are tough, durable and have new grip and seal technology that makes them super easy to open and close. They will be good in your freezer for up to 3 months.
Notes, Tips and Variations
- Use Cold Butter!- They main key to get authentic, bakery style scones is to use cold butter. This will get you that crispy, flakey and buttery texture you are looking for. If working the butter in with your hands, be careful as the dough will heat up quickly. The butter should still be in small pieces when ready to go in the oven. Using a pastry blender or a pastry cutter like this one or grating your butter is probably your best bet!
- Milk- You can substitute any kind of milk if needed. Almond, soy, non-fat, etc. You can also try using half and half or heavy cream for a slightly richer texture.
- Sticky Dough – The dough will be sticky! You can use some extra flour on your hands to help with this when you are working with it.
- Small Strawberry Pieces – I like my pieces of strawberries to be pretty small. Having just a few big chunks of strawberries in each scone really isn’t what I’m going for. So make sure you are cutting them small enough so they are scattered evenly inside your scone.
- Use Turbinado Sugar – While we just used granulated sugar on our topping, you can try using different sugars as well. Sprinkle to top with Turbinado Sugar. It is coarser, darker the scones more texture and flavor. You can also sprinkle powdered sugar on top.
- Add a Vanilla Glaze – You can make these scones out-of-this-world delicious if you drizzle some Vanilla Glaze over the top. It’s easy to make, just combine 1 1/2 cup of confectioners sugar, 2 tbsp of Milk and 1/2 tsp of Vanilla Extract. Pour it over the Strawberry Scones once they have cooled.
These are perfect for just about any occasion: a brunch, a cookout or just a surprise for the kiddos one Saturday morning while they are watching cartoons. I hope you enjoy the warmer Spring weather and let me know how you like this Easy Strawberry Scones recipe!
Other Recipes With Strawberries
We’ve got a ton of tasty Strawberry recipes here on our website. Some of our favorites are:
- MINI STRAWBERRY LEMON TARTS
- STRAWBERRY PRETZEL SALAD
- MINI STRAWBERRY CHEESECAKE BITES
- NO BAKE STRAWBERRY ENERGY BALLS
- STRAWBERRY POKE CAKE
- STRAWBERRY JELLO COOL WHIP PIE
Check Out Our Other Tasty Breakfast Treats
- CHOCOLATE CHIP BREAKFAST MUFFINS
- BANANA BLUEBERRY MUFFINS
- CHOCOLATE CHIP BREAD LOAF
- EASY CHOCOLATE CHIP BANANA BREAD
Easy Strawberry Scones Recipe
For the fruit:
- 1 cup strawberries chopped
- 1 tbsp sugar
For the dough:
- 2 cups a/p flour
- 2 tsp baking powder
- Pinch salt
- 6 tbsp butter cold and cut into pieces
- 1 large egg
- 2/3 cup milk
For the topping:
- 1 large egg
- Granulated sugar
- Line a baking sheet with parchment paper and set aside. Preheat oven to 400 degrees F.
- In a small mixing bowl, pour granulated sugar over strawberries and mix until completely coated. Set aside.
- In a medium-sized bowl, sift together dry ingredients: flour, baking powder and salt.
- Add butter pieces into bowl of dry ingredients. Cut with a pastry cutter until all ingredients are well-combined.
- In a large bowl, whisk together egg and milk. Add dry ingredients into large bowl of wet ingredients. Start mixing with a wooden spoon.
- Add strawberries and mix some more.
- Once dough starts to form, pour onto a clean working surface. Knead it until smooth and then place it onto lined baking sheet, forming it into a circle (about 8 inches in diameter).
- Use a serrated knife or a pastry cutter to cut the dough into eighths. Separate each dough piece.
- Line them up on the prepared baking sheet.
- In a small bowl, whisk egg and brush the top of each scone. Top off with granulated sugar.
- Bake for 15 to 20 minutes or until top is golden brown. Allow to cool slightly.
- Serve and enjoy.
- *Please note that many people who have tried this recipe are suggesting more than 2 cups of flour as many as 4 to make the dough less sticky.
Comments & Reviews
I found this recipe easy to follow but the dough was very sticky. I ended up adding a LOT more flour to get the dough to hold together. Otherwise it was great!
Thank you for letting us know. 🙂
The same happened to me. But they are great and easy.
Jeri Lynn Delegans says
I just made these Strawberry scones for the first time. I agree the dough was too sticky but I added some more flour ( need to keep practicing ) but approved by my 11 year old son 🍓😊
I am glad your son liked them!
Same thing here, dough was too gooey, I thought i had messed up somewhere until I read the comments.
I made these and something went wrong. It still wound up more delicious but I dont know what I did. Mine was a little stodgy. Cakey fudge like and it was super sticky and seemed too wet. Any helpful suggestions?
Maybe add a little more flour in next time. I am glad they were still delicious!
These were very pretty! I did have to add a good bit more flour because dough was very sticky. They were very pretty but didn’t have a whole lot of flavor. Next time I will add more sugar than just the 2 Tbsp. I did add a confection sugar glaze over the top and that seemed to help!
I would imagine that if you add more flour it would need a bit more sugar. Thank you for sharing with us!
So many people said that it was super sticky..as was mine.I I couldn’t even cut it pieces and was very frustrating. I just think that you should change the recipe so people can enjoy it instead of feeling defeated in the kitchen…and then read the comments
Thank you for your comment. I do read each and every comment. My experience making this recipe has been different than others, but I will make a note in the post.
Tried making this as directed but like others said it came out cake batter consistency. To get the right consistency, I added flour a little at a time reaching 4 cups of flour total (2 cups more than directed). BUT, everyone loved the scones once they were done! Will keep recipe for future, with above adjustments.
Thank you for sharing!
Based on the note and comments, I started out with 3 cups of flour and it worked great. I only dusted more flour on my surface for kneading. Came out perfect!
Thank you for the feedback! I am so happy it worked well for you!
Thank you Rachel for suggesting 3 cups of flour! It was perfect and everyone loved these scones.
I’m going to try making these scones today. Based on the above comments, will start with 3 cups of AP flour (King Arthur). I find the type of flour used can also make a difference. King Arthur seems to be the best on the market for scratch baking. I also try to stay away from bleached and (bromated?) flour. Just a thought 😊
Great insight! Thanks for the comment!
Sue T says
I don’t see cooking temperature? Perhaps add to the recipe section
Having read the comments about the sticky dough, I formed a circle of the finished dough right on my partchment lined cookie sheet. I cut the pieces and spread the pieces apart gently using a knife push the pieces. The scones baked great and taste fantastic. I prefer scones less sweet but without any added flour these scones were perfect.
Thanks for the delicious recipe.
Thank you for the tip! I am so glad you enjoyed this recipe!
Very sticky and not much flavor. Texture was great.. it tasted more like a shortcake biscuit than a scone. I would add sugar to the mixture if I made them again 😊
I love this recipe! I use 3.5 cups of flour for a better texture but I make these all the time because we love them so much at my house. I’ve done it with raspberries too and it’s still great!
Thanks so much for the feedback and the comment! Yes, different amounts of flour seem to work best for different people and what their tastes are. Thanks for telling us what works for you!
I made this tonight and wish I had read the comments before sticking them in the oven. The dough was so sticky, but this was my first time making scones and didn’t know what to expect. If I had known I should add extra (like double give or take) then maybe they would have turned out right.
My grandma came over from England and she made scones that were more biscuit like and she used raisins as the fruit but no sugar or glaze on top. No better memory than coming home from school to fresh made scones warm out of the oven. Wish I could find a recipe like that.
you will have better luck adding whipping cream for higher fat content. Also you need more flour because the strawberries add high water content to the dough. The recipes is very well laid out. Thank you !
Thank you for your suggestions. It does appear that people are needing more flour if they have juicy strawberries, thank you for pointing that out.
I used 3 cups of flour, skipped the glaze, and used homemade strawberries in juices. These are NOT ultra sweet I prefer my scones this way. Really nice calorie count and the strawberries really shine if you use fresh in season.
Thanks so much for the feedback, comments and susggestions!
Love these , I did add a bit more flour like you suggested, and they were delicious. Made blueberry ones as well .
Yum! We love anything with blueberries!
Can I make just a plain scone by just omitting the fruit?
I’m sure you could….
Sheryl Munoz says
My mother was from Scotland so had lots of scones …she pronounced them scons, like on..not like stones! Lol
Anyway. She used 5T butter and 1/2 cup of heavy cream to 2 cups of flour..sometimes I would add a couple extra T of cream so not to be too dry.
She put them in a circle cut them in 8ths and separated them a bit but never totally separated them. Just sprinkled sugar on top and baked them. Could even put a bit of lemon zest in with the egg and cresm to brighten the flavor…
I love hearing these stories! THanks for sharing!
Instead of 2/3 cup of milk, I used 1/2 cup plus a splash of heavy cream. Otherwise I followed the recipe as is. I made, shaped, covered and refrigerated the dough disc on the parchment layered baking pan a day ahead. I cut, separated a bit, brushed, sprinkled and baked the scones the next morning. Delicious!