The aroma of fresh-baked goods wafting through the house on a Saturday morning is pure magic to me. It instantly transports me back to my grandmother’s kitchen, where every weekend brought a new, delightful treat. While I adore elaborate pastries, there’s something uniquely comforting and utterly satisfying about a perfectly made scone. And when those scones are studded with juicy, ripe strawberries, well, that’s just an unbeatable combination. If you’re looking to elevate your breakfast or afternoon tea experience from ordinary to extraordinary, you’ve come to the right place.
Why You’ll Be Obsessed with These Strawberry Scones
There are plenty of reasons to bake, but these strawberry scones offer a delightful blend of simplicity and indulgence that makes them truly special. Beyond just being utterly delicious, they bring a certain charm to any table. These aren’t just any scones; they’re your ticket to a little moment of joy.
Here’s why you’ll want to preheat your oven right now:
- Fresh Berry Burst: Each bite delivers a pop of sweet, slightly tart strawberry goodness.
- Perfectly Tender Crumb: No dry, crumbly scones here! These are moist and melt-in-your-mouth.
- Golden, Craggy Tops: That beautiful rustic exterior is just begging to be devoured.
- Quick to Come Together: From mixing bowl to oven, these are surprisingly fast, perfect for impromptu baking.
- Minimal Ingredients: You likely have most of what you need already in your pantry.
- Versatile Treat: Ideal for breakfast, brunch, afternoon tea, or even a late-night snack.
- Impressive, Yet Easy: Guests will think you slaved away, but your secret is safe with us.
- Wonderful Aroma: Your kitchen will smell absolutely heavenly as these bake.
- Customizable: Easily adapt with different fruits or add-ins (more on that later!).
- Pure Comfort: There’s nothing quite like a warm scone with butter and jam.
> “I made these strawberry scones last weekend, and they were an absolute hit! The recipe was easy to follow, and the scones came out so tender with that perfect hint of strawberry. My family devoured them!”
The Cooking Process Explained
Making these delicious strawberry scones is a straightforward affair, focusing on careful ingredient handling to achieve that signature tender texture. You’ll start by combining the dry ingredients, then cut in cold butter until it resembles coarse crumbs. This step is crucial for flakiness. Next, gently fold in the fresh strawberries and then gradually add the liquid until just combined – overmixing is the enemy of a tender scone! The dough is then lightly patted out, cut, and baked until golden. It’s a quick journey from flour to fragrant, delectable pastry.
Gather These Items
Here’s what you’ll need to create these delightful Strawberry Scones:
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold and cut into small pieces
- 1 cup heavy cream, plus 1-2 tablespoons for brushing
- 1 cup fresh strawberries, hulled and diced into small pieces (about ¼-½ inch)
Directions to Follow
Let’s get baking! Here’s your step-by-step guide to perfect strawberry scones:
- Prepare Your Workspace and Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure everything is well combined.
- Cut in the Cold Butter: Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. The colder the butter, the flakier your scones will be!
- Fold in Strawberries: Gently fold in the diced fresh strawberries. Try not to mash them too much.
- Add the Cream: Make a well in the center of the flour mixture and pour in 1 cup of heavy cream. Stir with a fork or rubber spatula until just combined. Be careful not to overmix! The dough will be shaggy and slightly sticky, and that’s perfectly fine. A little dryness is better than too wet.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a circle about ¾ to 1 inch thick. You can also form it into a rectangle.
- Cut the Scones: Using a 2 ½-inch round cutter (or a knife to cut wedges/squares), cut out your scones. Flour your cutter between cuts if the dough starts to stick. Gently re-form any scraps and cut additional scones until all the dough is used.
- Prepare for Baking: Place the cut scones on your prepared baking sheet, leaving about an inch between each.
- Brush and Sprinkle: Brush the tops of the scones lightly with the extra heavy cream and sprinkle with a little extra granulated sugar. This creates a beautiful golden crust.
- Bake: Bake for 15-20 minutes, or until the tops are golden brown and a skewer inserted into the center of a scone comes out clean.
- Cool (Slightly) and Serve: Transfer the baked scones to a wire rack to cool for a few minutes. Serve warm and enjoy!
Best Ways to Enjoy It
These Strawberry Scones are truly delicious on their own, but a few simple additions can elevate them to an even higher level of indulgence.
- Classic Cream Tea Style: A dollop of clotted cream (or good quality whipped cream) and a spoonful of strawberry jam (or a mixed berry jam) is the quintessential pairing. The creaminess perfectly complements the scone’s texture.
- Simple & Sweet: A generous pat of good quality butter, ideally at room temperature, that melts into the warm scone is pure bliss.
- With a Hot Cuppa: There’s nothing quite like a fresh scone alongside a steaming mug of tea (English breakfast or Earl Grey are excellent choices) or a rich cup of coffee.
- As a Dessert: Top a warm scone with a scoop of vanilla bean ice cream and a drizzle of balsamic glaze for an unexpected, gourmet twist.
- Mini Fruit Pizza: Split a scone, spread with a thin layer of cream cheese frosting, and top with more fresh berries for a lighter, lovely dessert.
Keeping Leftovers Fresh
Proper storage ensures your delicious strawberry scones stay enjoyable for as long as possible.
- Room Temperature: Once completely cooled, store scones in an airtight container at room temperature for 1-2 days. Don’t store them when warm, as this will create condensation and make them soggy.
- Refrigeration: If you need them to last a little longer, you can store them in an airtight container in the refrigerator for up to 4 days. However, their texture is best at room temperature or slightly warmed.
- Freezing: Scones freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then transfer them to a freezer-safe bag or airtight container, separated by parchment paper, for up to 2-3 months.
- Reheating: To enjoy a frozen scone, you can thaw it at room temperature and then warm it in a 300°F (150°C) oven for about 5-10 minutes, or until heated through. Room temperature scones can be warmed in a microwave for 15-30 seconds for a quick refresh, or in the oven for a crisper exterior.
Tricks for Success
Achieving perfect scones isn’t difficult, but a few pro tips can make all the difference:
- Keep Everything Cold: This is perhaps the most crucial tip. Cold butter, cold cream – it ensures a tender, flaky scone. If your kitchen is warm, you can even chill your flour for 15-20 minutes before starting.
- Don’t Overmix: Mix just until the dough comes together. Overmixing develops the gluten in the flour, leading to tough scones. A shaggy, slightly crumbly dough is ideal.
- Flour Your Cutter: Dust your scone cutter with a little flour between cuts to prevent sticking and ensure clean edges.
- Don’t Twist the Cutter: When cutting scones, press straight down and lift straight up. Twisting the cutter can seal the edges, which prevents the scones from rising as high.
- Avoid Over-Handling: Work the dough as little as possible. The warmth from your hands can melt the butter.
- Bake Promptly: Once you’ve cut your scones, try to get them into the oven relatively quickly. This helps maintain the cold butter and ensures a good rise.
- Check for Doneness: Scones should be golden brown on top and bottom. If you’re unsure, insert a skewer or toothpick into the center; if it comes out clean, they’re done.
Recipe Variations
While the classic strawberry scone is delightful, these are incredibly versatile and lend themselves well to creative twists!
- Lemon-Strawberry Scones: Add 1-2 teaspoons of lemon zest to the dry ingredients for a bright, citrusy counterpoint to the strawberries. A lemon glaze (powdered sugar + lemon juice) can be drizzled on top after baking.
- White Chocolate Strawberry: Fold in ½ cup of white chocolate chips along with the strawberries for an added layer of sweetness and texture.
- Almond Infusion: A teaspoon of almond extract in the cream, or a sprinkle of sliced almonds on top before baking, pairs beautifully with strawberries.
- Different Berries: Don’t have strawberries? This recipe works wonderfully with raspberries, blueberries, or a mix of berries.
- Savory Scones: Omit the sugar, add some black pepper, herbs (like chives or thyme), and shredded cheese (cheddar or Parmesan) for a savory scone perfect with soup or a meal.
Common Questions
How do I know if my butter is cold enough?
Your butter should be firm to the touch, almost hard. If it’s softened at all, pop it back in the fridge or even the freezer for 10-15 minutes before cutting it into the flour. This ensures it creates steam in the oven, leading to those lovely flaky layers.
Can I use frozen strawberries?
Yes, you can! If using frozen strawberries, do not thaw them. Add them directly to the dough, tossing them in a little extra flour (about a tablespoon) to help absorb any excess moisture. Be aware that frozen berries may release a bit more liquid, so be gentle when mixing.
My scones came out tough. What did I do wrong?
The most common culprit for tough scones is overmixing the dough. Once the cream is added, mix only until the dry ingredients are just moistened. The dough should look shaggy, not smooth. Also, ensuring your butter is very cold helps prevent overworking the dough, as you won’t need to mix as much to get it incorporated.
Fluffy Strawberry Scones Recipe
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Large Bowl
- Whisk
- Pastry Blender or 2 Knives
- Spatula
- Sharp Knife or Round Cookie Cutter
- Small Bowl
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients & Add-ins
- 1/2 cup Unsalted Butter very cold and cubed
- 3/4 cup Heavy Cream cold
- 1 cup Fresh Strawberries diced
Egg Wash & Topping
- 1 Egg
- 1 tbsp Milk
- 1 tbsp Turbinado Sugar optional, for topping
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mixing
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut the cold, cubed butter into the dry ingredients until it resembles coarse crumbs with pea-sized pieces.
- Gently fold in the diced fresh strawberries.
- Pour in the cold heavy cream and mix until the dough just comes together, being careful not to overmix.
Shaping & Baking
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick disc, avoiding kneading.
- Cut the dough into 8 wedges or rounds using a sharp knife or a cookie cutter.
- Transfer scones to the baking sheet, whisk egg and milk for egg wash, then brush scones and sprinkle with turbinado sugar (if using).
- Bake for 15-20 minutes, or until golden brown, then cool on the baking sheet for a few minutes before transferring to a wire rack to cool further.