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A basket of freshly baked strawberry scones on a wooden table.

Fluffy Strawberry Scones Recipe

This recipe yields light, tender, and fluffy scones bursting with fresh strawberries. Perfect for breakfast, brunch, or a delightful snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 scones
Calories 300 kcal

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.

Notes

For extra cold butter, you can grate it into the flour using a box grater.