Strawberry Scones

There’s something truly special about making Strawberry Scones in the spring when strawberries are at their peak. I remember the first time I made these scones. The sun was shining, and the sweet aroma of fresh strawberries filled the kitchen as I mixed the dough. It was a lovely Saturday morning, and I could hardly wait to share these treats with my family. The golden brown scones, topped with a drizzle of creamy icing, were not just a treat; they were a moment to savor. Each bite was light and fluffy, bursting with the natural sweetness of strawberries, making it feel like spring on my palate.

These Strawberry Scones are the perfect addition to any brunch or afternoon tea. They pair beautifully with coffee or tea, making them a delightful treat for any gathering. Whether you’re celebrating a special occasion or just enjoying a quiet day at home, these scones are sure to impress. The recipe is simple, allowing you to whip them up quickly while filling your home with an inviting aroma. I encourage you to try making these delicious scones; your taste buds will thank you!

Ingredients Required for Strawberry Scones

The ingredients for these Strawberry Scones are simple yet perfect together. Each element plays a crucial role in creating the light, fluffy texture and delightful flavor. The star, of course, is the fresh strawberries, which offer a burst of sweetness. The all-purpose flour provides the structure, while butter adds richness. Granulated sugar enhances the natural sweetness, and the baking powder helps the scones rise beautifully. Together, they create a delightful treat that’s perfect for any occasion.

• 1 cup fresh strawberries, hulled and diced – Sweet and juicy, these strawberries are the highlight of the scones.
• 2¼ cups all-purpose flour – This is the base that gives structure to your scones.
• ¼ cup granulated sugar – Adds sweetness to balance the tartness of the strawberries.
• 2 teaspoons baking powder – Essential for helping the scones rise and become fluffy.
• ¼ teaspoon salt – Enhances the overall flavor of the scones.
• 6 tablespoons unsalted butter, cold, cut into cubes – Provides richness and creates a tender texture.
• 1 egg, at room temperature – Binds the ingredients together.
• ½ cup buttermilk, at room temperature – Adds moisture and a slight tanginess.
• 1 egg + 2 tablespoons milk for an egg wash – Gives the scones a beautiful golden color.
• 1 cup powdered sugar – For the sweet drizzle on top.
• ½ teaspoon pure vanilla extract – Enhances the flavor of the icing.
• 2 tablespoons heavy cream – Gives the icing a smooth and creamy texture.

Cooking Method for Strawberry Scones

Making these Strawberry Scones is a rewarding experience! The process is straightforward, and I find it so therapeutic to bake. You’ll start by prepping your oven and mixing your dry ingredients—this is where the magic begins! Each step brings you closer to those delicious, warm scones, and I can hardly wait for you to try it!

1. Preheat your oven to 375 degrees Fahrenheit and line your baking tray with parchment paper. This ensures that your scones won’t stick and will bake evenly.
2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Make sure to mix them well so that the baking powder is evenly distributed.
3. Add the cold butter cubes into the flour mixture. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs. It’s okay if some larger pieces remain—as they melt, they will create a beautiful flakiness.
4. Gently fold in your chopped strawberries until they are evenly distributed throughout the mixture. This will ensure that every bite has that delightful burst of strawberry goodness!
5. In a separate bowl, combine the egg and buttermilk. Mix well until combined, and then add this mixture into your flour mixture. Stir gently until it just comes together; you don’t want to overwork the dough.
6. Transfer your dough to a lightly floured flat surface. Form it into a round disc that is about 1 inch thick. This thickness will help the scones cook evenly.
7. Using a sharp knife, divide the disc of dough into 8 equal portions. You can also use a scone cutter if you have one, for perfectly shaped scones.
8. Whisk the egg and milk together in a small bowl. This will serve as your egg wash to give the scones a lovely golden color when baked.
9. Place the scones on your prepared baking sheet and brush them with the egg and milk mixture. Make sure to cover the tops for a nice glaze.
10. Place the scones in the freezer for 20 minutes. This will help them hold their shape while baking.
11. After 20 minutes, bake the scones in the oven for 20 to 22 minutes until the tops are a nice golden brown. You’ll know they’re ready when your kitchen smells heavenly!
12. While the scones are baking, combine the powdered sugar, heavy cream, and vanilla extract in a bowl to make the drizzle. Mix until smooth and creamy.
13. Allow the scones to cool for about 20 minutes before drizzling with the icing. Serve warm and enjoy!

Tips for Success

Here are some tips I’ve gathered that will help you make the best Strawberry Scones possible. Even the most minor details can make a significant difference in the outcome of your baking!

• Storage: Store leftovers in an airtight container in the fridge for 5 to 7 days. They can also be frozen for up to 2 to 3 months.
• Freezing: If you want to prepare ahead of time, freeze unbaked scones on a baking sheet, then transfer them to a freezer bag. Bake them straight from the freezer, adding a couple of minutes to the baking time.
• Sweetness Adjustment: If you prefer your scones sweeter, sprinkle a tablespoon of sugar over the strawberries before folding them into the dough.
• Drizzle Consistency: For a thinner drizzle, add in an additional tablespoon of heavy cream until you reach your desired consistency.
• Even Baking: Rotate your baking sheet halfway through baking for even browning, especially if your oven has hot spots.
• Flavor Variations: Feel free to experiment with other fruits like blueberries, raspberries, or chopped peaches for a different flavor.

What to Pair With Strawberry Scones

When it comes to serving your Strawberry Scones, there are endless possibilities to elevate your experience. Here are some ideas:

• Tea or Coffee: Pair these scones with a lovely cup of tea or coffee for a comforting afternoon snack.
• Jam: Serve with a selection of jams or clotted cream for a classic touch.
• Fruit Salad: A side of fresh fruit salad complements the scones beautifully and adds refreshing flavors.
• Brunch Spread: Include them in your brunch spread alongside quiches and savory pastries for a wonderful meal.
• Seasonal Events: These scones are perfect for spring celebrations, baby showers, or bridal showers, adding a touch of elegance.
• Picnics: Wrap them up for a picnic treat; they travel well and are a hit outdoors.
• Cheese Platter: For a unique twist, serve them with a cheese platter featuring soft cheeses.

FAQ

Conclusion

In summary, Strawberry Scones are a delightful treat that combines the sweetness of fresh strawberries with a tender, fluffy texture. Their simplicity and versatility make them a favorite for any occasion. I encourage you to try making these scones and share them with friends and family—you won’t regret it!

Strawberry Scones

The ultimate comfort food, Strawberry Scones are a delightful treat bursting with fresh flavors. These easy-to-make scones are perfect for brunch or afternoon tea, providing a sweet and satisfying bite. Whip them up today and experience the joy of homemade scones!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 scones

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Fresh Strawberries Hulled and diced
• 2.25 cups All-Purpose Flour
• 0.25 cup Granulated Sugar
• 2 teaspoons Baking Powder
• 0.25 teaspoon Salt
• 6 tablespoons Unsalted Butter Cold, cut into cubes
• 1 Egg At room temperature
• 0.5 cup Buttermilk At room temperature
• 1 Egg Plus 2 tablespoons milk for egg wash
• 1 cup Powdered Sugar
• 0.5 teaspoon Pure Vanilla Extract
• 2 tablespoons Heavy Cream

Equipment

• Oven
• Whisk
• Cutting Board
• Baking Sheet
• Food Processor
• Mixing Bowl
• Chef's Knife

Method

 

1. Preheat your oven to 375 degrees Fahrenheit and line your baking tray with parchment paper.
2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
3. Add the cold butter cubes into the flour mixture and use a pastry cutter until it resembles coarse crumbs.
4. Fold in your chopped strawberries.
5. In a separate bowl, combine the egg and buttermilk and mix well.
6. Add your buttermilk and egg mixture into the flour mixture and combine until it becomes a dough.
7. Transfer your dough to a lightly floured surface, and form a round disc that is about 1 inch thick.
8. Using a sharp knife, divide the disc of dough into 8 equal portions.
9. Whisk the egg and milk together.
10. Place the scones on your prepared baking sheet and brush them with the egg and milk mixture.
11. Place the scones in the freezer for 20 minutes.
12. After 20 minutes, bake the scones for 20 to 22 minutes until golden brown.
13. While they are baking, combine the powdered sugar, heavy cream, and vanilla extract to make the drizzle.
14. Allow the scones to cool for about 20 minutes. Drizzle and serve.

Notes

• Tip 1: If you like your drizzle thinner, you can add in 1 more tablespoon of cream.
• Tip 2: If you like your scones to be a little sweeter, sprinkle your strawberries with a tablespoon of sugar before folding them into your dough.
• Tip 3: Store the leftovers in an airtight container in the fridge for 5 to 7 days, or in the freezer for 2 to 3 months.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.