Strawberry scones were the very first thing my youngest daughter, Bella, asked to bake on her own. She was seven, standing on a step stool with flour on her elbows and a face full of determination. “Mama,” she said, “they smell like sunshine.”
That moment stuck with me like strawberry juice on fingertips.
Because scones, to me, have never just been about flour, butter, and berries. They’re about slowing down. About mornings that feel quiet and safe. About letting your kitchen smell like something good is coming.
This strawberry scones recipe is everything I’ve learned from five kids, a Dalmatian who eats anything that hits the floor, and decades in kitchens around the world. It’s flaky. It’s fruity. It’s easy enough for a weekday but special enough for a Mother’s Day table. And yes—Bella still says they smell like sunshine.
So tie on your apron, grab your berries, and let’s bake something sweet.
What Are Strawberry Scones?
Strawberry scones are tender, flaky pastries that walk the delicious line between biscuit and cake. But for me, they’re so much more. They’re the sweet scent of summer mornings in my grandmother’s Texas kitchen. She didn’t own a timer. She just knew. And I remember her slicing berries with her hummingbird hands, saying, “You want the strawberries to taste like they’ve been kissed by the sun.”
So yes, technically, a strawberry scone is a crumbly, buttery delight filled with chopped fresh strawberries. But to me? It’s a love letter to those slow, sacred mornings. And it’s a bake you can make your own.
Why You’ll Love This Strawberry Scones Recipe
- Uses fresh strawberries, not frozen or dried. You’ll taste the difference.
- No pork, no alcohol – just clean, wholesome ingredients.
- No fancy equipment. If you’ve got a bowl, a fork, and a heart full of love—you’re set.
- They freeze beautifully, making them a prep-ahead dream for busy families.
- They’re sweet but not sugary, perfect for morning coffee or after-school snacks.
Tools You’ll Need
- Mixing bowl
- Pastry cutter or two forks
- Baking sheet
- Parchment paper
- Zester (optional, for citrus zest)
- Cooling rack
Tips for Making the Best Strawberry Scones
Here’s what I learned over years in Michelin kitchens and my own noisy home kitchen:
- Cold butter is key – keep it chilled till the moment it meets the flour.
- Don’t overmix. A few lumps in your dough means flaky, tender scones.
- Gently fold the strawberries in. Don’t smush ’em—you want bites of berry, not pink dough.
- Bake cold dough – pop the shaped scones in the fridge for 10 minutes before baking.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, diced
- 1/2 cup buttermilk (or milk + 1 tsp lemon juice)
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 1 cup fresh strawberries, chopped
- 1 tbsp coarse sugar (for topping)
How to Make Strawberry Scones (Step-by-Step)
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 2: Cut in the Butter
Using a pastry cutter or two forks, cut in the cold butter until the mixture looks like coarse crumbs. Some pea-sized bits are okay!
Step 3: Add the Wet Ingredients
In a separate bowl, mix the egg, buttermilk, vanilla, and lemon zest. Pour into the dry mixture. Stir just until it starts to come together.
Step 4: Fold in the Strawberries
Gently fold in the chopped strawberries. Dough will be a little sticky—that’s okay.
Step 5: Shape and Chill
Turn dough onto a floured surface. Pat into an 8-inch circle. Cut into 8 wedges. Transfer to a parchment-lined baking sheet. Chill in the fridge for 10–15 minutes.
Step 6: Bake
Preheat oven to 400°F (200°C). Sprinkle coarse sugar on top. Bake for 18–22 minutes or until golden and set. Let cool slightly.
Top Tips for Perfecting Your Strawberry Scones
- Use ripe but firm strawberries—overripe berries make wet dough.
- Don’t twist the cutter or knife—straight cuts help the scones rise evenly.
- For extra crunch, brush tops with cream and sprinkle with turbinado sugar before baking.
- Want to fancy it up? A quick glaze of powdered sugar and lemon juice does the trick.
Storing & Reheating Strawberry Scones
- Store in an airtight container at room temp for 2 days or in the fridge for up to 5.
- Freeze unbaked wedges on a tray, then bag them—bake from frozen, just add 2-3 minutes.
- Reheat in the oven at 300°F (150°C) for 5–8 minutes.
FAQs
What is the secret to a good scone?
Cold ingredients and a gentle hand. Keep the butter cold and mix just until the dough holds together. Overworking makes them tough.
Can you put fresh strawberries in scones?
Absolutely! Fresh strawberries make these scones burst with juicy flavor. Just chop them small and gently fold them in.
What is the 15-minute rule for scones?
It refers to chilling the dough before baking. Those 15 minutes help the butter firm up again, giving you those flakey layers.
What are the common mistakes when making scones?
Overmixing, warm butter, and baking on a hot tray. Also, using too much flour during shaping can dry them out.
Conclusion
Strawberry scones aren’t just breakfast. They’re a warm, crumbly hug from the oven. Whether you’re a seasoned baker or a “what’s a pastry cutter?” beginner, you’ve got this. And if you’re anything like me, you’ll make them once and be hooked for life.
From my kitchen to yours—bake these, share them, and make a memory.
Print
Strawberry Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Strawberry scones are tender, flaky pastries filled with fresh strawberries. More than a recipe, they’re a memory—a warm, sweet reminder of slow mornings and sunshine in the kitchen.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, diced
- 1/2 cup buttermilk (or milk + 1 tsp lemon juice)
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 1 cup fresh strawberries, chopped
- 1 tbsp coarse sugar (for topping)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, buttermilk, vanilla, and lemon zest. Pour into dry ingredients and mix until just combined.
- Gently fold in chopped strawberries.
- Turn dough onto a floured surface and pat into an 8-inch circle. Cut into 8 wedges.
- Transfer to a parchment-lined baking sheet and chill for 10–15 minutes.
- Sprinkle with coarse sugar and bake for 18–22 minutes or until golden. Let cool slightly.
Notes
Brush tops with cream and sprinkle with turbinado sugar for extra crunch. Freeze unbaked scones and bake from frozen—just add a few minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: scones, strawberry, breakfast, pastry
