Why You’ll Love This Recipe

Fresh Strawberry Scones are tender, buttery pastries bursting with juicy strawberries and a hint of vanilla. These scones are perfect for breakfast, brunch, or an afternoon treat with tea or coffee. Their golden crust and soft, fruity interior make them irresistible and simple to prepare.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking powdersaltcold unsalted butterfresh strawberriesheavy creamvanilla extractegg (for brushing)coarse sugar (optional, for topping)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gently fold in the chopped fresh strawberries.

In a separate bowl, mix the heavy cream and vanilla extract.

Pour the cream mixture into the dry ingredients and stir just until the dough comes together. Do not overmix.

Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle.

Cut into 8 wedges and place them on the prepared baking sheet.

Brush the tops with beaten egg and sprinkle with coarse sugar if desired.

Bake for 18–22 minutes or until the scones are golden brown and cooked through.

Cool on a wire rack for 10 minutes before serving.

Servings and timing

This recipe yields 8 scones.Preparation time: 15 minutesBaking time: 18–22 minutesCooling time: 10 minutesTotal time: 45 minutes

Variations

Add a handful of white chocolate chips for extra sweetness.

Substitute blueberries or raspberries for a different fruit flavor.

Use almond extract instead of vanilla for a nutty twist.

Drizzle with a simple glaze made from powdered sugar and lemon juice.

storage/reheating

Store scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Freeze baked scones for up to 2 months; thaw at room temperature and warm in the oven at 300°F for 5–7 minutes.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well before using to avoid soggy dough.

Why is my dough too sticky?

Too much liquid or overripe strawberries may cause this—add a bit more flour as needed.

Can I make the dough ahead of time?

Yes, prepare and refrigerate the dough for up to 1 day before baking.

Should scones be soft or crumbly?

They should be tender inside with a slightly crisp, golden exterior.

Can I skip the egg wash?

Yes, but the tops may not brown as nicely or have that shiny finish.

Can I make mini scones?

Absolutely—just cut smaller portions and reduce baking time by a few minutes.

How do I know when they’re done?

The tops should be golden, and a toothpick inserted in the center should come out clean.

Can I use milk instead of cream?

Heavy cream is best for richness, but whole milk can work in a pinch.

Do I need a pastry cutter?

No, you can use your fingers or two forks to work in the butter.

What if my strawberries are too juicy?

Toss them in a bit of flour before adding to the dough to help absorb excess moisture.

Conclusion

Fresh Strawberry Scones bring a burst of fruity sweetness to any table with their flaky layers and juicy bites. Whether for a casual morning or a special brunch, these scones are an easy way to impress and satisfy. Make them once, and they’re sure to become a seasonal favorite.