Strawberry Scones
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These simple, fresh strawberry scones will add a pop of joy to your day! They are buttery, flaky, and perfectly tender. With bursts of juicy strawberries and a sweet white chocolate drizzle in every bite, if you are craving something fresh and just a bit indulgent, these strawberry scones are absolutely it!
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Strawberry Scones
- More Breakfast Recipes
I love how easily this recipe comes together while still feeling like something special. The scones bake up golden and crisp on the edges, while being soft and tender on the inside. The white chocolate, drizzled with a sprinkle of freeze-dried strawberries, gives them that irresistible strawberries-and-cream flavor.
If you are baking for a slow weekend or to celebrate something special like Easter or Mother’s Day, these scones are a great treat for those you love.
Here’s Why You’ll Love This Recipe
- Fabulous way to use fresh strawberries, letting their natural flavor and sweetness shine.
- Indulgent with the addition of white chocolate. It makes the strawberry scones feel cozy and special.
- They look as good as they taste! With golden tops and pops of red strawberries, they are bakery-worthy but made at home.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Flour: All-purpose flour provides structure.
- Butter: Use frozen butter, not just cold butter, for the best scones. Frozen butter is also easier to grate, making it easier to work it into the dry ingredients.
- Sugars: Brown sugar and granulated sugar are used in the scones; they add flavor and moisture.
- Kosher salt: Helps to balance the flavors.
- Baking powder: Helps to bring some lift to the strawberry scones.
- Vanilla: Adds another layer of cozy flavor.
- Strawberries: Fresh strawberries are chopped small and patted dry. They provide a sweet strawberry flavor to the baked scones. Freeze-dried strawberries are an optional garnish over the glaze. I don’t recommend using frozen strawberries, as they contain too much moisture and can make your homemade scones soggy.
- Heavy cream: Use whipping cream or heavy whipping cream. If desired, you can substitute with buttermilk.
- Turbinado sugar: Optional, but it adds a little extra texture to the scones.
- White chocolate: (not shown) for the icing.
In Photos: How To Make Strawberry Scones
Step 1: Mix Dry Ingredients
Whisk together flour, brown sugar, granulated sugar, baking powder, and salt in a medium-to-large bowl. Place the bowl in the refrigerator or freezer to keep it cold.
Step 2: Grate Butter
Grate frozen butter and add to the flour mixture.
Step 3: Combine
Use a pastry cutter or a fork to combine until it resembles coarse meal.
Step 4: Add Strawberries
Add the strawberries and gently fold them into the flour and butter mixture.
Step 5: Wet Ingredients
Whisk together heavy cream, egg, and vanilla extract, then pour over the flour mixture. Use a spatula to bring the dough together until it starts to form large clumps and still has crumbly flour bits. Dump the dough onto a piece of parchment paper and use your hands to lightly bring the dough together and nudge it into an 8” circle.
Cut into 8 equal scones. Brush the tops of the scones with more heavy cream and sprinkle with turbinado sugar, if using.
Place prepared scones in the freezer while the oven preheats to 400°F.
Then separate and bake on a parchment-lined baking sheet for 20-25 minutes, until lightly golden.
Make glaze while scones cool. Melt together the white chocolate and heavy cream in a double boiler. Stir together until combined. Drizzle the glaze over the cooled scones, top with crushed freeze-dried strawberries, and enjoy.
Helpful Tips and Tricks
- Fresh strawberries have a lot of moisture. Be sure to pat the strawberries dry before adding them to the scone dough, or they will add too much liquid to the scones.
- Keep the ingredients cold! This helps achieve a tall, flaky scone. Cold dough also helps to keep the scones from spreading while baking.
- Use heavy cream or whipping cream. Thinner milk will result in a flat, dry scone.
- Try not to overwork the dough. Too much handling can make your scones tough and flat.
More Breakfast Recipes
Strawberry Scones
Ingredients
Strawberry Scones
- ¾ cup fresh strawberries, chopped small and patted dry* (120g)
- 2 cups all-purpose flour 250g
- ¼ cup packed brown sugar 50g
- ¼ cup granulated sugar 50g
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup butter, frozen*
- ½ cup heavy cream, plus 1-2 Tablespoons for brushing over scones prior to baking
- 1 large egg
- 1 teaspoon vanilla extract
- Turbinado Sugar, optional
White Chocolate Glaze
- 2 ounces white chocolate, chopped small 58g
- 2 tablespoons heavy cream
- Freeze dried strawberries, crushed
Instructions
- Prepare the fresh strawberries by washing them. Then slice off the tops and chop into small bite size pieces. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture. If the strawberries have a lot of moisture, replace the paper towels once. Set aside.
- Whisk flour, brown sugar, granulated sugar, baking powder, and salt in a medium to large bowl. Place the bowl in the refrigerator or freezer to keep cold.
- Grate frozen butter and add to the flour mixture. Use a pastry cutter or fork to combine until it looks like a coarse meal.
- Add the strawberries and gently fold into the flour/butter mixture.
- Whisk heavy cream, egg and vanilla extract together and pour over the flour mixture. Use a spatula to bring the dough together until it starts to form large clumps and still has crumbly flour bits.
- Dump the dough onto a piece of parchment paper and use your hands to lightly bring the dough together and nudge into an 8” circle. You don’t want to knead the dough, just bring it together so it’s cohesive.
- Cut into 8 equal scones.
- Brush tops of scones with more heavy cream (approximately 1-2 tablespoons) and sprinkle with turbinado sugar, if using.
- Place prepared scones in the freezer while the oven preheats to 400°F.
- Separate and bake on a parchment lined baking sheet for 20-25 minutes, until lightly golden.
- Make glaze while scones cool. Melt together the white chocolate and heavy cream in a double boiler. Stir together until combined.
- Drizzle glaze over cooled scones, topped with crushed freeze dried strawberries and enjoy.
