...
Go Back
–+ servings
strawberry scones

Strawberry Scones

5 from 1 vote
You will completely fall in love with these homemade Strawberry Scones. The fresh fruit creates bursts of jammy sweetness inside a rich, buttery pastry. I developed this straightforward technique to ensure your dough remains tender and perfectly structured every single time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert
Cuisine: American, British
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour Spoon and leveled
  • ½ cup granulated sugar
  • 1 tablespoon baking powder Ensure it is fresh
  • ½ teaspoon salt
  • ½ cup unsalted butter Frozen and grated
  • 1 cup fresh strawberries Diced and patted dry
  • ½ cup heavy cream Cold
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar For the glaze
  • 2 tablespoons milk For the glaze

Equipment

  • 1 Mixing Bowl Large size
  • 1 Cheese grater For the frozen butter
  • 1 Baking sheet Lined with parchment paper

Method
 

  1. Combine the flour, sugar, baking powder, and salt in a large mixing bowl.
  2. Grate your frozen butter directly into the bowl of dry ingredients and toss gently.
    grating frozen butter for flaky scones
  3. Add your diced berries into the bowl and toss lightly to coat in flour.
  4. Pour the cold heavy cream and vanilla extract over the dry mixture and stir gently until a shaggy dough forms.
  5. Turn the dough out, pat into an eight-inch circle, cut into eight wedges, and transfer to a baking sheet.
    cutting strawberry scone dough into wedges
  6. Bake in a preheated 400F oven for 18 to 22 minutes until golden brown.
    golden brown baked strawberry scones
  7. Whisk the powdered sugar and milk together, then drizzle over the cooled pastries.

Nutrition

Serving: 115gCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 180mgFiber: 1gSugar: 22g

Notes

Store the unglazed pastries in an airtight container on the counter for up to two days. Keep a paper towel inside the container to absorb any excess moisture from the fruit.

Tried this recipe?

Let us know how it was!