How do I make strawberry scones from scratch?

To make strawberry scones from scratch, start by preheating your oven to 400°F (200°C). Mix 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and a pinch of salt in a bowl. Cut in 1/2 cup of cold unsalted butter until the mixture resembles coarse crumbs. Stir in 3/4 cup of chopped fresh strawberries and 2/3 cup of heavy cream until just combined. Turn the dough onto a floured surface, shape into a 1-inch thick round, then cut into 8 wedges. Place on a baking sheet, brush with cream, and bake for 15-20 minutes until golden brown. Let cool slightly before serving.

What can I use if I don’t have fresh strawberries for scones?

If fresh strawberries aren’t available, frozen strawberries are a great alternative. Thaw them first and gently pat dry to remove excess moisture, which can make the dough soggy. You can also substitute with other fresh or frozen berries like blueberries or raspberries for different flavor variations. Avoid using strawberry jam directly in the dough, as the added sugar and moisture can alter the texture, but feel free to serve jam as a topping.

How should I store strawberry scones to keep them fresh?

Store strawberry scones at room temperature in an airtight container for up to 2 days to maintain their texture and flavor. For longer storage, wrap them individually in plastic wrap and freeze for up to 1 month. When ready to eat, thaw scones at room temperature and warm them in the oven at 300°F (150°C) for 5-7 minutes to restore freshness and flakiness.

Can I make strawberry scones dairy-free or vegan?

Yes, you can make strawberry scones dairy-free by replacing butter with plant-based margarine or coconut oil in equal amounts. Use a dairy-free milk such as almond or oat milk instead of heavy cream, and add 1 teaspoon of vinegar or lemon juice to mimic the acidity in cream, helping with the rise. For a vegan version, substitute the cream and butter as above, and replace any egg wash with a mixture of plant-based milk and maple syrup for a nice golden finish.

What is the best way to add strawberries to scone dough without them breaking down?

To prevent strawberries from breaking down in scone dough, chop them into small but firm pieces and toss them gently in a tablespoon of flour before mixing into the dough. This helps absorb excess moisture from the berries and reduces bruising. Incorporate the strawberries carefully with a folding motion rather than stirring vigorously, which can crush them and turn the dough pink and watery.

Strawberry Scones Recipe With Fresh Berries And Flaky Texture

Name: Strawberry Scones
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups flour; 3 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and diced; 1 cup chopped fresh strawberries; 1 large egg; 1/2 cup heavy whipping cream, chilled; 1 tablespoon milk for brushing top; 1/2 tablespoon coarse sugar for sprinkling top; 2/3 cup powdered sugar; 1 tablespoon milk

Ingredients

Scale

2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and diced

1 cup chopped fresh strawberries

1 large egg

1/2 cup heavy whipping cream, chilled

1 tablespoon milk for brushing top

1/2 tablespoon coarse sugar for sprinkling top

2/3 cup powdered sugar

1 tablespoon milk

Cook Mode Prevent your screen from going dark

Instructions

1-First, preheat the oven to 400°F. In a large bowl, sift together 2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup chilled and diced unsalted butter until the mixture looks like coarse crumbs, then gently fold in 1 cup chopped fresh strawberries and make a well in the center.

2-In another bowl, beat 1 large egg, then stir in 1/2 cup chilled heavy whipping cream. Add this liquid mixture to the flour mix and stir gently just until moistened don’t over-mix to keep that flaky texture. Turn the dough onto a generously floured parchment sheet and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them slightly apart, about 1/2 inch.

3-Brushing and Baking Tips: Brush the wedges with 1 tablespoon milk and sprinkle with 1/2 tablespoon coarse sugar for a nice finish. Bake on the parchment-lined sheet for 15-16 minutes until they’re golden and puffed. For the glaze, stir together 2/3 cup powdered sugar and 1 tablespoon milk until smooth, adjusting as needed, then drizzle over the scones once they’re warm or at room temperature.

Notes

🍓 Use fresh strawberries for best results; if using frozen, do not thaw before adding.
🥄 Avoid adding excess flour if dough feels wet; lightly dust the surface for rolling.
🍋 Add vanilla or almond extract to the dough or glaze for extra flavor variation.

Author: Brandi Oshea
Prep Time: 14 minutes
Cook Time: 16 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 scone
Calories: 228
Sugar: 16g
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 28g
Protein: 3g