Strawberry scones are soft and moist, studded with fresh strawberries and finished with a strawberry icing. This easy recipe makes a delightful brunch treat for spring and summer.
These strawberry scones are tender and buttery, perfect with a cup of tea or coffee for breakfast, brunch, or an afternoon snack. The combination of juicy strawberries, a hint of lemon zest, and a light icing makes them especially seasonal and bright.
This recipe was adapted from a lemon-raspberry scone base and works best when strawberries are at their peak. The method is straightforward and uses common pantry ingredients.
Why You’ll Love This Recipe
- This simple scone recipe doesn’t require special ingredients or fancy equipment.
- Bit-sized pieces of sweet strawberries throughout the scones give bursts of fresh flavor.
- The scones are buttery and tender with a slightly crisp exterior—classic texture done right.
Ingredients
Notes on key ingredients:
- Baking powder: provides lift so the scones are light and tender.
- Unsalted butter: use it cold. Keep it chilled until you cut it into the dry ingredients to maintain flakiness.
- Strawberries: fresh strawberries are recommended—trim, pat dry and chop into small pieces so they don’t make the dough wet. If using frozen, keep them frozen and chop without thawing to avoid extra moisture.
- Heavy cream: cold heavy cream keeps the dough rich and moist; whole milk or buttermilk can be substituted if needed.
- Lemon zest: brightens the flavor—zest one medium lemon.
- Egg yolk: adds richness to the dough.
- Sugars: a combination of granulated and brown sugar adds sweetness and depth.
See the recipe card below for full ingredient amounts and options for white chocolate chips or coarse sugar topping.
Substitutions and Variations
- For a gluten-free option, a 1:1 gluten-free baking flour can work—adjust as needed for texture.
- Whole milk or buttermilk can replace heavy cream for a slightly lighter dough.
- Finish with crushed freeze-dried strawberries over the icing for extra color and flavor.
Instructions
Step 1: Whisk together the flours, sugars, baking powder, lemon zest, cardamom, ginger (optional) and salt. Cut the cold, cubed butter into the dry ingredients with a pastry cutter or two forks until the butter pieces are pea-sized.
Step 2: In a small bowl, mix the egg yolk, 1/3 cup cold heavy cream and vanilla. Make a well in the dry ingredients and pour in the wet mixture. Gently combine with a fork, adding more cream a tablespoon at a time if needed until the dough holds together.
Step 3: Turn the shaggy dough onto a lightly floured surface. Gently fold it over itself a few times and shape into a ball—do not overwork. Pat into a 6–8 inch circle about 1–1½ inches thick. Cut into 8 wedges.
Step 4: Place the wedges on a parchment-lined baking sheet. Cover and chill for at least 1 hour. Preheat the oven to 400°F. Brush the tops with a little cream or milk and bake 18–22 minutes until the edges are lightly golden. Cool completely before icing.
Expert Tips
- Don’t overmix—work the dough just until it comes together to keep scones tender.
- Keep ingredients cold so the butter stays solid until baking, which yields flaky texture.
- Freeze or chill the butter after cutting if it starts to warm. Grating cold butter is another fast option.
- Chill the shaped scones before baking to prevent spreading and to keep layers distinct.
Recipe FAQs
Fresh strawberries are best. If using frozen, keep them frozen and add them without thawing to avoid excess moisture.
Yes. Chilling helps the butter stay cold and prevents the scones from spreading while baking.
Store scones in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 4 days. Freeze for up to 2 months. Gently reheat before serving.
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Strawberry Scones
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Equipment
- Baking sheets
- Mixing bowls
- Pastry cutter or forks
- Bench scraper or sharp knife
Ingredients
Strawberry Scones
- 2½ cups (312 g) all-purpose flour, plus more for the work surface
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger (optional)
- ½ cup (113 g) unsalted butter, cold
- ⅔ cup (157 ml) heavy cream, cold, divided (plus more for brushing)
- 1 egg yolk
- ¼ cup (55 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup (135 g) chopped fresh strawberries, patted dry
- ⅓ cup (60 g) white chocolate chips (optional)
- Coarse sugar for topping (optional)
Icing
- 1 cup (70 g) powdered sugar
- ¾ tablespoon freeze-dried strawberry powder
- 2–3 tablespoons heavy cream
- ¼ teaspoon rose water (optional)
Instructions
Strawberry Scones
- Line a baking sheet with parchment paper and set aside.
- Wash strawberries, pat dry, and chop into small ½-inch pieces. Pat again with paper towels to remove excess moisture and set aside.
- Place butter in the freezer for 15 minutes. Cut cold butter into thin slices or grate, then keep cold in the refrigerator until ready to use.
- Whisk egg yolk, vanilla, and ⅓ cup heavy cream in a small bowl and chill briefly while you prepare the dry mix.
- In a large bowl, combine flour, brown sugar, granulated sugar, lemon zest, baking powder, cardamom, ginger (if using), and salt. Add the cold butter and toss to coat.
- Work the butter into the dry ingredients with a pastry cutter, forks, or your fingers until pea-sized pieces remain. Gently fold in the chopped strawberries and white chocolate chips if using.
- Make a well in the center and pour in the egg yolk and cream mixture. Combine with a fork, adding more cream a tablespoon at a time only if needed to bring the dough together. The dough should be moist but not sticky.
- Turn the dough onto a lightly floured surface, fold gently a few times and shape into a ball. Pat into a 6–8 inch circle about 1–1½ inches thick. Cut into 8 wedges.
- Place wedges on the prepared baking sheet, cover, and chill in the fridge or freezer for 1 hour.
- Preheat oven to 400°F. Brush the tops with heavy cream. Bake scones 18–22 minutes until the edges are lightly golden and the tops are set.
- Allow scones to cool completely before adding the icing.
Strawberry Icing
- Whisk powdered sugar and freeze-dried strawberry powder together. Add heavy cream, 1 tablespoon at a time, until the icing reaches your desired consistency. Stir in rose water if you like. Drizzle or spread over cooled scones.
Notes
Strawberries: Fresh are preferred; if using frozen, do not thaw—add them frozen and work quickly.
Heavy cream substitute: Whole milk or buttermilk may be used in place of heavy cream.
Keep ingredients cold: Cold butter and cold cream help create flaky, tender scones.
Topping options: These scones are delicious plain, with melted white chocolate, or drizzled with the strawberry icing. To use white chocolate, chop and microwave in short intervals, stirring until smooth, then drizzle over cooled scones.
Nutrition
Calories: 495 kcal
Nutritional values are estimates and should be used as a guide only.
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