These easy Strawberry Scones are melt-in-your-mouth tender, perfect for a cozy weekend brunch or tea with friends, and guaranteed to perk up any weekday as a quick grab-and-go breakfast!
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Strawberry scones are pure decadence and comfort.
While I typically derive great pleasure from creating baked goods that are better for you and still taste fabulous (Pumpkin Scones are a prime example), I won’t lie to you—I left my magic bag of lighter comfort food tricks on the shelf for these strawberry scones.
- These strawberry scones use real butter and heavy cream, and I don’t regret one tender bite. Nor should you. (This Strawberry Cake is also WORTH IT!)
- I swap in dried strawberries, which help keep the the scones from getting mushy from absorbing the moisture of fresh fruit.
From the moment you break off a piece of the super flaky exterior—a golden crust so flaky it practically shatters—and reveal the splendidly soft, pillowy interior, you will realize that everything about this moment is exactly as it should be.
5 Star Review
“These scones are the perfect addition to a spring or summer brunch spread! Absolutely delicious!”
— Nancy —
My Tips for the Very Best Strawberry Scones
- Use Dried Fruit. I love that the dried strawberries give the scones sweetness without making them too damp. (DO NOT use freeze dried strawberries, which will be dry and cakey.) If you can’t find dried strawberries, feel free to swap in the dried fruit of your choice. Cherries or cranberries will give you a similar ruby hue (and taste fabulous), and currants are traditional for cream scones. I’d also recommend diced dried apricots, just because I love them.
- Chill the Eggs and Dairy. The secret to great scones is using COLD butter (as well as cold eggs and cream). For best results and easy working of the butter into the flour, I like to freeze my butter for an hour before starting the scones, then I grate it right into the dry ingredients.
- Skip the Nuts If Needed. If you don’t enjoy nuts or have an allergy, feel free to swap in extra dried fruit. If you don’t like pecans you can also switch it up with a different nut to create your own flavor combo.
- Make Your Scones Round If You’d Like. You can use a biscuit cutter to shape the scones instead of cutting them. To do so, turn the dough out onto a lightly floured surface and pat to a 1/2-inch thickness. Lightly flour the cutter and cut out using your desired shape. Gently re-roll the scraps and repeat until all of the dough is used.
How to Make Strawberry Scones
Mix the Wet Ingredients. Beat the egg and cream together.
Mix the Dry Ingredients. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Add the Butter. Grate the frozen butter directly into the flour. Then, toss to combine.
Finish the Dough. Pour the egg mixture over the flour-butter mixture, stir, then fold in the dried strawberries and pecans.
Form the Scones. Divide the dough into two, pat each into a flat disc, and slice into 6 wedges. Transfer to a parchment-lined baking sheet and brush with egg wash.
Bake. Bake strawberry scones at 400 degrees F for 18-20 minutes, until the scones are golden. ENJOY!
More Scones and Biscuits for a Proper Morning Breakfast
- Strawberries’ early summer companion rhubarb makes these Rhubarb Scones a special treat!
- Blueberry Biscuits have scone vibes, with plump, juicy blueberries in every bite.
- They’re not just sweet! These Savory Scones with Bacon Cheddar and Chive are a fantastic addition to any brunch spread.
- Looking for scones with fresh fruit? Check out these Raspberry Scones
Strawberry Scones
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Ingredients
For the Scones:
- 5 tablespoons butter frozen as a stick (or chilled and cut into small cubes)
- 1 large egg very cold
- ⅔ cup heavy cream very cold
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- ½ cup dried strawberries diced (or other dried fruit of your choice)
- ¼ cup toasted pecans chopped (or other nut or additional dried fruit of your choice)
For the Eggwash:
- 1 large egg
- 1 tablespoon water or milk
Instructions
- Place the butter (in stick form) in the freezer for 1 hour (see notes). Meanwhile, position your oven rack in the upper third of your oven and preheat to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
- In a large measuring cup or medium bowl, beat the egg and cream together and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Remove the butter from the freezer and grate it directly into the flour. Then, working with your fingers, quickly toss the butter with the flour just until combined.
- Pour the egg and cream over the flour-butter mixture and with a rubber spatula, stir and fold to combine. The batter will appear a bit dry. Fold in the dried strawberries and pecans.
- Divide the dough into two equal-sized balls. Pat them into a 5-inch round, then slice each round into 6 wedges using a lightly floured knife.
- Transfer scones to the prepared baking sheet. In a small bowl, beat together egg and water to create the egg wash, then brush over the tops of the scones.
- Bake the scones for 18-20 minutes (time will vary based on size), until they are golden brown on top. Serve immediately.
Notes
- FOR ROUND SCONES: Turn the dough out onto a lightly floured surface and pat to a 1/2-inch thickness. Lightly flour the cutter and cut out using your desired shape. Gently reroll the scraps and repeat until all of the dough is used.
- TO STORE: Scones are best enjoyed the day they are baked but can be stored for up to 2 days in an airtight container at room temperature.
- TO FREEZE: You can place unbaked, shaped scones on a baking sheet, set them in the freezer on the sheet to harden, then individually wrap the scones with plastic and freeze for another time. Bake them directly from the freezer, adding 2 minutes to the baking time.
Nutrition
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Sign Me UpFrequently Asked Questions
I would not recommend fresh strawberries—their inherent juiciness will make this particular cream-based delicate, flakey batter too runny. For fresh strawberry scones, swap diced fresh strawberries into these Raspberry Scones.
A few things can impact and spread of scones. First, make sure you are working with COLD ingredients. Second, make sure your oven is properly preheated before baking. Last, scone batter tends to be on the dryer side. You may be tempted to add more liquid but try your best to resist. Scone dough that is too wet will not rise as nicely and leads to cakey, dense scones that are not as tender or flakey.
If you forget to freeze your butter or don’t have time to do so, you may also cut very cold butter (straight from the refrigerator) into small pieces. Then, add the butter pieces to the flour mixture and work it into the flour until you have a pebbly mixture. The butter pieces should look cobbly and be of different sizes. Proceed with the recipe as directed.
These scones are the perfect addition to a spring or summer brunch spread! Absolutely delicious!
I’m so happy that you enjoyed them, Nancy! Thank you for sharing this kind review!
I’m motivated to back scones using this recipe.
Hope you enjoyed them Denise!
Can you use fresh strawberries?
Hi Sue! I’ve only tested these with dried strawberries so not sure how fresh would work. It would add more moisture to the scones. If you decide to experiment, I’d love to know how it goes!
Made these for brunch with friends, and they were a hit! I used dried strawberries like suggested, but I want to try it with a mix of berries next time. Not overly sweet, which I appreciate in a scone. These would be great gifts during the holidays too. Thank you!
So glad to hear you enjoyed them, Selah! Thank you!
This was such a cozy little bake. The steps were simple but smart, especially grating the butter. Mine baked up slightly uneven, but that’s probably on me for not dividing the dough super evenly. Either way, they tasted great – warm, buttery, and just sweet enough.
Baked these on a Friday morning and they made the kitchen smell amazing! They didn’t puff up quite as much as I hoped, but they were still light and flavorful. Loved the nuttiness from the pecans – might even toast them a bit longer next time.
So glad you enjoyed them, Whitney! Thank you!
It would be awesome if you included the weights of your ingredients in grams. It’s so much easier to measure this way, and one gets more accurate results.
These scones look great!
Hi Jensk! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart.