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a plate of the best strawberry scones with dried strawberries

Strawberry Scones

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Moist, flaky and tender, these easy strawberry scones practically melt in your mouth. This tried-and-true recipe won't let you down!
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12 wedges
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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.
    beaten egg and cream in a measuring cup
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
    dry ingredients for making easy strawberry scones
  • 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.
    A wooden bowl with shredded cheese and flour, next to a whisk, chopped nuts, and a measuring cup of liquid.
  • 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.
    dred strawberries and nuts ready to be folded into scone dough
  • 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.
    dried strawberry scone dough patted into a disc and cut into wedges
  • 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.
    unbaked wedges of easy strawberry scones with cream on a baking sheet
  • Bake the scones for 18-20 minutes (time will vary based on size), until they are golden brown on top. Serve immediately.
    freshly baked tender strawberry scones with cream on a baking sheet

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

Serving: 1(of 12)Calories: 212kcalCarbohydrates: 23gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgPotassium: 152mgFiber: 1gSugar: 6gVitamin A: 364IUVitamin C: 1mgCalcium: 63mgIron: 1mg
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