Strawberry Scones

Soft, buttery strawberry scones stuffed with fresh strawberries and topped with sugary streusel and vanilla glaze. Breakfast or brunch at its best.

There’s not going to be a lot of small talk today, friends. Today I’m getting right down to business, because this soft scones recipe deserves all the time I have to write today.

I first shared the recipe for these soft, tender Strawberry Scones back in 2014. Since then many of you have made them and raved about the texture, and have even made them your own by adding coconut, chocolate chips and cranberries. I love how creative you get!

Strawberry Scone Ingredients

• Butter. I use salted butter, but if you have unsalted that’s ok. Just add an extra dash of salt.
• Buttermilk. The buttermilk I used was a store brand and was nice and thick. If the buttermilk you have is thin, you may need to add a little less so that the dough isn’t too wet.
• Cream of tartar. Cream of tartar may seems like an odd ingredient, but it works with the baking soda to add lift to the scones, helping them be light and tender.

Fresh vs Frozen Strawberries

We are always looking for new recipes to use fresh strawberries during strawberry season, which lands in June in Ohio.

These recipe for strawberry scones take about 1 ½ cups of fresh strawberries. I’ve not tried the recipe with frozen strawberries, but if you do try it, I recommend defrosting the strawberries and draining them well before adding them to the batter. If the strawberries are too juicy the scones may be too wet even after baking.

What are the secret tips for scones?

• Use Cold Ingredients: The butter, buttermilk, and even the flour and bowl should be cold. The butter creates little “pockets” in the scones as it melts, creating a fluffy and light scone.
• Don’t Overmix the Dough: Mix the dough until it just comes together, which means there may be a little flour that isn’t perfectly mixed in. That’s ok. Overmixing the dough can help gluten formation which means the scones may be tough instead of light and tender.
• Use a Sharp Cutter: When cutting your scones, use a sharp knife or pastry cutter to get a clean edge. Don’t saw back and forth. This can “seal” the edges which keeps the scones from rising. Just press down and pull back up on the knife or cutter.
• Refrigerate Before Baking: Once your scones are shaped and ready on the baking tray, pop them in the refrigerator for about 15 minutes before baking (or freezer for 10 minutes). This ensures a good rise.
• Bake at a High Temperature: Scones need a hot oven (425°F) for a quick rise and to get that nice golden crust.

How to Make Strawberry Scones

• Refrigerate or freeze a glass bowl for 5 minutes to get it cold. Preheat the oven to 425ºF. Line a baking sheet with parchment paper (or use a silicone baking mat).
• In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Whisk well.
• Cut the cold butter into small cubes and add to the flour mixture. Using a pastry blender, cut the butter in with the flour mixture until the butter is mostly mixed in. You can also use your fingers to “snap” the butter between your fingers to break it up. It is okay if there are small pieces of butter.

• Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well. Using a wooden spoon, stir the wet ingredients into the dry ingredients and mix just until barely combined.

• Add the diced strawberries and fold together just 2-3 times until they are evenly distributed. Do not over mix.

• Sprinkle flour on top a pastry mat Turn the dough out onto the floured surface. Sprinkle a little more flour on top of the dough, then shape it into a disk that is about 1 1/4″ thick.

• Just as our strawberry shortcake recipe has streusel, I wanted to add a sugary crumb topping to these strawberry scones. In a small bowl, combine the ingredients for the streusel. Cut the butter into the sugar and flour until it is coarse crumbs. Sprinkle the streusel over the dough circle and pat it down gently to press it in.

• Use a sharp knife or dough cutter to cut the disk into 8 triangles or wedges, as if you were cutting a pie. Place the scones on the prepared baking pan. Sprinkle any streusel that may have fallen off back on the top of the scones.

• Refrigerate or freeze the sheet of scones for 10-15 minutes. (10 in the freezer, 15 in the fridge)
• Bake immediately for 12-14 minutes until the scones are lightly golden brown. Allow the scones to cool for 10 minutes and prepare the glaze.

• In a small bowl, melt the 3 tablespoons of butter. Add in the powdered sugar and vanilla. Mix well. If needed, add 1-2 tablespoons of cream in order to easily spoon the glaze over the scones.
• Drizzle the glaze on top of the scones.

Storage Instructions

Although it is tempting to eat the scones fresh from the oven, I believe they have the best flavor after they have completely cooled. They’ll also hold together better that way.

Store the scones in an airtight container in the fridge for up to 3 days.

For longer storage, individually wrap each scone in plastic wrap and then place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you’re ready to eat one, thaw it in the refrigerator overnight and then warm it up in the oven or microwave.

Strawberry Scones

4.89 from 9 votes

Soft, buttery strawberry scones stuffed with fresh strawberries and topped with sugary streusel and vanilla glaze. Breakfast at its best!

Servings 8 servings

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Total Time 34 minutes minutes

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Ingredients

 

• 2 1/4 cups all-purpose flour 293 grams
• 1 1/4 teaspoons baking soda 6 grams
• 2 teaspoons cream of tartar 7 grams
• 2 tablespoons granulated sugar 24 grams
• dash salt
• 1/2 cup plus 1 tablespoon cold salted butter 9 tablespoons
• 1 large beaten egg
• 3/4 cup thick buttermilk 6 ounces
• 1 1/2 cups chopped strawberries 232 grams

Streusel:

• 1/4 cup granulated sugar 50 grams
• 1/4 cup all-purpose flour 33 grams
• 1 1/2 tablespoons salted butter

Glaze:

• 1 cup powdered sugar 130 grams
• 3 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons heavy cream or milk if needed to thin glaze

Instructions

 

• Refrigerate or freeze a glass bowl for 5 minutes to get it cold.
• Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
• In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Whisk well.
• Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. You can also use your fingers to "snap" the butter between your fingers to break it up. It is okay if there are small pieces of butter.
• Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well. Using a wooden spoon, mix the wet ingredients into the dry ingredients and mix just until barely combined.
• Add the diced strawberries and fold together just 2-3 times until they are evenly distributed. Do not over mix.
• Sprinkle flour on top a pastry mat Turn the dough out onto the floured surface. Sprinkle a little more flour on top of the dough, then shape it into a disk that is about 1 1/4" thick.
• In a small bowl, combine the ingredients for the streusel. Cut the butter into the sugar and flour until it is coarse crumbs. Sprinkle the streusel over the dough circle and pat it down gently to press it in.
• Use a sharp knife or dough cutter to cut the disk into 8 triangles, as if you were cutting a pie. Place the scones on the prepared baking pan. Sprinkle any streusel that may have fallen off back on the top of the scones.
• Refrigerate or freeze the sheet of scones for 10-15 minutes. (10 in the freezer, 15 in the fridge)
• Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
• In a small bowl, melt the 3 tablespoons of butter. Add in the powdered sugar and vanilla. Mix well. If needed, add 1-2 tablespoons of cream in order to easily spoon the glaze over the scones.
• Glaze the top of the scones.
• Store in an airtight container in the fridge for up to 3 days.

Video

Notes

This recipe is excellent also with blueberries for blueberry scones. Raspberries or even blackberries work well, too.

Add white chocolate chips or semi-sweet chocolate chips for extra sweetness.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 8 scones, with 1 serving being 1 scone. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 435kcal | Carbohydrates: 58g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 348mg | Potassium: 254mg | Fiber: 2g | Sugar: 27g | Vitamin A: 653IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 435

Keyword easy scone recipe, recipe with fresh strawberries, strawberry scone recipe

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