Strawberry Scones

There’s something truly special about starting your day with a warm, freshly baked scone bursting with juicy, sweet strawberries. These strawberry scones are tender, flaky, and perfectly sweet, making them an ideal treat for breakfast, brunch, or an afternoon snack alongside your favorite cup of tea or coffee. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and yields bakery-quality scones right in your own kitchen. The combination of fresh strawberries, a hint of sugar, and a buttery, crumbly dough is absolutely irresistible. Let’s dive into why this recipe should be your next baking adventure.

Why This Recipe Is a Must-Try

This strawberry scone recipe stands out because it balances flavor and texture beautifully. The fresh strawberries add a natural sweetness and a burst of juiciness, while the scone dough remains tender and flaky without being dry or crumbly. Unlike many scone recipes that can be dense or overly sweet, this one strikes the perfect harmony of richness from butter and buttermilk with just the right amount of sugar. Plus, the egg wash on top gives the scones a gorgeous golden finish that looks as good as they taste. This recipe is easy to follow, uses simple ingredients you probably already have, and will impress anyone lucky enough to try them.

Ingredients

• 1 cup fresh strawberries, hulled and diced – Choose ripe, fragrant strawberries for the best flavor.
• 2¼ cups all-purpose flour – The base of our scone dough.
• ¼ cup granulated sugar – Adds just the right amount of sweetness.
• 2 teaspoons baking powder – Helps the scones rise and become fluffy.
• ¼ teaspoon salt – Enhances flavor and balances sweetness.
• 6 tablespoons unsalted butter, cold and cut into cubes – Creates a tender, flaky texture.
• 1 egg, at room temperature – Adds richness and moisture to the dough.
• ½ cup buttermilk, at room temperature – Adds tenderness and a subtle tang.
• 1 egg + 2 tablespoons milk for an egg wash – Gives the scones a shiny, golden crust.

How To Make Strawberry Scones

Step 1: Prepare Your Oven and Ingredients

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Make sure your butter is cold, and your egg and buttermilk are at room temperature for best results.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures even distribution of the leavening agents and sugar throughout the dough.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flaky scones.

Step 4: Add the Wet Ingredients

In a separate small bowl, whisk together the egg and buttermilk. Pour the wet mixture into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. Be careful not to overmix; the dough should be slightly sticky but hold together.

Step 5: Fold in the Strawberries

Gently fold the diced strawberries into the dough, trying not to break them up too much to keep nice strawberry chunks in the scones.

Step 6: Shape the Dough

Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into a circle about 8 inches in diameter and about 1 inch thick. Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.

Step 7: Prepare for Baking

Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. In a small bowl, whisk together 1 egg and 2 tablespoons of milk to make an egg wash. Brush the tops of each scone with the egg wash to give them a beautiful golden finish.

Step 8: Bake

Bake the scones in the preheated oven for 18-22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes to prevent overbaking.

Step 9: Cool and Serve

Remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool slightly. Serve warm or at room temperature with clotted cream, butter, or your favorite jam.

Expert Tips

• Use cold butter: Keeping the butter cold helps create flaky layers in the scones.
• Don’t overmix the dough: Overworking the dough leads to tough scones instead of tender ones.
• Room temperature wet ingredients: Ensures the dough comes together smoothly without chilling the butter too much.
• Fresh strawberries: Use ripe, but firm strawberries to avoid excess moisture making the dough soggy.
• Egg wash is optional but recommended: It gives scones a beautiful shiny and golden crust.
• Cut scones evenly: For even baking, make sure the wedges are similar in size.
• Serve fresh: Scones are best enjoyed the day they’re baked, but can be stored (see below).

Variations and Customizations

• Glazed Scones: Drizzle a simple glaze made from powdered sugar and lemon juice over cooled scones for an extra touch of sweetness.
• Mixed Berry: Substitute half the strawberries with blueberries or raspberries for a mixed berry delight.
• Vanilla or Almond Extract: Add ½ teaspoon vanilla or almond extract to the wet ingredients for enhanced flavor.
• Chocolate Chip: For a dessert-style scone, add mini chocolate chips along with or instead of strawberries.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Vegan Version: Use a plant-based butter substitute, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use a non-dairy milk with 1 tablespoon lemon juice to mimic buttermilk.

How to Store Leftovers

To keep your strawberry scones fresh, store them in an airtight container at room temperature for up to two days. If you want to keep them longer, wrap each scone individually in plastic wrap or foil and freeze for up to 2 months. When ready to enjoy, thaw at room temperature and warm in the oven at 300°F (150°C) for about 5-7 minutes. Avoid refrigerating scones as it can dry them out quickly.

FAQ

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used, but they tend to release more moisture, which may make the dough soggy. If using frozen, thaw and drain them well, then pat dry before folding into the dough.

What’s the difference between scones and biscuits?

Scones are typically slightly sweeter and denser than biscuits, often including fruit or other flavorings. Biscuits are usually fluffier and less sweet, often served as a savory side.

Can I make the dough ahead of time?

Yes! You can prepare the dough, shape it into a disk, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready to bake, cut into wedges, brush with egg wash, and bake as directed.

Is it necessary to use buttermilk?

Buttermilk adds tenderness and a slight tang to the scones. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.

Conclusion

These strawberry scones are a perfect blend of tender crumb, buttery richness, and fresh fruit sweetness. With simple ingredients and easy steps, you can bake up a batch that rivals any bakery. Whether you enjoy them fresh out of the oven or with a dollop of cream and jam, these scones will quickly become a favorite in your recipe collection. Give this recipe a try, and treat yourself to a warm, fruity pastry that’s perfect any time of day!