Strawberry Scones Recipe
Every summer, we have a tradition of going strawberry picking because we love strawberries. Even if we can’t eat them all, we could always freeze it but they don’t last that long in the freezer anyways. With almost 5 pounds of freshly picked strawberries, we decided to make a bunch of strawberry-based desserts, including these amazing strawberry scones! This is the best strawberry scones recipe we’ve ever tried so we had to share!
This strawberry scones recipe yields scones with a nice golden and crunchy exterior, but a soft and tender interior. The strawberries added a nice touch of sweetness and the lemon glaze we drizzled on top added a minor touch of tartness. These scones would taste great with some fresh jam or butter but I personally think they taste great as is.
How to Make This Strawberry Scones Recipe
1. Prep
Preheat the oven to 400F. In a large bowl, add in your flour, baking powder, sugar, and salt. Using a pastry cutter (or a food processor), cut in your small pieces of cold butter into the flour mixture until it looks crumbly (refer to image 1 above). If you don’t have a food processor or pastry cutter, you can also do this with your hands by ‘rubbing’ the cold pieces of butter into the flour mixture until you achieve the same texture.
2. Make the dough
Add in your chopped strawberries into the flour mixture and toss to coat. Then, add in your milk + buttermilk mixture and stir to combine using a wooden spoon. The mixture should still look shaggy but there should be no dry lumps of flour leftover (refer to image 2 above). Do not overwork the dough!
3. Shape the dough
Move the dough onto a well floured surface and dust your dough mixture generously with flour to prevent sticking. Shape the dough into a ball and flatten into a 10 inch disk either using your hands or a rolling pin. If you’re working with your hands, we recommend dusting your hands in flour to prevent the dough from sticking. Once it is shaped into a disk, divide and cut the dough into 8 pieces (like you would a pizza) using a bench scraper. Move the triangles onto a baking tray lined with parchment paper or Silpat.
4. Add egg wash
To give your scones a nice golden brown color, brush the top of each scone with a lightly beaten egg using a pastry brush. If you have demerara sugar, you can sprinkle them on to each scone to give a bit of texture and crunch..
5. Bake
Bake the scones for approximately 25-30 minutes or until they are golden brown.
6. Glaze (optional)
Once they’ve slightly cooled, you can drizzle on the lemon glaze if you wish or leave it as is. To make the lemon glaze, combine 1/2 cup of powdered sugar with 1 tbsp + 2 tsp of lemon juice. If the mixture is still thick, add a bit more lemon juice. You want a thick runny texture like the image below.
Tips for Making the Perfect Strawberry Scones
Use cold ingredients
Similar to making pie dough crust, the secret to making a flaky scone is working with cold ingredients, especially cold butter. The butter will melt in the oven and create steam, lifting and separating the layers. You can actually make this recipe ahead of time by preparing the dry ingredients first (Step 1 above) and keep it in the fridge overnight. When you’re ready to bake in the morning, incorporate the rest of your ingredients.
Do not overwork the dough
Similar to bread, you do not want to overwork the dough as this will result in a tougher dough. You just want to make sure all the dry ingredients are incorporated – the rest will come together when you assemble.
Use floured hands
This is a very sticky dough. By flouring your hands ahead of time, it will prevent the dough from sticking to you while you work with it.
How to Store Scones
Once your scones have fully cooled, you can store them in an airtight container for up to 2-3 days. When you’re ready to eat them, just pop them in the microwave for about 10 seconds until warmed.
You can also freeze these for 2-3 months by storing them in a freezer safe ziplock back, wrapping each scone individually in plastic wrap.
Looking for more Strawberry Recipes? Check these ones out!
- Our Library of Breakfast/Brunch Recipes
- Simple Strawberry Sorbet (Dairy Free)
- Japanese Strawberry Shortcake
- Strawberry Panna Cotta
Strawberry Scones Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 3 teaspoon baking powder
- 1/8 tsp salt
- 6 tbsp cold unsalted butter, cut into small pieces
- 1 cup fresh strawberries, washed and diced
- 1/2 cup milk
- 1/4 cup buttermilk
Egg Wash
- 1 large egg, lightly beaten
- Demerara Sugar (optional)
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Instructions
- 1. Preheat oven to 400 degrees.
- 2. In a medium bowl, mix flour, sugar, baking powder, and salt. Using a pastry cutter (or in a food processor), cut in the cold butter into the dry ingredients until the mixture resembles a coarse meal (refer to image in blog post for reference). Gently stir in strawberries until all strawberries are coated in flour.
- 3. Add in milk and buttermilk into the dry mixture in step 2. Using a wooden spoon, stir until all dry ingredients have been incorporated. Do not overwork the dough – the dough shook look like a shaggy sticky mess (refer to image in blog post).
- 4. On a lightly floured surface, shape the dough into a ball and flatten into a circular disc (approximately 10 inches) using a rolling pin or with your hands. Then, using a bench scraper, you can cut the scones into triangles (similar to how you divide a pie or pizza into 8 pieces).
- 5. Brush each scone with the egg wash and sprinkle on some demerara sugar (optional). Bake on a silpat or parchment paper for 25-30 minutes or until golden brown. Cool and then serve.
