Fresh Strawberry Scones

These fresh strawberry scones are like a breath of spring air! You can count on my scones to be super tender, none of that cardboard coffee shop stuff. I think scones are one of the best arguments for home-baking, I’ve almost never had store-bought scone I truly loved. Once you try these, I think you’ll be amazed at how easy they are to bake and if you’re anything like me, you’ll have a constant running list in your head of new flavors and variations to try!

Definitely consider making these pretty scones for any spring and summer occasions you have, but also consider making them just because you picked up that first pint of the good strawberries when they come into season!

ingredients for the best strawberry scones

• strawberries
• all purpose flour
• granulated sugar
• butter
• baking powder, baking soda, and salt
• milk (use half and half or cream for extra rich scones)
• confectioner’s sugar
• vanilla extract (you can use almond extract as well)

cook’s notes for fresh strawberry scones

• My best trick for making scones? I make my scones quick and easy in a food processor!
  • The secret to flakey scones is to cut the butter into the flour quickly and thoroughly. I find the food processor does an amazing job at this, much better than I could do by hand.
  • If you don’t have a food processor you can definitely make them by hand, just be sure to use cold butter and a pastry cutter to blend the butter and flour efficiently.

• Don’t skip the glaze – it adds some additional sweetness to these scones.
  • Scones aren’t super sweet on their own, so the glaze really helps make them extra special and brings out the flavor of the strawberries, in my opinion. If you don’t want to glaze them you could sprinkle them with sparkling sugar before baking.

all your strawberry scone questions, answered!

• which is better, rounds or wedges?
  • Somehow I think round scones are a little more elegant, so if you’re baking for a sweetheart, or a Mother’s Day breakfast in bed, you might want to use your biscuit cutter.
  • Cutting scones into wedges has advantages, though. You won’t have to reform any of the dough, or have any waste. Just pat the dough into a fat 8 inch circle and slice like a pizza.
• fresh or frozen strawberries?
  • Often I’ll recommend using frozen berries for baking, but for this recipe you’ll want to use fresh strawberries. Frozen strawberries will be too watery and will throw off the classic scone texture.
• can these scones be made ahead?
  • Scones are best eaten the day they’re made, but if you want to make them ahead you can cut out the scones (up through step 7 in the recipe) and then refrigerate them until you are ready to bake, up to a day ahead.
  • If you want to bake them a day ahead, be sure to add the glaze right before serving.
• what’s the best way to store scones?
  • Store leftover baked scones lightly covered at room temperature. They can be briefly microwaved to refresh.
  • Scones can be frozen before or after baking.  I prefer to freeze them before baking.  Just place the cut scones into the freezer until they’re frozen solid, then transfer them to an airtight freezer container, or even a heavy duty zip lock freezer bag. Place them in the refrigerator the night before you want to bake to allow them to thaw.
• what to serve with strawberry scones?
  • Serve your scones with a little pot of clotted cream, of course! Clotted cream is hard to find in stores, but you can make clotted cream at home, with this easy recipe!

more scones for every week and every season

• rhubarb scones
• classic cream scones
• blackberry lemon scones
• fresh cranberry white chocolate scones
• tangerine scones
• apple pie scones
• maple oat nut scones

“As I sit here, covered in crumbs and glaze, I cannot help but thank you for this recipe. This was my first attempt at scones. I followed your recipe exactly and they came out too delicious. I will most certainly make these again.!!” ~ Stephanie