Strawberry Scones with Fresh Strawberries

These Fresh Strawberry Scones are sweet, tender, and just as delicious as anything you could buy at the bakery. This simple scone recipe is the most impressive thing you can bake in your own kitchen this Spring. 

It's finally getting warmer here in New Mexico. The highs are reaching into the 50's and occasionally even the 60's more days than not and I couldn't be happier about it. I'm so ready for Spring! 

It's still not quite strawberry season at the farmer's market here, but I've been dreaming of fresh strawberries and sunshine for months now. I finally gave in and bought a few cartons at the grocery store and I'm not even a little bit sorry about it. There is something so bright and restorative about a fresh strawberry after a long winter of root vegetables. 

The first thing I did with my strawberries was eat an entire carton (the kids did help!). The second thing I did was make a batch of Strawberry Scones. 

How to Make Strawberry Scones

Instead of going to Starbucks for a scone, try making them at home! They're easier than you think and so delicious when they're fresh and warm out of the oven. 

The difference between a dry, crumbly scone and a soft, tender scone lies with the butter and how you use it. So, the first step to a delicious strawberry scone is to properly cut the butter into the flour. I have two favorite ways to do this, but you need to always start with frozen butter. 

How to Cut Butter into Flour

The first method for cutting butter into the flour is to use a food processor (this is my preferred method). I dump in the flour, add the the frozen butter cut into 8 chunks, and then pulse with the blade attachment on the food processor until the mixture is crumbly, with pea sized chunks of butter throughout. 

The second method is to use a box cheese grater, like this (affiliate link), and grate the frozen butter before stirring it into the flour. This takes a little more time, but it's a great option if you don't have a food processor. There's also less to clean up when you use a box grater. 

How to Mix the Scone Dough

After you've whisked all the dry ingredients into the butter/flour mixture, gently fold the fresh sliced strawberries into the flour mixture. Then, you'll stir in the wet ingredients. I like to start with a large wooden spoon, gently stirring so that I don't crush all the berries. 

The dough will start to come together as you stir, but it will be crumbly. Once large clumps of dough begin to form, roll up your sleeves and get your hands in there. You'll need to gently work the dough until it all comes together in a ball (as pictured below). 

How to Shape Scones

You can definitely make scones without a scone pan, but I've never regretted purchasing this scone pan (affiliate link). I love that the scones are uniform in size and they always cook evenly. 

If you're shaping the scones by hand, you'll pat the dough into a 7-inch circle, about an inch thick, and then slice it like a pie into 8 triangles. 

If you're using a scone pan, then you can just press the dough gently into each triangle and I just eyeball them to make sure they look even. It's hard to get it wrong with a scone pan. 

Glazing Homemade Scones

If you don't glaze the scones, they still taste good. Without the glaze, the strawberry scones taste a lot like a strawberry muffin. However, with the glaze, they taste like an amazing bakery treat.

Making the glaze is as simple as melting butter then whisking in powdered sugar and a couple tablespoons of milk. I do like to add a drop of lemon oil because the bright citrus flavor pairs so well with the strawberries, but this is entirely optional. 

To apply the glaze you can either drizzle it over the top (which is what I normally do) or you can dip the top of the scones into the glaze in a shallow dish. Delicious either way! 

What to Serve with Strawberry Scones

Strawberry Scones are an excellent addition to breakfast, brunch, and even dessert! If you don't want all the sugar at breakfast, just skip the glaze and they're not very different from a muffin. 

When you're serving them at breakfast or brunch, they pair well with fresh fruit, eggs in any form (scrambled, quiche, poached, etc.), and bacon or sausage.

If you're going for fancy, like at a tea party or baby shower, serve them with clotted cream. If you're skipping the glaze, they're also good with a dollop of strawberry jam. 

For dessert, just follow the recipe as is and I guarantee they'll be a crowd pleaser! These are easily the best scones! 

For more delicious Strawberry Recipes, check out these: 

• Dark Chocolate Strawberry Tart
• Strawberry Napoleons with Whipped Meyer Lemon Cream
• Strawberry Buttermilk Whipped Cream Puffs

Yield: 8 scones

Fresh Strawberry Scones with Glaze

Print

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup sugar
• 8 tablespoons unsalted butter, frozen
• ½ cup plain yogurt, sour cream, or buttermilk
• 1 heaping cup hulled and diced fresh strawberries
• 1 large egg

For the Glaze

• 3 tablespoons unsalted butter; melted
• 1 cup confectioners’ sugar; sifted
• ½ teaspoon pure vanilla extract OR 1 drop lemon oil

Instructions

1. Preheat oven to 400 degrees. If using a scone pan, lightly grease it. If you're not using a scone pan, line a baking sheet with parchment paper.
2. In a medium bowl, whisk together all of the dry ingredients. (see note below for Food Processor method)
3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal. (See note below for Food Processor method). Gently mix in the diced strawberries
4. In a small bowl, whisk the yogurt and egg until smooth. Using a wooden spoon or spatula, gently stir yogurt mixture into flour mixture until large dough clumps form (be careful not to squish all the berries). Use your hands to press the dough against the bowl into a ball. The dough will be crumbly at first, but as you press, the dough will come together. (If your dough is too dry, add up to 2 tablespoons of milk, 1 teaspoon at a time until the dough comes together)
5. If you're not using a scone pan, place dough ball on a lightly floured surface and pat into a 7-inch circle about ¾-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Or, gently press the dough evenly into the scone pan. Bake until golden, about 15 minutes. Cool for 10 minutes and prepare the glaze.
6. In a medium bowl, prepare the glaze by mixing together all of the glaze ingredients. Whisk until smooth. Drizzle over the warm scones and enjoy - they will literally melt in your mouth.

Notes

To cut the butter into the flour with a food processor, add the flour to the food processor. Cut the frozen butter into eight chunks and add to food processor. Pulse until the mixture resembles coarse meal, with pea size chunks of butter throughout. Transfer mixture to a medium bowl and whisk in the remaining dry ingredients. Proceed with recipe as written.

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