• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Parsley and Icing
  • Home
  • Summer
  • Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Summer
  • Recipes
  • About
  • Contact
×

Home » Recipes » Fruit

Strawberry Scones

Published: Apr 19, 2023 by Natalie · This post may contain affiliate links · Leave a Comment

4 shares
  • Share
  • Email
  • Twitter
Jump to Recipe Print Recipe

These soft, flavorful strawberry scones are full of fresh strawberries and topped with sweet white chocolate. The recipe is super easy and they are the perfect scones for spring and summer!

This recipe for strawberry scones is full of fresh flavor. The scones are super simple to make!

I created this recipe after receiving many requests for more strawberry recipes from readers. I wanted to make a fruit filled strawberry scone recipe for spring and summer. I adapted this recipe from my Lemon Raspberry Scones recipe.

For more scones recipes, try my Cranberry White Chocolate Scones, and Lemon Lavender Scones.

Why You’ll Love This Recipe

  • They are made with a simple list of ingredients.
  • These scones are easy to make, even if you’ve never made scones before.
  • Strawberry scones are perfect with tea or coffee. They make the best coffee shop style breakfast for spring and summer!
  • They are a little sweeter than traditional scones but not overly sweet.

Ingredient Notes

Labeled ingredients needed to make strawberry scones.

Here are some useful notes on some of the ingredients needed to make this easy strawberry scones recipe.

  • All Purpose flour: Measure flour accurately. Scooping flour in a measuring cup into your flour leads to using too much flour. Use a spoon to sprinkle flour into your measuring cup and swipe off excess flour with the back of a knife. Alternatively, you can weigh your flour. 1 cup of flour equals 125 grams.
  • Baking Powder: This is what will make our scones rise.
  • Unsalted Butter: It’s best to use frozen butter. I also like to grate it. You can chop the butter, but using grated butter makes it easier to incorporate it with the flour without having to mix it too much.
  • Strawberries: I prefer making these strawberry scones with fresh strawberries. Wash the strawberries, pat them dry and chop them.
  • Heavy Cream: Whole milk or buttermilk can also be used.
  • 1 Egg Yolk: Use an egg yolk from a large egg for the dough.
  • 1 Egg: For the egg wash.
  • Brown Sugar: Use light or brown.
  • Coarse sugar: I like to top the scones with turbinado sugar just before baking. This gives the scones a yummy crunchy topping.

See recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

  • Whole milk or buttermilk can also be used in place of heavy cream.
  • Instead of brushing the tops of the scones with the beaten egg, brush the scones with heavy cream or milk.
  • Freeze dried strawberries make a pretty and yummy topping. Chop strawberries and sprinkle them over the white chocolate.
  • Granulated sugar can be used in place of the turbinado sugar.
  • Feel free to skip the white chocolate drizzle. These scones are delicious as is.

Step by Step Instructions

Here are the directions on how to make strawberry scones.

A white mixing bowl with dry ingredients and butter and a pastry cutter.
A white bowl with heavy cream and lemon zest in it.

Step 1: Grate a stick of frozen butter. Combine the dry ingredients with the grated butter.

Step 2: Whisk to combine the wet ingredients. 

A white mixing bowl with scone dough and chopped strawberries in it.
Strawberry scone dough shaped into a circle.

Step 3: Pour the wet ingredients over the flour/butter mixture. Stir til combined.

Step 4: Shape the dough into a circle about 1-1 1/2 inches thick. Cut the dough into 8 triangles. Brush with milk and sprinkle with sugar. Refrigerate for 15 minutes.

Strawberry scone dough shaped into a circle and sliced in triangles.
Unbaked strawberry scones on a baking sheet.

Step 5: Cut the dough into 8 triangles.

Step 6:Brush with milk and sprinkle with sugar. Refrigerate for 15 minutes. Bake at 350 Fahrenheit for 18-20 minutes. Allow to cool a few minutes before drizzling scones with melted white chocolate.

Hint: To reheat scones, microwave them for 15 seconds.

Expert Tips

  • Don’t Overwork the Dough: We want a light texture and overworking the dough will result in a dense, heavy texture.
  • Cut the Butter into the Dough: Similar to pie dough, you want to work the butter into small, pea sized pieces of butter. A pastry cutter works best for this. If you don’t have one, you can use two forks or your fingertips.
  • Keep Your Ingredients Cold: Cold ingredients help keep the butter from melting before it hits the oven. Cold butter will help make our scones nice and flaky. Unlike most recipes which call for room temperature ingredients, you’ll want to make sure to use cold eggs, cold cream, and definitely cold butter.
  • Freeze and Grate Your Butter: Stick the butter in the freezer the night before or a few hours before making the scones. You can then chop the butter into cubes or grate it using the large holes of a box grater. Place the butter back into the freezer for at least 15 minutes after grating it.
  • Chill the Scones Before Baking: Mixing, shaping the dough will cause it to warm up a bit. After shaping and cutting the scones, pop them on a baking sheet and chill for at least 15 minutes before baking.

Recipe FAQs

CAN I USE FROZEN FRUIT TO MAKE SCONES?

For best restults, use fresh strawberries for these scones.

DO I NEED TO CHILL SCONE DOUGH BEFORE BAKING?

Yes. It’s very important to use cold ingredients when making scones. Keeping dough cold helps prevent the scones from over-spreading when they bake. After mixing the dough and cutting out the dough, chill the shaped scones for about 15 minutes in the fridge before baking them.

Can I make these gluten free?

I haven’t tried making these gluten free. If you would like to try making them gluten free, I would suggest using Bob’s Gluten Free 1 to 1 Baking Flour.

Strawberry scones with white chocolate and chopped chocolate on top.

Storage

Room Temperature: Store these strawberry white chocolate in an airtight container. Store at room temperature for 1-2 days.

Refrigerator: Store leftover scones in an airtight container in the refrigerator for up to 3 days.

Freezer: Freeze the strawberry cream scones in an airtight for up to 2 months. Defrost it in the refrigerator or at room temperature.

More Recipes You’ll Love

  • Boston cream pie cupcakes on a cooling rack.
    Boston Cream Pie Cupcakes
  • A pile of shortbread cookies topped with white chocolate and Fruity Pebbles.
    Fruity Pebbles Cookies
  • A matcha brownie on a stack of white plates with a chocolate chip.
    Matcha Brownies
  • Brownies with a layer of Nutella in the middle cut into squares.
    Nutella Brownies

Strawberry Scones

Natalie
These soft, flavorful strawberry scones are full of fresh strawberries and topped with sweet white chocolate. The recipe is super easy and they are the perfect scones for spring and summer!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 8 minutes mins
Course Breakfast
Cuisine American
Servings 8 scones
Calories 426 kcal

Ingredients
 
 

For the strawberry scones

  • 2 cups all-purpose flour plus more for the work surface
  • 3½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cardamom
  • ¼ teaspoon ground ginger optional
  • ½ cup unsalted butter frozen
  • 1 cup heavy cream cold
  • ¼ cup brown sugar light or dark, packed
  • ¼ cup granulated sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries chopped
  • 1 egg for egg wash
  • coarse sugar for topping

Topping

  • 2½ ounces white chocolate melted

Instructions
 

For the scones

  • Grate the frozen butter using a box grater. Return the butter to the freezer to stay cold while you prepare the rest of the ingredients.
  • In a large bowl, whisk to combine the flour, baking powder, cardamom, ginger and salt. Add the grated butter to the dry ingredients. Combine with your fingertips, two forks, or a pastry cutter until you have pea sized crumbs.
  • In a medium sized bowl, whisk together the sugars, lemon zest, heavy cream, egg yolk and vanilla extract.
  • Pour the wet ingredients over the flour-butter mixture and stir until just combined. Stir in the strawberries til just combined. Do not overmix. Dough shouldn't be dry and should be somewhat sticky but not too sticky. If there are dry spots, add a bit more heavy cream. If it's too sticky (sticking to your hands a lot), add a little more flour.
  • Turn the dough out onto a lightly floured surface. Lightly flour your hands. Shape the dough into a cirlce about 1 to 1 and 1/2 inches thick. Aim for a circle between 6 and 8 inches. Use a sharp knife to slice the dough into 8 triangles. In a small bowl, beat the egg. Brush the tops of the scones with the beaten egg. Sprinkle the tops with coarse sugar. Place scones on a baking sheet lined with parchement paper. Refrigerate scones 15 minutes.
  • Preheat oven to 375 degrees.
  • Bake scones 18 to 20 minutes or until edges are golden brown and the tops are lightly browned. Allow scones to cool 15 minutes on the baking sheet then top with white chocolate or icing and enjoy warm or room temperature.

White Chocolate Topping

  • Chop the white chocolate and place it in a bowl. Microwave it for 15 seconds. Give it a stir then microwave it for 15 more seconds. Stir again. If needed, microwave it for 15 more seconds. Drizzle the white chocolate over the scones.

Notes

Storage: Scones are best enjoyed the day they are made. Store leftovers in an airtight container at room temperature for 2 days. Store in an airtight container in the refrigerator for up to 3 days. Freeze the strawberry cream scones in an airtight for up to 2 months. Defrost it in the refrigerator or at room temperature. 
Keep Your Ingredients Cold: Cold ingredients help keep the butter from melting before it hits the oven. It also makes scones nice and flaky. Unlike most recipes which call for room temperature ingredients, you’ll want to make sure to use cold eggs, cold cream, and definitely cold butter.
Freeze and Grate Your Butter: Stick the butter in the fridge at least a few hours before making the scones. You can then chop the butter into cubes or grate it using the large holes of a box grater. Place the butter back into the freezer for at least 15 minutes after grating it.
Chill the Scones Before Baking: Mixing, shaping the dough will cause it to warm up a bit. After shaping and cutting the scones, pop them on a baking sheet and chill for at least 15 minutes before baking.

Nutrition

Serving: 1sconeCalories: 426kcalCarbohydrates: 44gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 86mgSodium: 359mgPotassium: 113mgFiber: 1gSugar: 19gVitamin A: 825IUVitamin C: 2mgCalcium: 160mgIron: 2mg
Tried this Recipe? Let us know!Let us know how it was!
4 shares
  • Share
  • Email
  • Twitter

About Natalie

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I’m Natalie, the baker and photographer here at Parsley and Icing! Here you will find a collection of delicious and decadent dessert recipes made with fresh, from scratch ingredients! More About Natalie and Parsley and Icing

Summer Desserts

  • Mixed Berry Mascarpone Ice Cream
  • Three raspberry blondies in a stack and a milk jug.
    White Chocolate and Raspberry Blondies
  • A batch of blondies with blueberries and lemon icing in a dish
    Blueberry Blondies
  • Peach Cupcakes
  • A piece of lemon lavender cake on a small plate.
    Lemon Blackberry Cake
  • A batch of cookies with strawberries and white chocolate chips on a platter.
    Strawberry White Chocolate Chip Cookies

Popular Posts

  • Chocolate cake with chocolate frosting and raspberries on a wooden platter.
    Chocolate Raspberry Cake
  • A pan with frosted golden brown cinnamon rolls filled with Nutella.
    Nutella Rolls
  • Lemon Biscotti
  • A slice of carrot loaf cake on a plate with a fork.
    Carrot Cake Loaf
  • Round cookies with lemon slices and a spoonful of white chocolate.
    Lemon Shortbread Cookies
  • Lime Drizzle Cake

Footer

  • About
  • Recipes
  • Contact
  • Privacy Policy

Copyright © 2023 Parsley and Icing on the Foodie Pro Theme