If you’re a fan of freshly picked strawberries, you’re going to love this recipe for Fresh Strawberry Scones. These scones are bursting with the sweet and tangy flavors of ripe strawberries, making them the perfect treat for spring and summer.
While this recipe is perfect for using up your own homegrown strawberries, you can also use store-bought berries if you prefer. But trust me, nothing compares to the flavor of sun-ripened strawberries in the middle of May.
And the best part? This recipe is quick and easy to make, so you can enjoy these scones in no time. So what are you waiting for? Grab some fresh strawberries and get ready to bake up a batch of the most delicious scones you’ve ever tasted.
Fresh Strawberry Filling
If you’re a fan of fresh strawberries, you’re going to love this recipe for strawberry scones. These scones are bursting with the delicious flavor of ripe strawberries, making them the perfect treat for any time of day.
To ensure that your scones turn out perfectly flaky, it’s important to strain the strawberry mixture before adding it to the dough. Simply dice up two cups of strawberries and smash them in a liquid measuring cup using a potato masher or fork/spoon. Once you have 1 1/2 cups of smushed strawberries, strain the mixture through a fine mesh strainer, pushing the strawberry mixture back and forth to strain out about 1/2 cup of juice.
Next, add 1/3 cup powdered sugar and 3 tablespoons of flour to the strawberries in the measuring cup and mix it up. Set the mixture aside while you make the strawberry scones.
By highlighting the fresh, natural flavor of strawberries, these scones are the perfect way to enjoy the sweet taste of summer. So why not grab some fresh strawberries from your local farm or farmers’ market and give this recipe a try? You won’t be disappointed!
Preheat the Oven
Forgetting to preheat the oven is a common mistake among busy bakers. As a busy mom, I used to think I didn’t have the time to wait for my oven to heat up, but I soon learned that preheating is essential for certain recipes, like these fresh strawberry scones.
Baking scones at a high heat activates the baking powder for a beautiful rise and turns chilled butter into steamy air pockets that make for a light and airy scone. So, while it might be tempting to skip this step to save time, it’s best not to cut corners for this recipe.
To ensure that your scones turn out perfectly flaky, be sure to preheat your oven as you’re pulling out the ingredients for this recipe. Trust me, the wait will be worth it when you bite into a delicious, perfectly baked fresh strawberry scone.
Grate the Butter
When it comes to making pastry, scones, or biscuits, one of my favorite tips is to grate the butter into the flour mixture. This works best with butter straight from the freezer or fridge. Simply grate it into a pile and add the small bits to the flour mixture.
Grating the butter creates the perfect size for most recipes that call for “cutting in” butter. Alternatively, you can use a pastry cutter to achieve pea-sized pieces of butter throughout the flour mixture. This technique ensures that the butter is evenly distributed throughout the dough, resulting in a flaky and delicious baked good every time. So, next time you’re making scones or biscuits, give this trick a try for a perfectly buttery and flaky result.
Scone Dough: Keep Ingredients Chilled
Scone dough is quick and easy to make. Use all-purpose flour or flour with a low protein content (8-10%) and whisk it with sugar, baking powder, and salt. Grate in cold butter and toss everything together before adding chilled liquid ingredients like egg, milk, and cream. Remember, the colder the ingredients, the better the scones turn out – flaky, higher rise, and better texture.
After mixing the dough and spreading the filling, I like to pinch them closed and put the cut scones in the freezer to chill for a few minutes before baking. This helps the scones keep their shape and rise better in the oven. If you prefer, you can also freeze pre-made scones and bake them later, just be sure to add a couple of minutes to the baking time. With these tips, you can easily make and freeze batches of delicious scones to enjoy anytime!
Use a Light Hand and Laminate the Fresh Strawberry Scone Dough
Scone dough is very similar to biscuits or pie crust. If the dough is overworked, the gluten starts to develop, which results in tough, not tender scones. To achieve a tender scone, do your best to use a light hand when working the dough. I use a fork to mix the dough together until it has just barely come together. Then turn the dough out on the countertop and separate it into two pieces of dough and pat each piece into a square. To “laminate” the dough, fold the square in half and then in half again. Laminating creates more tender and flaky layers of scone dough. That’s about all you’ll want to “work” this dough.
Assembling Fresh Strawberry Scones
Typically, scone dough is rolled out, cut and baked. This recipe differs because you actually cut the dough in half. I based these fresh strawberry scones off of our favorite King Cake Scones which are also delicious.
When adding the filling, make sure to not overfill the dough. Too much filling can cause the scones to burst open during baking, resulting in a messy and uneven appearance. Aim for a thin layer of filling spread evenly across the dough. You can also adjust the amount of filling to your liking or even add other fruits or flavors to the filling for variation. Once the scones are baked, let them cool for a few minutes before serving. They are delicious as is, but you can also make a simple glaze with the reserved strawberry liquid and powdered sugar to drizzle on top for extra sweetness. Enjoy these fresh strawberry scones for breakfast or as a sweet treat any time of day!
Bake and Top Fresh Strawberry Scones with Glaze
Once you put the scones into the oven, it’s time to use the strawberry juice you set to the side after making the strawberry filling. This juice is full of sweet strawberry flavor. It will also have a beautiful pink hue without using any food coloring. Add 1 cup of powdered sugar to about 1/4 cup of reserved strawberry juice. Whisk together while the scones bake, and drizzle the scones with this beautiful glaze once they have baked and cooled about 5-10 minutes. Enjoy!
Frequently Asked Questions
Do I have to use fresh strawberries in these scones? Can I use strawberry jam instead?
These scones taste best with freshly picked strawberries. If fresh strawberries are not in season, choose strawberries that have good flavor. You can also try substituting about 1/2 cup strawberry jam mixed with a Tablespoon of flour for the strawberry filling if you’re in a bind.
Why should I bake scones at a high temperature?
The high temperature activates the baking powder to give a beautiful rise to the scone. It also turns the butter into steamy pockets of air without leaving butter oozing on the baking sheet.
How do I store leftover strawberry scones?
Scones can be left at room temperature for up to 24 hours. After 24 hours, place in a ziplock bag and freeze for up to 3 months.
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Fresh Strawberry Scones
Fresh Strawberry Scones
- 2 3/4 cup all purpose flour see recipe notes
- 1/3 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter chilled or frozen
- 2 eggs
- 1/3 cup heavy cream
- 1/3 cup milk
Strawberry Scone Filling
- 2 cups diced strawberries freshly picked is best
- 1/3 cup powdered sugar
- 3 Tablespoons flour
- 1/4 cup reserved strawberry juice
- 1 cup powdered sugar
Strawberry Scone Filling
- Put two cups of diced strawberries in a liquid measuring cup. Smush the strawberries, extracting some of the juices from the berries until the strawberries reduce a bit and the liquid measuring cup shows 1 1/2 cups.
- Place a fine mesh strainer on top of a bowl. Pour the juicy, 1 1/2 cups of strawberries into the fine mesh strainer and push the strawberry mixture back and forth to strain out about 1/2 cup of juice.
- Dump the strawberries in the strainer back into the liquid measuring cup. Set the strawberry liquid to the side to use in the glaze. Add 1/3 cup powdered sugar and 3 Tablespoons of flour to the strawberries in the liquid measuring cup and mix it up. Set aside while you make the strawberry scones.
Strawberry Scone Dough
- Preheat the oven to 425 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
- Grate the entire stick of cold butter into small pieces. Add the butter to the flour mixture and mix until little pieces of butter are evenly distributed throughout. Alternatively you can "cut" the butter into the flour mixture using a pastry cutter into pea sized shapes.
- Mix together the eggs, heavy cream and milk in a liquid measuring cup. Pour into the butter/flour mixture and mix together until it is just combined and forms a ball.
- Turn the dough out onto a countertop or pastry mat and knead two or three times. Cut the dough into two equal sections.
- Lightly flour both balls of dough. Roll both balls out into equal sized 8 inch circles. Spread the strawberry filling on top of one of the circles, leaving a little gap on the edges.
- Place the other 8 inch circle of dough on top of the strawberry filling, sandwiching the scone dough together. Pinch the seams closed.
- Cut the dough into 8 triangular sections and place on a parchment lined baking sheet.
- Bake scones for 14-16 minutes until baked through and a little brown on top.
- While the scones bake, mix up the glaze. Whisk together 1/4 cup of the reserved strawberry juice with 1 cup powdered sugar. After the scones have cooled a bit, top each scone with glaze. Enjoy!
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