Sometimes I make a recipe and just know that it needs to be shared. Immediately! Fresh Strawberry Scones are incredibly delicious and with Kentucky’s too short strawberry season I knew this recipe needed to be posted ASAP so you can enjoy some of these delicious scones before the freshly picked strawberries are gone for the season. I’m sure these scones would be delicious with store-bought berries too but there’s just something about picking your own strawberries or grabbing a gallon or two of freshly picked strawberries from a local farm. You just can’t beat those sun-ripened strawberries in the middle of May and the fresh strawberry flavor really comes through in these scones.
Fresh Strawberry Filling
Fresh strawberries are magical. Bursting with beautiful flavor, I love how these scones highlight the fresh flavor of strawberry. After picking your fresh strawberries or grabbing some from your local farm, dice up two cups of strawberries and put them in a liquid measuring cup. Using a potato masher or fork/spoon, smash the strawberries in the liquid measuring cup. The goal here is to release the juices from the berries until the liquid measuring cup has reduced to 1 1/2 cups of smushed strawberries. Too much liquid in scones can make the scones taste “bready” and not flaky. 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.
Preheat the Oven
I used to be the kind of baker who would forget to preheat my oven. ALL. THE. TIME. As a busy mom, I never thought I had the time to wait for my oven to fully preheat. While that might work for some recipes (I’ll often put loaves of bread into a preheating oven to finish the rise while the oven comes to temperature), it does not work well for others. These scones really benefit from a properly preheated oven. Baking scones at a high heat activates the baking powder for a beautiful rise and turns the chilled butter into steamy air pockets which make for a light and airy scone. Basically, for this recipe, you won’t want to cut corners. Preheat the oven as you’re pulling the ingredients out for these fresh strawberry scones and you won’t regret it!
Grate the Butter
One of my favorite tips when working with pastry, scones or biscuits is to grate the butter into the flour mixture. Start with butter straight from the freezer or refrigerator. Grate it into a pile and add the small bits of grated butter to the flour mixture. This grated butter is the perfect size for most recipes calling to “cut in” butter. You can also use a pastry cutter (affiliate link) to get pea-sized pieces of butter sprinkled throughout the flour mixture.
Scone Dough: Keep Ingredients Chilled
Scone dough comes together fast. Use an all purpose or low protein content (8-10%) flour, whisked with the sugar, baking powder and salt. Grate in the cold butter and toss it together before adding in the chilled liquid ingredients (egg, milk and cream). The colder the ingredients, the better the scones (ie: flaky, higher rise, better texture). After mixing together the scone dough, spreading the filling on top and pinching them closed, I’ll stick the cut scones into the freezer to chill for a few minutes before baking. Pre-made scones can also be frozen and then baked at your convenience. Just add a couple minutes of baking time.
Use a Light Hand and Laminate the 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 the 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. Roll out both halves of the dough into equal eight inch circles. Then add sweet strawberry filling on top of one of the circles of scone dough. Smooth it around, leaving a little bit of space at the edge of the circle of dough. Then sandwich the other piece of dough on top. You get a nice thick layer of strawberry filling in the middle of the scone. Pinch the edges of the scone dough closed together, moving around the edges of the dough. Initially I thought the scones would be oozing out filling but the filling holds pretty well when baked. A little strawberry mixture will ooze out a bit, but it is easily removed from the scone after the scone cools if desired. At this point the scones can be baked immediately or chilled a little longer in the freezer before baking.
Bake and Top the 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.
Looking for Other Favorite Fresh Strawberry Recipes?
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!
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.
Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.