Strawberry scones! I’m not sure why I don’t make scones more often because they are oh-so-delicious!
Perfect strawberry scone-making and scone-eating opportunities:
- Brunch with friends
- Breakfast on the go
- Mother’s Day!
- Afternoon snack
- Literally any other time, because how can you go wrong with scones?!
Scones will be making a regular appearance in my kitchen from now on, I think.
How to Make Scones:
Ok let’s talk a little scone technique here – there are two things you need to know before making these. Don’t worry – I’ll also include this info in the recipe notes at the end!
First, you need to use either frozen (like, actually frozen – not frozen strawberries that you thawed) or dried strawberries here. If you use fresh ones, they’ll release way to much liquid while baking and the scones will be a hot mess. I used frozen for these.
Second – Before baking, you will want to form the dough into a disc on your lined baking sheet (I used a silicone baking mat
– love that thing!) and then cut the scones and proceed to bake. About 20 minutes into the bake time, you’ll want to take the baking sheet out of the oven and nudge the scones a little farther apart with a knife so that the inside edges will set up better. Then you’ll return the pan to the oven so the scones finish baking.
Not a huge deal but just something to note!
Other things to note – the dough is going to be kind of shaggy looking, or crumbly, which is fine! Just shape it as best you can – it doesn’t need to be perfectly smooth. I also like to sprinkle a little extra cane sugar over the top before baking them, to give some crunch.
Strawberry scones – so easy to make! Oh, you can even pop a little glaze on top to make them look all fancy. All you need is 1 cup of powdered sugar and a splash of milk and we’re in business.
I am struggling to find more things to say about these scones because I’m a little tired today and my brain is fuzzy. We’re leaving for Iowa on Sunday to spend a week with Grant’s family (my in-laws) – Yay! We’re also going to a good friend’s wedding – double yay! (Hi, Kodee, if you’re reading this ?.)
So, I’ve been working a lot more than usual this week, trying to get blog posts ready for while we’re gone, doing laundry, and trying to get the house cleaned up before we leave. Not that I mind the work – I love working on the blog and creating yummy recipes for all of you!!
But, I am decidedly excited to take some long naps in the car on the drive to Iowa! I’m also excited to start my summer reading list since I’ll have extra free time (!!!) How is it summer already?!? It feels like it was snowing just a few short weeks ago….oh wait, it was.
What’s first on my summer reading list, you ask? While, I’ll tell you. The Ice Cream Queen of Orchard Street
! It is SO good – I’ve read it once before, but it definitely deserves a re-read, or two. It kind of falls into the same category as A Tree Grows in Brooklyn
, if you’re curious!
Oh, friendly reminder – Mother’s Day is this Sunday and you should probably make these Strawberry Scones for your mama.
Or buy her some flowers, or a plant, if she’s into gardening (which my mom is). But whatever you do – don’t let said plants sit in your driveway, because your dad will back out in his car and run the flowers over, severing flower from stem. And he will try to tell you that it can be “glued back together.” And you will make another trip to the garden center to replace the flowers, because you love your mom and she deserves un-glued flowers.
Not that I know this from experience.
Strawberry Scones
A quick and delicious Strawberry Scone recipe that's buttery, flaky, sweet, and oh so delicious! Perfect for brunch, snacking, or Mother's Day!
Ingredients
For the Scones:
- 1/2 cup half and half or milk
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 1/2 tsp baking powder
- 1/2 cup + 1 tbsp cold salted butter (9 tbsp, or 127 grams)
- 1 1/4 cup chopped, frozen strawberries Don't take them out of the freezer until the minute you are ready to use them!
For Finishing + Glazing:
- 1-2 tbsp half and half or milk
- 3/4 cup powdered sugar
Instructions
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Prep: Preheat oven to 350. Line a baking sheet with parchment paper or a silicone baking mat.
-
Make the scones: Whisk together the vanilla, egg, and half and half in a small bowl or glass measuring cup, and pop this mixture into the fridge while you mix up the dry ingredients. In a large mixing bowl, whisk together the sugar, flour, salt, and baking powder. Cut the cold butter into large chunks, and then cut it into the dry mixture using a pastry cutter, two forks, or clean hands. Cut the butter in until you have a crumbly mixture with varying-size small pieces of butter (pea or blueberry size) that are coated in flour. Then, add the frozen strawberries to the bowl with the dry ingredients and stir gently.
Pour the wet ingredients into the bowl with the dry ingredients, and mix gently, using a spatula. Don't overwork the dough. Shape the dough into a ball using floured hands. Set the ball of dough on the prepared baking sheet, and flatten into an even 8-inch disc. You can add 1-2 tbsp flour to the dough to help you shape it if it's too sticky/wet.
Cut the disc into 8 even slices. Brush the tops of the scones with a very light dusting of heavy cream or milk, and sprinkle with a little coarse sugar, if desired, to add a nice crunch.
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Bake: Bake the scones for 20 minutes. Take the pan out of the oven, and gently nudge the scones a little farther apart with a knife so that the inside edges can crisp up. Return the scones to the oven and bake for 5-8 more minutes. They will be lightly golden brown and the inside edges won't be wet - but they won't be as crisp as the outer edges.
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Glaze: While the scones are baking, whisk together the powdered sugar and 1 tbsp of milk. If it's still too thick to drizzle, add an extra tbsp of milk. Drizzle the glaze over the scones when they've cooled for a few minutes. Enjoy!
Recipe Notes
NOTE: Use frozen (not frozen strawberries that have been thawed - actually frozen) or dried strawberries - fresh strawberries will release too much liquid when baking and ruin the scones. Make sure you chop the strawberries before freezing them.
NOTE: Scones are best eaten fresh but they can be stored in an airtight container at room temperature for 2 days.
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Lois says
They were delicious but I also had to bake them for much longer, definitely worth the wait though 🙂😊
Stephanie Simmons says
Hi Lois! I will definitely revisit this recipe and get the bake time updated. Glad you still enjoyed the scones! 🙂
Jennifer says
They turned out excellent. I did have to cook them longer before I could separate them..in all I ended cooking them for 50 minutes total. Would definitely do them again!
Stephanie Simmons says
So glad you enjoyed these scones, Jennifer! And thanks for that helpful note about the longer baking time.
marylou Metzger says
These were amazing! I did have to cook them for long than the recommended time.
Stephanie Simmons says
Thanks so much Marylou – glad you enjoyed them! I appreciate you taking the time to leave a comment ❤️ I’m sorry that the baking time was a bit off – everyone’s oven is different so it might just be that.
Claire says
I made these for morning tea at a friends house….they were a huge success!
Just like scones my Gran used to make!!
And thanks for the tip on frozen strawberries 😀
Stephanie Simmons says
Claire, you just made my day!! So glad that you made these and that my recipe was helpful! ❤️?
michele says
These smelled heavenly while they were baking, but honestly, they tasted even better! The frozen berry tip was spot on! Thanks!
Stephanie Simmons says
Thanks Michele!! So glad you liked them ❤️❤️
Kavita Favelle says
Great tip to use frozen fruit, as I’ve experienced that mooshy-making release of juice when they’re fresh! I love scones, love how easy they are to make, how imperfect the dough can be, and how many flavours you can do in both savoury and sweet!
Stephanie Simmons says
Yes! So much to love about scones!! ??
Stine Mari says
You’ve got gorgeous photos and I wish I could come over for brunch!! Looking really tasty!
Stephanie Simmons says
Thanks so much, Stine! I’d love to have the company 🙂
Jenn says
We’re headed to the farm to pick some berries this morning and I cannot wait to come home and make these!!
Stephanie Simmons says
Glad to hear it Jenn! Let me know how they turn out 🙂
Casey Rodweller says
I’m all about strawberries, and I love a good scones! My mom would love these!
Stephanie Simmons says
Scones + strawberries are the best!
Shihoko says
Perfect for this coming Mother’s day, perfect timing. Thank you for sharing wonderful scone recipe.
Jacqueline Debono says
What a wonderful idea for breakfast. I love scones and scones with strawberries sounds like heaven!
Stephanie Simmons says
They are SO good!