These easy Strawberry Scones are melt-in-your-mouth tender, perfect for a cozy weekend brunch or tea with friends, and guaranteed to perk up any weekday as a quick grab-and-go weekday breakfast.
Strawberry scones are pure decadence and comfort.
While I typically derive great pleasure from creating baked goods that are better for you and still taste fabulous (Pumpkin Scones are a prime example), I won’t lie to you—I left my magic bag of lighter comfort food tricks on the shelf this time.
These English strawberry scones are all real butter and heavy cream, and I don’t regret one tender bite. Nor should you. (This Strawberry Cake is also WORTH IT!)
From the moment you break off a piece of the super flakey exterior—a golden crust so flakey it practically shatters—and reveal the splendidly soft, pillowy interior, you will realize that everything about this moment is exactly as it should be.
How to Make Strawberry Scones
Whether you’re looking for an indulgent treat to pass at your next family brunch (hello, Easy Strawberry Cake) or a quick and easy scone recipe to whip up to get you through the long work week, these dried strawberry scones with cream have your back.
- Dried Strawberries. Chewy, sweet dried strawberries are the key ingredient in English strawberry scones. They are available year-round, give the scones sweetness without making them too damp, and they pair beautifully with the scones’ creamy flavor. (For a healthy fresh strawberry breakfast treat, try these Yogurt Muffins.)
The secret to great scones is using COLD butter (as well as cold eggs and cream). For best results and easy working of the butter into the flour, I like to freeze my butter for an hour before starting the scones, then I grate it right into the dry ingredients.
- Egg. For softness and tenderness. I also like to make a quick egg wash to brush over the scones before baking to give them that bakery-style shine on top.
- Heavy Cream. While I’ve made scones with yogurt, scones with sour cream, and scones with buttermilk before, when you want an old-fashioned, classic English taste, cream is the move.
- Sugar. For a touch of sweetness that brings out the flavor of the strawberries and improves the tenderness of the scones.
- Pecans. As a final flourish, I added toasted pecans to the batter for their warmth and crunch. (I also love adding nuts to this Strawberry Crisp.)
Heads up! Scones are quick and easy to make, but for the best results and max ease of preparation, you’ll want to pop your butter in the freezer for at least an hour before getting started.
- Beat the egg and cream together.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Grate the frozen butter directly into the flour. Then, toss to combine.
If you forget to freeze your butter or don’t have time to do so, you may also cut very cold butter (straight from the refrigerator) into small pieces. Then, add the butter pieces to the flour mixture and work it into the flour, using your fingers or a pastry blender, until you have a pebbly mixture. The butter pieces should look cobbly and be of different sizes. Proceed with the recipe as directed.
- Pour the egg mixture over the flour-butter mixture, stir, then fold in the dried strawberries and pecans.
- Divide the dough into two, pat each into a flat disc, and slice into 6 wedges.
You can also use a biscuit cutter to shape the scones. To do so, turn the dough out onto a lightly floured surface and pat to a 1/2-inch thickness. Lightly flour the cutter and cut out using your desired shape. Gently reroll the scraps and repeat until all of the dough is used.
- Transfer to a parchment-lined baking sheet and brush with egg wash.
- Bake strawberry scones at 400 degrees F for 18-20 minutes, until the scones are golden. ENJOY!
- To Store. Scones are best enjoyed the day they are baked but can be stored for up to 2 days in an airtight container at room temperature.
- To Reheat. Gently rewarm scones in a 325 degree F oven or toaster oven.
You can place unbaked, shaped scones on a baking sheet, set them in the freezer on the sheet to harden, then individually wrap the scones with plastic and freeze for another time. Bake them directly from the freezer, adding 2 minutes to the baking time.
Recommended Tools to Make this Recipe
- Mixing Bowl. I love this space-saving nested glass mixing bowl set for a variety of sweet and savory recipes.
- Box Grater. My secret weapon for grating frozen butter into scones for incredibly tender and flaky scones every time.
- Sheet Pan. This is my all-time favorite sheet pan to use for easy sheet pan dinners and my go-to recipe for Cranberry Oatmeal Cookies.
The Best Baking Sheets
These commercial-quality aluminum baking sheets are large enough for all baking needs, easy to clean, and won’t rust.
Go ahead, treat yourself!
Frequently Asked Questions
I would not recommend fresh strawberries—their inherent juiciness will make this particular cream-based delicate, flakey batter too runny. For fresh strawberry scones, swap diced fresh strawberries into these Raspberry Scones.
A few things can impact and spread of scones. First, make sure you are working with COLD ingredients. Second, make sure your oven is properly preheated before baking. Last, scone batter tends to be on the dryer side. You may be tempted to add more liquid but try your best to resist. Scone dough that is too wet will not rise as nicely and leads to cakey, dense scones that are not as tender or flakey.
Nobody knows for sure the exact origin of scones. However, Scotland, England, and Ireland have all claimed to be the originator of these delightful baked goods.
For the Scones:
- 5 tablespoons butter frozen as a stick (or chilled and cut into small cubes)
- 1 large egg very cold
- 2/3 cup heavy cream very cold
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup dried strawberries diced (or other dried fruit of your choice)
- 1/4 cup toasted pecans chopped (or other nut or additional dried fruit of your choice)
For the Eggwash:
- 1 large egg
- 1 tablespoon water or milk
Place the butter (in stick form) in the freezer for 1 hour (see notes). Meanwhile, position your oven rack in the upper third of your oven and preheat to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
In a large measuring cup or medium bowl, beat the egg and cream together and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Remove the butter from the freezer and grate it directly into the flour. Then, working with your fingers, quickly toss the butter with the flour just until combined.
Pour the egg and cream over the flour-butter mixture and with a rubber spatula, stir and fold to combine. The batter will appear a bit dry. Fold in the dried strawberries and pecans.
Divide the dough into two equal-sized balls. Pat them into a 5-inch round, then slice each round into 6 wedges using a lightly floured knife.
Transfer scones to the prepared baking sheet. In a small bowl, beat together egg and water to create the egg wash, then brush over the tops of the scones.
Bake the scones for 18-20 minutes (time will vary based on size), until they are golden brown on top. Serve immediately.
- BUTTER OPTION: If you forget to freeze your butter or don’t have time to do so, you may also cut very cold butter (straight from the refrigerator) into small pieces. Then, add the butter pieces to the flour mixture and work it into the flour until you have a pebbly mixture. The butter pieces should look cobbly and be of different sizes. Proceed with the recipe as directed.
- FOR ROUND SCONES: Turn the dough out onto a lightly floured surface and pat to a 1/2-inch thickness. Lightly flour the cutter and cut out using your desired shape. Gently reroll the scraps and repeat until all of the dough is used.
- TO STORE: Scones are best enjoyed the day they are baked but can be stored for up to 2 days in an airtight container at room temperature.
- TO FREEZE: You can place unbaked, shaped scones on a baking sheet, set them in the freezer on the sheet to harden, then individually wrap the scones with plastic and freeze for another time. Bake them directly from the freezer, adding 2 minutes to the baking time.
Serving: 1(of 12)Calories: 212kcalCarbohydrates: 23gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgPotassium: 152mgFiber: 1gSugar: 6gVitamin A: 364IUVitamin C: 1mgCalcium: 63mgIron: 1mg
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