What could be better than starting off a Sunday morning with a basket of warm Fresh Strawberry Scones for your family? These scones are flaky, buttery, and full of strawberries. Plus they’re ready in a little over half an hour!
If I’m feeling especially decadent on a Sunday morning, I like to serve the scones with Classic French Herbed Omelets, Southern-Style Cheese Grits, Candied Bourbon Bacon, Homemade Strawberry Jam, and of course, a pitcher of Fresh Peach Bellinis.
Ingredients Needed
- Strawberries – use fresh, not frozen, and pick the reddest, ripest fruit that you can find. Ideally, pick berries that are almost on the brink of being overripe. They are the sweetest.
- All-purpose flour
- Baking powder
- Salt
- Egg – you’ll need two eggs – one for the scone dough and one as part of a wash on the scone before baking.
- Butter – Salted or unsalted, it’s a matter of taste. I use salted. Also, freeze the butter before making the scones.
- Milk – you could also use half and half or heavy cream.
- Coarse sugar – also called turbinado sugar. This is optional but gives the scones a pretty, sparkly top and great crunch.
Steps To Make This Recipe
- Chop the strawberries and pat them dry on paper towels.
- Mix the dry ingredients in a large bowl.
- Grate the butter into the bowl.
- Use a pastry blender to cut the butter into the dry ingredients.
- Toss in the berries.
- Make a well in the center of the flour and berry mixture.
- Pour the beaten egg and milk into the well.
- Fold the dry ingredients into the egg and milk until a dough forms.
- Turn the dough onto a floured surface and pat it into a circle.
- Cut the circle into eight triangles.
- Brush with an egg and cream wash and sprinkle with coarse sugar.
- Bake until golden.
Please Try Our Other Scone Recipes Or Sweet Breakfast Treat Recipes
- Fruit And Nut Oatmeal Scones
- Lemon Vanilla Bean Scones
- Strawberry Rhubarb Streusel Muffins
- Bakery-Style Almond Muffins
- Banana Streusel Muffins
- Baked Maple Glazed Donuts
- Pumpkin Spice Donuts WIth Apple Cider Glaze
- Glazed Cinnamon Apple Fritters
- Easy Cinnamon Rolls
Fresh Strawberry Scones
What could be better than starting off a Sunday morning with a basket of warm Fresh Strawberry Scones for your family? These scones are flaky, buttery, and full of strawberries. Plus they’re ready in a little over half an hour!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: British
Ingredients
2 cups strawberries, chopped into small pieces
2 ¼ cups all-purpose flour, more as needed
3 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
1 large egg, beaten
6 tablespoons butter, frozen
⅔ cup whole milk
1 egg +1 tablespoon milk or cream
2 tablespoons coarse sugar, optional
Instructions
Line a plate with several layers of paper towels. Spread the chopped strawberries in a single layer over the towels. Place a couple of paper towels on top of the berries and gently press down on them. Set aside and allow the berries to ‘dry’ for at least 15 minutes.
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Mix flour, salt, baking powder, and sugar in a large bowl.
Use a box grater to quickly grate the frozen butter into the bowl with the flour.
Use two knives or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles sand or small peas. Try not to use your hands as they will melt the frozen butter.
Add the strawberries to the bowl and toss gently with the flour mixture.
Use a spatula to make a ‘well’ in the center of the flour mixture.
Pour the beaten egg and milk into the well.
Use the spatula to fold the dry ingredients into the egg mixture until a dough forms. Be careful not to overwork the dough or your scones will be tough.
Add more flour if the dough seems sticky.
Turn the dough out onto a lightly floured surface.
Shape into a round disk, about 9-10 inches.
Use a sharp knife or a pizza cutter to cut the disk into 8 triangles.
Slide the triangles onto the prepared baking sheet.
Use a pastry brush to brush the egg and milk wash over each scone lightly.
Sprinkle the coarse sugar on top.
Place the baking sheet, with the scones, in the freezer for 10 minutes.
Transfer the baking sheet into the preheated oven and bake for 25-30 minutes until the tops are lightly golden brown. Do not overbake.
Lift the scones with a spatula to cool on a wire rack.
Serve warm or at room temperature with butter and jam.
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