Strawberry Scones

Learn how to make scones with this easy Strawberry Scones recipe with a few tips for making scones! This recipe is made with fresh strawberries and few other simple ingredients. 

*originally published May 15, 2013, updated May 20, 2019*

Not all scones are created equal. Finding the best scones is sometimes a challenge. Many scones are often dry and bland. After trying over a half dozen different recipes for scones, these Strawberry Scones are our absolute favorite!

The natural juiciness of the strawberries helps to keep these scones moist and flavorful. Combine a few other ingredients together, cut and then bake in the oven. The entire recipe is made in less than 35 minutes with only 10 minutes of prep time. These strawberry scones are an easy recipe to pull together at the last minute or to prepare in advance for brunch or entertaining. Serve them with some of our other favorite berry recipes!

How to make strawberry scones

To make strawberry scones, whisk together egg, yogurt, milk and lemon zest in a liquid measuring cup. Set it aside. In a large mixing bowl, combine flour, sugar, baking powder and salt. Use a pastry blender to cut the butter into the flour mixture until the butter pieces are no larger than the size of small peas. You can also combine the dry ingredients and butter in a food processor and pulse to blend.

Add freshly diced strawberries to the flour mixture and toss lightly to coat. Pour the wet ingredients into the bowl with the dry ingredients and gently fold together until a sticky dough forms. Knead the dough a few times to ensure all of the dry ingredients and incorporated.

Transfer the dough to a floured working surface and pat into a round disc about 7 to 8 inches in diameter. Sprinkle the dough lightly with additional sugar and cut the disc into 8 wedges.

Place the wedges onto a baking sheet lined with a silicone baking mat or parchment paper. Bake at 425 degrees F for 15 minutes. Remove from the oven and cool for five minutes before serving. Exact measurements are below.

Scones with blueberries or chocolate chips

While we love this recipe with strawberries, we’ve also tried it with blueberries and chocolate chips. Both are equally delicious. Try adding chocolate chips to make them even better.

Tips for making strawberry scones

• Scones can be frozen after they are cut into wedges and then baked at a later time. To freeze, place wedges on a baking sheet and freeze until firm, about 30 to 60 minutes. Wrap the scones individually and store in a freezer-safe bag until ready to bake. Bake them as originally indicated, adding just a few more minutes to the baking time.
• Scones are best served fresh from the oven, but you can also make scones in advance and store for up to 2 days. We like to store them in a sealed container with the lid slightly open. This helps to keep them fresh but prevents too much moisture.
• Make a simple scone glaze by whisking together 2/3 cup powdered sugar and 1 tablespoon of milk or water. Add more powdered sugar to make the glaze thicker or more liquid for thiner glaze. Drizzle over the top of the scones before serving.
• Make sure to use fresh baking powder to ensure the scones rise.

Have you made scones before? They are so easy and taste better than anything store-bought. Once you make these strawberry scones you will want to make them again and again. Gather a few ingredients from your pantry and fridge. Combine them with fresh strawberries and in 25 minutes you will have freshly baked scones!

Other scone recipes

• Spring Onion and Cheddar Scones – These are the best savory scones!
• Glazed Blueberry Scones – A classic blueberry scone to pair with the strawberry scones.
• Blackberry Thyme Scones – These scones are grain, dairy and gluten free!
• Double Chocolate Scones – Because who doesn’t love double chocolate?
• English Raisin Scones – Slightly sweet and perfect with apple jam!

5 from 9 votes

Strawberry Scones

By Spoonful of Flavor

A classic recipe for strawberry scones  made with Greek yogurt, fresh strawberries and a few simple ingredients!

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 8 scones

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Ingredients 

1x2x3x

• ▢ 1 egg
• ▢ ¼ cup plain or vanilla yogurt
• ▢ ½ cup milk
• ▢ 1 teaspoon lemon zest
• ▢ 2¼ cups all-purpose flour
• ▢ ¼ cup sugar, plus more for sprinkling
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 8 tablespoon cold unsalted butter, cut into 1 inch pieces
• ▢ 1 heaping cup diced fresh strawberries

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Instructions 

• Preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
• In a liquid measuring cup, whisk together the egg, yogurt, milk and lemon zest; set aside. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the butter pieces are no larger than the size of small peas. (If you prefer, you could also combine the dry ingredients and butter in a food processor and pulse to blend.)
• Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead the dough a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.
• Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Cut the disc into 8 wedges.
• Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool 5 minutes before serving.

Notes

• Use fresh strawberries. Do not use frozen as they retain more moisture and will result in soggy scones. 
• Use fresh baking powder to ensure the scones rise.
• You can freeze the scones after cutting into wedges and then bake at a later time. 
• Make a simple scone glaze by whisking together 2/3 cup powdered sugar and 1 tablespoon of milk or water. Add more powdered sugar to make the glaze thicker or more liquid for thiner glaze. Drizzle over the top of the scones before serving.

Originally from Annie's Eats

Nutrition

Serving: 0g, Calories: 275kcal, Carbohydrates: 34g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 53mg, Sodium: 166mg, Potassium: 228mg, Fiber: 0g, Sugar: 7g, Vitamin A: 410IU, Vitamin C: 0.3mg, Calcium: 103mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American, British

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