These melt-in-the-mouth strawberry scones are soft, buttery, and bursting with juicy strawberry wedges. They are the perfect scone recipe to try this summer.
Living in the UK, there’s one topic I find myself talking about every summer: the weather. Each year, we ask ourselves whether we’ll finally get some much-needed warmth or if it will be nothing but rain, rain, rain. Here’s the irony—when the heat does arrive, we inevitably complain about how unbearably hot it is. And honestly, who can blame us? If you’ve ever experienced a true UK summer, you’ll know it can be relentlessly scorching. The sun, which for most of this year has served only as a source of light, this summer has shown up and showed out.
Summer also marks the beginning of strawberry season, and this year, I’ve started growing my own. Considering how many strawberries I buy each summer, it’s a wise investment. I wish I could say these delicious scones were made with strawberries from my own garden—but we’re not quite there yet.
Now, let’s talk about these strawberry scones. For years, I’ve tried to master the American-style scone, but I’ve never quite got it right. I struggled with the liquid-to-flour ratio and faced challenges when using fresh strawberries.
After many experiments, I’m happy to report that I’ve finally found success. I’m excited to share my tips with you on how to master this recipe
Why you will love this recipe
The scones have soft and tender centres
The edges are crumbly and crisp.
It is full of rich buttery flavour.
Ripe and juicy strawberries add so much flavour.
Ingredients
Flour– Plain flour or all-purpose flour provides structure and stability to the scones.
Sugar– A little bit of caster or granulated sugar sweetens the scones while also retaining moisture in them.
Nutmeg: This is optional, but I love the extra flavour it adds.
Baking powder– This leavening agent produces gas that expands when heated and helps the scones rise, creating a light and fluffy texture.
Salt- Balances the sweetness of the scones and enhances the flavour of the scones
Cold Unsalted Butter– This creates flakiness in the scones as well as enhancing the flavour of the scones by adding a depth of flavour.
Double (Heavy) Cream: Gives the scones their tender texture, as well as adding richness to them
Egg- One egg helps bind the ingredients together, as well as adding to the richness and flavour of the scones.
Strawberries- Fresh strawberries are the star of the recipe, infusing the scones with vibrant flavour.
Demerara or Turbinado Sugar– for sprinkling on top of the scones
How to make strawberry scones
- Begin by whisking together your dry ingredients. This ensures your flour is aerated and the dry ingredients are combined.
- Add in cubed cold butter and use a pastry cutter or 2 forks to cut the butter into the flour until the mixture forms coarse crumbs.
- In another bowl or jug, whisk together the cream and egg. Set aside a tablespoon of the mixture; this will be used to brush over the scones later. Pour the egg mixture over the flour mixture and mix until everything is just moistened. Don’t overmix.
4. Chop your fresh strawberries into quarters. Blot them gently with paper towels to absorb excess moisture. Gently stir in the strawberries.
5. Lightly flour your work surface, then turn the dough out onto it.
6. Gently press the dough together until it forms a ball. Using your hands, pat it down into a round disc about 8 inches in diameter
7. Line a baking tray with parchment paper. Place the dough on the tray and freeze it for 30 minutes. During the last 15 minutes of freezing, preheat your oven
8. Cut the scones using a pastry cutter, knife or pizza cutter into 8 equal wedges.
9. Place the dough -2-3 inches apart on the lined baking tray.
10. Brush the wedges with cream and sprinkle with demerara or turbinado sugar. Bake for 17 – 20 minutes until golden.
How to store strawberry scones
These strawberry and cream scones are best enjoyed on the day they are baked. If you have any leftovers, allow the scones to cool, then store them in an airtight container or freezer bag. If the weather is hot, I recommend not keeping them at room temperature; instead, store them in the refrigerator for up to a week.
You can also freeze the scones. Once they are completely cool, wrap each scone individually before placing them in a zip-top bag or airtight container. They can be frozen for up to 3 months.
To thaw, simply place the scones in the refrigerator overnight. If you wish, you can warm them in the microwave for about 30 seconds. Personally, I like to reheat mine in the air fryer, as it gives the scones a delightful crunch.
Tips for making strawberry scones
Before making the scones, spread diced strawberries in a single layer on a couple of paper towels. Place another layer of paper towels on top and gently pat the berries dry. This helps absorb excess moisture from the strawberries, preventing the scones from becoming soggy.
Whisk the dry ingredients together to aerate the flour and ensure everything is evenly combined.
Use cold ingredients such as chilled double cream, eggs, and butter—to keep the dough as cool as possible. When you work cold butter into the dry ingredients, it creates pockets of air that, once baked, give the scones their signature flaky, cake-like texture.
- Do not use frozen strawberries as they release too much moisture and may cause your scones to become soggy.
- Freeze the dough for 30 minutes before baking to prevent it from spreading too much in the oven.
For more scone recipes check these out
Strawberries Scones
Ingredients
- 315 grams ( 2 ¾ cups +1 tablespoon) all-purpose or plain flour
- 4 tablespoons caster or granulated sugar
- 3 teaspoons baking powder
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 120 grams (½ cup) cold unsalted butter, cubed
- 1 large egg
- 120 ml (½ cup) double or heavy cream, cold
Instructions
- Wash and blot your strawberries with a paper towel to absorb the moisture. Chop the strawberries into wedges. Set aside
- In a large mixing bowl, whisk together the flour, sugar, baking powder, nutmeg and salt. Add in the cold cubed butter and use either your fingers or a pastry cutter to cut the butter until the mixture forms coarse crumbs the size of peanuts.
- In another bowl or jug, whisk together the cream and egg. Create a well in the centre of the flour mixture. Pour the egg mixture over the flour mixture and mix with a spatula until everything is just moistened.
- Gently stir in chopped strawberries
- Turn the dough onto a silicone mat or lightly flour your work surface, and then turn the dough onto it. Gently press the dough together until it forms a ball. Using your hands, gently pat it down into a round disc about 8 inches in diameter.
- Freeze the scones for 30 minutes. During the last 15 minutes, preheat the oven to 200°C fan/220°C/425°F/gas 7.
- Remove the dough from the freezer and with a sharp knife, cut into 8 wedges.
- Line a baking tray with parchment or baking paper. Place the scones 2-3 inches apart on the baking tray.
- Brush the top of the scones with cream and sprinkle with demerara or turbinado sugar.
- Bake for 20-25 minutes or until golden brown. Remove from the oven and allow to cool for a few minutes.
- Refrigerate leftover scones in the fridge for 5 days.
The best scones recipe!! Made mine with chocolate chips and it was a hit