Easy Strawberry Scones Recipe
Buttery, tender strawberry scones with a golden crust and bursts of fresh berries. Mix, shape, and bake—no mixer needed.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 0.3 cup granulated sugar
- 2.75 tsp baking powder
- 0.5 tsp fine sea salt
- 6.5 tbsp unsalted butter, cold and diced Keep very cold for flaky layers.
- 0.9 cup heavy cream, cold Hold back a splash in case the dough looks dry.
- 1.25 tsp vanilla extract
- 1.1 cup fresh strawberries, diced and patted dry Pat dry to reduce excess moisture.
- 1 tsp lemon zest, finely grated Optional, for brightness.
- 1 tbsp turbinado sugar For a crunchy top.
- 1 tbsp heavy cream, for brushing Helps browning.
Instructions
Preparation Steps
- Heat oven to 400°F. Line a large baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Cut in the cold diced butter until coarse crumbs form with pea-sized bits.
- Gently toss in strawberries and lemon zest to coat with the flour mixture.
- Stir the cold cream and vanilla together, then drizzle over the dry mixture.
- Fold just until a shaggy dough forms. If dry, add a spoonful more cream.
- Turn dough onto a lightly floured surface. Pat into a 7½-inch round, about 1 inch thick.
- Chill the disk 10 minutes to firm up, then cut into 8 wedges.
- Arrange wedges on the sheet, spaced apart. Brush tops with cream and sprinkle turbinado sugar.
- Bake 17–20 minutes until golden and set. Cool on the pan 10 minutes before serving.
Notes
Variation: Swap half the strawberries with blueberries or add a quick lemon glaze (1/2 cup powdered sugar + 1–2 tsp lemon juice). Storage: Keep leftovers in an airtight container at room temperature 1 day, or freeze baked scones up to 2 months; rewarm at 325°F for 8–10 minutes.
This recipe is an original creation inspired by classic Easy Strawberry Scones Recipe flavors. All ingredient ratios and instructions are independently developed.