15 Delicious Fresh Strawberry Scones Recipes
Ah, the sweet, juicy allure of fresh strawberries—nothing quite says summer like these ruby-red gems. And when nestled into tender, buttery scones, they transform into something truly magical. Whether you’re a seasoned baker or just starting out, our roundup of 15 Delicious Fresh Strawberry Scones Recipes promises to inspire your next baking adventure. So, preheat your oven and let’s dive into these irresistible treats!
Classic Fresh Strawberry Scones
Perfectly puckery and delightfully doughy, these Classic Fresh Strawberry Scones are your ticket to breakfast bliss or a cheeky afternoon treat. Packed with juicy strawberries and a tender crumb, they’re like a hug in pastry form—no awkward side hugs here, just full-on bear squeezes of flavor.
Ingredients
- Flour – 2 cups
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Heavy cream – ½ cup
- Egg – 1 large
- Vanilla extract – 1 tsp
- Fresh strawberries – 1 cup, diced
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Tip: A hot oven is key for that perfect rise and golden top.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough scones—gentle does it.
- Gently fold in the diced strawberries.
- Turn the dough out onto a floured surface and pat into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer to the prepared baking sheet.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Wondrously tender with bursts of strawberry sweetness, these scones are best served warm with a dollop of clotted cream or a drizzle of honey. For an extra indulgent twist, try them with a side of strawberry jam—because sometimes, more is more.
Vegan Fresh Strawberry Scones
Craving something sweet, tangy, and utterly indulgent without the guilt? These Vegan Fresh Strawberry Scones are here to save your breakfast (or snack time) with their flaky, buttery texture and bursts of juicy strawberry goodness.
Ingredients
- Flour – 2 cups
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Coconut oil – ½ cup
- Almond milk – ½ cup
- Fresh strawberries – 1 cup, diced
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the coconut oil to the dry ingredients. Use your fingers to rub it in until the mixture resembles coarse crumbs.
- Gently stir in the almond milk until just combined. Tip: Overmixing leads to tough scones, so keep it light and easy.
- Fold in the diced strawberries carefully to distribute them evenly without crushing.
- Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Place the wedges on the prepared baking sheet, leaving space between each. Bake for 18-20 minutes, or until golden brown. Tip: For extra shine, brush the tops with a little almond milk before baking.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Tip: They’re best enjoyed warm, so don’t wait too long!
Out of the oven, these scones boast a crispy exterior with a tender, fluffy interior, packed with pockets of warm, jammy strawberries. Serve them with a dollop of vegan cream or a drizzle of maple syrup for an extra decadent touch.
Gluten-Free Fresh Strawberry Scones
Buckle up, buttercups, because we’re about to dive into the world of gluten-free baking that doesn’t taste like cardboard. These fresh strawberry scones are here to prove that gluten-free can be just as flaky, buttery, and downright delicious as the real deal.
Ingredients
- Gluten-free flour – 2 cups
- Fresh strawberries – 1 cup, diced
- Butter – ½ cup, cold
- Sugar – ¼ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Egg – 1
- Heavy cream – ½ cup
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Cut the cold butter into small cubes and work it into the flour mixture with your fingers until it resembles coarse crumbs.
- Gently fold in the diced strawberries, being careful not to crush them.
- In a separate bowl, whisk together the egg and heavy cream, then pour into the flour mixture.
- Stir until just combined; overmixing will lead to tough scones.
- Turn the dough out onto a floured surface and pat into a 1-inch thick circle.
- Cut into 8 wedges and transfer to the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown on the edges.
- Let cool on the baking sheet for 5 minutes before serving.
Light as air with a tender crumb, these scones are a strawberry lover’s dream. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of sweetness.
Fresh Strawberry and Cream Scones
Howdy, scone lovers! If you’ve ever dreamed of biting into a cloud that’s been sprinkled with strawberries and kissed by cream, you’re in the right place. These scones are the lazy Sunday morning of pastries—utterly indulgent and impossible to resist.
Ingredients
- Flour – 2 cups
- Sugar – ¼ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Heavy cream – ¾ cup
- Fresh strawberries – 1 cup, diced
Instructions
- Preheat your oven to 400°F (204°C). Tip: A hot oven is key for that perfect rise.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep it chilly for flaky layers.
- Gently fold in the diced strawberries, trying not to crush them.
- Pour in the heavy cream and stir just until the dough comes together. Tip: Overmixing is the enemy of tender scones.
- Turn the dough out onto a floured surface and pat into a 1-inch thick circle.
- Cut into 8 wedges and place on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes, or until golden brown on top.
Expect a scone that’s crisp on the outside, tender on the inside, with juicy strawberry surprises in every bite. Serve warm with a dollop of clotted cream or a drizzle of honey for a touch of extra decadence.
Fresh Strawberry Lemon Scones
Craving something that dances between tart and sweet, with a texture that’s somehow both tender and crumbly? Let’s talk about these scones that are about to become your breakfast BFF.
Ingredients
- Flour – 2 cups
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Heavy cream – ½ cup
- Egg – 1
- Lemon zest – from 1 lemon
- Fresh strawberries – 1 cup, diced
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together heavy cream, egg, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the diced strawberries. Tip: Don’t overmix to keep the strawberries intact.
- Turn the dough onto a floured surface and pat into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer to the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown. Tip: Check at 18 minutes to avoid overbaking.
- Let the scones cool on the baking sheet for 5 minutes before serving.
Golden on the outside with bursts of juicy strawberries and a hint of lemon, these scones are perfect with a dollop of clotted cream or a drizzle of honey for that extra sweetness. Serve them warm, and watch them disappear before your eyes.
Fresh Strawberry Chocolate Chip Scones
Every morning deserves a little sparkle, and what better way to add it than with these Fresh Strawberry Chocolate Chip Scones? They’re like a hug in pastry form, bursting with juicy strawberries and melty chocolate chips, ready to make your breakfast (or let’s be real, midnight snack) a whole lot brighter.
Ingredients
- Flour – 2 cups
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Heavy cream – ½ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Fresh strawberries – 1 cup, diced
- Chocolate chips – ½ cup
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough scones, so mix until the dough just comes together.
- Gently fold in the diced strawberries and chocolate chips.
- Turn the dough out onto a floured surface and shape it into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown. Tip: For extra shine, brush the tops with a little heavy cream before baking.
- Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Warm, buttery, and studded with pockets of sweet strawberries and chocolate, these scones are a dream come true. Serve them with a dollop of clotted cream or a drizzle of melted chocolate for an extra indulgent treat.
Fresh Strawberry Almond Scones
Ready to turn your morning from meh to magnificent? These Fresh Strawberry Almond Scones are like little pockets of joy, bursting with juicy strawberries and a nutty almond crunch that’ll make your taste buds do a happy dance.
Ingredients
- Flour – 2 cups
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Heavy cream – ½ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Strawberries – 1 cup, diced
- Almonds – ½ cup, sliced
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the diced strawberries and sliced almonds, being careful not to overmix.
- Turn the dough out onto a floured surface and pat into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer to the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Moist, flaky, and packed with flavor, these scones are perfect with a dollop of clotted cream or a drizzle of honey. Serve them at your next brunch and watch them disappear faster than you can say ‘more please!’
Fresh Strawberry Coconut Scones
Craving something that’s a cross between a tropical vacation and your grandma’s baking? These Fresh Strawberry Coconut Scones are here to teleport your taste buds to flavor town, no passport required.
Ingredients
- Flour – 2 cups
- Sugar – ¼ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Coconut oil – ½ cup
- Fresh strawberries – 1 cup, diced
- Coconut milk – ½ cup
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 400°F. This is the perfect temperature to get those scones golden without turning your kitchen into a sauna.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Tip: Sifting the flour can prevent your scones from being denser than a mystery novel.
- Cut in the coconut oil with a pastry cutter until the mixture resembles coarse crumbs. Cold coconut oil works best here, so don’t let it lounge in the sun.
- Gently fold in the diced strawberries. They’re the juicy little surprises in every bite.
- Stir in coconut milk and vanilla extract until just combined. Overmixing is the enemy of fluffy scones—treat the dough like a fragile ego.
- Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges like a pizza, but way more delicious.
- Place wedges on a baking sheet lined with parchment paper, giving them some personal space to expand.
- Bake for 15-18 minutes, or until the edges are just starting to turn golden. They’ll smell like a bakery’s worth of happiness.
These scones are a delightful mix of flaky and tender, with bursts of strawberry sweetness and a whisper of coconut. Serve them warm with a dollop of coconut whipped cream for an extra indulgent breakfast or afternoon treat.
Fresh Strawberry Oatmeal Scones
Zesty mornings call for something extraordinary, and these Fresh Strawberry Oatmeal Scones are here to answer the call with a playful punch of flavor. Imagine biting into a tender, flaky scone that’s bursting with juicy strawberries and a hint of oat-y goodness—it’s like summer decided to throw a party in your mouth.
Ingredients
- Flour – 2 cups
- Oats – 1 cup
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Fresh strawberries – 1 cup, diced
- Heavy cream – ½ cup
- Egg – 1
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- Gently fold in the diced strawberries, being careful not to crush them.
- In a small bowl, whisk together the heavy cream and egg. Pour this over the dry ingredients and stir just until the dough comes together. Tip: Overmixing leads to tough scones, so mix until just combined.
- Turn the dough out onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: For extra shine, brush the tops with a little heavy cream before baking.
- Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Now, these scones are a delightful contradiction—crispy on the outside, tender on the inside, with pockets of sweet strawberry surprises. Serve them warm with a dollop of clotted cream or a drizzle of honey for a breakfast that’s anything but ordinary.
Fresh Strawberry and Rhubarb Scones
Who knew that the tangy punch of rhubarb and the sweet kiss of strawberries could turn a humble scone into a showstopper? These scones are the perfect excuse to eat dessert for breakfast, and we won’t tell if you don’t.
Ingredients
- Flour – 2 cups
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Fresh strawberries – ½ cup, diced
- Rhubarb – ½ cup, diced
- Heavy cream – ½ cup
- Egg – 1
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- Gently fold in the diced strawberries and rhubarb.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough scones, so mix until the dough just comes together.
- Turn the dough onto a floured surface and pat into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown. Tip: For an extra shine, brush the tops with a little heavy cream before baking.
Flaky, buttery, and bursting with fruity goodness, these scones are best served warm with a dollop of clotted cream or a drizzle of honey. For a twist, try them with a sprinkle of lemon zest on top for an extra zing.
Fresh Strawberry and Banana Scones
Fresh Strawberry and Banana Scones
Fancy a scone that’s bursting with fruity goodness? These Fresh Strawberry and Banana Scones are your ticket to breakfast bliss, combining the sweet tang of strawberries with the creamy comfort of bananas in every bite. Perfect for those mornings when you’re craving something a little indulgent but still want to pretend you’re being healthy.
Ingredients
- Flour – 2 cups
- Sugar – ¼ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Heavy cream – ½ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Strawberries – ½ cup, diced
- Banana – 1, mashed
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, then add the diced strawberries and mashed banana. Gently fold until just combined. Tip: Don’t overmix to keep the scones tender.
- Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart. Bake for 15-18 minutes, or until golden brown. Tip: For extra shine, brush the tops with a little heavy cream before baking.
- Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Light, fluffy, and packed with fruity flavors, these scones are best enjoyed warm with a dollop of clotted cream or a drizzle of honey. Or, for a decadent twist, split them and fill with a scoop of vanilla ice cream for an impromptu dessert.
Fresh Strawberry and Blueberry Scones
Zesty mornings call for something sweet, and nothing says ‘rise and shine’ quite like biting into a scone bursting with fresh strawberries and blueberries. These scones are the perfect blend of tart and sweet, with a buttery crumb that’ll have you reaching for seconds before you’ve even finished your first.
Ingredients
- Flour – 2 cups
- Sugar – 1/3 cup
- Baking powder – 1 tbsp
- Salt – 1/2 tsp
- Butter – 1/2 cup, cold and cubed
- Heavy cream – 1/2 cup
- Egg – 1
- Vanilla extract – 1 tsp
- Strawberries – 1/2 cup, diced
- Blueberries – 1/2 cup
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough scones, so mix until the dough just comes together.
- Gently fold in the diced strawberries and blueberries.
- Turn the dough out onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 18-22 minutes, or until the scones are golden brown on top. Tip: For an extra golden finish, brush the tops with a little heavy cream before baking.
- Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.
Perfectly tender with pockets of juicy berries, these scones are a dream when served warm with a dollop of clotted cream or a drizzle of honey. Pair them with your morning coffee for a breakfast that feels like a hug in food form.
Fresh Strawberry and Peach Scones
Oh, what a delightful way to start your morning than with these Fresh Strawberry and Peach Scones! They’re like a hug from the sun, wrapped in a buttery, flaky pastry. Perfect for those who believe breakfast should be a celebration.
Ingredients
- Flour – 2 cups
- Sugar – ¼ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Heavy cream – ½ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Fresh strawberries – ½ cup, diced
- Fresh peaches – ½ cup, diced
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough scones, so mix until the dough just comes together.
- Gently fold in the diced strawberries and peaches.
- Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 18-20 minutes, or until the scones are golden brown. Tip: Check for doneness by inserting a toothpick into the center of a scone; it should come out clean.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
How these scones turn out is nothing short of magical—crispy on the outside, tender and moist on the inside, with bursts of juicy strawberries and peaches. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.
Fresh Strawberry and Vanilla Scones
Get ready to meet your new breakfast obsession: these scones are like a hug from summer itself, bursting with juicy strawberries and a whisper of vanilla that’ll make your taste buds do a happy dance.
Ingredients
- Flour – 2 cups
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Heavy cream – ½ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Fresh strawberries – 1 cup, diced
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough scones, so stop when you see no dry flour.
- Gently fold in the diced strawberries.
- Turn the dough out onto a floured surface and shape into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer to the prepared baking sheet.
- Bake for 15-18 minutes, or until the scones are golden brown. Tip: For extra shine, brush the tops with a little heavy cream before baking.
- Let the scones cool on the baking sheet for 5 minutes before serving.
How about that? These scones are the perfect combo of tender and crumbly, with pockets of sweet strawberry goodness in every bite. Serve them warm with a dollop of clotted cream or your favorite jam for an extra indulgent treat.
Fresh Strawberry and Cinnamon Scones
Who knew that combining the humble strawberry with a dash of cinnamon could lead to such a mouthwatering masterpiece? These scones are the perfect blend of sweet and spicy, guaranteed to make your taste buds dance with joy. And the best part? They’re as easy to make as they are delicious!
Ingredients
- Flour – 2 cups
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Fresh strawberries – 1 cup, diced
- Cinnamon – 1 tsp
- Heavy cream – ¾ cup
- Egg – 1
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- Gently fold in the diced strawberries, being careful not to overmix.
- In a separate bowl, whisk together the heavy cream and egg. Pour this mixture into the dry ingredients and stir until just combined. Tip: Overmixing will lead to tough scones.
- Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet. Tip: For extra browning, brush the tops with a little extra heavy cream.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Zesty and bursting with flavor, these scones offer a delightful contrast between the juicy strawberries and the warm cinnamon. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.
Conclusion
Perfect for any occasion, these 15 fresh strawberry scone recipes offer a delightful variety to satisfy every palate. Whether you’re a seasoned baker or new to the kitchen, there’s a recipe here to inspire your next baking adventure. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to enjoy.
