Name: Fresh Strawberry Scones
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 cup strawberries, (chopped into small pieces); 3 tablespoons granulated white sugar, (divided (I used maple sugar- fabulous!)); 2 cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; 6 tablespoons butter, (in cubes, slightly softened); ⅔ cup half and half or whipping cream; 1 tablespoon coarse sugar ((for topping))

This simply delicious recipe for Fresh Strawberry Scones is a delicious cream scone recipe with chopped fresh strawberries baked into them.

two fresh strawberry scones stacked

Scones are a great grab-and-go kind of breakfast. They freeze beautifully, so make a batch and freeze a few of them individually wrapped so they’re easy to pull out to defrost and enjoy. Fresh strawberry scones have a bit of sweet strawberry in every bite. They’re sweet and delicious.

ingredients displayed for making strawberry scones

Ingredients needed:

fresh strawberries
white sugar
all purpose flour
baking powder and salt
butter
half and half or whipping cream
coarse sugar

Substitution suggestions:

If you want to add a little whole grain into this recipe, substitute half of the all purpose flour for whole wheat flour (1 cup of each). And you can turn them into blueberry or raspberry scones by substituting the fruit.

four photos showing how to make strawberry scone dough

How to make Fresh Strawberry Scones:

The full, printable recipe is at the end of this post. Preheat the oven to 400°F. and line a baking sheet with parchment paper (or spray with nonstick spray).

In a small bowl, sprinkle the strawberries with ½ tablespoon of sugar; set aside.

Combine the remaining sugar with the flour, baking powder and salt. Cut in the butter with a pastry cutter or 2 knives (you can use your fingers too). When a good crumb mixture has formed, stir in the strawberries and cream. Gently stir the dough until it comes together.

Turn the dough out onto a lightly floured surface and knead just a few times until the dry ingredients are incorporated. If the dough is too sticky, add a bit more flour.

Transfer the dough to a parchment-lined baking sheet and pat into a circle that is about ¾-inch thick.

strawberry scone dough cut into wedges

Cut the circle into 8 wedges.

strawberry scones on baking sheet and then baked

Pull the wedges out from center of circle to create ½-inch space between each scone. Alternately, you can just place the scone dough wedges randomly on the baking sheet (as shown in the photo).

Bake for 15 minutes. Sprinkle with coarse sugar and bake 5 to 10 more minutes, or until scones are golden brown and spring back when touched. Don’t over-bake, or your scones will be dry.

two strawberry scones stacked

Bake these light and refreshing fresh strawberry scones to enjoy for breakfast. They’re pretty and cheerful and delicious. And the best part about a good scone recipe is that it’s not dry. This recipe turns out scones with a tender, moist crumb. Enjoy!

strawberry scone broken open

The Best Recipes for Scones:

5 from 1 vote

Fresh Strawberry Scones

By RecipeGirl.com

These strawberry scones are amazing for breakfast and snacking.

Prep: 25

Cook: 20

Total: 45

Servings: 8 scones (1 per serving)

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Ingredients

▢ 1 cup strawberries, chopped into small pieces
▢ 3 tablespoons granulated white sugar, divided (I used maple sugar- fabulous!)
▢ 2 cups all-purpose flour
▢ 2 teaspoons baking powder
▢ ¼ teaspoon salt
▢ 6 tablespoons butter, in cubes, slightly softened
▢ ⅔ cup half and half or whipping cream
▢ 1 tablespoon coarse sugar (for topping)

Instructions

Preheat oven to 400°F. and line a baking sheet with parchment paper (or grease a cookie sheet).
In a small bowl, sprinkle strawberries with ½ tablespoon sugar; set aside.
Combine remaining sugar with flour, baking powder and salt. Cut in butter with pastry cutter or 2 knives (can use your fingers too). When a good crumb mixture has formed, stir in strawberries and cream. Gently stir the dough until it comes together.
Turn out onto a lightly floured surface and knead just a few times until dry ingredients are incorporated. If dough is too sticky, add a bit more flour.
Transfer to parchment lined baking sheet and pat into a circle that is about ¾-inch thick. Cut the circle into 8 wedges. Pull wedges out from center of circle to create ½-inch space between each scone.
Bake for 15 minutes. Sprinkle with coarse sugar and bake 5 to 10 more minutes, or until scones are golden brown and spring back when touched. Don't over-bake, or your scones will be dry.

Notes

You may substitute half of the flour for whole wheat flour, if you'd like.

Nutrition

Serving: 1scone, Calories: 245kcal, Carbohydrates: 32g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 259mg, Potassium: 90mg, Fiber: 1g, Sugar: 8g, Vitamin A: 336IU, Vitamin C: 11mg, Calcium: 91mg, Iron: 2mg

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

5 from 1 vote (1 rating without comment)

3 Comments

jennym says:

September 22, 2015 at 2:30 PM

Just pulled these out of the oven. My first time making scones. So easy and so delicious. Thank you for sharing!

ashley says:

July 23, 2010 at 12:16 PM

I made the and substituted raw sugar in for white and yogurt instead of 1/2 and 1/2. So delicious!!

Shannon says:

May 14, 2010 at 6:26 PM

I made these scones today and they were AMAZING! My husband did NOT believe me when I said that I had made them (and he wasn’t trying to insult my baking skills)- he just thought they were from our local coffee shop. He said they were perfect! And if I don’t watch him, he’s going to eat them all! Thanks!