How to Make Strawberry Scones from Scratch

Strawberry scones from scratch are easy to make and are bursting with berry flavor! Super soft layers are fluffy with butter and fresh strawberries and pair perfectly with morning coffee or afternoon tea.

Fresh strawberries are so sweet and delicious I love to eat them plain with a little bit of cream. When I added them to our scone recipe, I fell in love with the flavor!

They almost taste like you're eating strawberry shortcake, so if our pizza scones weren't so filling, I could eat one of those and then eat a strawberry one for dessert, but I think my belly would be too full!

Tools to make the best homemade scones

The tools used to make this recipe for strawberry scones are the same that we use for all of our homemade scone recipes.

Super easy strawberry scones Ingredients

• 2 cups all-purpose flour
• 5 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 6 Tbsp chilled unsalted butter, cut into small pieces
• 2/3 cup half-and-half, plus 1 tbsp.
• 1/2 cup fresh strawberries, diced

Related recipe links: Master scone recipe, red white, and blue scones, blueberry lemon scones, clementine scones, fresh peach scones, snickerdoodle scones, strawberry prosecco scones, raspberry white chocolate chip scones, Lemon Poppyseed Scones

How to make strawberry scones from scratch

Follow these easy instructions and you will be on your way to enjoying fluffy and delicious scones in under 20 minutes!

Preheat oven to 425 degrees.

In a bowl, whisk together flour, baking powder, sugar, and salt. 

Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.

Stir in 2/3 cup half-and-half until just moistened. 

Gently fold in strawberries.

On a lightly floured surface, knead dough gently 5 to 10 times.

Pat into a 1-inch-thick round.

Cut into 8 wedges; place on a parchment-lined baking sheet, 2 ” apart.

Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.

Bake until golden brown, 12 to 15 minutes.

Let cool on wire rack.

Common scone questions

Can I use milk instead of cream in scones?

Yes, you can use regular milk, however, your scone may not be moist and soft because milk will have less fat in the liquid. I found a happy medium between heavy cream and milk and that is to use half and half. It is PERFECT for making soft scones!

Can I use buttermilk instead of heavy cream?

For this recipe, I would stick to using our suggested half and half. Buttermilk will give a tangy flavor and may not work well with fresh strawberries. Buttermilk would be a great addition to our bacon and cheddar scones!

What is the secret to good scones?

The secret to good scones is COLD INGREDIENTS! Always use cold butter and cold half and half. The butter will melt while baking and expand your scone in layers of flavor!

Why are my scones flat?

The main reason your scones may be flat is you placed them in the oven too soon. Be sure your oven is preheated to 425 degrees before you bake, otherwise, your baking powder will not have the proper heat to activate giving you a flat dense scone.

I would love to see what you create, so please share! You can leave a comment below, or give us a follow on Facebook, Instagram, or Pinterest and be sure to tag us #thesconeblog so we can see and drool over your masterpieces!

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Strawberry Scone Recipe

Yield: 8

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Strawberry scones from scratch are easy to make and are bursting with berry flavor! Super soft layers are fluffy with butter and fresh strawberries and pair perfectly with morning coffee or afternoon tea.

Print

Ingredients

• 2 cups all-purpose flour
• 5 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 6 Tbsp chilled unsalted butter, cut into small pieces
• 2/3 cup half-and-half, plus 1 tbsp.
• 1/2 cup fresh strawberries, diced

Instructions

1. Preheat oven to 425 degrees.
2. In a bowl, whisk together flour, baking powder, sugar, and salt. 
3. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Stir in 2/3 cup half-and-half until just moistened. 
5. Gently fold in strawberries.
6. On a lightly floured surface, knead dough gently 5 to 10 times.
7. Pat into a 1-inch-thick round.
8. Cut into 8 wedges; place on a parchment-lined baking sheet, 2-inches apart.
9. Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.
10. Bake until golden brown, 12 to 15 minutes.
11. Let cool on wire rack.
12. This recipe is easily doubled.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 331mgCarbohydrates: 33gFiber: 1gSugar: 9gProtein: 3g

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