Strawberry scones make the most sense during a narrow window in early summer, when berries are actually ripe and sweet enough to hold their own against butter and flour. This recipe is worth bookmarking for that moment (or make it NOW if the berries are perfect where you live!). The blend of all-purpose and white whole wheat flour gives a slightly more substantial crumb than a pure white flour scone. A keeper.
Pulsing the strawberries briefly with lemon juice and a teaspoon of sugar before folding them into the dough distributes the fruit more evenly and stops large wet chunks from sinking. The turbinado sugar on top gives a proper crunch that the confectioners sugar glaze alone would not achieve. These are best within a few hours of baking, but the shaped, unbaked wedges freeze well. Pull them out and bake from frozen, adding a few extra minutes, for a fresh scone any morning without the full prep.
Man, I need to head to the farmer’s market right away… 
How to Make Fresh Strawberry Scones
Prepare the Strawberries and Mix the Wet Ingredients
Pulse 1 cup of strawberries with 1 teaspoon of sugar and 1 teaspoon of lemon juice in a food processor until chopped small but not fully pureed. Set aside.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until blended.
Cut the Butter into the Flour Mixture
Combine the all-purpose flour, white whole wheat flour, granulated sugar, baking powder, and salt in a bowl.
Add the cold unsalted butter pieces and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Cold butter is important for creating a flaky texture.
Shape, Top, and Bake the Scones
Quickly fold the cream mixture and chopped strawberries into the flour mixture until just moistened.
Turn onto a floured board, knead a few times, and shape into a round about 3/4 inch thick.
Cut into 8 wedges, place on an ungreased baking sheet, brush with melted butter or cream, and sprinkle with turbinado sugar.
Bake at 400 degrees Fahrenheit for 22 to 24 minutes until the edges are golden.
Drizzle with a confectioners sugar and milk glaze before serving.
Fresh Strawberry Scones
- Total Time: 44 minutes
- Yield: Makes 12 medium sized scones or 8 large 1x
Description
Delight in these fresh strawberry scones, crispy on the edges and soft in the center, with a hint of sweet strawberry flavor.
Ingredients
- 1 cup (152 g) of strawberries, chopped small
- 1 teaspoon sugar
- 1 teaspoon of lemon juice
- 1 cup (100 g) all purpose flour
- 1 cup (100 g) white whole wheat flour
- 1/3 cup (64 g) white granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (57 g) of cold unsalted butter, cut into small pieces
- 1/2 cup (118 ml) of heavy cream
- 1 egg
- 1 teaspoon vanilla
- turbinado or raw sugar
- 1 to 2 tablespoons (14 to 28 g) of melted butter or heavy cream
- 1 cup (130 g) of confectioners sugar
- 1 to 2 tablespoons of milk or cream
- A drop or two of vanilla
Instructions
- Preheat oven to 400°F (205°C).
- Process the strawberries, 1 teaspoon of sugar, and lemon juice in a food processor until chopped small but still with some good size pieces. Set aside.
- Mix the cream, egg, and vanilla together until well blended.
- Mix the flours, 1/3 cup of sugar, baking powder, and salt into a bowl. Add the cold butter and cut into the flour until crumbly.
- Quickly mix in the cream mixture and strawberries into the flour mixture until just moistened. Place dough onto a floured board and knead a couple of times. Lightly flour the top and bottom of the dough and shape into a round about 3/4 inch thick and cut into 8 wedges or shape the dough into a 9 by 7 inch rectangle about 3/4 inch thick, cut each into 6 squares and then into triangles by cutting from corner to corner.
- Place the scones on an ungreased baking pan. Brush with melted butter or cream and sprinkle with turbinado or raw sugar. Bake for 22 minutes for medium scones or about 24 minutes for larger scones, until the edges are golden browned.
- Mix the confectioners sugar with milk or strawberry juice until you get a drizzle consistency.
- Enjoy with sweet butter or strawberry preserves.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Frequently Asked Questions
Why does the recipe use both all-purpose flour and white whole wheat flour?
The combination gives the scones a slightly heartier texture and a mild whole grain flavor without making them dense. White whole wheat flour is lighter in flavor than standard whole wheat. You can use all all-purpose flour if you prefer a more classic texture.
How do I keep the scones from spreading too flat?
Keep the butter cold and handle the dough as little as possible. Overworking develops the gluten and causes scones to spread and become tough. Chill the shaped scones in the refrigerator for 10 to 15 minutes before baking if your kitchen is warm.
Can I use frozen strawberries?
Fresh strawberries are recommended for this recipe because frozen berries release a lot of moisture when thawed, which can make the dough wet and sticky. If you use frozen strawberries, keep them frozen and fold them in at the last moment without thawing.
