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Ridiculously Easy Fresh Strawberry Scones
5 from 42 votes

Ridiculously Easy Fresh Strawberry Scones

These strawberry scones combine diced fresh strawberries with a tender, flaky scone dough made from flour, butter, and heavy cream. The strawberries are gently patted dry before folding into the batter to prevent sogginess, resulting in lightly pink scones with bursts of fresh berry flavor. A simple glaze of lemon juice, sugar, and butter adds a bright, sweet finish. They bake at a high temperature for a golden crust and soft crumb inside, making these scones enjoyable for breakfast or tea.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10
Calories: 309 kcal
Course: Dessert, Breakfast
Cuisine: French, American, British

Ingredients

For the scones:
  • 1 cup strawberry about ¼-inch dice) 10-12 medium strawberries, diced
  • 1 cup heavy cream
  • 8 tablespoons butter (1 stick) I used salted
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
For the glaze:
  • ¼ cup granulated sugar
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon butter

Instructions

For the scones:
    Cup of Yum
  1. Before proceeding with the recipe, place the diced strawberries on several thicknesses of paper toweling and spread to a single layer. Lay several more thicknesses of paper towels on top of the berries and firmly pat a few times. Allow the berries to rest for 15 minutes before using them in the recipe.
  2. Preheat the oven to 400 degrees with a rack set in the middle of the oven. Line a sheet pan with parchment paper and set aside.
  3. Measure 1 cup of heavy cream and place in the freezer for 10 minutes.
  4. Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
  5. Whisk flour, baking powder, sugar and salt in a medium-size bowl. Add the diced strawberries and stir gently to combine (if strawberries are sticking to the paper towels use a knife to scrape them off). Make a well in the center of the flour mixture with your spatula.
  6. After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to the well in the center of the dry ingredients and stir with a rubber spatula, from the bottom up, until all the flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix, but be sure all of the flour is mixed in. If it’s hard to incorporate all of the flour, add an extra tablespoon of cream.
  7. With a spoon or an ice cream scoop (I use a # 12 scoop), scoop dough onto the prepared sheet pan in ¼-1/3 cup mounds. If desired (for a pretty presentation) add a few diced strawberry pieces to the outsides of each mound.
  8. Place in oven and bake for 15 minutes. While the scones are baking, prepare the glaze.
For the glaze:
  1. Combine all glaze ingredients in a small saucepan. Bring to a boil then reduce to a steady simmer and cook for 4-6 minutes, until mixture is reduced and beginning to thicken and get a bit syrupy. Remove from heat and set aside.
  2. After baking the scones for 15 minutes, remove scones from the oven and gently brush each scone all over with the lemon glaze. Use all of the glaze. Return to oven for another 3-5 minutes, or until golden. Remove and transfer to a cooling rack. Allow scones to cool for 10-15 minutes for the glaze to set.

Notes

  • Dry diced strawberries on paper towels to reduce moisture and prevent sogginess in the scones.
  • The recipe makes 8 to 10 medium scones, suitable for sharing or freezing.
  • The lemon glaze adds a subtle brightness and should be applied after baking and cooling slightly.

Nutrition Information

Calories 309kcal (15%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 12g (60%) Cholesterol 60mg (20%) Sodium 217mg (9%) Potassium 188mg (4%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 665IU (13%) Vitamin C 10mg (11%) Calcium 76mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 309

% Daily Value*

Calories 309kcal 15%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 60mg 20%
Sodium 217mg 9%
Potassium 188mg 4%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 665IU 13%
Vitamin C 10mg 11%
Calcium 76mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.