Strawberry Scones Recipe (2024)

ShawndaApril 18, 2012

Strawberry Scones Recipe (1)

I try to steal away an hour or so of each weekend to make breakfast ahead of time for most of the upcoming week. Muffins, waffle batter, scones, kolache… something to make our early week rush a little more efficient. Something we can grab with one hand as we’re locking the door and rushing out to preschool/work/running/gymnastics/errands.

But the time Saturday rolls around, we’re totally ready to send the munchkin to the play room while we watch from the other side of the glass with our spicy chicken biscuits and fruit cups. Breakfast of champions 🙂

Strawberry Scones Recipe (2)

With our recent strawberry haul, we made a couple batches each of strawberry muffins and scones. I used one of my favorite scone recipes, a lightened, sweetened version of a savory scone from The Pastry Queen. I also took a tip from a batch of strawberry scones that Annie made and flash-froze the strawberries first. The strawberry chunks stayed prettier, for longer, than a batch I made with unfrozen strawberries.

Strawberry Scones Recipe (3)

Strawberry Scones Recipe (4)

Tender orange-scented scones studded with fresh strawberries.


  • 1 1/2 cups chopped strawberries
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 1 stick chilled unsalted butter, cut into small cubes
  • 1 large orange, zested and juiced (to produce 1/4 cup of juice)
  • 3/4 cup fat-free Greek yogurt
  • 2 Tbsp coarse sugar (optional)


  1. Spread chopped strawberries (I quartered medium strawberries and then cut them in half for 8 pieces) on a wax paper-lined baking sheet. Freeze at least 30 minutes.
  2. Preheat oven to 400.
  3. Using a mixer fitted with a paddle attachment, combine flour, baking powder, sugar, and salt on low speed.
  4. With mixer running, gradually add cubes of butter and orange zest until the mixture is crumbly and studded with flour - butter bits about the size of small peas (you can do this by hand as well).
  5. Add frozen strawberries, orange juice, and yogurt. Mix just until all ingredients are incorporated. The dough will be very stiff.
  6. Turn dough out onto a lightly floured flat surface.
  7. Pat dough into a rectangle 1-inch thick.
  8. Cut in half down the long side and then into thirds down the short side. Cut each square into triangles for 12 scones.
  9. Sprinkle scones with coarse sugar, if using.
  10. Place scones on a lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.
  11. Will keep ~3 days in a tightly covered container.


Yields: 12 servings

Adapted from The Pastry Queen and Annie's Eats

Estimated time: 1 hour 45 minutes

Nutritional Information
Calories: 188.8 | Fat: 7.2g | Fiber .9g | Protein 4.9g | Carbs 26.1g
Weight Watchers PointsPlus: 5

  • These are gorgeous!

  • Pure deliciousness! Yum!

  • YUM… I have a bunch of strawberries that are begging to be made into these 😉 PS- photos are gorgeous as usual!!!!

  • Great tip for the flash freezing! I wish I’d known that last week before I made the cookies for my post today. Strawberries go bad so quickly, it’s great to have bake good options for the ones on their last legs.

  • Again with the strawberry love! That’s it, I’m buying a basket tomorrow and there’s no telling what will happen. Probably these scones.

  • These are amazing! the colors are amazing. I wish i have my own “haul” of strawberries 🙁

  • Gorgeous! Your posts this week have me craving fresh strawberries in the worst (best?) way!

  • I love scones (pretty much any scone) so you had me at the word scone, but these look especially amazing. I love how they are studded with chunks for strawberries – what a beautiful contrast with the scone… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it’s a pleasure to be following your creations…

  • It looks amazing!!! Congrats!

  • YUMMM i would love this with a smoothie

  • DianaStrawberry Scones Recipe (15)


    I made them today, but I replaced the orange with 2 key limes, and it taste like strawberry lemonade. 🙂
    Thanks for sharing!

  • Hi! I’m doing a recipe round up of strawberry recipes from my own blog and other blogs. I would really love to include this recipe along with a picture linking to (and giving credit to) your site. Is that alright?

  • Kara DStrawberry Scones Recipe (17)

    I made these last night. They do taste very good, but mine spread quite a lot while baking, making them appear a little flat. I froze some (prior to baking) for another time, so when I bake those I will see if keeping them closer together on the baking sheet helps.

  • Can I just ask is it really supposed to be a tablespoon of baking powder? Or is it just a typo? Thanks they look gorgeous I’m going to try to make them today 😀

    • Not a typo 🙂 I know it seems that The Pastry Queen is a little heavy-handed with the leavening, but the scones really are delicious and have a great texture.

  • SusanStrawberry Scones Recipe (20)

    I’ve made these several times, and they are wonderful. Today I needed to use up some fresh cherries, so I replaced the strawberries with pitted, chopped cherries (a mix of bing and Rainier). I omitted the orange zest and half the juice and added 1/2 tsp. of almond extract. I also replaced half the flour with whole wheat pastry flour. If I had had slivered almonds on hand, I would have toasted them and tossed them in, too. The cherry version is delicious!

  • Jean PerryStrawberry Scones Recipe (21)

    Could you please provide some sort of measurements, or a drawing or two, to help with the cutting. With no dimensions given for the rectangle, this is quite confusing.

  • DorisStrawberry Scones Recipe (22)

    looks nice and tasty am going to try them thanks

Recipe Categories

Strawberry Scones Recipe (2024)


What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

What is the best flour for scones? ›

The secret is using cake flour instead of all-purpose flour. It's lower in protein and makes for ultra-tender scones. If you don't have any on hand, you can easily make your own using all-purpose flour and cornstarch (see the FAQs below). For a kid-friendly twist, don't miss my chocolate chip scones.

Can I use milk instead of cream in my scones? ›

There's a simple substitution that will allow you to make delightful, ultra-tender scones without cream. Swap butter and milk for heavy cream in any basic scone recipe, so you can always bake these classic treats — no matter what kind of dairy is in your fridge.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

What makes scones rise best? ›

7 Baking Tips for Making Better Scones
  1. For a better rise, use cold butter — or even frozen butter. ...
  2. When it comes to mixing, don't overdo it; mix until the dough just comes together. ...
  3. Use pastry flour for the lightest scones. ...
  4. "Once you've shaped your scones, chill them before baking," Youngman says.
Jun 28, 2023

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

Should you chill scone dough before baking? ›

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

How thick should scone dough be? ›

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

Is heavy cream or buttermilk better for scones? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

Is it better to sift flour for scones? ›

Sifting flour is usually a good idea, says Penny Stankiewicz, chef-instructor at the Institute of Culinary Education. “It lightens the flour and aerates it, making it easier to mix into any emulsion.

Why don t my scones rise high? ›

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher. Since the heat causes the scones to rise, if they are placed side by side, the scones will be forced to rise upwards, not outwards.

What is the difference between a scone and a shortcake? ›

But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique! This gives the shortcake a sweet taste and tight crumb—perfect for soaking up the juices from the fruit topping.

Does butter have to be cold for scones? ›

Get Flaky Scones with COLD Butter

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

What makes scones heavy? ›

Don't add too much flour to the surface when you roll out your dough. It's easy to forget that flour on your work surface still adds to the dough, which can make the scones heavier. Once you've cut out your scone shapes, flip them over and place upside down on the baking tray.

Why are my scones not light and fluffy? ›

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

How do you make scones rise and not spread? ›

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.


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