Strawberry Scones Recipe

All-purpose flour: This is the main dry ingredient that gives structure to the scones.

Sugar: Adds sweetness and helps with browning.

Baking powder: A leavening agent that makes the scones rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Cold unsalted butter: Creates a flaky texture when cut into the flour mixture.

Heavy cream: Adds moisture and richness to the dough.

Fresh strawberries: Provides natural sweetness and a juicy burst in every bite.

One of the most important steps in this Strawberry Scones Recipe is cutting in the cold butter until the mixture looks like coarse crumbs. Here’s how you can do it like a pro:

1. Start with cold butter straight from the fridge. If it’s too soft, the scones won’t be as flaky.
2. Use a pastry cutter, two forks, or even your fingers to break the butter into the dry ingredients (flour, sugar, baking powder, salt).
3. Press down and twist the butter into the flour until the mixture looks like tiny, crumbly pieces—not a smooth dough.
4. Stop as soon as you see those crumbly bits. You want some small chunks of butter left because they melt during baking and make the scones tender and flaky.

Doing this step right makes a big difference because those little bits of cold butter create steam when they bake, which helps the scones puff up and get that perfect crumbly texture. If you overmix or use melted butter, your scones might turn out dense or tough.

When I first tried this, I didn’t keep my butter cold enough and ended up with flat scones. Now, I always pop the butter back in the fridge if it starts to soften too much while I’m working. It’s a little extra step, but it’s totally worth it for those fluffy, buttery bites!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a blend specifically designed for baking to maintain texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but reduce the cream slightly to balance the liquid content.

• sugar - Substitute with coconut sugar: Coconut sugar provides a caramel-like flavor and is less processed than regular sugar.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with a slightly different mineral profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, maintaining a similar texture.

• heavy cream - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the scones more tender.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that adds richness and a hint of coconut flavor.

• fresh strawberries - Substitute with frozen strawberries: Thaw and drain them well to avoid excess moisture in the dough.

• fresh strawberries - Substitute with blueberries: Blueberries provide a different berry flavor and maintain a similar texture in the scones.

• To keep your strawberry scones fresh and delightful, store them in an airtight container at room temperature. This will maintain their soft texture for up to 2 days.

• If you wish to extend their freshness, place the scones in the refrigerator. Wrapped snugly in plastic wrap or stored in a sealed container, they will stay delicious for up to 5 days.

• For those who like to plan ahead, freezing is a fantastic option. First, ensure the scones are completely cooled. Then, wrap each one individually in plastic wrap to prevent freezer burn.

• Once wrapped, place the scones in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.

• When you're ready to enjoy a frozen scone, let it thaw at room temperature for about an hour. For a freshly baked feel, warm them in a preheated oven at 350°F (175°C) for 5-10 minutes.

• If you prefer to freeze the dough instead of baked scones, shape the dough into wedges and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable freezer bag.

• When baking from frozen, add a few extra minutes to the baking time, keeping a watchful eye until they reach that perfect golden brown.

• Preheat your oven to 350°F (175°C). Place the strawberry scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10 minutes or until they are warmed through and slightly crisp on the outside.

• For a quick fix, use a microwave. Place the scones on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. This method will soften the scones, but be cautious as they can become too soft if overheated.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket, ensuring they are not touching. Heat for about 3-5 minutes. This method will help maintain a nice, crisp exterior.

• For a stovetop approach, use a skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through. This method will gently warm the scones while keeping them from drying out.

• If you prefer a toaster oven, set it to 325°F (160°C). Place the scones on a small baking tray and cover them with foil. Heat for about 8-10 minutes, checking to ensure they are warmed evenly.

• Oven: Used to bake the scones at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat surface to place the scone wedges on for baking.

• Parchment paper: Lined on the baking sheet to prevent the scones from sticking.

• Large mixing bowl: Used to combine the dry ingredients and later to mix in the wet ingredients and strawberries.

• Pastry cutter: A tool to cut the cold butter into the dry ingredients, creating a crumbly texture.

• Measuring cups: Used to measure out the flour, sugar, heavy cream, and strawberries accurately.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Knife: Used to dice the strawberries and cut the dough into wedges.

• Floured surface: A lightly dusted area to shape the dough without it sticking.

• Cooling rack: Allows the scones to cool slightly after baking, ensuring they don't become soggy on the bottom.

Pre-measure ingredients: Measure and prepare all ingredients like flour, sugar, and baking powder in advance to streamline the process.

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Chill the butter: Keep the butter in the freezer for a few minutes before use to ensure it stays cold and is easier to cut into the dough.

Prepare strawberries ahead: Dice the strawberries in advance and store them in the fridge until needed.

Shape and freeze: Shape the dough into a circle, cut into wedges, and freeze for a few minutes to firm up before baking.