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How to Make Strawberry Scones

Posted by Gwen Watson on Dec 25, 2015

How to Make Strawberry Scones

Are you looking for a delicious treat to serve at your holiday brunch? Even though strawberries aren’t in season at this time of year, this is a great time to use those frozen strawberries! The scones themselves are light and flaky and taste delicious with a cup of coffee or tea.

Strawberry Scones Recipe

Adapted from Food Network


For the scones:

  • 4 cups plus 1 tablespoon all-purpose flour
  • 2 tablespoons sugar, plus more for sprinkling on the scones
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • ¾ cup unsalted butter
  • 4 large eggs
  • 1 cup heavy cream
  • ¾ cup diced strawberries

For the egg wash:

  • 1 large egg
  • 2 tablespoons water or milk


Preheat the oven to 400 degrees Fahrenheit.

Add 4 cups of flour, 2 tablespoons sugar, baking powder, and salt to a large bowl. Whisk lightly with a balloon whisk. Cut the butter into small pieces and add to the flour mixture. Blend together using an electric mixer that has been set on medium speed until mixture is well combined. You’ll know it’s finished if the batter looks like small, pea-sized dots.

With the mixer running at low speed, add the eggs one at a time and blend until well mixed. Slowly add the cream and blend until a thick batter forms. Be careful not to mix the batter any more than you need to – otherwise the scones will be too dense.

Toss the strawberries with 1 tablespoon of all-purpose flour. Quickly mix them into the dough using a wooden spoon or a rubber spatula. Don’t worry if the dough is a little sticky – this is what it should look like.

Sprinkle some flour on a flat, clean surface and place the dough on top. Sprinkle some flour on the top of the dough, on your hands, and on the rolling pin and roll out the dough until it’s about ¾ inch thick. Don’t worry if you see lumps of butter in the dough – this is normal.

Cut the dough into 4 inch squares or use a special dough cutter that is designed for scones. Fold the squares once in half diagonally to form triangle shapes. Line a baking sheet with parchment paper and place the triangles on the sheet about ½ inch apart.

To make the egg wash, scramble the egg and milk together. Brush the tops of each scone with the mixture. Sprinkle each scone with sugar (this gives it a nice crunch when it comes out of the oven) and bake in the oven for 20-25 minutes or until the outsides look crispy and the insides are cooked all the way through.


Cranberry Scones. Follow the recipe listed above. Add ¾ cup dried cranberries instead of the fresh strawberries.

Blueberry Scones. Follow the recipe listed above. Use ¾ cup fresh blueberries instead of the fresh strawberries.

Chocolate Scones. Follow the recipe listed above. Use ¾ cup chocolate chips instead of the strawberries.

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