Strawberry Scones
Looking for a sweet, light, and flaky treat to enjoy with your morning coffee or afternoon tea? These Strawberry Scones are the perfect solution. Soft, buttery, and packed with fresh strawberries, these scones are ideal for breakfast, brunch, or dessert. Whether you’re a seasoned baker or a beginner, I’ve got you. This simple recipe will guide you to create scones that everyone will love.
These Strawberry Scones are sure to become a favorite in your baking repertoire. Perfect for brunch, tea parties, or any occasion, they’re a delicious, homemade treat everyone will adore.
Try this recipe today and indulge in the perfect balance of flaky, buttery scones with a burst of fresh strawberry flavor!
Making Strawberry Scones
Usually you start a recipe by preheating the oven, but not so fast. First we have to make the dough, then freeze it for 30 minutes, so let’s hold off.
You can, however, move the rack into the top third position, if it’s not already there.
Also, you won’t need a stand mixer or hand-held mixers for this recipe. It’s all done by hand, so wash up.
Ok, in a large bowl, add the sugar and orange zest. For any newbies out there, orange zest is simply grated orange peel. Grate only the orange part, not the white bitter pith right below the orange layer.
Using the back of a spoon, grind the zest into the sugar until combined and fragrant. You’ll see.
Next, add the flour, baking powder, and salt. Stir until well blended.
Using cold unsalted butter and a cheese grater, grate the butter directly into the flour mixture. Do this in four batches, so you can stir and coat the butter between batches. Please be careful with your fingers when grating the last portion of the butter; cut into cubes if necessary.
Next, stir in the chopped strawberries until evenly coated.
In a small bowl, whisk together the sour cream and the heavy whipping cream until smooth and creamy. TIP: sour cream and heavy cream should both be cold. Gently stir the cream mixture into the flour mixture until a loose, crumbly dough forms.
On a lightly floured surface, gently flatten the dough into an approximately 12-inch round, then fold in half. Do this two more times, until the dough comes together. If the dough is too sticky, add very small amounts of flour when necessary.
Shaping the Dough
Shape into either 10 rounds, or shape the dough into a 6-inch round and cut out 6 to 8 triangles. Place the individual scones on a parchment paper lined baking sheet 1 – 2 inches apart from each other.
Place scones in freezer uncovered for 30 minutes. Meanwhile, preheat the oven to 400°.
Before baking, lightly brush more heavy whipping cream over the tops of the scones and sprinkle with Turbinado sugar.
Bake for 20 – 25 minutes, or until golden brown and the edges are crispy. Let the scones cool for 10 minutes on the baking sheet, then remove them to a wire rack to cool completely.
Meanwhile, make the glaze.
Making Citrus Glaze
In a small bowl, mix together the powdered sugar and orange juice. It’s really that easy. Just drizzle it over the tops using the same spoon you stirred it with.
For my orange juice, I used the same orange I got the zest from, but you can also use lemon or lime juice to mix it up, or for future use on other recipes.
Tips for the Best Strawberry Scones
- Chill the Butter: Cold butter is key to creating flaky scones. Don’t skip this step, and make sure the butter stays chilled as you work.
- Use Fresh Strawberries: Fresh, ripe strawberries work best in this recipe. If using frozen strawberries, make sure they are thawed and drained to avoid excess moisture.
- Don’t Overwork the Dough: Scone dough should be handled gently. Overmixing will result in dense scones, so mix just until combined.
For a different flavor profile, try these Molasses Crinkle Scones. They’re one of my Fall Favorites.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Strawberry Scones
Ingredients
Strawberry Scones:
- 1/3 cup granulated sugar
- 1 Tbsp. orange zest, (from one orange)
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup cold unsalted butter, grated
- 1 cup fresh strawberries, chopped
- 1/2 cup sour cream, cold
- 1/4 cup heavy whipping cream, cold (plus more for brushing)
- 1 Tbsp. Turbinado sugar
Citrus Glaze:
- 1 cup powdered sugar
- 2 Tbsp. fresh orange juice, (or lemon or lime juice)
Instructions
Strawberry Scones:
- In a large bowl, add sugar and orange zest. Grind with bottom of spoon until combined and fragrant.
- Add flour, baking powder, and salt, stir to combine.
- Grate butter directly into flour mixture (with cheese grater) in four batches, stirring between. Stir in strawberries to coat.
- In small bowl, whisk together sour cream and whipping cream until smooth and creamy. Stir into flour mixture until a loose, crumbly dough forms.
- Turn dough out onto lightly floured work surface. Lightly flour your hands and flatten into a 12-inch round, fold in half. Repeat this process two more times, adding flour if sticky.
- Shape into ten rounds (see Notes below) and place rounds 1-inch apart on a parchment lined baking sheet and freeze uncovered for 30 minutes.
- Meanwhile, preheat oven to 400°. Lightly brush tops of scones with more heavy cream and sprinkle each with Turbinado sugar.
- Bake for 20 – 25 minutes, or until golden brown and edges are crisp. Let cool on baking sheet for 10 minutes, then remove to wire rack to cool completely. Meanwhile, make citrus glaze.
Citrus Glaze:
- Whisk together powdered sugar and orange juice. Drizzle over cooled scones. Enjoy!
Notes
Nutrition
Strawberry Scones
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