Introduction: Fresh Strawberry Scones Recipe

Many scones recipes are dry, tough, or bland, but these are light as a dream, and oh so tender!  Whereas I can usually only muscle my way through most of one traditional scone, for these, I could eat the whole batch.  Be warned!

Summer in California brings a bounty of gorgeous berries, so I used fresh strawberries for this moist, delicious scones recipe.  If you're off-season or don't have access to strawberries, you can use any fresh fruit in season or, more traditionally, dried currants.  I don't know how frozen fruits will work in this scones recipe, but I look forward to hearing about all of your experiments with it! 


INGREDIENTS:

  • 1 cup fresh strawberries (or other fruit), chopped 
  • 3 tablespoons sugar 
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) butter, in cubes, slightly softened
  • 2/3 cup (160ml) cream or buttermilk
  • 1 extra tablespoon sugar to top

TOOLS:

  • Mixing bowl
  • Spatula
  • Baking Sheet
  • Silpat (optional but awesome)
  • Knife or ice cream scoop


DIRECTIONS:

  1. Preheat oven to 400F (205C). Lightly grease a cookie sheet or line with parchment.
  2. Cut fruit into small pieces.  If using fresh fruit, toss with 1/2 tablespoon sugar and set aside to macerate.  
  3. Combine remaining dry ingredients in a large bowl.  Add butter and combine using a pastry cutter, two knives, or (my favorite) very clean hands, until very well combined.
  4. Add fruit and cream or buttermilk, and stir until it all holds together and all of the dry ingredients are just combined.  
  5. For little round scones:  Scoop 1/4 cup size mounds onto the cookie sheet with an ice cream scoop.  
  6. For more traditional triangular scones: Turn dough onto a lightly floured surface and knead a few times to get everything sticking together.  Sprinkle with extra flour if it gets too sticky.  Form into a circle about 3/4" (2cm) thick.  Cut into wedges with a knife and transfer to cookie sheet.
  7. Bake scones for 15 minutes.  
  8. Sprinkle tops of scones with reserved sugar and bake and additional 5-10 minutes until tops are golden brown and spring back when you touch them.  

Enjoy!

Will my English relations ever forgive what I've done to their beloved pastry? 

Comments

author
RuthH38 made it! (author)2016-08-16

I substituted orange pulp for the strawberries since that's what I needed to use up! These are definitely less dry than a traditional scone, but remain quite yummy! The taste is there and that's what matters most to me.

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YasminZ1 (author)2015-06-15

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Dmm527 (author)2015-06-01

followed recipe, used the cream, very light inside & slightly crisp on the outside. Not your typical scone, but very good, easy & quick to make.

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Salvadorable (author)2015-02-17

I found these actually rather bland and definitely un-sconelike. I was really hoping for a dry, crisp scone with loaded strawberry yumminess. The photos look delicious, don't get me wrong, but that's pretty much where the yummy stopped. Dough-y though cooked all the way through, and more like a bagel than anything else.

author

Did you use heavy cream or buttermilk? I used "homemade" buttermilk and got the dry, crisp outter, with a crumbly, strawberry inner. I really enjoyed this recipe and would love to know what you used.

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NichylaS (author)lois.alston.72015-05-10

I did not have buttermilk or heavy cream so I used just used milk and it was still amazing!

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NichylaS (author)2015-05-10

I made this for my mom for mothers day and these scones are DELICIOUS!!!!!!!!!!

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lois.alston.7 made it! (author)2015-02-26

I followed the recipe exactly and I used "homemade" buttermilk (1 cup milk + 1 tblsp white vinegar. rest at room temp for 10 minutes. stir and remeasure to 2/3 cup). The outer crust was crispy and the inner was crumbly and delicious. I highly recommend clotted cream for expats and ice cream for everyone else. DELICIOUS!! My daughter wants raspberries and white chocolate next time. I can't wait!!

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LilaM (author)2015-01-29

Yum! So easy and so tasty!

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irma.r.vega made it! (author)2014-10-27

Fresh baked with last of the season Strawberries. Delightful!

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TheSickness5 (author)2014-10-07

Hell yea! Me and wife gonna tear this up

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Amazingacejr (author)2013-09-15

How many scones does this recipe make?

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kcli (author)2013-08-19

Rats...thought you might have returned to Instructables, but in any case it's great to see you posting again. Hope all is well at Betabrand!

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scoochmaroo (author)kcli2013-08-20

Oh, you warm my heart! I definitely need to be posting more often. Not creating every day has taken its toll on my spirit!

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poofrabbit (author)scoochmaroo2013-09-04

Glad to hear you will be posting more, I always get so excited to see what you come up with!

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explosivemaker (author)2013-08-31

how does the pastry texture hold up with the moisture from the strawberries? it seems like it would be too wet

author
fishbait3 (author)2013-08-28

Ok. the question is still is like cream cheese,or is it liquid? Do I look in the milk or cheese dep. what store I have never seen it.

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scoochmaroo (author)fishbait32013-08-29

Milk. You can also make your own buttermilk by adding 1 tablespoon of white vinegar to a cup and filling the rest up to 2/3 with regular milk. Let it sit for about 5 minutes, and you'll have "clabbered" milk, which is much like buttermilk. Cream should also be where the milk is in the grocery store if you would prefer that.

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fishbait3 (author)2013-08-23

I'm 75 years, What is cream of Buttermilk? Like cream cheese,Liquid,or what?

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scoochmaroo (author)fishbait32013-08-27

It's cream -or- buttermilk, whichever is easier to get! :D

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nsayadi (author)2013-08-22

They do look lovely, but I must stand up for my fellow Brits and say that the whole point of scones is that they are slightly dry because you have to slather them with jam and clotted cream! ;)

Not worth eating without the clotted cream, which would go amazingly with strawberry scones I think. I'll have to try that!

author
auntieshoque (author)2013-08-22

Looks absolutely fantastic. :)

I have basically the exact same recipe for my scones, except that I use frozen raspberries, and I add about a third of a cup of good quality white chocolate, chopped into small-ish pieces. Give it a go... it's a nice combination.

I'm definitely trying this version next time!

author
tn. (author)2013-08-22

"Will my English relations ever forgive what I've done to their beloved pastry? "

i'm sure they'll forgive you, as they're quite well aware of the traditional scone's shortcomings: look up what terry pratchett has to say on the subject. you'll find it under "dwarf bread".

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Jayefuu (author)2013-08-19

I came here to tell you off, but from your last sentence it seems you know your sin.

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scoochmaroo (author)Jayefuu2013-08-20

Delicious, delicious sin.

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CakeBake (author)2013-08-20

These look amazing & professional! They look so delicious, I loved how this turned out (:

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tinpie (author)2013-08-18

LOOKS FANTASTIC....started to make them right now...i am trying to make them with gluten free quoin flour... a friend of mine is on a gluten free diet...will let you know how thats work out...shortly

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tinpie (author)tinpie2013-08-18

THE RESULTS ARE IN FOR THE GLUTEN FREE SUBSTITUTION: It needs work but actually as I was very skeptic regarding taste and they are delicious but did not rise high enough but otherwise fantastic...will update when I hit the right formula..

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scoochmaroo (author)tinpie2013-08-19

Fantastic! Let me know when you perfect it.

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Peter Vivian (author)2013-08-19

Hey good to see you back these look pretty good I may even try them myself, all the best pete

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oboe123 (author)2013-08-19

They look amazing!!

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porcupinemamma (author)2013-08-19

They look so yummy!

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zomfibame (author)2013-08-18

YUMMMM

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HollyMann (author)2013-08-18

It looks delicious!!!

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canida (author)2013-08-18

Those look awesome!
If the English relations don't understand how delicious strawberry scones are, their opinions don't count. :)

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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