Fresh Strawberry Scones Recipe





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! 


  • 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


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


  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.  


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

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32 Discussions

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

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.

2 replies

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.

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

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

Hell yea! Me and wife gonna tear this up

How many scones does this recipe make?

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!

2 replies

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

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

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.

1 reply

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.

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!

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!

"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".