Soft, crumbly, and bursting with fresh strawberry flavor, these scones are sure to be your cup of tea.
Part of the fun of being a mom is getting my kids involved in the kitchen. I’ve found that letting them help cook encourages not only their creativity but also their curiosity to try new foods. For example, my daughter wrinkled her nose in disappointment one day when I told her I was baking scones. She had never tried them before, so I invited her to be my helper. Once she saw the addition of fresh strawberries (her favorite), she became excited to try them—and ended up devouring them. Now, strawberry scones are one of her most requested breakfast items.
These scones are delightfully buttery and crumbly, just like the kind you’d be served at afternoon tea. They’re sweet, but not overly cloying, and the fresh strawberries add just the slightest hint of tartness. My favorite part is the coarse sugar dusted on top—it adds the most divine crunchy element when you bite into them. The simple glaze drizzled over the scones is the perfect finishing touch.
It’ll only take you thirty minutes to make these scones, and they freeze well—so you can even double or triple the batch for easy meal prepping. Whether you eat them for a quick breakfast, enjoy them as a sweet snack, or serve them as part of a larger brunch or tea party spread, they are sure to become a crowd favorite amongst kids and adults alike.
Super cold ingredients are key
To make these scones soft and flaky without being dry or dense, it is imperative that you start with super cold ingredients—butter, eggs, and cream. In fact, using frozen butter is even preferred, as it will prevent the dough from spreading too much in the oven. By cutting super cold butter into the dry ingredients, it won’t melt while you’re mixing it into the flour crumbs. Instead, it’ll melt while baking, releasing steam and creating scones that have a perfectly airy center and nice, crispy edges.
How do I store leftovers?
Like all scones, these are best served within a few hours of baking. If you have any leftovers that you plan to eat soon, you can store them for 1-2 days at room temperature in an airtight container (refrigerating them can cause them to turn soft and mushy). For longer storage, store them in a freezer bag or container for up to 3 months. To reheat, you can pop the frozen scones in a 350°F oven or toaster oven for 5-10 minutes until warmed through and crisped.
Serving suggestions
If you want to celebrate the afternoon tea tradition, serve your scones with a bit of clotted cream and some Strawberry Jam on the side. Of course, they go great with a hot cup of tea, but they’d be equally delicious with a Coffee Smoothie or Fruit Smoothie, too. These scones are wonderful on their own, but they also play well with others. A brunch paired with simple Baked Eggs or an Easy Summer Vegetable Frittata With Feta would be a sunny start to any morning.
Strawberry Scones
Ingredients
For The Scones:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter chilled and diced
- 1 cup fresh strawberries chopped
- 1 large egg
- 1/2 cup heavy whipping cream chilled
- 1 tablespoon milk for brushing
- 1/2 tablespoons coarse sugar for sprinkling
For The Glaze:
- 2/3 cup powdered sugar
- 1 tablespoon milk for glaze
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the chilled butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Gently fold the chopped strawberries into the mixture.
- In a separate bowl, whisk together the egg and heavy whipping cream; then add them to the dry ingredients. Stir until just combined.
- Turn the dough out onto a floured surface, and shape it into a circle about 1-inch thick. Cut into 12 wedges.
- Place the wedges on the prepared baking sheet, brush them with milk, and sprinkle with coarse sugar.
- Bake for 16 minutes or until golden brown. Allow to cool slightly on a wire rack.
- While the scones are cooling, make the glaze by whisking together the powdered sugar and milk until smooth.
- Drizzle the glaze over the scones before serving.
Leave a Comment