Easy Strawberry Scones Recipe

Can a morning get better than freshly baked strawberry scones topped with strawberry preserves? It’s a hard combo to beat, especially if you love scones as much as I do. They’re perfect for breakfast or even as the base for a strawberry shortcake topped with fresh berries and whipped cream. In fact, scones are one of my favorite treats because they are easy to make, and not too sweet. I’ve made many variations you can try too, like these blueberry scones or these chocolate chip scones.

Why You’ll Love This Recipe

Easy. If you can chop strawberries and mix up a few ingredients, you can make this recipe. Because these are drop scones, you won’t even need to fuss with cutting them into triangles before baking. Bursting with fresh berries. Especially if you use in-season summer strawberries, you really can’t beat the fresh strawberry flavor in every bite of these scones. Moist and tender. We won’t be serving dry or crumbly scones here! These strawberry scones are moist and tender with just the right amount of butter in the dough.

What’s The Trick To Perfect Scones?

Although scones are simple to make, I do have a few tips to share:

Use cold ingredients. The first is to keep the dough as cold as possible. I use frozen butter and cold buttermilk to make sure the dough doesn’t get too warm. Grate the butter. This makes it easier to work it evenly into your dough. Don’t mix too much. Make sure not to overwork the dough when you’re mixing it. Don’t press them down. When you place the scones on the baking sheet, do not press them down. This will compress the dough and make your scones more firm.

How to Make Strawberry Scones

Here’s a quick look at how to make this strawberry scones recipe. Be sure to scroll down to the recipe card for printable instructions.

Preheat the oven to 400F. Prep your strawberries. Mix strawberries with 1 tbsp of sugar and set aside. Mix the dry ingredients. In a large bowl, mix all the dry ingredients including the remaining sugar. Add butter. Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well. Add the wet ingredients. In a medium bowl, mix the buttermilk, vanilla. Using a fork, slowly stir in the wet ingredients to the dry ingredients, until moistened. Do not over work the dough. Fold in the strawberries. Bake. Line a cookie sheet with a silicone sheet or parchment paper. Drop 8 equal large spoonfuls onto the cookie sheet. Sprinkle with sugar and bake for 18 minutes. Cool. Let them cool about 5 minutes before eating.

Variation Ideas

Use different berries: Swap strawberries with blueberries, raspberries, or blackberries. Can I use frozen strawberries? Yes, if strawberries aren’t in season, use frozen. Can I use white flour only? If you want to use only white flour, the points remain the same. Want to add a drizzle? Sometimes I like to add a glaze by mixing powdered sugar and milk. My apple scones recipe has the information you’ll need for the glaze ingredients.

How to Store

Counter: Store in an airtight container on the counter for up to 2 days. Freezer: These scones freeze well and would be perfect for a quick breakfast. Freeze leftovers in a zip-locked bag or reusable container for up to 3 months. Thaw overnight in the fridge. Reheat in the oven or microwave.