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These buttery strawberry scones are soft, tender, and melt-in-your-mouth delicious. They’re filled with fresh strawberries and have the perfect golden top! They’re easy to make yet look and taste like something from a charming bakery!
If you love strawberry desserts try my strawberry ricotta cookies and my strawberry shortcake with homemade biscuits!
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Pin ItStrawberry Scones Recipe
I still remember making scones for the first time in my college food science class – nervous at first, but completely hooked once the dough came together.
Ever since, I’ve loved experimenting with different flavors and glazes, like these juicy strawberry scones topped with a vibrant blood orange citrus glaze. Blood orange is the best way to get a natural vibrant color, I use it as a topping in my blood orange cheesecake too!
If you have an abundance of strawberries try this recipe or try any of my favorite strawberry desserts!
Why You’ll Love These Strawberry Scones
Perfectly tender and buttery: No dry, crumbly scones here. These are soft, rich, and full of flavor.
Loaded with fresh strawberries: Juicy, sweet strawberries baked right into the dough.
Topped with a naturally pink glaze: The blood orange glaze gives them a stunning color and a hint of citrusy sweetness.
Strawberry Scone Ingredients
All-purpose flour: The base of the scone dough provides structure.
Granulated sugar: Adds a touch of sweetness to the dough.
Baking powder: The key to light, fluffy scones. Helps them rise.
Orange zest: Adds a bright, citrusy note that complements the strawberries.
Unsalted butter: Cold and diced, it creates flaky layers when baked.
Fresh strawberries: Juicy and sweet, they add bursts of flavor.
Eggs: Help bind the dough and add richness.
Heavy whipping cream: Ensures a tender, soft texture.
Milk: Brushed on top for a golden, slightly crisp crust.
Orange Glaze
- Powdered sugar: Used to create the glaze.
- Orange juice: I used blood orange juice, which give it a natural pink color, but any orange juice will work.
How to Make Strawberry Scones
To make these scones I will use my Silpat and 3″ round pastry cutter.
- Mix dry ingredients: flour, sugar, baking powder, salt, and orange zest.
- Cut in the cold butter until the mixture looks like coarse crumbs.
- In a separate bowl, whisk together the eggs and heavy cream. Slowly pour this into the flour-butter mixture while the mixer is on low. Mix just until everything comes together, but don’t over-mix. The dough will look lumpy, and that’s okay.
- Knead the dough on a floured surface, then roll or press it out to ¾ inch thick.
- Cut into circles with a pastry cutter or slice into triangles.
- Place on a lined baking sheet, brush with milk, and sprinkle coarse sugar on top.
- Bake at 400°F for 20-25 minutes until golden brown.
- Cool slightly, then drizzle with the blood orange glaze and enjoy.
Eden’s Recipe Tips & Variations
- Keep the butter cold: This is the secret to flaky scones. If it starts to warm up, pop the dough in the fridge for a few minutes.
- Don’t over-mix: The dough should be a little lumpy with pieces of butter throughout. Overworking it can make the scones dense.
- Try different fruit: Swap the strawberries for blueberries, raspberries, or peaches for a fun twist.
- Edible Flowers: If you love a charming, garden-inspired look, you can bake edible flowers right into the scones. They add beautiful texture and visual appeal without changing the flavor.
Yes. Just make sure to use them straight from the freezer to prevent excess moisture in the dough.
Over-baking or mixing too much. Be sure to measure carefully, don’t over-mix (you want clumps of butter) and bake until just golden brown.
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Strawberry Scones Recipe
Ingredients
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp fine sea salt
- 2 tbsp orange zest
- 12 tbsp unsalted butter, chilled and cubed
- 1 cup fresh strawberries
- 2 large eggs, lightly beaten
- 1/2 cup whipping cream
- 1 tbsp milk, to brush the top
- 2 tsp granulated sugar, to sprinkle over the top
Orange Glaze
- 1/2 cup powdered sugar
- 2 tsp orange juice, blood orange for a pink color.
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, salt, and orange zest. Mix to combine.
- Drop in the cold, diced butter and mix on low speed until the butter pieces are about the size of peas.
- In a separate bowl, whisk together the eggs and heavy cream. Slowly pour this into the flour-butter mixture while the mixer is on low. Mix just until everything comes together, but don’t over-mix. The dough will look lumpy, and that’s okay.
- Gently toss the chopped strawberries with a little extra flour (this helps prevent them from sinking), then add them to the dough. Mix on low until just combined.
- Turn the dough out onto a well-floured surface. Knead it a few times to bring it together into a ball.
- Use floured hands and a rolling pin to roll or press the dough to about ¾ inch thick. You should still see little bits of butter in the dough. Keep the surface well-floured so it doesn’t stick.
- Use a 3-inch round or fluted cutter to cut out scones. Re-roll scraps and cut more until all the dough is used.
- Place the scones on a parchment-lined baking sheet. Brush the tops with a little milk or egg wash and sprinkle with coarse sugar.
- Bake at 400°F for 20- 25 minutes, or until the tops are golden brown and the centers are fully baked. The scones should feel firm to the touch.
- Let the scones cool for 15 minutes. Then whisk together powdered sugar and blood orange juice, and drizzle over the top before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
