Buttery but light, crunchy but soft, these strawberry scones are everything you want a scone to be. They are studded with large pieces of strawberries throughout and are topped with coarse sugar to give a nice crunch.
How to make scone dough
To start these scones, mix your dry ingredients together in the bowl of a stand mixer. I used a stand mixer and find this is the easiest way but you can definitely use your hands and a pastry cutter to make these if you don’t have a stand mixer.
Next, you will add butter that has been frozen and then grated using a box grater. Doing this allows the butter to stay colder and the small grated pieces get incorporated into the flour quicker, again keeping everything nice and cold so you don’t end up with softened butter.
Add the wet ingredients and mix until the wet ingredients are just incorporated. Finally, add the chopped strawberries and gently mix them into the dough. Your dough will not be formed together completely and will look a bit shaggy. You want this because over mixing the dough will cause tough scones instead of nice flaky ones.
How to shape scone dough
Dump your dough onto a floured surface and using your hands, bring the dough together into a round disc about an inch tall. You will then cut the dough into 8 triangles and place them onto a parchment-lined baking sheet. Finally, brush with some heavy cream and if desired, sprinkle with a bit of coarse sugar or sanding sugar.
Pop the unbaked strawberry scones in the freezer for about 30 minutes or refrigerate for 1 hour prior to baking. These will bake for about 14-16 minutes in a 400-degree oven.
Tips for making the best scones
- Use cold ingredients! Keep the egg, cream and butter cold until just ready to use them. Frozen grated butter helps the butter incorporate into the dry ingredients easier and with the least amount of mixing. I highly recommend doing it this way but if you prefer to skip the freezing and grating steps, cut very cold butter into small cubes and use a pastry cutter to cut it into the dry ingredients until the butter is incorporated throughout and the mixture is the size of small peas.
- My recipe also recommends freezing the scones for about 30 minutes before baking or refrigerating for 1 hour. I know we all like instant gratification, me especially, but this step is also crucial as it will help prevent the scones from spreading when they bake. It helps the butter from melting too quickly in the oven which causes the spreading. It also allows the gluten to relax helping the scones keep their shape.
- Don’t overmix! Overmixing the dough will develop dense and chewy scones. For the flaky lightness that we are looking for, you want to avoid overworking the dough. If using a stand mixer like in my recipe, you’ll only mix the butter and then the wet ingredients for about 30 seconds each before dumping the dough onto your surface and gently forming it into a disc and cutting the scones into wedges. Some recipes have you cut the scones with a cookie cutter but then you roll the scraps up multiple times and that can end up overworking the dough.
Options for topping the scones
I chose to use sanding sugar to top these strawberry scones instead of doing a glaze. You could also use coarse sugar or sugar in the raw if you don't have sanding sugar. This gives the scones a nice crunch and textural difference from the soft insides.
If you prefer a glaze on your scones, these would be delicious with that too. Simply combine 1 tsp of vanilla, ¾ cup powdered sugar and 3 tablespoons of heavy cream in a bowl. If the glaze is not the consistency you'd like, add another tablespoon of heavy cream to make it runnier or add an additional tablespoon of powdered sugar to make it thicker. You can keep adding either of these ingredients until you get the consistency you prefer. Let the scones cool first and then drizzle on the glaze.
How to store scones
Scones are usually best when eaten the same day they are baked but you can store these scones in an airtight container for about 3 days on the counter. If you glazed them, the glaze may sink into the scones and they will start to become dry any longer than that. If you used sanding or coarse sugar, the sugar will lose its crunchiness after a day or two as well.
For other scone recipes, check out:
Tag me on Instagram @themarblekitchenblog if you make this and leave a review and comment below! Thanks and enjoy!
- 2 cups all-purpose flour
- ½ cup sugar
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- 8 tbsp cold unsalted butter frozen and grated
- 1 large egg lightly beaten
- ½ cup heavy cream + 1 tbsp cold, divided
- 2 tsp vanilla
- 1 cup chopped strawberries
- Sanding sugar or coarse sugar for sprinkling optional
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 3-4 tbsp heavy cream
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, mix flour, sugar, baking powder, salt.
- Add the cold grated butter and mix at the lowest speed until the butter is mostly combined and the dough looks craggy.
- Combine the eggs, ½ cup of heavy cream and vanilla. With the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy and may not be fully incorporated yet!
- Add the chopped strawberries and mix on low until just combined.
- Dump the dough onto a well-floured surface and form it into a large disc pressing any dry ingredients into the dough to combine.
- Mold the dough into a circle, about 1-inch thick. You should still see small pieces of butter in the dough.
- Slice the circle into 8 wedges. Place them onto the prepared sheet pan.
- Brush the tops of the scones with the remaining tablespoon of cream and sprinkle with sanding or coarse sugar.
- Freeze the scones for 30 minutes or refrigerate the dough for about 1hr prior to baking.
- Bake for about 15-16 minutes, until the tops are golden brown. Let the scones cool for about 15 minutes on a wire rack.
- Combines ¾ cup powdered sugar, 1 tsp of vanilla and 3 tablespoons of heavy cream. Whisk until combined. Add more heavy cream by the teaspoon until the desired consistency is achieved.