Can I use frozen strawberries for strawberry scones?

It's not recommended. Frozen strawberries release excess moisture as they bake, which can make the scones soggy and heavy. Always use fresh strawberries, diced small, for the best texture and flavor.

Why is my scone dough too sticky or too dry?

Dough texture can vary depending on your flour, humidity, and strawberries' water content. If it’s too sticky, lightly flour your hands and surface when shaping. If it feels too dry, add a splash more buttermilk, 1 teaspoon at a time.

Can I make strawberry scones ahead of time?

Yes! You can shape the dough and refrigerate it overnight before baking. You can also freeze baked scones and reheat when needed. They keep well frozen for up to 2 months.

How do I keep my scones from spreading too much?

Cold butter and chilled dough are key. Make sure the butter stays in small, cold pieces, and chill the shaped dough before baking. This helps the scones hold their shape and creates flaky layers.

Strawberry Scones – Easy Recipe

Name: Strawberry Scones
Prep time: 25 min
Cook time: 16 min
Total time: 1 h 37 min
Cuisine: American
Ingredients: 1/3 cup buttermilk: Adds moisture and tenderness; 1 large egg, slightly beaten: Binds ingredients together; 2 cups all-purpose flour: Provides structure; 1/4 cup all-purpose flour (for dusting and shaping): Prevents sticking; 3 tablespoons granulated sugar: Adds mild sweetness; 2 teaspoons baking powder: Leavening for a fluffy texture; 3/4 teaspoon fine sea salt: Enhances flavor; 6 tablespoons cold unsalted butter, cubed: Creates flaky layers; 1/2 cup chopped fresh strawberries: Adds fruity flavor and moisture; 1 1/4 cups powdered sugar (for glaze, optional): Base for the sweet glaze; 2 tablespoons fresh lemon juice or milk (for glaze): Adds tanginess or creaminess

Description

These Strawberry Scones are buttery, tender, and packed with fresh strawberries. Finished with an optional lemon glaze, they make the perfect treat for breakfast, brunch, or a fruity dessert.

Ingredients

Scale

1/3 cup buttermilk: Adds moisture and tenderness
1 large egg, slightly beaten: Binds ingredients together
2 cups all-purpose flour: Provides structure
1/4 cup all-purpose flour (for dusting and shaping): Prevents sticking
3 tablespoons granulated sugar: Adds mild sweetness
2 teaspoons baking powder: Leavening for a fluffy texture
3/4 teaspoon fine sea salt: Enhances flavor
6 tablespoons cold unsalted butter, cubed: Creates flaky layers
1/2 cup chopped fresh strawberries: Adds fruity flavor and moisture
1 1/4 cups powdered sugar (for glaze, optional): Base for the sweet glaze
2 tablespoons fresh lemon juice or milk (for glaze): Adds tanginess or creaminess

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Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper or silicone mat.
In a large bowl or stand mixer, mix flour, sugar, baking powder, and salt.
Add cold butter and cut it into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together buttermilk and egg.
Slowly add the wet ingredients to the dry mix, stirring just until combined.
Gently fold in the diced strawberries, being careful not to overmix.
Transfer the dough onto a floured surface and shape it into a 1-inch thick round.
Wrap in plastic and refrigerate for at least 1 hour.
Cut the chilled dough into 8 wedges and arrange them on the prepared baking sheet.
Bake for 15–18 minutes until golden brown and fully baked.
Let cool completely on a wire rack.
For the glaze (optional), mix powdered sugar and lemon juice or milk until smooth, then drizzle over cooled scones.

Notes

Use fresh strawberries only—frozen ones will release too much moisture.
Chill the dough before baking to help scones hold their shape.
You can make the dough the night before and bake fresh in the morning.
For extra flavor, add 1 teaspoon lemon zest to the dry mix.

Prep Time: 25 minutes
Cook Time: 16 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 218 kcal
Sugar: 6 g
Sodium: 208 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 43 mg