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These strawberry scones are bakery-style perfection—tall, flaky, and bursting with fresh berries. Built on my master scone recipe, I tested and re-tested to get the flour ratio just right to balance the juicy strawberries without sacrificing texture. If you’ve ever had soggy or flat scones, this recipe will change everything.
Why You Can Trust This Strawberry Scone Recipe
This strawberry scone recipe is built on the same rock-solid foundation as my master scone recipe—the one I spent weeks perfecting, testing everything from flour ratios to the best dairy for a tender crumb. That foundation has helped thousands of home bakers (and self-proclaimed scone skeptics!) turn out tall, flaky, bakery-style scones with confidence.
But strawberries bring their own set of challenges—mainly moisture. Fresh berries can weigh down the dough, throw off the structure, or create soggy pockets if not handled right. So I went back into testing mode, experimenting with different amounts of flour to strike the perfect balance. After multiple rounds, I landed on just the right adjustment to absorb the extra juice without drying out the scones.
You can trust that every detail has been thought through and tested—because I don’t just want you to make good scones, I want you to feel confident doing it. Whether this is your first time making scones or you’re already hooked on my lemon scones or cranberry orange scones, you’ll find step-by-step guidance, baking tips, and my tried-and-true formula that makes homemade scones totally doable.
What makes these scones special?
It’s all in the method. These scones use cold butter, a quick chill, and my signature dough technique to create flaky layers and a tender interior. The fresh strawberries stay juicy without making the dough soggy, thanks to a carefully tested flour adjustment. Even if you’ve never made scones before, I’ll walk you through every step—because bakery-style scones don’t have to be intimidating.
Key Ingredients and Their Purpose:
- All-purpose flour: I tweaked the flour ratio to get it just right to account for the added liquid from strawberries. Flour is key as the foundation of a scones recipe.
- Baking powder: This key ingredient helps the scones rise. In this recipe we use 1 whole Tbsp for lots of lift.
- Unsalted butter: Butter is crucial for flavor and texture. It needs to be cubed and cold to create that signature flakiness in a great scone.
- Buttermilk: Buttermilk is the best choice for texture and rise. It also adds moisture and acidity, which helps create a soft crumb and activates baking soda or baking powder for a better rise. This important ingredient also tenderizes the dough without making it heavy, helping to create tender scones.
- Strawberries: Fresh chopped strawberries are key for flavor. Do not use frozen strawberries as they will add too much moisture.
How to Make Strawberry Scones
Follow my easy step-by-step instructions to make strawberry scones like a pro:
- Don’t skip this step: After chopping the strawberries, blot them gently with paper towels before adding them to the dough. This helps absorb excess moisture, which keeps the scones from becoming soggy and helps them rise tall with flaky layers. A few extra seconds here makes a big difference in the final texture!
- Mix dry ingredients: In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
- Mix in wet ingredients: Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in the chopped strawberries.
- Knead the dough: On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
- Fold the dough: Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
- Chill the dough: Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
- Cut the scones. Use a knife or pizza cutter to cut the scones into 8 equal wedges.
- Move scones to baking sheet: Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
- Freeze scones and prep oven: Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
- Add egg wash: Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
- Bake and cool: Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.
Tips for Making Perfect Strawberry Scones
These easy tips will make a big difference in your results:
- Do not use frozen strawberries: Frozen strawberries will release too much moisture and ruin the texture of your scones. For best results, use fresh chopped strawberries.
- Prep the strawberries correctly: After chopping the strawberries, blot them gently with paper towels before adding them to the dough. This helps absorb excess moisture, which keeps the scones from becoming soggy and helps them rise tall with flaky layers. A few extra seconds here makes a big difference in the final texture!
- Use cold unsalted butter: For the best texture, it’s important to start with cold butter. Cut it into small cubes and chill it before adding it to your dough.
- Freeze the dough before baking: Don’t skip this step—chilling the scones helps them maintain their shape, limits spreading, and enhances their flaky texture. Since the dough is delicate, freezing helps firm up the butter. When the cold butter melts in the oven, it releases steam, creating those light, tender layers.
How To Make Tall, Flaky Scones
Lamination, which is the process of folding the dough, helps to create tall, flaky scones!
Lamination works by sandwiching layers of butter between layers of dough. During baking, the butter melts and creates steam, which separates the layers of dough, resulting in a flaky texture.
The process of laminating scones is actually very easy! Once the dough is mixed together, fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
How to Store Strawberry Scones
Make sure your scones have completely cooled before storing them—packing them up while they’re still warm can cause condensation, leading to a soggy texture. After they’ve cooled, transfer them to a ziploc bag or airtight container and store at room temperature in a cool, dry place for 1 to 2 days. Avoid refrigerating, as it can dry them out.
If you want to keep them longer, freeze the scones for up to a month. When ready to eat, simply let them defrost at room temperature.
More Scones Recipes
- Pumpkin Spice Scones
- Chocolate Chip Buttermilk Scones
- Lemon Blueberry Scones
- Blueberry Buttermilk Scones
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Strawberry Scones Recipe
Ingredients
- 2 ½ cups (300g) all-purpose flour
- ½ cup (99g) granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup (113g) cold unsalted butter, cubed
- ½ cup (118ml) buttermilk
- 1 tsp vanilla extract
- 1 large egg
- 1 cup (180g) chopped fresh strawberries
Instructions
- Don’t skip this step: After chopping the strawberries, blot them gently with paper towels before adding them to the dough. This helps absorb excess moisture, which keeps the scones from becoming soggy and helps them rise tall with flaky layers. A few extra seconds here makes a big difference in the final texture!
- In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.2 ½ cups (300g) all-purpose flour, ½ cup (99g) granulated sugar, 1 Tbsp baking powder, ½ tsp salt, ½ cup (113g) cold unsalted butter
- Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in the chopped strawberries.½ cup (118ml) buttermilk, 1 tsp vanilla extract, 1 large egg, 1 cup (180g) chopped fresh strawberries
- On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
- Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
- Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
- Use a knife or pizza cutter to cut the scones into 8 equal wedges.
- Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
- Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
- Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
- Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.
