Strawberry Scones

It's no secret if you've been here for awhile that I LOVE to cook. I'm inspired by fellow food bloggers, favorite cookbooks and old family recipes, and then adjust and tweak them based on what I have on hand and what I know my family will actually eat.

When it comes to baking, I definitely follow a recipe. There's so much science involved that I don't ever try to shift or change the recipe, unless it's something like adding a different nut or fruit.

And speaking of fruit, when I saw Cosette from Cosette's Kitchen make her scones (click HERE for link) and substitute strawberries, I immediately looked in my fridge to make sure my kids hadn't eaten the rest of the strawberries.

I was in luck!

(most likely because the strawberries were stashed in the back of the fridge!)

So I made these, and then they promptly disappeared. But not before I had one with my morning coffee.

They're the perfect kind of flakey, and the bits of sweet strawberry turn jammy and extra sweet. And the sprinkling of turbinado sugar on top is absolutely, positively a must.

Strawberry Scones

Print Grocery List Print Recipe
Serves: Makes 12 Total Time: 30 minutes


  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 4 tablespoons unsalted butter (if you have it, use European butter like Kerrygold or Plugra)
  • 1 cup fresh strawberries, hulled, tops removed and cut into bite sized pieces
  • 1 teaspoon vanilla extract
  • 1 1/3 cups heavy cream
  • extra cream for dough (just in case) and brushing the tops of the scones
  • Turbinado or demerara sugar



Place a rack in the upper third of the oven and preheat oven to 425 degrees F.


Line a rimmed baking sheet with parchment paper and set aside.


In a medium bowl, whisk together flour, baking powder, salt, and sugar. Use a grater to shave in the butter (this will make your biscuits extra fluffy!), and add to the bowl with the flour. Work the dough with very clean fingers or a pastry cutter until it looks a bit crumbly.


Make a well in the center and add your strawberries. Use a spatula to fold them in to the flour mixture.


Mix the vanilla and cream together in a measuring cup.


Add the cream mixture to the flour mixture and use your hands to gently mix it all together. The dough should be a bit shaggy, but hold together well.


If it's not quite holding together, add 1 - 2 more tablespoons of cream at a time.


The dough should be moist and cohesive, but not sticky.


Turn the dough out onto a lightly floured work surface. Gently gather and knead the dough, then, using a pastry cutter, cut into 2 disks.


Roll each disk out until they're about 1 1/2" thick.


Use the pastry cutter (or a sharp knife) to cut each disk into 6 even triangles.


Place them 1-inch apart on the prepared baking sheet and use a silicon brush to brush the tops lightly with cream.


Sprinkle tops with a little demerara sugar, then bake for 18-20 minutes or until golden brown and cooked through.


Remove from the oven and transfer to cooling rack.

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