These Strawberry Scones are the perfect way to celebrate – or just remind yourself of – summer! Studded with bits of fresh juicy strawberries baked in a tender vanilla-scented scone and topped with a bit of crunchy sugar, these strawberry scones are the best!

Several strawberry scones on a cooling rack, with a few strawberries scattered around.

I actually had a recipe for these strawberry scones on Kitchen Treaty many, many years ago, except they were mini scones. Somewhere along the way, maybe while converting to a new design, this recipe dropped off of the blog! I couldn’t believe I’d neglected to move this one over … and I obviously needed to correct the situation immediately.

Unfortunately/fortunately, I felt I needed some updated photos, as my photos from 15 years ago are a little … uh lacking. So I made a new batch, but quickly felt like I needed to toss the whole “mini” aspect aside and just go full hog. Full-size strawberry scones felt necessary. And I was right. (You can totally cut these however you like them – make ’em mini if you like! Just bake for a few less minutes.)

Table of Contents

The Story Behind the Recipe

My first “job,” at age 12, was picking strawberries at a berry farm down the road from where we lived. Every morning I would hop on my bike and pedal to the farm, where I joined dozens of other kids crawling down the muddy rows, searching for ripe berries. I ate about as many juicy, sun-warmed berries off the vine as I added to my box.

I think I made a total of about $75 that summer. And I couldn’t even look at strawberries for a long time after that summer, let alone eat them.

I got over it.

A strawberry scone sitting on a cooling rack.

These Strawberry Scones are a perfect ode to early summer’s most wonderful crop. An adaptation of Alton Brown’s terrific scone recipe, they’re tender and flaky, not too sweet, and with lots of bites of juicy strawberry.

Ingredients for strawberry scones include whipping cream, butter, shortening, baking powder, salt, eggs, flour, sugar, and strawberries.


These strawberry scones use a pretty traditional scone recipe as the base. We have:

  • Flour – I use all-purpose for an easy, tender scone. You can also use cake flour for ultra-tender strawberry scones.
  • Sugar – Straight up white granulated sugar.
  • Baking powder – For a little lift.
  • Salt – Just a bit, to enhance the flavors, of course!
  • Butter – I use unsalted butter, but you can use salted, just reduce the salt content by about 1/8 teaspoon. You want your butter nice and chilled, straight out of the fridge, for the most tender and flaky scones.
  • Vegetable shortening – Helps guarantee a tender crumb. If you don’t have shortening on hand, you can use more butter.
  • Heavy whipping cream
  • Eggs – One for the scones, another to brush on top for a shiny lid that the sugar will adhere to.
  • Vanilla – Optional, but I love the taste in scones and I think it pairs well with the strawberries.
  • Strawberries – Whether fresh-picked or freshly bought, these are kind of a must for strawberry scones!


  • For dairy-free scones, use full-fat canned coconut milk (mixed together so it’s well-incorporated) for the heavy whipping cream, and substitute chilled coconut oil or vegan butter for the butter.
  • Strawberry Lemon Scones: Add the zest of a lemon to the dry ingredients and omit the vanilla. You can also save the lemon juice for a simple lemon glaze to drizzle over the top of your strawberry scones. Just mix together 1 cup of powdered sugar with about 2 tablespoons of lemon juice, adding a little more if needed until it’s a drizzling consistency.

How to Make Strawberry Scones

Making strawberry scones is really easy!

Just mix together the dry ingredients, cut in the butter and shortening, and then mix together the wet ingredients in a separate bowl. Dice up your strawberries. Then create a well in the dry ingredients, and add the wet ingredients + the berries.

Gently fold it all together until a dough just starts to form, then fold it out onto your countertop (that you’ve covered with flour) or another floured surface.

Gently fold together the dough with any additional flour, if needed, until it comes together.

Then, just form it into a round – about 2 inches tall, and 8-10 inches in diameter.

Cut those into 8 wedges, and transfer them to your baking sheet.

Brush with a beaten egg, sprinkle with sugar, and bake until golden, tender, and perfect!

A strawberry scone on a white plate with a green mug of coffee in the background.

Tips for Success

  • Use chilled butter – Make sure your butter isn’t too warm. You want pockets of firm, cold butter in your dough for tender, flaky strawberry scones.
  • Don’t overwork the dough – Mix JUST until a dough starts to form, then, after you’ve turned it out onto your floured surface, fold together JUST until the dough holds together and can be cut.
  • Line your baking sheet – A sheet of parchment paper makes for easy clean-up.

How to Store Strawberry Scones

Keep strawberry scones in an airtight container or on a plate covered with plastic wrap at room temp for up to 3 days.

To freeze strawberry scones, wrap them up airtight and freeze for up to 3 months. Leave them at room temp for about an hour to thaw.

A strawberry scone on a white plate

I hope you love these easy strawberry scones as much as we do! They’re such a great way to use up strawberries and are perfect for simple breakfasts or afternoon tea.

More Scone Recipes

A strawberry scone on a white plate
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Strawberry Scones

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Kare
Yield: 8
Tender, not-too-sweet scones studded with juicy strawberries and topped with a little lid of crunchy coarse sugar. These scones are the perfect early-summer treat!


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter (very cold)
  • 2 tablespoons vegetable shortening
  • 3/4 cup heavy cream
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries (hulled and diced)
  • 2 eggs (one for the scones and one to brush on top)
  • Demerera, turbinado, or another coarse sugar ( for sprinkling on top; optional)


  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, mix together the flour, baking powder, salt, and sugar.
  • Cut the 4 tablespoons of butter into cubes and add, along with the shortening, to the flour mixture.
  • Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles coarse crumbs.
  • In a small bowl, lightly beat one egg with a fork, then whisk in the cream and vanilla.  Create a well in the center of the dry ingredients and pour the wet ingredients into it. Add the strawberries. Use a wooden spoon or a spatula to mix, just until dough starts to stick together.
  • Turn dough out onto a well-floured work surface and knead gently until mixture forms a cohesive dough.  Roll dough into a 2-inch thick circle about 10 inches in diameter.
  • Cut dough into 8 wedges. Carefully transfer them to an ungreased cookie sheet.
  • Crack the remaining egg into a small bowl and whisk until blended. Use a pastry brush to apply some to tops of scones, then sprinkle with coarse sugar if desired.
  • Place into oven and bake for 18-22 minutes, until the bottoms of the scones are golden brown.
  • Remove pan from oven and allow scones to cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.


Dairy-free option

Substitute full-fat coconut milk, whisked together so it’s well-incorporated, for the heavy whipping cream. Substitute vegan butter or chilled coconut oil for the butter. 

Nutrition Facts

Serving: 1g, Calories: 322kcal, Carbohydrates: 33g, Protein: 6g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 336mg, Potassium: 107mg, Fiber: 1g, Sugar: 8g, Vitamin A: 594IU, Vitamin C: 11mg, Calcium: 122mg, Iron: 2mg

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