Fresh Strawberry Scones

April 22, 2012

This is the perfect spring time brunch recipe.  Quick and easy, these scones highlight fresh, sweet berries....


2-1/2 Cups flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, cut into small pieces
1 Cup sliced fresh strawberries
2 Eggs, beaten
1/2 Cup + 2 Tablespoons heavy cream 
Turbinado sugar
Whole fresh berries for garnish

To prepare: 

Preheat oven to 400 degrees.  In a large bowl, mix the flour, sugar, baking powder and salt. Use a pastry cutter to incorporate butter.  Gently fold in strawberries. Whisk eggs and 1/2 Cup heavy cream to combine and then mix into batter until just moistened.

Transfer dough to a parchment-covered baking sheet. Pat in a 3/4-inch thick circle.  Score into 8 wedges.  Brush wedges with the 2 Tablespoons heavy cream and sprinkle with turbindao sugar.

Bake for 18 minutes or until golden.  Plate and garnish with whole berries.  Serve with honey butter or strawberry jam.

This recipe is shared with Iron Chef Mom.


  1. Ohhhhhhhhh my. I just put by a HUGE amount of strawberries, so I have some wonderful strawberry jam to use with this...but now I need some fresh ones so I can make this LOL! Yum!!!

  2. Sounds wonderful. Two things I love strawberries and scones.

  3. This looks very yummy.

    @ 3Beeze Homestead

  4. I've bookmarked this because I'd like to make it someday. :o)


    Your scones look delish!

    Mine never get so pouffed up - and my recipe is similar.......yours are awesome!

  6. yummo!!! thanks for sharing!

  7. These look so yummy! I'd love it if you linked this recipe up to this week's Iron Chef Mom: Strawberry Battle!

    1. Oh thank you! I've linked up to a few of the Iron Chef Mom challenges...I certainly will. I also have a post I am going to write on Strawberry soda....Thanks

  8. When I make scones I freeze the unsalted butter. I mix the flour and other dry ingredients together and then grate the frozen butter using a coarse grater. Then, add it to the dry ingredients and mix it very minimally, then add the wet ingredients and fruit last, and again, mix only until it is incorporated. They always bake up light and crisp on the outside, and moist on the inside; just like a scone should be. :-)


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