After numerous attempts, I finally found the secret to the perfect strawberry scone: dehydrating the berries in the oven before baking, and layering them into the dough as you laminate it. Because scones bake fairly quickly, fresh strawberries can often stay a little too firm if you add them raw. This simple extra step solves that and gives you little pockets of soft, jammy strawberries throughout.
Strawberry scones are a great way to use up leftover berries and are perfect for breakfast, brunch, or an afternoon coffee break. They’re also surprisingly easy to make — just keep your ingredients cold and avoid overworking the dough.
I’ve tested my scone recipe extensively to ensure it produces flavorful, moist, and tender scones every time. If you’re looking for more delicious scone recipes, be sure to try my Blueberry Scones or Cranberry Orange Scones.
FAQ
Do I need to dehydrate the strawberries before adding them to the dough?
Though not absolutely necessary, I strongly recommend dehydrating the strawberries. Because the scones go into the oven cold and only bake for 18 to 22 minutes, raw strawberries can remain quite firm in the finished scones. Dehydrating them removes some of their moisture, concentrates their flavor, and helps them bake up soft and jammy.
Why are my scones dry?
My scone recipe has been tested and perfected to produce moist, tender scones. However, adding too much flour, overworking the dough, or overbaking can make your scones dry. To avoid this, carefully measure your flour using the spoon-and-level method, mix the dough only until it comes together, and bake the scones just until golden brown.
Why didn’t my scones rise?
Flat scones are often the result of not properly laminating the dough, butter that became too warm before baking, or expired baking powder. This recipe uses a simple lamination technique that helps create a taller rise. I recommend scrolling through the step-by-step photos in the recipe to help master the technique! Finally, be sure to check the expiration date on your baking powder before beginning the recipe.
Can I make strawberry scones ahead of time?
Absolutely! You can prepare the scones right up until they are cut into triangles. Then, cover them with plastic wrap or place them in an airtight container, and refrigerate them overnight or until you’re ready to bake.
Can strawberry scones be frozen?
Yes! You can shape the scones and freeze them on a baking sheet until solid. Once frozen, transfer them to an airtight container or freezer bag and store them for up to 3 months. When you’re ready to bake, thaw them overnight in the fridge and bake as directed.
Dehydrating the Strawberries
Preheat your oven to 250℉.
Cut the strawberries into ½-inch pieces and place them in a single layer on a lined baking sheet.
Bake them in the center of the oven for about 60 to 75 minutes, until the berries have softened and let off some of their juices.
Note: The total time will depend on the ripeness of your berries, so keep an eye on them!
Remove the pan from the oven and allow the strawberries to cool completely on a wire rack.
Preparing the Scones
Preheat your oven to 400℉.
In a large bowl, whisk together the flour, sugar, baking powder, and kosher salt until well combined.
Add in the chilled, cubed butter. Mash the butter between your fingers to incorporate it into the flour mixture until only pea-sized lumps of butter remain. Place your flour/butter mixture into the freezer while preparing the wet ingredients.
In a small bowl (or glass measuring cup), whisk together the heavy cream and egg with a fork until combined.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula or wooden spoon until a shaggy dough forms.
Empty the dough out onto a lightly floured surface and shape it into a rough rectangular shape with your hands. As I mentioned, the dough will be quite shaggy so you will have to compress it together with your hands.
Pro tip: The next few steps involve laminating the dough (creating layers) that help give the scones their signature flaky texture. I recommend working quickly, yet carefully, to keep the dough as chilled as possible. If at any point the dough becomes too soft, you can place it on a cutting board in the fridge or freezer for a few minutes to chill.
Using a floured rolling pin, roll the dough out into a rectangle about 14 inches by 7 inches.
Place about ⅓ of the strawberries on the bottom half of the dough, spreading them apart slightly.
Cut the dough in half, then place the top half over the bottom half (on top of the strawberries). Press the two layers together with your fingers.
Gently roll the dough out again into a rectangular shape about 12 inches by 6 inches.
Place another ⅓ of the strawberries on the lower half of the dough, cut the dough in half again, then stack the top half over the bottom half.
Gently roll the dough out into a square approximately 8″ x 8″.
Take the remaining strawberries and press them into the surface of the dough. (Note: You don’t need to use all of the berries!)
Place the dough on a cutting board (or large plate), cover it loosely with plastic wrap, and place it into the freezer for 20 minutes to chill.
After 20 minutes, remove the dough from the freezer and cut it into 8 triangles.
Place the scones on a lined baking sheet, at least 2 inches apart. Brush the top of each scone with heavy cream and sprinkle each one with Demerara sugar.
Bake in the centre of the oven for 18 to 22 minutes, until golden brown.
After baking, transfer the scones to a wire rack and allow to cool completely. If not using a glaze, you can enjoy them immediately.
Preparing the Glaze
Whisk together the powdered sugar and water. Drizzle the glaze over the cooled scones and allow it to set for at least 15 minutes.
Serve immediately or store in an airtight container. I recommend enjoying them within 48 hours when they are at their freshest!
Strawberry Scones
Ingredients
- ¾ lb (340g) strawberries, cut into ½" pieces
- 2 ½ cups all-purpose flour (spooned and leveled)
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp kosher salt (I use Diamond Crystal)
- ½ cup (1 stick) unsalted butter, chilled and cut into ½" cubes
- 1 cup heavy cream, chilled (plus more for brushing)
- 1 large egg, chilled
- Demerara sugar or granulated sugar (for sprinkling)
For the Glaze (optional)
- 1 cup powdered (icing) sugar
- 1 Tbsp water
Instructions
Dehydrating the Strawberries
- Preheat the oven to 250℉.
- Cut the strawberries into ½" pieces and place them in a single layer on a baking sheet lined with parchment paper.
- Bake in the center of the oven until the strawberries have softened and released some of their juices (about 60 to 75 minutes).Note: The total baking time will vary depending on the ripeness of the strawberries, so keep an eye on them.
- Remove the pan from the oven and allow the strawberries to cool completely on a wire rack.
Preparing the Scones
- Preheat the oven to 400℉.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.2 ½ cups all-purpose flour¼ cup granulated sugar1 Tbsp baking powder½ tsp kosher salt
- Add in the chilled, cubed butter. Using your fingertips, mash the butter into the flour mixture until only pea-sized lumps of butter remain. Chill the flour/butter mixture in the freezer while preparing the wet ingredients.½ cup (1 stick) unsalted butter, chilled and cut into ½" cubes
- In a small bowl (or glass measuring cup), whisk together the heavy cream and egg with a fork until combined.1 cup heavy cream, chilled1 large egg, chilled
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, mix until a shaggy dough forms.
- Empty the dough onto a lightly floured surface and shape it into a rough rectangle with your hands. (The dough will be quite shaggy, so you may need to compress it together with your hands.)Pro tip: The next few steps involve laminating the dough to create layers that give the scones their signature flaky texture. I recommend working quickly, yet carefully, to keep the dough as cold as possible. If the dough becomes too soft at any point, transfer it to a cutting board and chill it in the refrigerator or freezer for a few minutes before continuing.
- Using a floured rolling pin, roll the dough out into a rectangle approximately 14" x 7".
- Place about ⅓ of the dehydrated strawberries over the bottom half of the dough, spacing them slightly apart.
- Cut the dough in half along the center line. Carefully lift the plain half and lay it over the strawberry-covered half. Press the two layers together with your fingers.
- Gently roll the dough out again into a rectangle approximately 12" x 6".
- Repeat the process with another ⅓ of the dehydrated strawberries: place them over the bottom half of the dough, cut the dough in half along the center line, carefully lift the plain half and lay it over the strawberry-covered half, then press the two layers together with your fingers.
- Gently roll the dough out into a square approximately 8" x 8".
- Press the remaining dehydrated strawberries into the surface of the dough.Note: Not all of the strawberries may be needed.
- Transfer the dough onto a cutting board (or large plate), loosely cover with plastic wrap, and chill it in the freezer for 20 minutes.
- Remove the dough from the freezer and cut it into 8 triangles.
- Place the scones on a baking sheet lined with parchment paper, spacing them at least 2" apart. Brush the tops with heavy cream and sprinkle with Demerara sugar.Demerara sugar or granulated sugar
- Bake in the center of the oven until golden brown (about 18 to 22 minutes).
- Transfer the baked scones to a wire rack and allow them to cool completely. If not using a glaze, the scones can be served immediately.
Preparing the Glaze (optional)
- Whisk together the powdered sugar and water until smooth. Add additional powdered sugar or water to reach your desired consistency.1 cup powdered (icing) sugar1 Tbsp water
- Drizzle the glaze over the cooled scones and allow it to set for at least 15 minutes.
- Serve immediately, or store in an airtight container. For the best texture and flavor, I recommend serving them within 48 hours (when they are at their freshest).
