Make the best all-natural tender and fluffy strawberry scones from scratch with this easy and foolproof recipe. Clotted cream is a perfect accompaniment as is this homemade 15-minute strawberry jam sauce and strawberry coulis. And while homemade sauces and clotted cream put these scones into a whole new category of ‘delicious’, you really don’t even need them because these very berry strawberry scones are delicious all on their own. Breakfast-for-dinner and weekend brunches are some of our favorite meals to make and these scones fit right in, but they’re just as good for dessert or with a cup of tea.
10 STEPS FOR HOW TO MAKE PERFECTLY TENDER SCONES
How to Avoid Rock Hard Scones and Get a Perfect, Tender, Fluffy Texture Every Time
If you want to avoid ending up with homemade scones that are hard and dense, follow these simple but important guidelines to master making the most tender, light, and fluffy scones at home. These easy tips and techniques will ensure you have the best-tasting scones in the neighborhood. And no, you do not have to grate the butter. For even more guidance on these tips and techniques, see below for the step-by-step recipe photos.
- Use high-quality flour. King Arthur all-purpose and KA bread flour is the absolute best flour you can buy. It makes a difference in all of my baked goods. Plus, they actually answer your baking questions if you have any (and are SO nice about it!❤️). When I moved to Italy and needed a comparable flour to substitute for KA all-purpose, they tried their very best to help me. Best. Flour. Ever.
- Always thoroughly whisk the dry ingredients (i.e. flour, sugar, baking powder, salt, any other dry spices, etc.) together before adding any liquid. This helps ensure the leavening agent (baking powder in this case) is evenly distributed and therefore enables the scones to all properly rise.
- Use cold unsalted butter, never room temperature or warm butter. When baked goods containing flecks of cold butter in them hit a hot preheated oven, the butter (as it melts) creates air pockets which equal fluffy tender dough (and also really great flavor)…think flaky pie crusts or southern buttermilk biscuits.
- Make sure you can actually see pea-sized butter pieces in your dough (for the same reason above). If you cut in the butter so much that you can no longer see actual pieces of butter in the final dough, you will not have the flakiest, most tender scones. Some people suggest grating frozen butter, but it’s really not necessary at all. All you need is a good dough cutter, food processor, or two butter knives to get the butter the size you need it.
- Do not overmix the scone dough once you’ve added the liquid (in this case heavy cream). If you over-mix the flour mixture and cream you’ll end up with dense, hard scones. Gently mix the ingredients together using a fork just until it all comes together.
- Do not be afraid of a slightly sticky dough. Avoid adding too much flour. It’s better if the dough is perfectly hydrated, or slightly sticky after you’ve mixed all of the ingredients, instead of it being too dry. You’ll be turning the dough out onto a floured surface so remember that the dough will pick up (absorb) some of this extra flour as well. If you have a very sticky dough, simply dust the top of it with a little flour before you gently pat it all down to begin forming the necessary folds. These strawberry scones are not quite as sticky as my master scone recipe, because the freeze-dried strawberries absorb some of the liquid in a way that using just regular flour will not.
- Never use a rolling pin to roll out scones (or biscuits). All you need is your hands to gently pat down, shape, and fold scone dough (or southern buttermilk biscuits).
- Always fold the dough onto itself several times. Pretend you’re mailing a business letter. Place the dough in front of you (as if you were reading a letter), fold the top 1/3 down on top of itself, then fold the bottom 1/3 up onto itself (as if you were folding the letter to be put into an envelope). Then lightly pat down the dough and repeat the folds in the opposite direction. Pat down the dough again and do the fold one last time before cutting the scones.
- If you’re cutting scones out using cookie cutters (round, fluted, square, etc.) never twist the cutter as you’re making the cut. Doing so can ruin the layers created by the folds in the dough that you just made. Instead, dip the cutter into a bowl of flour and in one single motion (straight down and then straight back up) cut the shapes without twisting the cutter. You’re scones (and biscuits) will rise to their full potential now.
- Always refrigerate or flash freeze the cut scones before baking them. The colder the dough, the colder those butter flecks are which equals, less spread, higher rise, and flakier, fluffier scones. Place the scones into a freezer for 10-15 minutes, or into the fridge for 30 minutes to an hour before baking.
Below is what the Texture of Strawberry Shortcake Scone Dough Should Look Like as it Comes Together
Fluffy and Tender Homemade Strawberry Scone Ingredients
You only need 7 ingredients to make these all-natural strawberry shortcake scones. And you probably have most (if not all) of them in your kitchen right now. Plus, there will no longer be a need to hit the drive-thru for those yummy Starbucks Strawberry scones when you make these at home.
- 2 cups King Arthur all-purpose flour, plus more for the work surface (240g)
- 2 1/2 teaspoons baking powder (10g)
- 1/4 cup sugar (50g) *see notes for making a sweeter scone
- 1/4 cup unsweetened freeze-dried strawberries, powdered in a food processor or Vitamix
- 5 tablespoons very cold unsalted butter, cut into pieces (70g)
- 3/4 cup to 1 cup heavy cream (or buttermilk) (175 to 235g)
- 1/2 teaspoon kosher salt (2g)
- additional cream for brushing the tops
*I use 00 flour when I’m in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you’re working with. Just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.
How to Make the Best Homemade Strawberry Scones
Making really good and tender homemade scones is easy. Just be sure to follow all of the helpful tips and techniques above to make sure they’re perfectly tender and never dry or hard.
- Measure the dry ingredients and cut in the butter to the flour mixture.
- If using a food processor: Pulse to combine the dry ingredients. Add the butter pieces and pulse until the mixture resembles very coarse sand with visible pea-size pieces of butter. Place the mixture into a mixing bowl and pop it into the fridge for a few minutes to allow the butter to get cold again.
- If using a regular mixing bowl: Whisk the dry ingredients together to combine well. Using a pastry cutter or two butter knives, cut the butter into the dry mixture until it resembles very coarse sand with visible pea-size pieces of butter. Try to work quickly so the butter doesn’t get warm. Place into the refrigerator for a few minutes to allow the butter to get cold again.
- Mix in the wet ingredients. Using a fork, gently stir the flour-butter mixture as you pour the cream into the bowl to form a slightly sticky, but manageable dough. It should come together very quickly and should not be over-mixed. If it’s not quite wet enough, add a little more cream 1 tablespoon at a time until the mixture just holds together. If it’s too sticky, add a tiny amount of flour, but very little because the dough should slightly stick to your hands.
- Make the dough folds. Turn the dough out onto a lightly floured surface and gently pat it down just slightly. Fold the top 1/3 of the dough down towards the center and then fold the bottom 1/3 up towards the center (like if you were folding up a business letter). Gently pat the dough down once more, and repeat the folds in the opposite direction. Then shape the dough into a round disc 3/4 to 1 inch thick (2cm). Cut the dough into equal pie-shaped triangular pieces, or flour a round cookie cutter and cut circles from the dough using an up and down motion only, never twisting the cookie cutter while cutting the dough. Place the cut scones into the freezer for 10-15 minutes, or in the fridge for 30 minutes to 1 hour before baking.
- Preheat the oven. While your scones are chilling heat the oven to 450°F/230°C.
- Bake the scones. Place the cut scones onto a parchment-lined baking sheet. Brush the tops with cream (or an egg wash) and sprinkle with a little crunchy sugar or homemade strawberry sugar. Bake the scones for 9 to 13 minutes, or until lightly golden brown on top. Scones are best served immediately but can be stored in an airtight container at room temperature for 2-3 days, or longer in the fridge or freezer. Enjoy!
Ways to Customize Homemade Strawberry Shortcake Scones and What to Pair with Them
Once you have a solid strawberry scone recipe, it’s time to get creative. Here are a few add-ins and options to make these scones really stand out.
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- Homemade Strawberry Coulis (easy professional strawberry sauce)
- 15-Minute Homemade Strawberry Jam Sauce
- How to Make 30-Minute Homemade Strawberry Jam (Without Pectin)
- 1/4 cup chocolate chips (milk, dark, or white)
- 1/2 cup fresh chopped fruit (strawberries or blueberries work well here)
- citrus zest (incorporate lemon, orange, or even lime zest into the flour mixture for a little extra flavor)
- 1/2 to 1 teaspoon vanilla extract (I typically don’t use vanilla in this strawberry scone recipe because I want the strawberry flavor to be prominent, but feel free to add it)
Strawberry Shortcake Scones Step-by-Step Recipe Photos
Can I Freeze Scones?
Yes, you can freeze scones. In fact, you can freeze them before or after baking. Keep in mind that baked goods containing baking powder are activated as soon as you add the liquid (in this case, the heavy cream) and should be baked as soon thereafter to get the best rise. But with this recipe, there is a minimal (maybe even negligible) difference in the rise you get if you bake them the day of, or freeze the raw scone dough to bake whenever it’s most convenient for you. Plus, when you make homemade scones, they’re definitely healthier than any you’ll find at Starbucks.
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- To Freeze Scones Before Baking: Freeze cut scone dough on a parchment-lined plate or baking sheet for about an hour or until firm. Layer them in an airtight bag or container and pop them into the freezer. When you want a freshly baked scone, place the frozen scones into a preheated oven and add a few minutes to the original bake time. You may also thaw them overnight in the fridge and bake them as directed.
- To Freeze Scones After Baking: Allow baked scones to cool to room temperature, place them in an airtight bag or container (you may even wrap them individually in sustainable cling film), and freeze. Allow scones to thaw at room temperature, or overnight in the fridge. Warm them in the oven, toaster oven, or microwave until nice and toasty.
Looking for a few More Easy Strawberry Desserts?
Below, you’ll find our favorite strawberry desserts for any occasion and any skill level!
- Easy All-Natural Strawberry Cheesecake with Biscoff Cookie Crust
- Best Ever All-Natural Triple Strawberry Cake Made 100% From Scratch
- All-Natural Strawberry Cheesecake Crostata (100% From Scratch)
- White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
- Strawberry Crostata w/Homemade Strawberry Jam (Crostata di Marmellata di Fragole)
- All Natural Homemade Strawberry Sugar
- Easy Strawberry-Rhubarb Cream Cheese Pie (No-Bake Recipe)
- Crispy & Flaky Southern Strawberry-Rhubarb Fried Pies (Best Ever Hand Pies)
Let’s get started!
Print
How to Make the Best Strawberry Shortcake Scones
- Total Time: 43 minutes
- Yield: 8 Large or 16 Small scones 1x
- Diet: Vegetarian
Description
If you love strawberry scones as much as we do, try this super tender (easy) recipe. Dollop it with clotted cream, 15-minute strawberry jam sauce, and strawberry coulis, or eat them all by themselves because they are GOOD! Perfect for breakfast, Saturday brunch, or afternoon tea.
Ingredients
Scale
- 2 cups King Arthur all-purpose flour, plus more for the work surface (240g)
- 2 1/2 teaspoons baking powder (10g)
- 1/4 cup sugar (50g) *see notes for making a sweeter scone
- 1/4 cup unsweetened freeze-dried strawberries, powdered in a food processor or Vitamix
- 5 tablespoons very cold unsalted butter, cut into pieces (70g)
- 3/4 cup to 1 cup heavy cream (or buttermilk) (175 to 235g)
- 1/2 teaspoon kosher salt (2g)
- additional cream for brushing the tops
Instructions
- Measure the dry ingredients and cut in the butter to the flour mixture.
- If using a food processor: Pulse to combine the dry ingredients. Add the butter pieces and pulse until the mixture resembles very coarse sand with visible pea-size pieces of butter. Place the mixture into a mixing bowl and pop it into the fridge for a few minutes to allow the butter to get cold again.
- If using a regular mixing bowl: Whisk the dry ingredients together to combine well. Using a pastry cutter or two butter knives, cut the butter into the dry mixture until it resembles very coarse sand with visible pea-size pieces of butter. Try to work quickly so the butter doesn’t get warm. Place into the refrigerator for a few minutes to allow the butter to get cold again.
- Mix in the wet ingredients. Using a fork, gently stir the flour-butter mixture as you pour the cream into the bowl to form a slightly sticky, but manageable dough. It should come together very quickly and should not be over-mixed. If it’s not quite wet enough, add a little more cream 1 tablespoon at a time until the mixture just holds together. If it’s too sticky, add a tiny amount of flour, but very little because the dough should slightly stick to your hands.
- Make the dough folds. Turn the dough out onto a lightly floured surface and gently pat it down just slightly. Fold the top 1/3 of the dough down towards the center and then fold the bottom 1/3 up towards the center (like if you were folding up a business letter). Gently pat the dough down once more, and repeat the folds in the opposite direction. Then shape the dough into a round disc 3/4 to 1 inch thick (2cm). Cut the dough into equal pie-shaped triangular pieces, or flour a round cookie cutter and cut circles from the dough using an up and down motion only, never twisting the cookie cutter while cutting the dough. Place the cut scones into the freezer for 10-15 minutes, or in the fridge for 30 minutes to 1 hour before baking.
- Preheat the oven. While your scones are chilling heat the oven to 450°F/230°C.
- Bake the scones. Place the cut scones onto a parchment-lined baking sheet. Brush the tops with cream (or an egg wash) and sprinkle with a little crunchy sugar or homemade strawberry sugar. Bake the scones for 9 to 13 minutes, or until lightly golden brown on top. Scones are best served immediately but can be stored in an airtight container at room temperature for 2-3 days, or longer in the fridge or freezer. Enjoy!
Notes
- Always thoroughly whisk the dry ingredients (i.e. flour, sugar, baking powder, salt, any other dry spices, etc.) together before adding any liquid. This helps ensure the leavening agent (baking powder in this case) is evenly distributed and therefore enables the scones to all properly rise.
- Use cold unsalted butter, never room temperature or warm butter. When baked goods containing flecks of cold butter in them hit a hot preheated oven, the butter (as it melts) creates air pockets which equal fluffy tender dough (and also really great flavor)…think flaky pie crusts or southern buttermilk biscuits.
- Make sure you can actually see pea-sized butter pieces in your dough (for the same reason above). If you cut in the butter so much that you can no longer see actual pieces of butter in the final dough, you will not have the flakiest, most tender scones you’re after. Some people suggest grating frozen butter, but it’s really not necessary to make the mess. All you need is a good dough cutter, food processor, or two butter knives to get the butter the size you need them.
- Do not overmix the scone dough once you’ve added the liquid (in this case heavy cream). If you over-mix the flour mixture and cream you’ll end up with dense, hard scones. Gently mix the ingredients together using a fork just until it all comes together.
- Do not be afraid of a slightly sticky dough. Avoid adding too much flour. It’s better if the dough is perfectly hydrated, or slightly sticky after you’ve mixed all of the ingredients, instead of it being too dry. You’ll be turning the dough out onto a floured surface so remember that the dough will pick up (absorb) some of this extra flour as well. If you have a very sticky dough, simply dust the top of it with a little flour before you gently pat it all down to begin forming the necessary folds. These strawberry scones are not quite as sticky as my Master Scone recipe, because the freeze-dried strawberries absorb some of the liquid in a way that using only regular flour will not.
- Never ever use a rolling pin to roll out scones (or biscuits). All you need is your hands to gently pat down, shape, and fold scone dough (or southern buttermilk biscuits).
- Always fold the dough onto itself several times. Pretend you’re mailing a business letter and with the dough (letter) in front of you (as if you were reading it), fold the top 1/3 down on top of itself, then fold the bottom 1/3 up onto itself (as if you were folding the letter to be put into an envelope. Then lightly pat down the dough and repeat the folds in the opposite direction. Pat down the dough again and do the fold one last time before cutting the scones.
- If you’re cutting scones out using cookie cutters (round, fluted, square, etc.) never twist the cutter as you’re making the cut. Doing so will ruin the layers created by the folds in the dough that you just made. Instead, dip the cutter into a bowl of flour and in one single motion (straight down and then straight back up) cut the shapes without twisting the cutter. You’re scones (and biscuits) will rise to their full potential now.
- Always refrigerate or flash freeze the cut scones before baking them. The colder the dough, the colder those butter flecks are which equals, less spread, higher rise, and flakier, fluffier scones. Place the scones into a freezer for 10-15 minutes, or into the fridge for 30 minutes to an hour before baking.
- For a much sweeter scone, you may add up to 1/4 cup more sugar to the dry mixture bringing the total sugar used in the recipe to 1/2 cup. We enjoy using only 1/4 cup sugar in the recipe and adding raw sugar to the tops before baking. Since we like to add jams and clotted cream to our scones 1/4 cup sugar is a great balance and perfectly sweet enough.
- For freezing the scones, see the instructions in the main post.
- Use buttermilk or a buttermilk substitute. Buttermilk can be used in place of the heavy cream if you want a little more tang in your scones. If you’re out of heavy cream and buttermilk, just make your own fake buttermilk by adding 1 tablespoon of fresh lemon juice (or vinegar) to a measuring cup and then add enough whole milk to equal the amount of liquid called for in the recipe. Stir the mixture and let it stand for 5-10 minutes before using.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Breads
- Method: Oven Bake
- Cuisine: British
Nutrition
- Serving Size: 1 Scone
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