Yes, you can freeze strawberry scones or any scones either 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. And with this easy strawberry scone recipe, there is a minimal 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. And when you make homemade scones, they're definitely healthier than any you'll find at Starbucks.

Best Strawberry Scones (All-Natural)

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 high 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

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

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.

Use cold unsalted butter, never room temperature or warm butter.

Make sure you can see pea-sized butter pieces in your dough.

Do not overmix the scone dough once you've added the liquid (in this case heavy cream).

Do not be afraid of a slightly sticky dough.

Never use a rolling pin to roll out scones (or biscuits).

Always fold the dough onto itself several times.

If you're cutting scones using cookie cutters (round, fluted, square, etc.) never twist the cutter as you're making the cut.

Always refrigerate or flash freeze the cut scones before baking them.

For a 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.

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 buttermilk substitute 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