I bake these strawberry scones when the house feels quiet and the coffee smells bold. We fold cold butter into soft flour and the kitchen hums. The main pull is a scones recipe that stays tender and light. I bring sweet berries and a bright glaze. You bring an appetite and a little curiosity. Want a twist for next time. Try a lemon scones recipe for a sunny lift or a cheese scones recipe for a picnic basket. Crave warm spice. A cinnamon scones recipe gives soft crumbs that nudge a smile. Need a chocolate moment. A chocolate scones recipe plays rich and cozy with jam. We keep options open because baking should feel kind and calm. A sourdough scones recipe brings a gentle tang and a lazy rise. A fruit scones recipe keeps the ritual simple. Butter melts. Sugar kisses the tops. Then the tray hits the table and we sit for one more bite. Messy fingers. Pink crumbs. Happy day.
Table of Contents
- 1) Key Takeaways
- 2) Easy Strawberry Scones Recipe
- 3) Ingredients for Strawberry Scones
- 4) How to Make Strawberry Scones
- 5) Tips for Making Strawberry Scones
- 6) Making Strawberry Scones Ahead of Time
- 7) Storing Leftover Strawberry Scones
- 8) Try these Breakfast and Brunch next
- 9) Strawberry Scones
- 10) Nutrition
1) Key Takeaways
I bake with a calm pace and a clear plan. This scones recipe gives tender crumb and a bright finish. You and I keep the method simple and the texture light. We fold cold butter into soft flour. We bring diced berries for juicy pockets. We finish with a fresh citrus drizzle. The flavor reads clean and the shape holds on the tray. The steps sit in a short list that works for busy mornings.
We use tools that live in most kitchens. A bowl. A fork. A sheet lined with paper. No stand mixer. No stress. The dough moves with gentle hands and sets quick. This plan fits a new baker and still pleases a practiced one. The crumb breaks tender. The top browns with a sweet bite of sugar.
I write as Kathy for Simply Cooked Recipes. I test this batch on sleepy Sundays and on weeknights after dishes. The method holds each time. The taste brings smiles and quiet at the table. If you love strawberry scones and a clean kitchen, you found your match.
2) Easy Strawberry Scones Recipe
This scones recipe shines in a small kitchen and in a large one. The scones recipe starts with cold butter and cool cream. I press the butter into the flour and keep the mix crumbly and soft. The first bites land warm and sweet. The smell fills the room and hints at summer. The words recipe for scones fit this bowl and this tray as if they lived here from day one.
I keep the flavor bright with fresh lemon. I keep the dough tender with light hands. A few turns on the counter make the dough come together. No tough bite. No dry edge. Just soft crumb and a glaze that sets in a thin shine. If you carry a question on how to make scones, these steps give steady help without fuss.
We bake for people we love and for ourselves on a quiet day. The mix takes minutes. The bake takes a short spell. The tray cools and we pour coffee. We tuck a napkin under the plate and call it tea time. The first wedge with lemon glaze speaks for the whole pan and it speaks well.
3) Ingredients for Strawberry Scones
All purpose flour Soft flour builds a tender base. I scoop with a light hand and level the cup. Packed flour makes a dense crumb, so we keep it loose and airy. The flour takes the butter and holds the structure without a tough chew.
Granulated sugar A small measure sweetens the dough and helps the tops turn a pale gold shade. I keep extra in a cup for a light sprinkle before the pan goes in the oven. That small touch gives a quiet crunch.
Baking powder Fresh baking powder lifts the dough. I check the date and open a new tin when needed. The rise stays even and the crumb breaks clean when the leavening stands at full strength.
Fine salt A pinch wakes the berry flavor and balances the sweet glaze. Salt makes each part taste more like itself. I like the way a small amount keeps the dough from reading flat.
Cold unsalted butter Cold butter gives lift and flake. I cut small cubes and keep them chilled. The butter bits melt in the oven and leave tender pockets. That is the trick most bakers trust.
Cold heavy cream Cream brings richness and a soft crumb. I pour from a chilled cup. Warm cream makes the butter soften in the bowl, so we stay cool from the start.
Large egg One egg binds the mix and adds color. I whisk it with the cream so the liquid meets the flour in one even pour.
Vanilla extract A small splash rounds the flavor and plays well with strawberries. The scent feels warm and homey and it stays in the background.
Fresh strawberries I dice and dry them on a towel so the dough stays neat. Juicy fruit can bleed into the flour. Dry fruit gives clean pockets of flavor in each bite of strawberry scones.
Lemon zest Fine zest adds a bright lift that pairs with the glaze. The citrus note keeps the crumb from tasting heavy.
Powdered sugar This sweet base makes a smooth glaze. I sift if it looks clumpy so the drizzle sets clear and thin.
Fresh lemon juice A few spoonfuls wake the powdered sugar and form the glaze. The tart bite keeps each wedge lively and light.
4) How to Make Strawberry Scones
Step one Heat the oven and line a sheet with parchment. Set the rack in the center. Gather the bowl, a fork, and a scraper. Keep the butter and cream cold until you need them.
Step two Whisk flour, sugar, baking powder, and salt in the bowl. The mix should look even and soft. Drop in the cold butter and cut it in with a pastry blender or two knives. Stop when the pieces look like small peas.
Step three Whisk the cream, egg, and vanilla in a cup. Pour over the flour mix. Add the diced strawberries and the zest. Use a fork to bring the dough together. The mix should look shaggy, not sticky.
Step four Tip the dough onto a floured board. Press and fold a few times with gentle hands. Form a round that stands about one inch thick. A light touch keeps the crumb tender and keeps this easy scones recipe true to its name.
Step five Slice the round into eight wedges. Move them to the sheet. Brush the tops with a little cream and sprinkle sugar. Bake until the edges turn gold and the tops set firm.
Step six Cool the wedges on a rack. Whisk powdered sugar with lemon juice until smooth and glossy. Drizzle over the cool tops. Let the glaze set before you serve the batch with coffee or tea.
5) Tips for Making Strawberry Scones
Keep things cold. Cold butter gives lift. Cold cream keeps the dough neat. I chill the bowl in warm months. A cool start leads to a tender finish and a clean crumb that fits any best strawberry scones recipe goal you carry.
Use a light hand. Over mixing brings a tough bite. I stop folding as soon as the mass holds. Bits of dry flour can finish hydrating on the tray. The oven does the last small job for you.
Dry the fruit. I spread the diced berries on a towel. Wet fruit leaks into the dough. Dry fruit brings clear pockets of color and flavor. That one step keeps the shape tidy and the tray easy to clean.
6) Making Strawberry Scones Ahead of Time
I like options for busy days. For a make ahead scones plan, mix the dry ingredients and stash the bowl in the fridge. Dice the butter and hold it cold. When morning comes, add the liquids and the berries. The bake time fits a coffee break and the house wakes to a sweet smell.
You can freeze the cut wedges on a sheet. Once firm, move them to a bag and label it. Bake from frozen on a lined tray. Add a minute or two to the bake time. The rise will still look tall and the crumb will stay soft.
Glaze after the bake. A cool top takes the drizzle and holds a thin sheen. The flavor stays bright and fresh. The plan keeps your morning smooth and simple. It is a steady path for anyone who asks how to make fluffy scones and still get to work on time.
7) Storing Leftover Strawberry Scones
Leftovers sit well for a day or two at room temp in a covered tin. The sugar top keeps a bit of crunch. I warm a wedge for a few breaths in a low oven. The crumb wakes up and the scent rises again.
For longer storage, freeze the baked scones in a bag with the air pressed out. Thaw on the counter. Warm in a gentle oven until the edges turn tender again. Add a new drizzle of glaze if you like a brighter top.
If you plan to hold them for a party, keep the glaze in a small jar and drizzle before the tray hits the table. The look stays clean and the taste reads fresh. That small choice lifts the whole plate.
8) Try these Breakfast and Brunch next
9) Strawberry Scones
Strawberry Scones Recipe For Lazy Weekend Bakers
Ingredients
- 2 cups all purpose flour
- 6 tablespoons granulated sugar plus extra for sprinkling
- 2 and one half teaspoons baking powder
- 1 quarter teaspoon fine salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 1 cup cold heavy cream plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries patted dry
- 1 teaspoon lemon zest
- For the glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Heat oven to 400 F and line a sheet with parchment.
- Whisk flour sugar baking powder and salt in a large bowl.
- Cut in the cold butter with a pastry blender until pea sized bits form. Work quick. Keep it cold.
- Whisk cream egg and vanilla in a cup. Pour over the flour mix. Add strawberries and lemon zest.
- Stir with a fork until shaggy. Tip dough onto a floured board. Gently press and fold a few times until it holds.
- Pat into a round about one inch thick. Slice into 8 wedges. Move to the sheet.
- Brush tops with a little cream. Sprinkle with sugar. Bake 16 to 18 minutes until golden at the edges. Cool on a rack.
- Whisk powdered sugar with lemon juice until smooth and drizzly. Spoon over the cool scones. Let set then serve.
10) Nutrition
I like to know what sits in a serving. One wedge lands in a modest range for a morning treat. You get energy from flour and cream. You get bright notes from lemon and fruit. The sugar gives sweetness without a heavy hit when you keep the glaze thin.
If you track numbers, a home batch helps you control the size and the finish. You can trim the sugar in the dough and keep the glaze light. You can swap a spoon of flour for a spoon of fine whole wheat flour for a nutty note. Small tweaks keep the comfort and shape the plate to your day.
I am Kathy from Simply Cooked Recipes, and I like food that meets real life. This scones recipe fits busy mornings and quiet weekends. It meets a coffee break and a long brunch with ease. That steady balance keeps me baking it for people I love.
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