Fresh Strawberry Scones Recipe -
Fresh Strawberry Scones Recipe
  • READY IN 56 mins

Fresh Strawberry Scones

Recipe by  

"This delicious, irresistible recipe makes a perfect snack and breakfast treat!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    16 mins

    56 mins


  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
  3. Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
  4. Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
  5. Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2007

I debated between 4 and 5 stars. Here is the reason why: The taste was very good but it was too wet. Even following the directions of using paper towel to drain excess juice from the strawberries I still had to keep adding more flour in order to be able to knead it. I must have added at a minimum about 1/2 cup of flour. I did so a little at a time as I was feeling for it to become the right consistency to allow kneading. The end result was delicious!

Most Helpful Critical Review
May 03, 2010

They looked wonderful, but were not very flavorful. Needs more strawberry flavor.

May 11, 2008

These are amazing!!! I replaced milk with buttermilk and added mini white chocolate chips. I didn't need the dough. I just scooped it onto individual scones. The batter was wet but scoopable. It yield 14 scones.

May 17, 2010

These were excellent. I didn't have cream or lemons on hand the first time I made them, so I substituted 1/2 cup vanilla yogurt for the cream and vanilla (second time used 1/2 cup strawberry yogurt). This also made them a bit healthier. In place of the lemon zest, I added a little lemon juice to the powdered sugar glaze I made. The dough was very crumbly when I dumped it onto the counter because yogurt is thicker than cream. It didn't mix in as well, so I had to mix it by hand on the counter to make sure the moisture was evenly distributed. I made these for my wife for Mother's Day breakfast, and she LOVED them.

Jul 05, 2008

I made Fresh Peach Scones. Because the peaches were crisp, I did not have to worry about extra moisture! I really liked the consistency of the dough and the taste of the nutmeg in this. This is the recipe I would choose to use for Peaches and Cream Scones!

Oct 05, 2010

I have made this recipe several times now. The first time I made it just as written and although it was very yummy the dough was wet. The strawberries you use directly effect the outcome! If you have very ripe sweet berries you will get a wet and yummy dough, if you get some that rea not so ripe you will have less trouble with moisture but the taste will not be as good. My final solution was to use a combination of dried strawberries and dried strawberry flavored crasins. YUM! Also faboo with dried blueberries. (Be sure to mince them a bit so they are not so big.)

May 10, 2010

I made a slight variation of these by using a cup of oats ground instead of 1 c of flour. I also reduced the butter to 3 T. They usually only have to cook for about 14 min, watch them closely. My husband loves strawerry muffins, and thought these were delicious.

Apr 09, 2008

These were great! I pretty much followed the recipe to a T. I did not knead the dough as long as suggested, nor did I add much more flower. The dough was quite sticky and lumpy (not smooth) when I placed it on the baking sheet with parchment. I was worried that too much flour and kneading would toughen it. In the end they had a lumpy appearance, but were wonderful none the less. (Always use fresh baking soda.. discard an open can after 8-12 months.)


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 34.6 g
  • 11%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 393 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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