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Fresh Strawberry Scones

Annie Y.

"This delicious, irresistible recipe makes a perfect snack and breakfast treat!"
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56 m servings 255 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 42
  1. 55 Ratings

Most helpful positive review

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 strawber...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 strawber...

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...

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 yo...

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 ...

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...

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....

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...

Delicious! I also didn't knead the dough too much. I find that to get the consistency that I like (which is similar to a flaky biscuit); the dough can't be over worked. Also, keep your butter an...

I am debating between a 4 and 5 for this. I cooked for about 15 minutes, and they were very moist scones. I like them this way, so it was great, but not exactly what I usually expect from scon...