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Strawberry Scones recipe

visitor recipe“First let me say I LOVE this site.I have made several recipes from this site and have loved allof them. I recommend you all the time. I was looking throughyour recipes for scones and I noticed you didn’t have a recipefor strawberry scones. I came across this recipe in Family FunMagazine and loved it thought maybe you could add it to yoursite. Thanks for all the wonderful recipes.” – Submittedby Erin Hackney

Recipe: Strawberry Scones

1 cup hulled and finely diced fresh strawberries
2 cups flour
1/3 cup sugar, plus a little for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
A lemon, for zest
6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
1/2 cup plus 1 tablespoon light cream
1 teaspoon vanilla extract

  • Heat your oven to 425°F (220°C).Line a large baking sheet with parchment paper, using a few spotsof butter or cooking oil to stick it in place. Set the bakingsheet aside.
  • Place the diced strawberries on severalsheets of paper towel to absorb their juice. Meanwhile, combinethe flour, sugar, baking powder, salt, and nutmeg in a largebowl. Zest half of the lemon into the ingredients, taking careto remove just the outermost skin and not the white pith.
  • Cut in the butter with two butter knivesor a pastry blender until the flour-coated pieces are the sizeof peas. Add the strawberries, tossing them gently with a forkto coat them.
  • Make a well in the mixture. Blend the1/2 cup of light cream and the vanilla extract in a measuringcup and pour them into the well. Using as few strokes as possible,gently stir the dough until it forms a ball. Let the dough sitfor 1 minute.
  • Clean and flour your hands and dust yourwork surface with flour. Place the dough on the floured surfaceand knead it gently three or four times. Transfer it to the largebaking sheet and pat it into an 8-inch circle. Using a lightlyoiled pizza cutter or a serrated knife, cut the dough into 8wedges, as you would a pizza. Use a small spatula or pie serverto carefully separate the pieces, leaving at least an inch betweenthem.
  • Brush the tops of the scones with theremaining tablespoon of light cream, then sprinkle the surfaceswith sugar. Bake the scones until the outsides are crusty andstarting to brown, about 18 minutes. Let them cool on the bakingsheet for 2 minutes, then slide the parchment and the sconesonto a wire rack to cool for another 20 minutes before serving.

    Makes 8 scones.

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  • Comments

    1 Comment


    These tender, fruity scones are best when they are still a bit warm from the oven. You know, when the strawberries are still firm and that sugary topping is still crunchy. When warm, the glaze melts into every crevice and seeps into the interior. My mum recently bought a huge Costco size bag of Sugar in the Raw.  Do you know if it s fine to substitute it for granulated sugar?  Not just in this recipe, but in any recipe that calls for granulated sugar?  Thank you!

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