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The first bite of these Ridiculously Easy Fresh Strawberry Scones will have you smitten! They're melt-in-your-mouth tender, studded with sweet strawberries and have a delicious lemon glaze.
Yikes! In the midst of all the crazy stuff that's been happening lately, I almost forgot about strawberry season! I was reminded by a friend in Raleigh who shared that she'd picked strawberries a few weeks ago. I didn't waste any time calling our local fruit and veg market to enquire about berries. It was perfect timing for local mountain strawberries - sometimes they're a little hard to come by, but you feel like you have absconded with a real treasure if you do. When I find them I pick up a heaping bucket of beautiful, glistening berries. The next morning, these Ridiculously Easy Fresh Strawberry Scones will be rolling out of my oven as the heavenly aroma permeates the house.
The secret of baking with strawberries
This scone recipe actually took about a year to figure out. The recipe itself wasn't the problem. It's actually my go-to recipe for scones and I've used it a zillion times for lots of variations like these Ridiculously Easy Sugar Topped Scones, these Ridiculously Easy Banana Scones, these Ridiculously Easy Maple Pecan Scones and many more. It was more of an issue with the strawberries.
A problem and a secret solution!
Strawberries have a high water content and when you bake with them, the juiciness tends to create sogginess in the final product. As I mentioned, I made these scones last year and they were delicious right out of the oven. But an hour later, they were wet and heavy. So I put the recipe on the shelf, knowing it needed more work.
This year I decided to try something different. I diced up a handful of berries before starting to put together the recipe. I laid several thicknesses of paper toweling on the counter, spread the berries out to a single layer then added another layer of paper towels. When it was time to add the berries to the dry ingredients 20 minutes later, the paper towels were damp and pink with strawberry juice.
The end results were amazing. No more sogginess - even a few hours later. Such a little trick made such a BIG difference! So I'm quite thrilled to introduce you to these delicious Ridiculously Easy Fresh Strawberry Scones!
What's this "Ridiculously Easy" all about?
If you're new to The Café, you might be wondering why all these scone recipes are labeled Ridiculously Easy. It's actually a category of Café recipes that our readers love. You can read more about our ridiculously easy recipes in this post, but, in a nutshell, Café Ridiculously Easy recipes are those that "make you look like a culinary rock star with minimal work and hands-on time".
In this particular recipe, the ridiculous easy part is the way the butter and cream are combined. Most scone (and biscuit) recipes call for "cutting butter or shortening into dry ingredients" creating little "globules" of butter which are the secret to flaky, delicious scones. It's not difficult, but this process can be a little tricky and/or time-consuming.
In this Ridiculously Easy Fresh Strawberry Scones recipe, the butter is melted and at the same time, the cream is chilled. When the melted butter and cold cream are stirred together, voila... you get the same beautiful little "globules" as if you had cut the butter in!
The results are the most tender, melt-in-your-mouth delicious scones with almost no work. See what I mean? Ridiculously easy!
Can these scones be made with grocery store strawberries?
Of course, there's nothing like fresh, seasonal berries, but you can definitely make these scones with berries from your local grocery store. The berry flavor actually gets concentrated and intensified as the scones bake, so they'll still be delicious. Look for the reddest berries you can find. If you can find berries with a bit of a shine, that's a good sign of sweet berries.
I wish we could enjoy a cup of tea or coffee together and one (maybe two) of these moist, tender scones but sadly, that's not possible. Next best thing? Pin this recipe and plan to make these scones as soon as possible. Expect to receive rave reviews and requests for the recipe!
See that last beautiful picture up above? OOPs! I just couldn't resist! Bet you won't be able to either!
Café Tips for making these Ridiculously Easy Fresh Strawberry Scones
- Work quickly as you prepare this recipe as scone dough does not rise as well if the dough gets too warm. If you’re not baking the scones right away, refrigerate or freeze the cut scones until ready to bake.
- If your cream mixture doesn’t form the “clumps” or “globules”, your cream probably wasn’t cold enough. You can stick the whole mixture in the freezer for another 5-8 minutes, then stir with a fork and you should see the clumps.
- As noted above, be sure to allow your strawberries to drain well on several thicknesses of paper towel and then to pat off any extra excess liquid. It's a life-changer!
- Don't overmix scone dough, but make sure all of the flour at the bottom of the bowl is incorporated before scooping up the scones.
- You can make these scones several hours ahead of time. Just scoop them up onto your sheet pan, cover with plastic wrap and pop the whole tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed. They will take a minute or two longer to bake.
- I like to refrigerate my scones for at least 10-15 minutes before baking. This helps them to keep their shape in the oven. If you want to make them farther in advance, that’s fine too. They can be refrigerated for several hours before baking. Any longer than that, I would pop them in the freezer.
- These scones can be mixed up, shaped and then frozen. To bake, just place them on a cookie sheet (or sheet pan) and pop in the oven without thawing. Give them a couple of extra minutes to bake.
- Scones are really best on the day that they’re made. However, if you have some leftovers, just pop them (one at a time) in the microwave for 10-15 seconds. They will be almost like fresh out of the oven.
- You can also make these Easy Fresh Strawberry Scones and freeze them, unbaked. Pull as many as you want out of the freezer and bake as directed, adding about 3-5 minutes extra to the total baking time. You want to look for a pretty golden brown color.
- I use a 2-ounce (4-tablespoon) cookie scoop for these scones and get a yield of 8-10 round scones. A retractable cookie scoop (aka ice cream scooper) like this is super useful for making uniform-shaped, cookies, biscuits, scones, etc.
- I like to spray the scoop with cooking spray to prevent the dough from sticking to the scoop.
- This recipe calls for lining a sheet pan with parchment paper. This is optional, but is nice for easy cleanup. I love these pre-cut parchment paper sheets. They come in a flat box for easy storage, are perfect for cookies, scones, biscuits, cake, etc. and a box will last forever.
- One last little trick. This scone recipe (and many other recipes) calls for melting butter in the microwave. If you’ve ever melted butter in the microwave, you know that it can spatter and make a mess. It helps to cover the bowl with a paper towel but often, when you open the microwave, you’ll discover that the fan or the motion (if you have a turntable) has blown the paper towel off and there’s still a mess. If you simply wet your hands and dry them on a paper towel before using it in the microwave, the dampness will keep it in place and your microwave will stay sparkling clean!
Thought for the day:
I always keep my eyes always on the Lord.
With him at my right hand, I will not be shaken.
Therefore my heart is glad and my tongue rejoices;
my body also will rest secure. Psalm 16:8&9
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear others’ results and ideas for variations.
The first bite of these Ridiculously Easy Fresh Strawberry Scones will have you smitten! They're melt-in-your-mouth tender, studded with sweet strawberries and have a delicious lemon glaze.
- 1 cup diced strawberries (about ¼-inch dice) 10-12 medium strawberries
- 1 cup heavy cream
- 8 tablespoons butter (1 stick) I used salted
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
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Before proceeding with the recipe, place the diced strawberries on several thicknesses of paper toweling and spread to a single layer. Lay several more thicknesses of paper towels on top of the berries and firmly pat a few times. Allow the berries to rest for 15 minutes before using them in the recipe.
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Preheat the oven to 400 degrees with a rack set in the middle of the oven. Line a sheet pan with parchment paper and set aside.
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Measure 1 cup of heavy cream and place in the freezer for 10 minutes.
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Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
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Whisk flour, baking powder, sugar and salt in a medium-size bowl. Add the diced strawberries and stir gently to combine (if strawberries are sticking to the paper towels use a knife to scrape them off). Make a well in the center of the flour mixture with your spatula.
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After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to the well in the center of the dry ingredients and stir with a rubber spatula, from the bottom up, until all the flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix, but be sure all of the flour is mixed in. If it’s hard to incorporate all of the flour, add an extra tablespoon of cream.
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With a spoon or an ice cream scoop (I use a # 12 scoop), scoop dough onto the prepared sheet pan in ¼-1/3 cup mounds. If desired (for a pretty presentation) add a few diced strawberry pieces to the outsides of each mound.
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Place in oven and bake for 15 minutes. While the scones are baking, prepare the glaze.
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Combine all glaze ingredients in a small saucepan. Bring to a boil then reduce to a steady simmer and cook for 4-6 minutes, until mixture is reduced and beginning to thicken and get a bit syrupy. Remove from heat and set aside.
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After baking the scones for 15 minutes, remove scones from the oven and gently brush each scone all over with the lemon glaze. Use all of the glaze. Return to oven for another 3-5 minutes, or until golden. Remove and transfer to a cooling rack. Allow scones to cool for 10-15 minutes for the glaze to set.
See Café Tips for further instructions and more detailed tips.
Recipe yields 8-10 medium-size scones
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Neha says
I loved these scones! Just made them this morning and used brown sugar instead since that’s what I had. Delicious! For some reason it took me more like 20-22mins (including glaze time) but it could be just how my oven is. I like the outside crispier so it worked better for me. Will def make this again. Next time I might put some lemon zest in the batter for an extra pop but the glaze was great, I’m glad I used it all.
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for your review, Neha!
Jeanne says
Thank you for this recipe! They were indeed easy and delicious! I had just a cup of aging strawberries and almost a cup of cream left (filled in the gap with a little whole fat plain yogurt) and I am so happy with the end result. Thanks for sharing. I have a photo of my scones if you would like it!
Chris Scheuer says
Hi Jeanne, so happy you enjoyed this recipe! I'd love to see a photo - you could send it to chrisscheuer@me.com
Caroline says
Wonderful !! Having lived in London for many years, our family LOVES scones and we are pretty particular. lol This is such an EASY recipe - I followed it exactly and they turned out beautifully. Hubs and I are enjoying them now with a nice cuppa!
Lindsay @ The Café Sucre Farine says
That's great, Caroline! Thank you for letting us know!
Kara says
my scones turned into pancakes lol...
Chris Scheuer says
I'm so sorry you had trouble with these, Kara. It's difficult to say what went wrong without having been there in the kitchen with you.
Helen B says
Tried this recipe and it was delicious! I *substituted some of the ingredients (2 cups AP Flour to *1.5 cups Whole Wheat Flour and 1 cup Heavy Cream to *1 cup Coconut Milk) based on what was available on my pantry. Still turned out great and was able to use the fresh strawberries I had gotten from the market.
Lindsay @ The Café Sucre Farine says
That's great! Thanks for letting us know, Helen!
Marsha says
Just took the Strawberry Scones out the oven, easy peasy to make.being British 😊 I served them with Clotted Cream, and homemade strawberry jam delicious. Thank you for the recipe from Marsha (ont. Canada)
Lindsay @ The Café Sucre Farine says
Sounds wonderful, Marsha!
Lisa Nichols says
I have a tea room in Indiana. We do high tea trios with the scones being on the bottom. We do different varieties. This is by far one of the best recipes I have came across. Thank you for sharing. God bless, Lisa
Lindsay @ The Café Sucre Farine says
Thank you for letting us know, Lisa! So glad you're enjoying the recipe.
Lois says
These scones are OUTSTANDING! I followed the recipe and added the 1/2 t vanilla and 1/2 t almond extract, as suggested. I've already shared this recipe, Are there labels available? I would like to give some of these to my neighbors.
This is, without a doubt, my favorite recipe website. Thank you!!!
I Samuel 12:24
Lindsay @ The Café Sucre Farine says
So glad you enjoyed these, Lois! We do not have labels for this recipe at this time.
Ann Vaughan says
Chris, just visited our first scone shop in Savannah. Their scones were delicious. The texture is like none I have ever had. They were goof for 2 days. I am thinking they may haves used pastry flour or a mix of cake flour and regular flower. I have never made scones and about to try you easy scone recipe. Could I use one of these flours?.
Chris Scheuer says
Hi Ann, you could definitely use cake flour for these scones or a half-and-half mix with AP flour. That would make for a lighter texture.
Patty Kristin says
I've been making scones for over 30 years; loving everything British, I do lovely afternoon tea luncheons or simple "cream teas" consisting of just scones and tea. I was searching for a herb scone recipe when I came across your site and was intrigued by your method of chilling the cream and adding the melted butter. Oh My Gosh!! I used your basic scone recipe above, using only one tablespoon of sugar and adding one tablespoon of Herbs de Provence as indicated in another recipe from another site (sadly the flavor came out way too bland - needs more salt and herbs). I gave up using a pastry cutter years ago because my hand would cramp! I've been doing the blending by hand which makes my shoulder muscles ache so I was anxious to try your method. Not only did it make the process so easy, the scones are the best I've ever made texture-wise! Light, delicate, moist, incredible texture! I've spent the last few hours looking at your site and can't wait to try the shortbread recipes, tarts, lemon curd (only ever used the store-bought) and of course, the many different scone recipes. Might you venture into perfecting some savory scone recipes?
Thank you!
Patty
2 Peter 3:9
Chris Scheuer says
That's so awesome, Patty! Thanks so much for taking the time to leave this thoughtful review. I think you'll love the lemon cured. And yes, I will work on some savory scones!
Patty Kristin says
I've now made lavender scones twice using culinary lavender buds. I made them to serve with lavender jelly, which I bought on a recent trip to Michigan. This jelly is amazing...if you love lavender, you can order it online from Lavender Hill Farm in Boyne Michigan, lavenderhillfarm.com. It is wonderful! By the way, I've frozen the baked scones, pop them in the over for 10 minutes and they're as great as just baked! Thanks so much for that tip; with your ridiculously easy recipe and freezing them, I get to have these heavenly morsels whenever my heart desires!
Blessings...Patty
Chris Scheuer says
That's great to know 🙂
colleen e stuart says
Chris; I just made these Fresh Strawberry muffins (but used frozen berries). Also, instead of making Buttermilk I used homemade Kefir. I appreciate the choice to make less as I am alone; I made six and they turned out great. These are, without a doubt, the very best muffins I've ever made!
Also made the Lemon Curd two days ago and have shared that recipe with three others, one in China. You're the Best!
colleen
Chris Scheuer says
So happy you enjoyed them, Colleen! Thanks for your kind comment!
Darlene O'Connor says
I made these scones as part of a Sunday breakfast aka feast! The scones were absolutely delicious and disappeared quickly! The recipe is easy to follow and the crumb was so tender! Thank you for the delicious recipe!
Chris Scheuer says
Awesome! Thanks for letting us know, Darlene!
Ann says
I am so curious, what do you think of adding some vanilla or almond extract? Would that ruin the liquid to dry ingredient ratio?
Love your site and will try other things too! Thank you!!!
Chris Scheuer says
Hi Ann, thanks for your kind words!
Regarding your question, either one or both would be delicious! I would just do a half teaspoon of each or one teaspoon of one or other other.