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 that’s been happening lately (or not happening) I almost forgot about strawberry season! I was reminded by a friend in Raleigh who shared that she’d picked strawberries this past week. I didn’t waste any time calling our local fruit and veg market to enquire about berries. Although it will be a few more weeks for local strawberries to ripen here in the mountains of North Carolina, they were selling berries from a nearby valley. I literally jumped in the car and picked up a heaping bucket of beautiful, glistening berries. The next morning these Ridiculously Easy Fresh Strawberry Scones were rolling out of my oven as the heavenly aroma permeated 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 an issue with the strawberries.
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!
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.
- 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 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 leftover, 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 the 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 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 other’s 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
- 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.
- 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.
- Measure 1 cup of heavy cream and place in the freezer for 10 minutes.
- 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.
- 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.
- 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.
- With a spoon or an ice cream scoop (I use a # 12 scoop), scoop dough onto the prepared sheet pan in 1/4-1/3 cup mounds. If desired (for a pretty presentation) add a few diced strawberry pieces to the outsides of each mound.
Place in oven and bake for 15 minutes. While the scones are baking, prepare the glaze.
- 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.
- 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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