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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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Sasha Baruk says
I can't believe no one else mentioned this, but this was WAY too much baking soda. I think you meant teaspoons rather than tablespoons :(. Unfortunately I already made two batches of this recipe before discovering my mistake. Otherwise this recipe was easy to follow and had good tips. Might try to make these again another day.
Chris Scheuer says
Hi Sasha, there is no baking soda in this recipe. Only baking powder and it's just the right amount to produce delicious scones. If you read the other comments, these scones have been very well received.
Linda says
Please send the labels for the Fresh Strawberry Scones. Your recipes are so good and since I am baking them in larger volumes for family gifts, they are delicious but easy enough for this use. Thanks
Chris Scheuer says
I'm so glad you're enjoying the recipes, Linda! We do not have labels for these scones at this time.
Virginia says
Hello, I am considering trying your Ridiculously Easy Strawberry Scones for a brunch I am hosting soon. I noticed the recipe uses an ice cream scoop for individual portions vs. the traditional circular scone cut in triangles. Is there a reason you do it this way? Am I able to use your recipe and shape in a circle and cut the more traditional way? This recipe looks so good!
Chris Scheuer says
Hi Virginia, you could definitely cake these scones in the traditional way. I often use the scoop method because it's quicker and so many people are in a hurry.
Lynn says
These scones sound amazing! However, the have an abundance if buttermilk on hand, so I’m wondering if I can sub the cream for buttermilk? If so, do I need to change anything else in the recipe to accommodate that change?
Thanks so much for consistently wonderful recipes.
Chris Scheuer says
Hi Lyn, thanks for your kind words.
You could definitely use buttermilk in this recipe and the results will be delicious, but NOT like scones, more like biscuits. The cream is what gives the melt in your mouth texture. Either way, they will be good, just different.
Adriana Martinez says
Hello! Absolutely love this recipe! Super easy and very delicious
I would definitely make again with blueberries
Thank You so much!!!
Chris Scheuer says
Yay! Thanks for letting us know, Adriana!
Elsie says
Can I substitute blueberries for the strawberries?
Chris Scheuer says
HI Elsie, you could use blueberries! Just mix them in very gently.
Alison says
These are the best! I have made them multiple times for my family and they all love them. Thank you for sharing this recipe definitely one of my favorites.
Chris Scheuer says
I'm so glad, Alison! Thanks so much for letting us know!
Michelle Carson says
This scones are the best, absolutely delicious.
Thanks for sharing the recipe
Chris Scheuer says
Yay! Thanks, Michelle!
Pam says
Oh my!! You were absolutely right!
I’m getting ready to make a batch of these ridiculously easy strawberry scones and remembered I needed to leave a comment. These are the best. I handed out some to my neighbors and they raved about them! Thanks for this fabulous recipe and the “ridiculously easy” idea!
Chris Scheuer says
Thanks so much for letting us know, Pam!
Gina says
Hi! I have tried all of your scone recipes….AMAZING! Our kids and grandkids wait anxiously for our visits knowing that between your scones and your shortbread cookies, something delicious is coming their way. Thank you so much for sharing!!
Chris Scheuer says
I love that! Thanks for letting us know, Gina!
Val S says
I apologize if this has been mentioned before, but there is another easy way to deal with incorporating butter into a recipe: use a cheese grater! I use very cold sticks of butter (I often will stick them in the freezer for about 20 minutes to ensure they are extra cold) and then (keeping the wrapper around one end so my warm fingers don't melt the butter too quickly) I run the stick of butter across a box grater (using the side with the big holes). Then, blending the butter into the flour to get it crumbly is a breeze!
Chris Scheuer says
Thanks, Val!
Syaz says
My first time trying to bake scones and this recipe is perfect! Easy to follow and scones turned out beautiful and delicious. Soft and Crispy texture, happiness in every bite. Tips to rest strawberries on paper towels works well! Thanks for sharing this recipe 🙂
Chris Scheuer says
You're very welcome Syaz! I appreciate you taking the time to leave a review!
Syaz says
My first time trying to bake scones and this recipe is perfect! Easy to follow and scones turned out beautiful and delicious. Soft and Crispy texture, happiness in every bite. Tips to rest strawberries on paper towels works well! Thanks for sharing this recipe 🙂
Villy says
I am by no means a baker and this recipe was amazing. The scones were absolutely devine. So rich light fluffyand butteryI believe the key is to make sure the heavy cream has been in the freezer long enough to create curdles when added to the melted and cooled butter. The batter will seem clumpy and not stick together but forming it into large mounds helped. I will definitely make again using other fruits or seasonings. Thank you for sharing! This is a keeper.
Chris Scheuer says
Thanks so much for sharing your results, Villy! Perhaps you will become the family scone maker! I'm so happy you enjoy them!
Carey says
Best scone recipe ever! The melted butter trick works beautifully! Mine came out light and delicious, strawberry’s were perfect after resting on paper towels.
Chris Scheuer says
Thanks so much, Carey, for sharing your review! I'm so happy you enjoyed this recipe!
mary says
I made the scones Saturday night and popped them into the freezer, per your suggestion. I gave them an extra 5 minutes and they were still gooey. In all, I added 20 minutes to the bake time. The taste was good, but I think the strawberries were too wet ( on paper towels for 20 minutes) as the scones were not as crispy as I would have liked-although the tops were brown. Maybe store bought strawberries were also the culprit? Next time, I will make and bake same day and see if that changes the quality of the bake.
Chris Scheuer says
Hi Mary, most scones are fine to make the night before but I think, because of the high water content of strawberries, that it's best to make them the same day. If you think about what happens to strawberries when you freeze and then thaw them, it's a lot of extra moisture. Sorry that didn't work for you but do try making them and baking them on the same day. So good!
Danielle Schultz says
Hello Chris
I made the recipe as it’s written except used whole wheat pastry flour . I put my scones in the freezer for 10 mins before baking . After the 15 minutes. They turned out beautiful, delicious and perfect. Easy recipe quick love the results .
Chris Scheuer says
That's great to know that WW pastry flour works well. Thanks so much for sharing this, Danielle! 💕
Fiep says
Mine melted into one big scone and are quite soggy still after putting the strawberries between paper towels, but they do taste alright!! So I might remake them sometime in the future.
Chris Scheuer says
Hmmm... haven't had anyone else report a problem like this, Fiep. I would try it again!
Benita says
I had the same problem. Mine melted into flat disks like cookies. They were a soggy, greasy mess. I even used blueberries (which are less wet than cut strawberries) and kept everything else the same. What a waste of time and ingredients. So disappointing.
Chris Scheuer says
I'm sorry these didn't turn out for you, Benita. I've had reports back of others having success but I will revisit the recipe to try to discover what the problem could be.
Diane says
Not sure if this was the problem but I have heard it is important to use fresh baking powder. Could be a good reason for the flattening out. I can't wait to try these!
Johnna Marshall says
I made these scones tonight and everyone loved them. I’m so glad I found your site. I plan to try several of your recipes. Thank you for sharing!
Happy Mother’s Day to you.
Johnna
Chris Scheuer says
Welcome to The Cafe, Johnna! I'm so happy you enjoyed this recipe! Hope you've had a lovely Mother's Day!
Lucy says
Hi Chris,
I made these with Bob’s Red Mill Gluten Free Flour and added 1.5 tsp of xanthan gum (because Bob’s recommended users do that). The scones were so darn good—biscuity and delicious with or without a slab of soft butter! I’ve made them twice now, and am thinking about other things to do with this basic recipe—add shredded cheddar? Dried rosemary for a savory effect? Lots of ways to go. I’d like to try this with some other gf flour brands, too—thanks for such a great easy-to-make recipe!
Chris Scheuer says
Thanks so much, Lucy! This will be so helpful to other readers. I'm so happy you enjoyed these and had good GF results!
Wisha says
Hi, I'm Spanish and I don't quite understand what you mean when you talk about CREMA ESPESA. What exactly is thick cream? Thank you !
Chris Scheuer says
Hi Wisha, "heavy cream" is the type of cream you would use for whipped cream.
Jennifer @ Seasons and Suppers says
We are a couple of months away from strawberry season here, but as soon as it arrives I will be making these! Love this scone technique 🙂
Liz says
I haven't made strawberry scones in years!! I'm going to add these to my baking list for when we get local strawberries. I remember seeing the melted butter/cold dairy technique on a Cook's Illustrated recipe....I bet that helps make these super tender!
Patty Campbell says
Could you substitute half and half or buttermilk for the heavy cream?
Chris Scheuer says
Hi Patty, my daughter-in-law has used half and half with good results and our biscuit recipe (which is similar to this with the cold cream and melted butter) is absolutely delicious and has tons of great reviews by readers so I think that you could safely substitute either one with good results.
Pam says
Oh my...these are wonderful!
So delicate and so delicious!
I confess that these looked so delicious that I immediately had To try them. Only problem was no strawberries ! But I did have cranberries in the freezer.....so...increased the sugar by 1/4 cup . Oh my...so pleased! Thank you for a winning recipe !
I will probably have to join weight watchers after all this is over.
By the way...my go to song is "God will make a way" by Don Moen
Chris Scheuer says
Haha! That is so much like something I would do, Pam! When I see a good recipe I can hardly stand it until I can make it 🙂 The cranberry version sounds wonderful.
I love that song too! 💕
Jenna says
These sound so good Chris, I have some strawberries that need to be used, I will make these today! Thank you!
Chris Scheuer says
Thanks, Jenna. Enjoy!