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Ridiculously Easy Fresh Strawberry Scones

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.

Course Breakfast/Brunch, Dessert
Cuisine American, British, French
Keyword Easy Strawberry Scones, Ridiculously Easy, Strawberry Scones
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10
Calories 309 kcal
Author Chris Scheuer

Ingredients

For the scones:

  • 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

For the glaze:

  • ¼ cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter

Instructions

For the scones:

  1. 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.
  2. 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.
  3. Measure 1 cup of heavy cream and place in the freezer for 10 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place in oven and bake for 15 minutes. While the scones are baking, prepare the glaze.

For the glaze:

  1. 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.
  2. 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.

Recipe Notes

See Café Tips for further instructions and more detailed tips.

 

Recipe yields 8-10 medium-size scones

Nutrition Facts
Ridiculously Easy Fresh Strawberry Scones
Amount Per Serving
Calories 309 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 60mg20%
Sodium 217mg9%
Potassium 188mg5%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 665IU13%
Vitamin C 10mg12%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.