The Ultimate Strawberry Scones Recipe: Perfectly Flaky and Delicious
Craving a delightful treat that’s both easy to make and bursting with flavor? Look no further! This Strawberry Scones recipe delivers the perfect balance of crispy exterior, flaky interior, and juicy strawberry pieces. The secret ingredient? Greek yogurt, which keeps these scones incredibly moist and tender. Get ready to impress your family and friends with these homemade delights!
Why This Strawberry Scones Recipe Works
For years, I struggled to achieve the perfect scone consistency – often ending up with dry, crumbly results. But after countless experiments, I finally cracked the code! This recipe guarantees soft, flaky scones every time, thanks to a few key techniques and ingredients.
Fresh strawberries can be tricky in baked goods, sometimes leading to a soggy texture. To combat this, I’ve incorporated a blend of techniques that ensure the scones hold their shape, bake up tall, and maintain juicy strawberry pieces in every bite. The star of the show is undoubtedly Greek yogurt. It acts as a natural moisturizer, preventing the dough from drying out and providing a tender, bakery-style texture that will have you reaching for seconds.
These strawberry scones have quickly become a staple in my kitchen. They’re special enough for a weekend brunch yet simple enough to whip up on a weekday morning. This recipe is all about sharing the joy of homemade baking and creating moments of pure deliciousness.
Key Ingredients for Perfect Strawberry Scones
Let’s break down the essential ingredients that make these strawberry scones truly exceptional:
| Ingredient | Tips and Substitutions |
|---|---|
| Flour | Use the spoon and level method to ensure accurate measurement and avoid dry scones. Too much flour is a common culprit in dense, heavy scones. |
| Frozen Butter | Grate the butter while frozen. This helps distribute the fat evenly throughout the dough, creating flaky layers. |
| Fresh Strawberries | Select the outer, red parts of the strawberries for the best color and sweetness. If you want to experiment, try other berries like blueberries or raspberries. |
| Greek Yogurt | Plain or vanilla Greek yogurt works best. Full-fat Greek yogurt will yield the most moist and tender scones. I personally love using honey vanilla Greek yogurt for an extra touch of flavor! |
| Sugar | A combination of granulated and brown sugar adds depth and complexity to the flavor profile. Brown sugar contributes a subtle molasses flavor and helps keep the scones moist. |
| Baking Powder & Baking Soda | Don’t skip either! They work together to create the perfect rise and airy texture. Make sure your baking powder and baking soda are fresh for optimal results. |
Pro Tip: Keeping it Cold is Key!
The secret to truly flaky scones lies in keeping the butter and dough as cold as possible. Chill your flour, freeze the butter before grating, and use cold, wet ingredients. The colder the dough, the better the scones. Consider even chilling the mixing bowl before you begin!
Step-by-Step Guide to Making Strawberry Scones
Follow these simple steps to create bakery-worthy strawberry scones in your own kitchen:
- Preparation is Key: Freeze the butter for at least 30 minutes. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Incorporate Frozen Butter: Grate the frozen butter using a cheese grater and add it to the dry ingredients. Gently mix the butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
- Add Strawberries: Gently fold in the chopped strawberries.
- Combine Wet Ingredients: In a separate bowl, whisk together the vanilla extract, almond extract (optional), Greek yogurt, and egg until well combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Be careful not to overmix.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it into a ball. Form the dough into a 5.5-inch (14 cm) disc, approximately ¾ to 1 inch thick.
- Cut into Triangles: Use a sharp knife or a bench scraper to cut the disc into 8 equal triangles.
- Bake to Perfection: Place the scones onto the prepared baking sheet, leaving about 1 inch (2.5 cm) between each scone. Brush the tops of the scones with heavy cream or milk (optional) and sprinkle with a little extra granulated sugar.
- Chill Time: Place the scones in the refrigerator for 20 minutes to help them hold their shape during baking.
- Bake: Bake for 14-16 minutes, or until the scones are lightly golden brown around the edges.
- Prepare the Glaze: While the scones are cooling, whisk together the powdered sugar, milk or heavy cream, and vanilla extract for the glaze. Adjust the amount of milk or cream to achieve your desired consistency.
- Cool and Glaze: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Drizzle the glaze over the cooled scones.
Tips for Storing Your Strawberry Scones
These scones are best enjoyed fresh, ideally within a few hours of baking. However, here are some tips for storing them:
- Freshly Baked: Enjoy these Strawberry Scones fresh, ideally within an hour or two after baking for the best flavor and texture.
- Make Ahead: Shape the dough into scones, cover tightly, and refrigerate overnight. Bake them the next day for a fresh-baked treat.
- Freezing for Later: To freeze, place unbaked scones in an airtight bag or container and store them in the freezer for up to a month. When ready to bake, simply bake them directly from the freezer, adding 1-3 minutes to the baking time.
More Delicious Strawberry Recipes to Try
If you love the taste of strawberries, here are some other recipes you might enjoy:
Strawberry Shortcake Recipe
Classic strawberry shortcake with fluffy biscuits and sweet strawberries.
Strawberries and Cream Cake
A light and airy cake layered with fresh strawberries and whipped cream.
Strawberry Jello Parfait Cups
A refreshing dessert with layers of Jell-O, strawberries, and whipped cream.
Strawberry Shortcake Trifle
An elegant dessert with layers of cake, strawberries, and cream.
Strawberry Scones Recipe
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Strawberry Scones
By Chelsea Lords
These Strawberry Scones are flaky on the outside, soft inside, and bursting with juicy strawberries. A hint of Greek yogurt keeps them incredibly moist and flavorful, all topped with a sweet glaze—simply delicious!
Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 8 scones
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Equipment
- Large sheet pan (15″ x 21″)
- Silicone baking mat or parchment paper
- Pastry cutter or 2 butter knives
Ingredients
Strawberry Scones
- 2 cups flour (see note 1)
- 1/4 cup + 1 teaspoon granulated sugar, divided
- 1/4 cup light brown sugar, lightly packed
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup chopped strawberries (see note 2)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- 1/2 cup honey vanilla Greek yogurt
- 1 large egg
- 2 to 3 tablespoons heavy cream, optional
Glaze
- 2 tablespoons milk or heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Freeze butter until completely frozen. Move oven rack to the lower third of the oven and preheat to 400°F. Line a large sheet pan with a silicone baking mat or parchment paper and set aside.
- In a large bowl, toss together flour, 1/4 cup granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Remove frozen butter from the freezer and grate it on the large holes of a cheese grater.
- Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry cutter (or 2 butter knives) until butter is worked into the flour. Add chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
- In another bowl, mix together vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.
- Add the wet ingredients to the dry and mix with a fork until just combined. Use your hands to press the dough into a large ball. The dough will be slightly sticky, and it may seem dry like it won’t come together. Keep kneading and pressing gently into a ball and it will come together. The less you mix and knead, the better the texture will be (see note 3).
- Using your hands, form the mixture into a 5.5 x 5.5-inch round disc, about 3/4th to 1-inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don’t shimmy the knife into the scones; use decisive, swift cuts. Separate the 8 triangles and place on the prepared sheet pan about 1 inch apart.
- If desired, brush the tops of the scones with heavy cream (using a pastry brush) and sprinkle with the remaining 1 teaspoon granulated sugar. Place the scones in the fridge to chill for 20 minutes.
- Remove scones from fridge and bake in the preheated oven until lightly golden around the edges and barely golden on top, about 14–16 minutes.
- Remove from oven and allow to stand on the sheet pan for 5 minutes. The steam is still cooking the insides! Allow scones to cool to room temperature, then drizzle the glaze on top with a spoon.
- For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.)
Recipe Notes
- Note 1: Make sure to spoon and level the flour measurement. If you scoop a measuring cup into a bag of flour, you will pack in too much flour (drier scones).
- Note 2: I like to only use the outsides of the strawberries for the scones (and eat the inside, white parts). This helps keep the scones consistently sweet with ruby-red flecks.
- Note 3: Go easy on the kneading. As soon as the dough comes together, stop kneading. A few bumps and lumps are good. You also want to keep the dough as cold as possible. Additionally, the more you mix the dough, the denser the scones will be.
- Storage: Strawberry Scones are best enjoyed fresh, ideally less than 2 hours after baking. To freeze, keep unbaked scones in an airtight bag for up to 1 month; bake directly from the freezer, adding 1–3 minutes to the baking time.
Nutrition
Serving: 1 serving | Calories: 375kcal | Carbohydrates: 54.5g | Protein: 4.3g | Fat: 12.5g | Cholesterol: 53.9mg | Sodium: 16.2mg | Fiber: 1g | Sugar: 30g
Nutrition information is automatically calculated, so should only be used as an approximation.
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