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Perfect English Strawberry Scones: Easy Homemade Recipe

English strawberry scones - featured image
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These buttery, flaky scones are studded with fresh strawberries and come together in under 35 minutes. Perfect for a lazy weekend morning or a spontaneous brunch, they’re the ideal companion for a cup of tea or coffee.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (14g) baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, frozen and grated
  • 3/4 cup (180ml) cold heavy cream (double cream)
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 150g) fresh strawberries, hulled and chopped into pea-sized pieces
  • 1 tablespoon all-purpose flour (for tossing strawberries)
  • 1 large egg (for egg wash, optional)
  • 1 tablespoon milk (for egg wash, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Grate your frozen butter using a box grater and place it back in the freezer while you prepare the dry ingredients.
  2. In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 tablespoon (14g) baking powder, and 1/2 teaspoon fine sea salt. Whisk well to ensure the baking powder is evenly distributed.
  3. Add the grated frozen butter to the flour mixture. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
  4. Hull and chop 1 cup (about 150g) fresh strawberries into small, pea-sized pieces. In a small bowl, toss the chopped strawberries with 1 tablespoon of the flour mixture from your bowl. This coating helps prevent them from sinking and releases less moisture into the dough.
  5. In a separate small bowl or liquid measuring cup, whisk together 3/4 cup (180ml) cold heavy cream and 1 teaspoon pure vanilla extract.
  6. Make a well in the center of the flour-butter mixture. Pour in the cream mixture and add the floured strawberries. Use a rubber spatula or your hands to gently fold everything together until just combined. The dough will be shaggy and a little sticky. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands, patting it into a circle about 3/4-inch (2 cm) thick. For taller scones, fold the dough over itself once or twice like a letter, then pat it out again.
  8. Use a sharp knife or a bench scraper to cut the dough into 8 wedges (like a pizza). Alternatively, use a 2.5-inch (6 cm) round biscuit cutter, dipping it in flour between cuts. Press straight down — do not twist the cutter.
  9. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the egg wash (1 egg beaten with 1 tablespoon milk) for a golden, shiny crust.
  10. Bake for 14-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. The bottoms should be lightly browned.
  11. Transfer the scones to a wire rack to cool for at least 10 minutes before serving. They are best enjoyed warm, but they’re also delicious at room temperature.

Notes

Keep all ingredients cold for flaky scones. Do not overwork the dough. For taller scones, chill the cut scones on the baking sheet for 15 minutes before baking. Fresh strawberries are essential; frozen will make the dough soggy.

Nutrition

Keywords: strawberry scones, English scones, easy scone recipe, fresh strawberry scones, homemade scones, breakfast scones, brunch recipe

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