Strawberry Scones

A good scone is one of the most satisfying things you can bake. Tender and slightly flaky on the inside, golden at the edges, just sweet enough to feel like a treat without crossing into dessert territory. These strawberry scones check every box. Made with fresh diced strawberries, Greek yogurt, cold butter, and a bright hit of lemon zest, they come together in 25 minutes with one bowl and a pastry blender. No stand mixer, no chilling the dough, no complicated shaping. Just classic scone technique done correctly with a few smart ingredient choices that make the result better than most.

Want to save this recipe?

Enter your email below and get the recipe link sent to your inbox. PLUS, you’ll get fresh new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

The Greek yogurt is the detail that sets these apart from a standard scone recipe. It adds a subtle tang that complements the sweetness of the fresh strawberries, and its acidity interacts with the baking powder to produce a slightly lighter, more tender crumb than milk alone would. The lemon zest reinforces the brightness of the strawberry flavor and adds a fragrant note that makes every bite taste more vibrant. These are the scones you make for brunch guests, for a slow Sunday morning, or for any occasion that calls for something baked with real care and very little effort.

Ingredients Needed to Make Strawberry Scones

Simple, classic ingredients with two smart additions. Here’s what you need:

• All-purpose flour (the structure of the scone)
• Sugar, plus more for sprinkling (a small amount that sweetens without making these dessert-sweet)
• Baking powder (the leavener that creates the rise and the characteristic craggy top)
• Salt (balances and sharpens all the other flavors)
• Cold unsalted butter, cut into 1-inch pieces (the fat that creates the flaky, tender layers; cold butter is essential)
• Egg (adds richness and binds the dough)
• Plain or vanilla Greek yogurt (adds tang, tenderness, and a slight lightness to the crumb)
• Milk (the primary liquid that brings the dough together)
• Lemon zest (adds a bright, fragrant citrus note that lifts the strawberry flavor)
• Fresh strawberries, diced (one heaping cup of fresh, ripe strawberries tossed into the dry ingredients)

How to make strawberry scones

One bowl, one baking sheet, 25 minutes.

Step 1: Preheat and Prep

Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper. The high oven temperature is what produces the golden exterior and the quick rise that gives scones their height and their characteristic craggy, split top.

Step 2: Mix the Wet Ingredients

In a liquid measuring cup, whisk together the egg, Greek yogurt, milk, and lemon zest until smooth and well combined. Setting the wet ingredients aside while you prepare the dry mixture ensures everything is ready to combine quickly, which is important because the less you work scone dough, the more tender the result.

Step 3: Cut the Butter Into the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter pieces and use a pastry blender to cut the butter into the flour mixture until the largest butter pieces are roughly the size of small peas. Work quickly so the butter stays cold. Visible pieces of cold butter in the dough are what create the steam pockets and layers that produce a flaky, tender scone rather than a dense, crumbly one. If you prefer, combine the dry ingredients and butter in a food processor and pulse several times until the butter is in pea-sized pieces.

Step 4: Add the Strawberries and Wet Ingredients

Add the diced fresh strawberries to the flour and butter mixture and toss gently to coat them in the flour. This light coating helps prevent the strawberries from sinking to the bottom of the scones and distributes them more evenly throughout the dough. Pour the wet ingredient mixture over the dry ingredients and fold together gently with a fork or rubber spatula until a sticky, shaggy dough forms. Knead the dough gently two or three times in the bowl to bring any dry bits together into a cohesive mass. Resist the urge to knead more than necessary. Overworked scone dough becomes tough.

Step 5: Shape and Cut

Turn the dough out onto a well-floured work surface. With floured hands, pat the dough into a disc about 7 to 8 inches in diameter and roughly 1 inch thick. Sprinkle a light, even layer of granulated sugar over the surface of the disc. Use a sharp knife or a bench scraper to cut the disc into 8 equal wedges, like cutting a pizza.

Step 6: Bake

Transfer the wedges to the prepared baking sheet, spacing them about an inch apart. Bake at 425°F for about 15 minutes until the tops are lightly golden and the edges look set and dry. Let cool on the baking sheet for 5 minutes before serving. The internal structure needs a few minutes to set before the scones can be moved and eaten without falling apart.

Storing and Make-Ahead Tips

Strawberry scones are best eaten the day they’re made, ideally warm from the oven when the butter is still slightly melted and the fresh strawberry pieces are jammy and soft. They keep at room temperature in an airtight container for up to 2 days. After the first day the texture softens slightly and the crust loses some of its crispness, but the flavor remains excellent.

To reheat, warm in a 325°F oven for 5 to 7 minutes until warmed through. The oven restores most of the exterior texture that softens during storage. The microwave works on medium power for 20 to 30 seconds if you only need one warm scone quickly.

For make-ahead preparation, cut the scones into wedges and freeze them unbaked on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen at 425°F adding 3 to 5 extra minutes to the bake time. This is an excellent strategy for having fresh-baked scones with almost no morning effort.

Scones with blueberries or chocolate chips

While we love this recipe with strawberries, we’ve also tried it with blueberries and chocolate chips. Both are equally delicious. Try adding chocolate chips to make them even better.

How to Serve Strawberry Scones

Serve warm with softened butter, clotted cream, or a spoonful of strawberry jam alongside. A cup of hot tea is the traditional companion and makes the whole thing feel like a proper occasion regardless of the day of the week. For brunch, arrange the scones on a board with small bowls of jam, honey, and softened butter so everyone can dress their own.

For a full brunch spread, serve alongside this Make Ahead Tater Tot Breakfast Casserole with Veggies for a table that covers both a savory main dish and a sweet baked item. And for another simple, fruit-forward baked good that comes together just as quickly, Simple Blackberry Baked Oatmeal is a natural companion that rounds out a complete brunch spread beautifully.

Tips For Making Strawberry Scones

• Scones can be frozen after they are cut into wedges and then baked at a later time. To freeze, place wedges on a baking sheet and freeze until firm, about 30 to 60 minutes. Wrap the scones individually and store in a freezer-safe bag until ready to bake. Bake them as originally indicated, adding just a few more minutes to the baking time.
• Scones are best served fresh from the oven, but you can also make scones in advance and store for up to 2 days. We like to store them in a sealed container with the lid slightly open. This helps to keep them fresh but prevents too much moisture.
• Make a simple scone glaze by whisking together 2/3 cup powdered sugar and 1 tablespoon of milk or water. Add more powdered sugar to make the glaze thicker or more liquid for thiner glaze. Drizzle over the top of the scones before serving.
• Make sure to use fresh baking powder to ensure the scones rise.

Frequently Asked Questions About Strawberry Scones

Why does the butter need to be cold?

Cold butter is the key to a flaky, layered scone texture. When cold butter hits the hot oven, the water in it turns to steam and pushes the dough apart, creating small pockets and layers throughout the crumb. If the butter is soft or melted when it goes into the dough, it incorporates too fully into the flour and produces a dense, uniform crumb with none of the flakiness. Keep the butter in the refrigerator until the moment it needs to be cut in and work quickly so it doesn’t warm from the heat of your hands.

Can I use frozen strawberries instead of fresh?

Yes with one important adjustment. Do not thaw the frozen strawberries before adding them to the dry ingredients. Thawed strawberries release a significant amount of liquid that makes the dough very wet and sticky and produces a scone that doesn’t hold its shape well. Add the frozen strawberries directly from the freezer, toss them in the flour as directed, and work quickly before they begin to thaw. Fresh strawberries are the preferred choice for the best texture and flavor but frozen strawberries added frozen are a workable substitute.

What is the purpose of Greek yogurt in this recipe?

Greek yogurt serves two purposes. Its mild acidity reacts with the baking powder in the dry ingredients to produce a slightly more active rise and a more tender crumb than milk alone would. It also adds a subtle tang that complements the sweetness of the strawberries and the lemon zest, giving the finished scone a more complex, layered flavor. Plain or vanilla yogurt both work. Full-fat Greek yogurt produces the richest, most tender result.

How do I know when the scones are done?

The tops should be lightly golden with the surface looking dry and set rather than wet or shiny. The edges should look cooked through with no raw dough visible. A toothpick inserted into the center of a scone should come out clean. At 425°F in a properly preheated oven, 15 minutes is the right time for most ovens. If your oven runs cool, check at 15 minutes and add another 2 to 3 minutes if needed.

More Scone Recipes You’ll Love

• Spring Onion and Cheddar Scones – These are the best savory scones!
• Glazed Blueberry Scones – A classic blueberry scone to pair with the strawberry scones.
• Blackberry Thyme Scones – These scones are grain, dairy and gluten free!
• Double Chocolate Scones – Because who doesn’t love double chocolate?
• English Raisin Scones – Slightly sweet and perfect with apple jam!

5 from 9 votes

Strawberry Scones

By Katie G.

A classic recipe for strawberry scones  made with Greek yogurt, fresh strawberries and a few simple ingredients!

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 8 scones

SaveSaved Pin Recipe Comment Print Recipe

Want to save this recipe?

Enter your email below and we’ll send the recipe straight to your inbox. PLUS, you’ll get fresh new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Ingredients 

1x2x3x

• ▢ 1 egg
• ▢ ¼ cup plain or vanilla yogurt
• ▢ ½ cup milk
• ▢ 1 teaspoon lemon zest
• ▢ 2¼ cups all-purpose flour
• ▢ ¼ cup sugar, plus more for sprinkling
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 8 tablespoon cold unsalted butter, cut into 1 inch pieces
• ▢ 1 heaping cup diced fresh strawberries

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
• In a liquid measuring cup, whisk together the egg, yogurt, milk and lemon zest; set aside. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the butter pieces are no larger than the size of small peas. (If you prefer, you could also combine the dry ingredients and butter in a food processor and pulse to blend.)
• Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead the dough a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.
• Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Cut the disc into 8 wedges.
• Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool 5 minutes before serving.

Notes

• Use fresh strawberries. Do not use frozen as they retain more moisture and will result in soggy scones. 
• Use fresh baking powder to ensure the scones rise.
• You can freeze the scones after cutting into wedges and then bake at a later time. 
• Make a simple scone glaze by whisking together 2/3 cup powdered sugar and 1 tablespoon of milk or water. Add more powdered sugar to make the glaze thicker or more liquid for thiner glaze. Drizzle over the top of the scones before serving.

Originally from Annie’s Eats

Nutrition

Serving: 0g, Calories: 275kcal, Carbohydrates: 34g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 53mg, Sodium: 166mg, Potassium: 228mg, Fiber: 0g, Sugar: 7g, Vitamin A: 410IU, Vitamin C: 0.3mg, Calcium: 103mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American, British

Tried this recipe?Mention @spoonfulflavor or tag #spoonfulflavor!