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Strawberry Scones

With a lightly sweet, distinctly strawberry flavor, these scones get their flavor from freeze-dried strawberries. A hint of almond flavoring and a drizzle of glaze make them even more tempting.

Ah, strawberries. One of spring’s (or really any time’s) best flavors. And scones are one of the most delicious (and easiest!) pastries to bake. And when they get together, it’s really a match made in heaven.

These scones get their flavor from freeze-dried fruit. Extracts and flavorings can have a strange or artificial taste to them, and fresh strawberries add a lot of extra liquid to the dough. But freeze-dried strawberries, when they’re ground up, can give a great flavor to the scones.

The almond extract and sliced almonds add a lovely flavor that complements the strawberries. But if you are nut free, or just don’t care for almonds, you can eliminate both from the recipe and still have great scones!

Also, if you’d like to make the scones a bit more pink, add a few drops of red food coloring to the whipping cream before stirring it into the scone dough. I didn’t for this batch, but it can make for a pretty effect.

Strawberry Scones Ingredients

  • 2 cups (280 g) all-purpose flour
  • 1 1/2 cups (40 g) freeze-dried strawberries, crushed
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 cup (100 g) sugar
  • 1/4 cup (58 g) cold butter
  • 1/2 cup (60 g) sour cream
  • 3/4 cup  (6 oz.) whipping cream
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
The ingredients for strawberry scones: flour, freeze dried strawberries, sour cream, sugar, butter, baking powder and soda, salt, and whipping cream.

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons whipping cream
  • 1/8 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • Sliced almonds

How to Make Strawberry Scones

Line a large baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 400°.

Prepare the freeze-dried strawberries by placing them in a zippered bag. Crush them with a rolling pin. Alternatively, you can use a small (clean) coffee grinder or food processor. You want them to be mostly powder with a few bits and pieces.

Strawberry scones get their flavor from crushed freeze-dried strawberries.

In a bowl, thoroughly whisk together the all-purpose flour, sugar, crushed freeze-dried strawberries, baking powder and soda, and salt.

Whisking together the dry ingredients--flour, sugar, crushed freeze-dried strawberries, and baking powder and soda.

Cut the cold butter into small cubes, about 1/2″, then cut it into the dry ingredients with a pastry blender or two knives. The texture should be like clumpy sand.

Adding the whipping cream, sour cream, and extracts to the dry ingredients and butter.

Pour the whipping cream into the flour and butter mixture, then add the sour cream and almond and vanilla extracts. Use a large fork or wooden spoon to stir it until the dough comes together . If there is any dry ingredients mixture not mixed in, use your hands to finish mixing the dough.

The finished strawberry scones dough.

Baking the Strawberry Scones

Once the dough is ready, place it on the parchment lined baking sheet. With a flat hand, press it into a disk about 3/4″-1″ thick, keeping it in a circle as you flatten it.

Spread the extra whipping cream over the top of the circle, then cut it into wedges. Sprinkle the top generously with a layer of sugar.

Bake the scones for 20-23 minutes, or until the edges are golden brown. If the scones look doughy in the center, use a knife to gently pry the tips apart and make sure they are baked through into the center.

Remove the baked scones from the oven and let them cool. Once they are cool, cut the wedges apart (they will have risen and baked together).

In a small bowl, whisk the powdered sugar, whipping cream, and extracts together until you have a smooth glaze that falls off a spoon. If you’d prefer a glaze that covers the top of the scones, add more whipping cream until you have that consistency.

Sprinkle sliced almonds over the top of the scones while the glaze is still wet.

The strawberry flavor will get stronger as the scones cool and sit, so they actually taste best when they’re completely cool, or even the day after they’re made. Store them in an airtight container or bag, and they will stay fresh for up to 4 days.

If you’d like to serve your scones with clotted cream, click here for a great recipe!

Looking for More Scone Recipes?

Here are some more you might like!

Blueberry Chocolate Scones wedges baked to golden brown perfection

More Strawberry Recipes

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Strawberry Scones


  • Author: Rebecca Neidhart
  • Total Time: 40 minutes
  • Yield: 8 large scones 1x

Ingredients

Scale
  • 2 cups (280 g) all-purpose flour
  • 1 1/2 cups (40 g) freeze-dried strawberries, crushed
  • 1/2 cup (100 g) sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/4 cup (58 g) cold butter
  • 1/2 cup (60 g) sour cream
  • 3/4 cup  (6 oz.) whipping cream
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons whipping cream
  • 1/8 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • Sliced almonds

Instructions

Line a large baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 400°.

Prepare the freeze-dried strawberries by placing them in a zippered bag. Crush them with a rolling pin. Alternatively, you can use a small (clean) coffee grinder or food processor. You want them to be mostly powder with a few bits and pieces.

In a bowl, thoroughly whisk together the all-purpose flour, sugar, crushed freeze-dried strawberries, baking powder and soda, and salt.

Cut the cold butter into small cubes, about 1/2″, then cut it into the dry ingredients with a pastry blender or two knives. The texture should be like clumpy sand.

Pour the whipping cream into the flour and butter mixture, then add the sour cream and almond and vanilla extracts. Use a large fork or wooden spoon to stir it until the dough comes together . If there is any dry ingredients mixture not mixed in, use your hands to finish mixing the dough.

Once the dough is ready, place it on the parchment lined baking sheet. With a flat hand, press it into a disk about 3/4″-1″ thick, keeping it in a circle as you flatten it.

Spread the extra whipping cream over the top of the circle, then cut it into wedges. Sprinkle the top generously with a layer of sugar.

Bake the scones for 20-23 minutes, or until the edges are golden brown. If the scones look doughy in the center, use a knife to gently pry the tips apart and make sure they are baked through into the center.

Remove the baked scones from the oven and let them cool. Once they are cool, cut the wedges apart (they will have risen and baked together).

In a small bowl, whisk the powdered sugar, whipping cream, and extracts together until you have a smooth glaze that falls off a spoon. If you’d prefer a glaze that covers the top of the scones, add more whipping cream until you have that consistency.

Sprinkle sliced almonds over the top of the scones while the glaze is still wet.

The strawberry flavor will get stronger as the scones cool and sit, so they actually taste best when cool or the day after they’re made. Store them in an airtight container or bag, and they will stay fresh for up to 4 days.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Scones
  • Method: Baking
Recipe rating