Fresh Strawberry Scones

Fresh Strawberry Scones

Annie Y. 0

"This delicious, irresistible recipe makes a perfect snack and breakfast treat!"


56 m servings 255 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
  3. Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
  4. Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
  5. Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
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  1. 46 Ratings


I debated between 4 and 5 stars. Here is the reason why: The taste was very good but it was too wet. Even following the directions of using paper towel to drain excess juice from the strawber...

These are amazing!!! I replaced milk with buttermilk and added mini white chocolate chips. I didn't need the dough. I just scooped it onto individual scones. The batter was wet but scoopable...

These were excellent. I didn't have cream or lemons on hand the first time I made them, so I substituted 1/2 cup vanilla yogurt for the cream and vanilla (second time used 1/2 cup strawberry yo...

I made Fresh Peach Scones. Because the peaches were crisp, I did not have to worry about extra moisture! I really liked the consistency of the dough and the taste of the nutmeg in this. This ...

I have made this recipe several times now. The first time I made it just as written and although it was very yummy the dough was wet. The strawberries you use directly effect the outcome! If you...

I made a slight variation of these by using a cup of oats ground instead of 1 c of flour. I also reduced the butter to 3 T. They usually only have to cook for about 14 min, watch them closely....

These were great! I pretty much followed the recipe to a T. I did not knead the dough as long as suggested, nor did I add much more flower. The dough was quite sticky and lumpy (not smooth) when...

Delicious! I also didn't knead the dough too much. I find that to get the consistency that I like (which is similar to a flaky biscuit); the dough can't be over worked. Also, keep your butter an...

I am debating between a 4 and 5 for this. I cooked for about 15 minutes, and they were very moist scones. I like them this way, so it was great, but not exactly what I usually expect from scon...