Strawberry Scones

Scones always look so craggy; they're not the most photogenic baked goods, are they?

If you know me, you know I make *a lot* of scones.  Here’s another variation on a theme, borne out of many strawberries in my fridge from Beechwood Orchards in Western Pennsylvania. The farmers make the weekly schlepp to the Easton Farmers Market and for that I am eternally grateful. They are also amused when one of my boys (or both) swipe a piece of fruit from their table, which is right at their eye level. I can never catch them in the act because they’re too fast. Besides, they can’t help themselves: the stuff is fresh and delicious. I’m waiting until this is no longer socially acceptable or cute, because every time they do it, people laugh. But I digress.

I can’t ever do a recipe in a straightforward manner (I get bored), so this one gets some help from the zest of a lemon (or you could use an orange) and some vanilla sugar. If you don’t have it, don’t sweat. They’ll still be delicious and not too sweet, just like a scone ought to be. They also freeze well and are very good toasted with butter or jam or some other appropriate condiment.

Strawberry Scones

  • 2 1/2 cups all-purpose flour
  • 1 Tbsp and 1 tsp. baking powder
  • 12 Tbsp frozen butter, cut into cubes (the longer it’s in the freezer, the better)
  • 1/4 cup vanilla sugar (or regular granulated sugar)
  • 1 cup of whole milk (or cream)
  • Pinch of salt
  • Zest of 1 lemon
  • 1 cup finely chopped fresh strawberries, tossed in 2-3 Tbsp of all-purpose flour
  • 1-2 Tbsp of milk and sparkling sugar for sprinkling


  1. Preheat your oven to 400 Fahrenheit
  2. Combine flour, baking soda, salt, zest and sugar in the work bowl of a food processor. Pulse a few times to combine.
  3. Add the butter, in bits and pieces, to the work bowl. Blitz until the whole thing’s combined and there are no audible or visible traces of butter left in your work bowl (you’ll hear a knob of butter rattling around if it’s not all incorporated). It should look like fine sand.
  4. Transfer buttery-flour goodness to a larger mixing bowl. Add the milk and fold it gently until it’s almost combined, then add the strawberries.
  5. Roll them gently (or pat them out, your preference) to about a 3/4 inch to an inch-thick. Cut with a biscuit cutter of 2 inches or so.
  6. Transfer to a baking sheet lined with parchment. You should fit 12 scones per sheet, no problem. Brush the tops of the scones with milk and add sparkling sugar.
  7. Put baking sheet in freezer for 15 minutes. If you don’t do this, your scones will run all over the baking sheet because of the added moisture from the strawberries. It’s also warm and your kitchen will likely be too warm and the dough will get all floppy. Freezing them will enable them to firm up.
  8. Bake for 15-16 minutes (rotating tray halfway through) until the scones are lightly browned.
  9. Cool on the baking sheet for 5-10 minutes, and then transfer to a wire rack to cool completely.

Yield: About 20, but you could easily make them bigger (and bake them for a bit longer) or smaller (and bake for less time), depending on your preference. I’ve made super-small, bite-sized scones with leftover dough that’s not big enough for its own regular-size scone, for example. They are the perfect size for small fingers and mouths that otherwise would eat a bigger scone and leave crumbs everywhere.

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06 2011

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  1. 1

    I want to try this! I’m really becoming interested in cooking.. recipes and baking. I think it would be fun! My mom is a fanatic for this stuff. When I try this.. I’m coming here to get the directions!

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