Fresh strawberries are mostly water, which is the whole challenge. Freezing the chopped fruit for ten minutes and tossing it in a little flour keeps the pieces intact instead of bleeding pink through the dough. Keep everything cold and handle it as little as you can.
Everything you need
- 2½ cups (313 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 1 tbsp baking powder
- ½ tsp fine salt
- ½ cup (113 g) cold unsalted butter, cubed
- ¾ cup (180 g) heavy cream, cold
- 1 large egg
- 1½ tsp vanilla extract
- 1¼ cups (180 g) fresh strawberries, diced
- ¾ cup (90 g) powdered sugar, for the glaze
- 2 tbsp heavy cream, for the glaze
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Dice the strawberries into 1 cm pieces, spread on a plate and freeze for 10 minutes. Meanwhile heat the oven to 200°C / 400°F and line a tray.
For this step
- 1¼ cups (180 g) fresh strawberries
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Whisk the flour, sugar, baking powder and salt. Rub in the cold butter with your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized lumps left.
For this step
- 2½ cups (313 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 1 tbsp baking powder
- ½ tsp fine salt
- ½ cup (113 g) cold unsalted butter
- ¾ cup (90 g) powdered sugar
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Toss the chilled strawberries through the flour mixture so every piece is dusted. This is what stops them turning the dough pink.
For this step
- 2½ cups (313 g) all-purpose flour
- 1¼ cups (180 g) fresh strawberries
-
Whisk the cream, egg and vanilla together, pour in, and bring the dough together with a fork and then your hands. Stop as soon as it holds; a shaggy dough makes a light scone.
For this step
- ¾ cup (180 g) heavy cream
- 1½ tsp vanilla extract
- 2 tbsp heavy cream
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Pat into a 20 cm round about 3 cm thick on a floured surface, cut into 8 wedges, and chill the wedges on the tray for 15 minutes.
For this step
- 2½ cups (313 g) all-purpose flour
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Bake for 18 to 22 minutes until risen and golden. Cool for 15 minutes, then whisk the glaze and drizzle it over.
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Worth knowing
- Cut straight down with a sharp knife and don't twist. Twisting seals the edge and stops the scone rising evenly.
- If the dough feels warm and sticky at any point, put the whole bowl in the fridge for 10 minutes.
Make it your own
- Swap strawberries for raspberries or chopped peaches, frozen the same way.
- Add the zest of a lemon to the dry ingredients to sharpen the fruit.
Storing & freezing
Best the day they're baked. Keep airtight for 2 days and warm briefly before eating. Freeze the unbaked, cut wedges for 2 months and bake from frozen, adding 5 minutes.
Frequently asked
Can I use frozen strawberries?
Yes, and don't thaw them. Chop while frozen, toss in flour, and work quickly, since they release a lot of liquid once they soften.
Why did my scones spread instead of rising?
The butter was too warm or the dough was overworked. Chill the cut wedges for 15 minutes before baking and they'll hold their shape.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.