Rustic, fresh Strawberry Scones are a rite of summer passage. Easy to make, dotted with strawberries that bring early summer flavor. With no cutting or rolling, these are the best and easiest early summer scones.
And… they’re absolutely perfect for a simple, casual outdoor afternoon tea. Or, yes, it is a very welcome breakfast or even snack.
Fresh strawberries are showing up in my market and my freezer is beginning to fill with frozen berries. I love to freeze strawberries for Strawberry Ricotta Cake and strawberry smoothies — all year long.
But I also love to freeze batches of scones, blueberry scones, and strawberry scones are a favorite around here in the summer. But no matter what the season is, there is a scone to be found in my freezer.
Perfect for late afternoon pick-me-ups, with tea, of course, or when girlfriends stop by. Late-night summer snacks, when the house is just cooling down, has also happened. And those are so good then.
Sometimes, you just need a sweet, summery treat!
More Scone Recipes
See all our scone recipes here >>
- 2 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 8 tablespoons butter (1 stick) cold butter, diced small
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk or heavy cream
- 1 cup fresh strawberries, diced small
- 1 teaspoon lemon juice
- 1 cup confectioners' sugar
- 1/2 tablespoon butter, melted
- water to achieve consistency
- Preheat the oven to 400 degrees F and line 2 rimmed baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt. Cut the butter into the dry ingredients with a fork, fingers, or two knives. (Or use a food processor with the metal blade to speed things up. Just a couple of pulses will do.)
- Make a well in the center of the flour mixture and pour in the buttermilk or heavy cream. Stir until just incorporated; carefully fold in the strawberries. The dough will be very sticky and moist.
- Using a large scoop or spoon, place 12 dollops of scone dough on both of the prepared baking sheets lined with parchment paper. Bake for 16-18 minutes, with the rack in the center of the oven, or until the top begins to turn golden brown. Transfer to a rack to cool while making the glaze.
- For the glaze: combine the lemon juice, confectioners’ sugar, and melted butter in a small bowl. Whisk until the lumps disappear. Add water as necessary to achieve desired consistency. Once the scones have cooled, drizzle each scone with the glaze.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 326mgCarbohydrates: 36gFiber: 1gSugar: 17gProtein: 4g