Strawberry Scones

Posted on 01/29/2013 by celestialgldfsh

This scone recipe is really nifty because you can completely mix the scones and then stick them in the freezer on a cookie sheet. Once they become icy little bricks, you can place them in a freezer bag and pull'em out to heat up when you feel the urge. That's right, they go straight from the freezer to oven. In my toaster oven, it takes about 25-30 minutes to bake them at 400; I imagine it would be about the same in a standard oven, but watch them closely after the 20 minute point.

Also, I learned a secret about scones by reading a King Arthur Flour cookbook: when you're mixing, don't completely incorporate the butter. It's fine to leave pea-size and smaller butter chunks. It's what makes the scones so tender. I wish I had known this years ago, when my first attempts at from-scratch scones ended up so dry!

Strawberry Scones

Recipe from Confessions of a Tart.


1 cup strawberries (or other fruit)
3 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
2/3 cup half-and-half or cream or cold buttermilk
[Remember you can easily make homemade buttermilk with milk and lemon juice or vinegar.]

1 tablespoon turbinado or granulated sugar (optional)


Preheat oven to 400 degrees. Lightly grease a cookie sheet or line with parchment paper.

If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.

Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter. Stir in fruit; then add cream/half-and-half/buttermilk all at once. Flour your hands, and gently knead and turn the dough to make sure you get all the dry bits from the bottom. Sprinkle dough with extra flour if it's too sticky to work with.

Pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. It's imperative you leave space between the scones, as they will expand in the oven! Sprinkle the top with the extra granulated sugar, if using.

Bake 20-25 minutes or until the tops are beginning to brown.

Once baked, the scones keep well in a sealed container at room temperature. Zap in the microwave for 20-30 seconds to heat them up.


Originally posted on Bready or Not.

misspuppet 1st-Feb-2013 09:46 pm (UTC)
I´m definitely going to try them out one day, they look delicious!
celestialgldfsh 4th-Feb-2013 04:24 am (UTC)
whyintellectual 1st-Feb-2013 10:41 pm (UTC)
I love this easy recipe thanks!
celestialgldfsh 4th-Feb-2013 04:24 am (UTC)
You're welcome! I love that it's an easy recipe, too.
taraamber 2nd-Feb-2013 04:15 pm (UTC)
These sound fantastic, especially since strawberries are my husband's favorite food, and I am rather fond of them myself.
celestialgldfsh 4th-Feb-2013 04:25 am (UTC)
Strawberries make everything better. <3
taraamber 14th-Feb-2013 10:33 pm (UTC)
Mmmm... yes they do.
doc__holliday 2nd-Feb-2013 06:46 pm (UTC)
ahhh!! I've been looking for a fruit scone recipe that doesn't end up cakey! I'll betcha it's because you freeze the dough first! Awesome!!! Making these as soon as I get home! :)
celestialgldfsh 4th-Feb-2013 04:25 am (UTC)
Mine definitely ended up as tender and flaky rather than dense. I hope they turn out well for you!
lilacwine 2nd-Feb-2013 09:21 pm (UTC)
LOVE THIS. I love stuff you can make in advance & freeze- so handy thank you!
celestialgldfsh 4th-Feb-2013 04:26 am (UTC)
You're welcome! Yes, I'm wanting more and more recipes that are easy to freeze and pull out later.
impossiblecosts 3rd-Feb-2013 10:24 pm (UTC)
Do you know if you can replace the milk/cream with almond milk? or a non-cow's milk?
celestialgldfsh 4th-Feb-2013 04:24 am (UTC)
I haven't tried it with this recipe, but I have used vanilla almond milk with other sweet baking recipes without any problem.
impossiblecosts 4th-Feb-2013 05:14 am (UTC)
Thank you so much!!
impossiblecosts 14th-Feb-2013 04:46 am (UTC)
Made these gluten and dairy free and they were amazing! I've already made two batches.
celestialgldfsh 15th-Feb-2013 03:16 am (UTC)
That is fabulous to know! Thank you! What GF flour did you use?
impossiblecosts 17th-Feb-2013 04:13 am (UTC)
I used the Trader Joes brand of AP flour and tried just tapioca flour! AP came out tastier but both worked!
ladytanha 6th-Feb-2013 09:43 pm (UTC)
Trying this recipe out today! Been wanting to ever since you posted it. Got a batch in the oven now. :)
celestialgldfsh 15th-Feb-2013 03:17 am (UTC)
Awesome! I hope they turned out well.
vriginsuicides 11th-Feb-2013 09:19 pm (UTC)
this looks delish! definitely going to try it out sometime.
celestialgldfsh 15th-Feb-2013 03:17 am (UTC)
I hope you like!
lvashkov 1st-Mar-2013 02:00 pm (UTC)
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