Strawberry Scones

These gorgeous strawberry scones are a forever-favorite bake and are on repeat all throughout strawberry season! They're the perfect vehicle for the tiny strawberries I grow in my garden, a handful of which, still warm from the sun, add texture and bursts of fruit flavor to these cream-based scones.

Whole grain flour makes up the bulk of the dough, plus a bit of almond flour for extra protein and moisture (check out my substitution suggestions lower down for everything you'll need to make these gluten-free, dairy-free, nut-free, etc.!). I tested this recipe using whole milk and heavy cream, and I've landed firmly in the heavy cream camp - it makes the scones lusciously tender and never dry.

I like to finish the scone dough with a brush of heavy cream (or milk) and a liberal sprinkling of sugar before I slide the pan into the oven. You can also add a lemon glaze or a maple glaze for extra, sweet flavor, or serve them with a big dollop of homemade lemon curd.

For other twists on summery scones, try my whole wheat rhubarb scones, whole grain strawberry rhubarb scones, or gluten free blueberry scones.

Why Make Strawberry Scones? Read On ...

• They're so summery! Strawberries are one of the quintessential summer berries, and when they're sweet and in-season, there really isn't much better. I love featuring summer-ripe strawberries in these homey scones.
• These scones are naturally high in protein! NOT that we are eating scones for their protein factor, but this recipe produces scones that deliver a whopping 7 grams of protein per scone thanks to the mix of whole grain and almond flour. But you'd never think you're eating a health food (and thank goodness for it).
• Easy to make gluten-free. I love making these strawberry scones gluten-free with oat flour, which performs so similarly to whole wheat flour you'd never be able to tell the difference. Promise.

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Heavy cream - In a pinch, you can definitely substitute half-and-half or whole milk, but nothing compares to the richness of heavy cream. Reserve a little bit on the side so you can brush it over the scones before baking.
• Egg - Use a large egg.
• Flour - For a wholesome touch, use whole wheat flour, whole wheat pastry flour, or, to keep them gluten-free, oat flour or brown rice flour.
• Almond flour - A touch of almond flour brings moisture and structure to the scones, and I always use finely ground almond flour. If you can't eat nuts, substitute cornmeal or a flour of your choice.
• Baking powder
• Salt - Use fine sea salt or table salt.
• Granulated sugar - I've also made these scones with maple syrup or honey, and they are just lovely, with a slight floral undertone. Granulated sugar is also great!
• Butter - Keep the butter cold in the fridge until you're ready to use it.
• Lemon - I grate the zest of 1 lemon into the scone dough for a bit of citrus flavor.
• Strawberries - I prefer fresh strawberries in these scones because frozen strawberries can add too much extra moisture and they don't have a good texture when baked (they can get mushy).

Tips & Recipe Notes

• Cut the strawberries into different shapes. I couldn't decide here if I wanted to do chopped strawberries or sliced strawberries - so I did both! If you want a more visually bold strawberry appearance, I recommend slicing the strawberries. For smaller pockets of strawberry flavor, dice or chop them.
• Mix in the strawberries before adding the liquid ingredients. When you've worked the butter into the flour mixture, fold in the strawberries and get them coated with the dry mix. This will help them be evenly distributed throughout the scones.
• These have a longer bake time. Many scones are done within 20 minutes, but these scones need a bit longer, from 30-40 minutes depending on your oven (sorry!). Make sure to check them frequently after the 25-minute mark so that they don't overbake.
• Rest a bit. After removing from the oven, let the scones cool at least 10-15 minutes so that they set and the crumb firms up a little.
• What shape? I tend to cut my scones into triangle shapes, but you can also use a biscuit cutter to cut them into smaller rounds, similar to traditional British scones.
• Add almonds. These are soooo nice with a scattering of sliced almonds over the top before baking. Then, for an even prettier presentation, sift some powdered sugar over the cooled, almondy scones before serving.

Proper Storage

• Counter - Cover the plate of scones in plastic or place them in an airtight container and store on the counter at room temperature for up to several days.
• Freezer - Place the baked scones in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. You can reheat them from frozen, which will take longer, or thaw them in the fridge before reheating.
• To Reheat - Place the scones on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.