These moist and tender Strawberry Scones are bursting with fresh fruit and chocolate chips (or chunks!) and come together in just 15 minutes. They’re your one-stop shop for bakery-worthy breakfast pastries!
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Let’s be honest—mornings can be rough. But what if I told you there’s a way to make them a whole lot sweeter? Enter strawberry scones: the breakfast treat that’s here to rescue you from the mundane and turn your morning into a mini celebration!
The secret to perfect scones lies in their texture. We’re aiming for light, tender, flaky and moist—not dense and dry. With my tips on technique (read: don’t overmix) and a not-so-secret ingredient (hello, sour cream), these homemade strawberry scones achieve all of the above. And let’s not forget the chocolate chunks or chips. After all, who says we can’t have a little chocolate in the morning? (Team Chunks for the win!)
Ready to achieve perfectly soft, buttery, sweet breakfast perfection? Keep reading to learn how to make the best scones ever!
- Flour: I use all-purpose flour because it’s the most reliable choice for a light and tender scone. Be sure to measure your flour accurately to avoid ending up with dense scones.
- Sugar: I add just ¼ cup of granulated sugar to sweeten the scones without overpowering the natural sweetness of the strawberries.
- Salt: Enhances all of the flavors.
- Baking powder: This will help with the rise and prevent the pastries from being dense.
- Unsalted butter: Cold butter is essential here. When you cut cold butter into the flour, it creates little pockets of fat that melt during baking, resulting in a light, flaky texture. For the best results, make sure the butter is straight from the fridge and cut it into small cubes before mixing it into your dough.
- Heavy whipping cream: Adds fat and moisture to the dough, helping to create a tender crumb.
- Sour cream: Adds moisture and a slight tang that enhances the flavor.
- Eggs: Bind the ingredients together, adding structure and helping the scones rise and become fluffy.
- Vanilla extract: Choose pure or homemade vanilla extract for the best flavor. You can also experiment with almond extract for an aromatic twist.
- Strawberries: If fresh strawberries are out of season, you can use frozen ones, just be sure to thaw and drain them well to avoid excess moisture in your dough.
- Chocolate: Whether you go the chocolate chunks or chocolate chips route is a decision I leave entirely up to you. I happen to fall on Team Chunks for the simple fact that chunks are usually larger than chips. And more is always more when it comes to chocolate.
See the recipe card for full information on ingredients and quantities.
- Preheat the oven. Heat the oven to 400°F and line a baking sheet with parchment paper or Silpat.
- Mix the dry ingredients. In a large bowl, whisk the flour, sugar, salt and baking powder together.
- Cut in the cold, cubed butter. Use a pastry cutter, two forks or just your fingers to work the butter into the flour until the mixture resembles coarse crumbs. You want to see little bits of butter—this is what makes the scones flaky!
- Combine wet ingredients. In a separate bowl, whisk together the heavy cream, sour cream, eggs, and vanilla extract.
- Mix it all together. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix! Gently fold in the sliced strawberries and chocolate chips or chunks if using.
- Form into a disc and cut into 8 wedges. Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet. Brush the tops with a little heavy cream for a golden finish.
- Bake until pale golden, about 22 to 25 minutes. For an extra touch of sweetness and crunch, I like to sprinkle the strawberry scones with a touch of sanding sugar before baking. Let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Serve the scones warm with a simple slathering of homemade butter, or up the fruit flavor with a dollop of strawberry jam.
- Keep your butter, eggs and heavy whipping cream cold. Keeping the dough as cold as possible helps prevent over-spreading. When scones spread too much in the oven, they can lose their moist, flaky, crumbly texture.
- Don’t overmix. Mix the dough just until the ingredients come together. Overmixing develops gluten, which can lead to tough and dense scones rather than the soft and flaky texture you’re aiming for.
- Chill the dough. If the dough feels too soft or sticky, chill it in the fridge for about 15-20 minutes. This helps the pastries hold their shape during baking.
- Don’t use regular milk. For the best scones, stick with thick liquids like heavy cream or buttermilk. These add richness and moisture, while thinner liquids can lead to dry, bland and flat pastries. If you need a nondairy option, canned coconut milk is a great substitute that adds moisture and a subtle coconut flavor.
Storing Scones
I recommend storing these strawberry chocolate scones in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days. They may dry out slightly, so you might want to warm them in the oven for a few minutes before serving.
- Before baking: If you want to freeze scones before baking, shape the dough and place the unbaked scones on a baking sheet lined with parchment paper. Freeze until solid, then transfer the scones to a freezer-safe bag or container. They can be frozen for up to 3 months. Bake directly from the freezer, adding a few extra minutes to the baking time.
- After baking: To freeze baked scones, let them cool completely. Then, wrap each scone individually in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. Frozen scones can be stored for up to 3 months. Reheat them in the oven at 350°F for about 5-10 minutes or until warmed through.
I use the same basic ingredients for many of my scone recipes, including my Sour Cream Chocolate Chip Scones (a favorite amongst my fellow chocoholics!). Here are more of my favorite variations to try:
- Berry Blend: Swap out the strawberries for a mix of your favorite berries, like blueberries, raspberries or blackberries, for a burst of fruity flavor in every bite.
- Citrus Zest: Incorporate 1 tablespoon of lemon or orange zest into the dough for a refreshing, citrusy note that complements these sweet scones.
- Nutty Scones: Swap half the amount of chocolate chips with chopped nuts. Pecans, almonds or walnuts would all be delicious additions.
- Herb Infusion: Experiment with adding a teaspoon of fresh chopped herbs like basil or rosemary for a unique savory-sweet combination.
- Sour Cream Chocolate Chip Scones
- Zucchini Bacon Cheddar Scones
- Glazed Orange Cranberry Scones
- Chocolate Chunk Scones
- White Chocolate Chip Raspberry Scones
- Glazed Lemon Blueberry Scones
Breakfast
Servings 8 scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons baking powder
- 6 Tablespoons cold unsalted butter, cubed
- 1/2 cup heavy whipping cream, plus more for topping
- 1/4 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sliced strawberries
- 3/4 cup chocolate chips or chunks
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
- In a large bowl, whisk together the flour, sugar, salt and baking powder. Add the cubed butter, and using your fingers or two forks, work the butter into the flour mixture until it resembles the consistency of wet sand.
- In a separate small bowl or liquid measuring cup, whisk together the heavy whipping cream, sour cream, eggs and vanilla extract. Add the wet ingredients to the flour mixture, and using a spatula, mix just until combined. (Do not overmix the batter or the scones will be dense.) Add the strawberries and chocolate chips and mix just until combined.
- Lightly flour your work surface. Transfer the dough onto your work surface and gently pat it into an 8-inch round disk. Using a sharp knife, cut the disk into 8 wedges then arrange the scones on the baking sheet, spacing them at least 2 inches apart. Brush the tops of the scones with heavy whipping cream.
- Bake the scones for 22 to 25 minutes or until pale golden. Remove them from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
Kelly’s Notes
- Keep your ingredients cold. Keeping the dough as cold as possible helps prevent over-spreading. When scones spread too much in the oven, they can lose their flaky, moist, and deliciously crumbly texture.
- Mix the dough just until the ingredients come together. Overmixing develops gluten, which can lead to tough and dense scones rather than the soft and flaky texture you’re aiming for.
- If the dough feels too soft or sticky, chill it in the fridge for about 15-20 minutes. This helps the pastries hold their shape during baking.
- Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days. They may dry out slightly, so you might want to warm them in the oven for a few minutes before serving.
- Freeze before baking: If you want to freeze scones before baking, shape the dough and place the unbaked scones on a baking sheet lined with parchment paper. Freeze until solid, then transfer the scones to a freezer-safe bag or container. They can be frozen for up to 3 months. Bake directly from the freezer, adding a few extra minutes to the baking time.
- Freeze after baking: To freeze baked scones, let them cool completely. Then, wrap each scone individually in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. Frozen scones can be stored for up to 3 months. Reheat them in the oven at 350°F for about 5-10 minutes or until warmed through.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Calories: 424kcal, Carbohydrates: 47g, Protein: 7g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 88mg, Sodium: 177mg, Potassium: 309mg, Fiber: 2g, Sugar: 13g, Vitamin A: 595IU, Vitamin C: 10.6mg, Calcium: 94mg, Iron: 3.2mg
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I made these for a family picnic and they were a huge hit! I drizzled the tops with chocolate, but otherwise followed the directions. I also work at a bakery and took some into my coworkers and they LOVED them! Thank you for the recipe!
So glad you enjoyed the recipe, Jaime!
I have made these multiple times and love them. I double the strawberries (which means they are falling out of the batter but when I shape the dough I gently place them back in) and I shave frozen butter with a cheese grater and then mix it by hand. I do that with all of my scone recipes.
I’m so thrilled you’ve been enjoying the recipe, Toni!
Hi i was wondering if yo had a good recipe for Lemon scones i just can’t find a good Lemon scone recipe so if you have one or many please send them to my email I’d much appreciate it Thank you so much! God Bless
Hi Tina! Here’s a link to my recipe for Glazed Lemon Blueberry Scones that might interest you: https://www.justataste.com/glazed-lemon-blueberry-scones-recipe/ :)
Just made these tonight – they are amazingly delish!
I’m so thrilled you enjoyed the recipe, Jenny!
I’m always on the hunt for a good scone recipe, and this one is just that! I may or may not have eaten two straight from the oven…
I can never wait for them to cool :)
I love love scones and this just looks amazing!!
Thank you so much, Zainab!
Oh dear, Kelly – am I missing the oven temperature? This recipe just seem so incredible I don’t want to mess it up!
Great catch, Sue! Apologies about that :) It’s been clarified above – 400°F.
Are the eggs an error in the ingredient list on this recipe?
Thanks for catching the error, Sue! I’ve updated the directions to include the eggs. In a separate small bowl or liquid measuring cup, whisk together the heavy whipping cream, sour cream, eggs and vanilla extract.