I’m so happy you’re stopping by today, because I’m sharing a deliciously simple strawberry scone recipe. Now we can celebrate strawberry season together. In fact we going to be doing a lot of recipe celebrating today, just wait and see.
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July Pinterest Challenge
It’s time for our July Pinterest challenge. Yay! Each month our host Cindy of County Road 407 selects an inspiration photo for us to recreate. Each participant puts their own spin on the photo according to our individual style and personality.
This month however we are changing things up and challenging ourselves with recipes featuring strawberries. How fun is that?! I can’t wait to read all the fabulous recipes, and I hope to make quite a few of them before the end of summer.
Be sure to click through all the links at the end of the post. If you’re hopping over from my blogging bestie Julie of My Wee Abode, welcome! You can bet I’ll be trying her yummy Strawberry Shortcake!
To see last month’s Pinterest challenge click on Summer Tablescape With Bottle Vases.
Our June Pinterest challenge photo credit goes to Lucinda Hershberger.
Strawberry Scone Recipe
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cubed
- 1/3 cup granulated sugar
- 2/3 cup milk
- 1 cup strawberries cut into small pieces
- 1/4 cup almond slices (optional)
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 teaspoon almond extract (optional)
- 1 tablespoon milk
Instructions
- Pre-heat oven 425ºF.
- Combine flour, baking powder and salt in a mixing bowl.
- Next add butter to the flour mixture. Use pastry blender or a fork to combine until the flour mixture looks crumbly. (A food processor or mixer with paddle attachment works great too.)
- Add sugar.
- Create a little well in the center of the dry ingredients, pour in milk and combine.
- Gently fold in strawberry pieces.
- Shape into a round disk and place on a parchment lined sheet pan. I like to spread about a teaspoon of flour or powered sugar on the parchment to prevent the dough from sticking while I cut and separate the sections before baking.
- Bake in a 425ºF oven for 12 to 14 minutes.
- Remove from oven. Sprinkle almond slices over scones. While scones cool for a few minutes make the glaze.
- Drizzle glaze over scones, then move to a cooling rack for glaze to harden.
- These will last about two to three days in the fridge, then store leftovers in the freezer.
Recipe Tips
This is the kind of recipe where I like to get my hands into the dough. Sometimes when I’m extra lazy I blend the butter and dry ingredients together by hand and continue all the way to folding in the strawberries.
I figure I have to get the dough out to form a disk, so why not just mix the whole thing together by hand. There’s really no wrong way to make scones in my opinion and they always turn out great.
By the way I had to substitute regular milk with coconut almond milk. Yep, I even had milk on my shopping list and still missed it at the store. Anyway it works great as a substitute, although the glaze is not as bright as it would be with regular milk. 😉
Supplies and shopping links
- stand mixer similar to mine
- heavy duty sheet pan
- stainless dough cutter/scraper
- stainless dough hand blender
STRAWBERRY SCONE RECIPE
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cubed
- 1/3 cup granulated sugar
- 2/3 cup milk
- 1 cup strawberries cut into small pieces
- 1/4 cup almond slices optional
- GLAZE INGREDIENTS
- 1/2 cup powdered sugar
- 1 teaspoon almond extract optional
- 1 tablespoon milk
Instructions
- Pre-heat oven 425ºF.
- Combine flour, baking powder and salt in a mixing bowl.
- Next add butter to the flour mixture. Use pastry blender or a fork to combine until the flour mixture looks crumbly. (A food processor or mixer with paddle attachment works great too.)
- Add sugar.
- Create a little well in the center of the dry ingredients, pour in milk and combine.
- Gently fold in strawberry pieces.
- Shape into a round disk and place on a parchment lined sheet pan. I like to spread about a teaspoon of flour or powered sugar on the parchment to prevent the dough from sticking while I cut and separate the sections before baking.
- Bake in a 425ºF oven for 12 to 14 minutes.
- Remove from oven. Sprinkle almond slices over scones. While scones cool for a few minutes make the glaze.
- Drizzle glaze over scones, then move to a cooling rack for glaze to harden.
- These will last about two to three days in the fridge, then store leftovers in the freezer.
Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with my favorite seasonal inspiration!
If you love my strawberry scone recipe then you’ll want to check out my Lavender and Honey Scone Recipe and Strawberry Lemonade Sorbet Recipe.
Next up on our strawberry recipe Pinterest challenge is my friend Carol of BlueSky at Home. You don’t want to miss her delightful Strawberry Vanilla Cake recipe.
Cheers!
Pinterest Challenge continues…
Your strawberry scones look scrumptious!
Thank you Paula! They didn’t last very long. 😊
HI Michelle I love a scone! Pinned this for yummy brunch! Looks great! laura
Thank you Laura! They are perfect for brunch!
Michelle, these scones look so pretty and sound delicious and easy to make. Perfect for a summer breakfast or dessert.
Thank you Carol! Yes scones are so easy to make, that’s probably why I love making them so much!
Love a good scone, the addition of strawberries looks so good!
The strawberries are so sweet this year and I’m loving all the ways I can use them including scones! 😊
I LOVE scones, so this recipe has been pinned for me to try soon! Thanks for sharing, Michelle!
Niky @ The House on Silverado
Thanks for pinning Niky! I know you’ll love this recipe!
I haven’t had a scone in years. Maybe because we’ve always bought them from the grocery store and bleh. Not so great. But almonds?! OH MY GOLLY! I looked at these and my mouth started watering! I’m going to be the best wife around if I make these babies. Totally putting this on my list of things to do! Thank you for joining in. Pinned
I know what you mean about store bought scones. They’re so pretty but that’s about it. These scones are truly easy to make. Sometimes I don’t even make them into a disk, I just drop them by spoon on a pan like you would cookies and they turn out great. 😉 Thanks so much for hosting an extra fun challenge this month!
I’m definitely trying these. I’ve been in a baking mood lately. It’s probably because I don’t want to step foot outside for fear of squishing/crunching a cicada! 🥴
Haha they are everywhere! 😉
“You can freeze the leftovers”…. You’re funny! And I use my hands for my shortcake, too! There’s just something comforting about kneading dough! 😉 Love your strawberry scones, my friend! So glad we are besties!
Ok you called me out on that one! Sometimes I actually hide some in the freezer so I have them for later. Don’t tell the Mister LOL!
Yummm! I’ve tried adding all kinds of things in my scones, but never fresh strawberries! This looks like the perfect summer recipe!
Fresh strawberries are really amazing in scones, especially if they are sweet!
Michelle,
I have to try this. It looks so yummy. I’m sharing a link to your recipe on Sunday’s Dirt Road Adventures.
Yay thank you so much Rachel!
Your scones look so delicious! I love scones and have learned to make them with gluten free flour mix. I have never made strawberry scones so I am definitely pinning this recipe!
I also love the beautiful dish you used and the sweet dessert fork. Beautiful post all around!
Thanks for mentioning those little details Amber. I always have so much fun with food photography!
I’m definitely trying these, Michelle! Thanks for the tips on using your hands with the dough. We love having scones in the morning, and these are totally different than ones we’ve tried in the past. Thanks for the recipe!
I love scones for breakfast too! Hope you enjoy the recipe and have fun changing it up.
Michelle,
These almost look too pretty to eat! I love scones and your recipe looks divine. Your photos are lovely as well!
Thank you so much Christy! I love food photography but it’s so hard not to nibble! LOL!
These looks so delicious, Michele! I’d love to feature them on my week in rewind recap this Saturday.
Of course Jen! I would be delighted to have them on your Week In Rewind post. Thank you!