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This easy strawberry scone recipe is straight from my grandmother’s kitchen. A few pantry staples and fresh strawberries are all you need to create this memorable dessert!

Strawberry scones on a serving tray with berries.

Every time I make these scones, I remember my Ukrainian grandma. She frequently made them as a special treat whenever she had a spare moment away from farming— it became a family tradition! It seemed like each visit, these flaky, tender scones were gobbled up before she could even set them on the table.

Now, I know they aren’t like most “traditional” scones, but they are my grandmother’s version — and that makes them extra special to me. My grandparents maintained a farm in Ukraine (which was more than a full time job), and yet my grandma still found time to do all the cooking herself. So when she made these fresh strawberry scones, I knew it was out of love for us. Now, I want to forward that love to all of you with this recipe.

Love scones? We’ve got you covered with recipes for raspberry, blueberry, and cranberry orange scones!

Ingredients for strawberry scones

How to Make Grandma’s Strawberry Scones

Making these scones is a piece of cake (or a piece of scone?). You don’t need to be an expert baker to produce amazing, easy scones — in fact, they taste just as delicious when they look a bit rustic and misshapen. Follow these steps to be well on your way to enjoying dessert.

  • Combine the dry ingredients: In a large bowl, stir together the flour, baking powder, salt, and sugar.
  • Add in the wet ingredients: Grate the cold butter into the flour mixture, then fold in the sour cream and vanilla extract until a dough forms.
  • Roll the dough log: On a well floured surface, roll the dough into a rectangle. Spread the chopped strawberries all over the the top. Then, roll it into a log. The log should be fairly thick (about an inch).
  • Cut out the scones: Cut triangular shaped wedges out of the dough log, slicing at a 45° angle. Place the scones onto a baking sheet lined with parchment paper. Brush the tops with the whisked egg and sprinkle with sugar.
  • Bake: Bake the scones until the tops are golden brown. Remove them from the oven and transfer them to a wire rack to cool.
dry ingredients in a bowl
sour cream added to dry ingredients
scones dough on a surface
scones dough getting formed
Scones on a baking sheet
scones on a scooling rack

Tips for Making the Perfect Scones

This strawberry scone recipe was one of the first desserts I learned to make, thanks to my grandmother. Baking didn’t come easily to me, but with time (and help), I learned how to improve my baking skills. Here are the top tips I’ve learned over the years of making these scones.

  • Stick with all purpose flour: There was a time when I tried to substitute the all purpose flour with bread flour, and it did not turn out too well. Due to the high protein content of bread flour, my scones lacked that signature light, airy texture.
  • Avoid overworking the dough: The secret to perfectly soft scones is to not overwork the dough. Be sure to fold gently, or the scones will be flat and dense.
  • Cut the scones evenly: Make sure to cut all of the wedges the same size so they bake evenly.
  • Use an egg wash: Whisk your eggs, then use it to coat the top of the scones. Although some recipes use milk, I find that eggs give the best bakery-worthy shine.
  • Be generous with the sugar: I love sprinkling a good amount of sugar on top of the scones. The scone itself isn’t super sweet, so a hefty coating of sugar is delicious. Use chunkier crystals if you want a nice crunch!
  • Steer clear of frozen fruit: Frozen fruit may turn out delicious in some recipes, but this recipe isn’t it. Use only fresh fruit in these scones, as the water from the frozen fruit will make the dough into a soggy mess.

Variations to Strawberry Scones

When it comes to scones, variety is the spice of life. Try a couple of these ingredient variations to change things up!

  • Replace the sour cream: In case you’re out of sour cream, use an equal amount of Greek yogurt instead!
  • Switch up the berries: Blueberries, blackberries, or raspberries can be swapped for the strawberries in this recipe. Use whatever berry that’s in season and ultra-fresh. You can’t go wrong!
  • Glaze the scone – Instead of sprinkling the scones with sugar, make a sugar glaze with powdered sugar and milk. Drizzle each scone generously with the glaze and allow them to sit at room temperature until the glaze hardens.

Hot tip: For a lemon-y twist, add a couple teaspoons of lemon juice to the dough, or make a lemon glaze.

scones on a tray

Storing the Strawberry Scones

Making a batch of strawberry scones to snack on throughout the week? Read on for the best practices for storing and reheating them to enjoy again later.

  • Room temperature: If you plan to eat your scones within five days, store them in an airtight container on the counter.
  • Freezer: To freeze for 3-4 months, place the fully cooled scones on a lined baking sheet in a single layer and stick the entire baking sheet into the freezer. Once the scones are completely frozen, transfer them to a freezer-safe plastic bag or airtight container.
  • Reheating: To reheat room temperature scones, microwave them for about 20-30 seconds. If heating frozen scones, microwave them for about a minute or until they are heated through. If there’s a large number of frozen scones, place them all into the oven at 350°F until they’re fully heated through.

More Pastries to Try

Recipe

strawberry scones on a tray

Grandma’s Strawberry Scones

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Servings
12 Units
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Recipe contributed by: Natalya Drozhzhin
This easy strawberry scone recipe is straight from my grandmother's kitchen. A few pantry staples and fresh strawberries are all you need to create this memorable dessert!

Ingredients

US Units – Metric

Instructions

  • Gather all the ingredients. Combine the dry ingredients in a large bowl. Note: If you have a sifter, use it to combine all the dry ingredients for an extra light scone.
    dry ingredients in a bowl
  • Grate the cold butter into the flour. Gently fold in the sour cream and vanilla extract until a cohesive dough forms.
    sour cream added to dry ingredients
  • On a well floured surface, roll the dough into a rectangular shape. Spread the diced strawberries all over. Then, roll the dough into a log.
    scones dough getting formed
  • Cut the log at 45° into triangular pieces. Place the scones onto a lined baking sheet. Brush the tops with the whisked egg and sprinkle with sugar.
    Scones on a baking sheet
  • Bake the scones at 350°F for 30 minutes or until the tops are golden brown. Remove from the oven and cool on a wire rack.
    scones on a scooling rack
Nutrition Facts
Grandma's Strawberry Scones
Amount Per Serving
Calories 306 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Cholesterol 53mg18%
Sodium 202mg8%
Potassium 312mg9%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 11g12%
Protein 4g8%
Vitamin A 495IU10%
Vitamin C 7.4mg9%
Calcium 140mg14%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Posted June 21, 2024

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.