If you're looking for a sweet and satisfying breakfast or afternoon treat, look no further than these Delicious Strawberry Scones with Strawberry Shell Topping🍓. These scones are the perfect combination of flaky and moist, with chunks of fresh strawberries throughout that provide a burst of flavor with every bite.
What sets these scones apart from the rest is the homemade Strawberry Shell Topping, made with white chocolate and ground freeze-dried strawberries. It's the perfect complement to the scones, adding an extra layer of sweetness and texture that will leave you wanting more.
But don't let the fancy topping fool you - this recipe is actually quite easy to make. With just a few simple steps and ingredients you likely already have in your pantry, you can create a batch of these delicious scones in no time. These scones are perfect for a lazy weekend brunch or to enjoy with a cup of tea or coffee any time of day. So why not try this recipe out for yourself and indulge in the ultimate strawberry flavor?
For more scone recipes, be sure to check out our other delicious variations like Scones, Lemon Blueberry Scones, Pumpkin Scones with Pumpkin Glaze, Vanilla Scones, Maple Whole Wheat Scones, Whole wheat Banana Scones, and Whole Wheat Blueberry Scones with Honey Glaze.
How to Make Strawberry Scones
Note: The full instructions are provided in the recipe card below.
For the Strawberry Scones: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside. Cut the strawberries into small ¼-inch pieces and place them in a small bowl; set aside. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs.
Toss in the strawberry pieces until evenly distributed; make sure to separate any pieces that are sticking together and ensure that all the pieces are fully coated with flour. In a separate bowl, whisk together the cold heavy cream, both types of vanilla, and eggs until combined. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. If the dough is too dry, add a splash or two more of cream.
Dump the dough out onto a very well-floured surface. Flour your hands and press the dough into a 1-inch-thick round disk, adding a little flour so the dough doesn’t stick to the working surface. Cut the disk of scone dough into 12 equal slices, and place them on the prepared baking sheets.
Chill the scones in the freezer for 15 minutes before baking. Once chilled, brush the tops of the scones with cream, and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned, and the insides are fully baked.
How to Make Strawberry Shell Topping
To make the strawberry shell topping, grind the strawberries in a food processor and set them aside. Next, combine the chopped white chocolate, coconut oil, and salt in a heatproof bowl set over a saucepan of simmering water.
Whisk until melted and smooth, then remove the bowl from the pan. Stir in the ground, freeze-dried strawberries until combined. Let the mixture cool for 15 minutes. Once the scones are done baking, let them cool completely before drizzling the cooled strawberry shell topping over the top of each scone. Let the topping set for a few minutes before serving.
Related Recipes:
- Vanilla Scones
- Pumpkin Scones
- Whole Wheat Banana Scones
- Whole Wheat Blueberry Scones
- Lemon Blueberry Scones
📖 Recipe
Easy Strawberry Scones
Tools
- (2) 18” x 13” Rimmed baking sheet
- Food processor: used to grind the freeze-dried strawberries for the Strawberry Shell Topping.
Ingredients
For the Strawberry Scones:
- 500 g (4 cups) all-purpose flour
- ½ to 1 cup granulated sugar , depending on how sweet you'd like
- 2 tablespoons baking powder
- 1 teaspoon Kosher salt
- 2 sticks cold unsalted butter , diced
- 4 large eggs , lightly beaten
- ¾ to 1 cup cold heavy cream , adjust as necessary
- 1 tablespoon pure vanilla extract
- 1 tablespoon clear vanilla or pure vanilla extract
- 1-½ cups small-diced (about ¼ inch) strawberries
- 2 to 3 tablespoons Cream to brush the scones
- 1 tablespoon turbinado sugar for sprinkling
For the Strawberry Shell:
- 1 cup freeze-dried strawberries
- 6 ounces ( about 1 cup) white chocolate
- ¼ cup coconut oil
- Pinch of kosher salt
Instructions
- For the Strawberry Scones: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside. Cut the strawberries into small ¼-inch pieces and place them in a small bowl; set aside. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well.
- Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Toss in the strawberry pieces until evenly distributed; make sure to separate any pieces that are sticking together and ensure that all the pieces are fully coated with flour. In a separate bowl, whisk together the cold heavy cream, both types of vanilla, and eggs until combined. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. If the dough is too dry, add a splash or two more of cream.
- Dump the dough out onto a very well-floured surface. Flour your hands and press the dough into a 1-inch-thick round disk, adding a little flour so the dough doesn’t stick to the working surface. Cut the disk of scone dough into 12 equal slices, and place them on the prepared baking sheets.
- Chill the scones in the freezer for 15 minutes before baking. Once chilled, brush the tops of the scones with cream, and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned, and the insides are fully baked.
- For the Strawberry Shell: To make the strawberry shell topping, grind the strawberries in a food processor and set them aside. Next, combine the chopped white chocolate, coconut oil, and salt in a heatproof bowl set over a saucepan of simmering water. Whisk until melted and smooth, then remove the bowl from the pan. Stir in the ground, freeze-dried strawberries until combined. Let the mixture cool for 15 minutes.
- Once the scones are done baking, let them cool completely before drizzling the cooled strawberry shell topping over the top of each scone. Let the topping set for a few minutes before serving.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
