This easy strawberry scone recipe is great for any occasion, but the delicate pink color and heart shape makes them perfect for Valentine’s Day. These scones are made with freeze-dried strawberries which gives them a burst of strawberry flavor, even when berries are not in season.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Why you should make this recipe
- Special occasion – This strawberry scone recipe feels special and it is perfect for Valentine’s Day.
- Quick & easy – You need about 30 minutes for this recipe, from start to finish.
- Versatile – You can use this recipe with any dried fruit that you like and change the flavors.
Strawberry scones with freeze-dried strawberries
You want strawberry scones, but it’s the middle of winter. Swap out fresh strawberries for their freeze-dried counterparts for a burst of strawberry flavor.
These lovely pink heart-shaped scones get their strawberry flavor from freeze-dried fruit, which is different than dried (dehydrated) fruit.
Freeze-dried strawberries are crunchy and can be ground into a powder. You can also buy it already in powdered form. Another added bonus with using freeze dried fruit is you don’t have to worry about the fruit making your scones soggy because they don’t have any moisture.
Strawberry scone recipe ingredients
To make these scones, you’ll need some basic pantry ingredients.
- Flour – Regular all-purpose flour that you have in the pantry. Flour provides bulk and structure.
- Sugar – Granulated white sugar provides a touch of sweetness to the scones.
- Kosher salt – I use Diamond Crystal. All baked goods need salt, it helps the flavors shine.
- Baking powder – Gives the scones a bit of lift so they bake up nice and tall. Look for a baking powder without aluminum, as it can give baked goods a bitter taste.
- Egg – Provides moisture and structure to the scones.
- Unsalted butter – Unsalted butter means you control the amount of salt in the recipe.
- Heavy cream – Provides fat and moisture to the dough.
- Freeze dried strawberries – The main flavor in these scones.
How to make
Making this strawberry scone recipe is very easy – it’s just a bit of whisking and mixing.
- Combine all of your dry ingredients in a medium mixing bowl. Whisk until very well combined.
- Add cold butter to flour mixture.
- Using pastry blender, or a fork, to cut butter into flour until it resembles coarse crumbs.
- Mix egg and cream together, then add to flour mixture and stir just until a crumbly dough forms.
- Gently knead and press dough until it comes together, about 30 seconds. Do not work the dough too much.
- Cut out scones – gently bring dough back together to finish cutting out scones, gathering your scraps into a disk and patting out again. When you’ve cut out 10 scones, brush tops with cream, sprinkle with sugar, then bake.
- Cool on rack before serving.
- For extra pink color, add a drop of gel color to make them perfect for Valentine’s Day.
How to cut scones
Cutting scones is the same as cutting biscuits – push straight down, then lift up. Do not twist as you are cutting.
The reason you should not twist the cutter is this: When you twist, you are compressing those delicate layers and sealing the edges. This prevents your scones from baking up nice and tall.
These easy scones with strawberries and heavy cream are tender and delicious. They are perfect for any special occasion, or no occasion at all!
Valentine’s Day scones
These heart-shaped scones are perfect for Valentine’s Day. They make a delicious and simple breakfast treat.
Strawberry scone recipe Q&A
Scones generally last 1 – 2 days.
Yes. Store in an airtight container in the freezer for up three months.
Yes! You can make the dough ahead of time and freeze for up to 3 months.
Yes, however, you will need to allow an extra few minutes of baking time.
Variations and substitutions
To make these scones a bit pinker, I added one drop of gel food color to the egg mixture. It’s just enough to deepen the color without it looking too pink.
Instead of the sparkling sugar on top, you could add a simple glaze. Mix powdered sugar and cream to your desired consistency and drizzle over the top.
Add 1/2 cup mini chocolate chips to make strawberry chocolate chip scones.
Serve with clotted cream and jam. For extra strawberry flavor, serve with my strawberry key lime jam or store-bought strawberry jam.
Helpful tools and equipment
- Pastry blender/cutter – Makes quick work of cutting butter into flour.
- Digital kitchen scale – Weighing ingredients is the most accurate way to measure in baking.
- Mini food processor – I used a small food processor to blitz up the freeze-dried strawberries.
- Heart-shaped cookie/biscuit cutters
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- 2 1/2 c. all purpose (plain) flour (350 g)
- 1/3 c. sugar (67g)
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup ground freeze-dried strawberries (30g)
- 6 tbsp. cold, unsalted butter, cut into small cubes or grated (store in freezer until ready to use)
- 1 egg
- 3/4 c. heavy (double) cream (175 ml) + 2 tbsp. for tops
- 1 drop gel food color in deep pink, optional
- 3 tbsp. coarse sanding sugar for tops, optional, but recommended
- Preheat oven to 400°F / 200°C / Gas mark 6.
- In a mini food processor (or in a zip top bag with a rolling pin or meat mallet), break up freeze-dried strawberries until there are pieces no larger than a pea.
- Whisk flour, sugar, baking powder, salt, and freeze dried strawberries together in a medium bowl.
- Add the very cold butter to dry ingredients and use a pastry blender, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Beat egg, cream, and gel food color, if using, together. Make a well in the center of the flour mixture and add to dry ingredients. Stir with spatula until just combined and no big pockets of flour remain.
- Turn dough out onto lightly floured surface and press together. Very gently knead the dough, if it is too crumbly, to get it to hold together - no more than 30 seconds. If dough gets too warm, place it in the freezer for 15 minutes.
- Pat scone dough into a 1 inch thick round.
- Dip a medium-sized cutter into flour, then press straight down into dough and pull straight up. Do not twist the cutter. Place scones on parchment-lined baking sheet. Repeat until all the dough is used up. Gather and lightly press dough together to cut the last few.
- Brush tops with 2 tbsp. cream, sprinkle each scone with 1 tsp. coarse sugar and bake for 14 - 16 minutes.
- Place on cooling rack to cool slightly before serving.
- When you cut scones out of your scraps, you may have a couple that don't look as nice, like I did. You can choose to knead the dough a bit to make it smoother, but this will result in a tougher scone. Your choice is either have a few that aren't as pretty, but they are light and tender, or knead the dough to make it smoother, but you'll end up with slightly denser scones.
- Instead of cutting out shapes, you can cut the circle of dough into wedges (like a pie) and bake.
- If your oven runs hot, check scones at 12 minutes.
- Rotate pan halfway through for even browning.
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Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades, Medium Size, Black
Cuisinart Mini-Prep Plus Food Processor (White), 3 Cup
Escali Primo Lightweight Scale, Standard, Black
Americolor Soft Gel Paste Food Color.75-Ounce, Deep Pink
Heavy Duty Flat Parchment Paper
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
Amount Per Serving: Calories: 114Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 169mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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