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Strawberry Scones

These scones are ridiculously good. They’re a bit sweeter than traditional scones and the strawberries bring them to a whole new level.  I could pretty much indulge in one of these any time of day.


  • 4 cups flour + 1 tbsp flour
  • 2 tsp salt
  • 2 tbsp baking powder
  • 4 tbsp sugar
  • 3 sticks unsalted butter, very cold and chopped
  • 1 cup dried strawberries, chopped
  • 4 cold eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 egg + 1 tbsp water (or cream) for the egg wash
  • Sugar for sprinkling


  • Combine 4 cups flour, salt, baking powder and sugar in a large bowl – mix well
  • Add in the cubed butter and mix on low until the butter chunks are the size of peas
  • Toss the strawberries with 1 tbsp flour and then add them to the mixing bowl
  • Next, add in the eggs and cream and mix just until the dough comes together
  • Flour your hands and roll the dough out onto a well-floured surface – you want it to be 3/4″ thick (you should see chunks of butter in the dough)
  • Using a 2 1/2″ round biscuit cutter, cut out your scones and line them up with at least 2″ in between each scone on a parchment paper lined baking sheet
  • Brush each scone with the egg wash and then sprinkle with granulated sugar
  • Bake at 400°F for 15-20 minutes
    • Recipe yields approximately 21 scones
    • These freeze really well – after you’ve cut out your scones, freeze the dough and when you’re ready to bake them just defrost and bake!

*Recipe adapted from Barefoot Contessa