Strawberry Filled Scones

Warm, buttery scones filled with sweet, juicy strawberries—what could be more perfect for a cozy afternoon tea or a weekend breakfast?

These strawberry filled scones are soft and flaky, with a hint of sweetness from the strawberries and a light tang from the lemon zest.

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Why You’ll Love This Recipe

These strawberry scones combine the best of both worlds: the flaky, buttery goodness of traditional scones and the fresh, juicy sweetness of strawberries.

Perfect for breakfast, brunch, or dessert, these scones are simple to make but feel incredibly indulgent.

They’re also versatile—serve them warm with cream or jam, or even enjoy them on their own as a sweet snack.

Ingredients You’ll Need

For the scones:

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/2 cup (120ml) heavy cream, plus extra for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1/2 cup (75g) fresh strawberries, diced

For the strawberry filling:

• 1 cup (150g) fresh strawberries, chopped
• 1/4 cup (50g) granulated sugar
• 1 tbsp cornstarch
• 1 tbsp water

King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking Cookies, Cakes, Muffins

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How to Make Strawberry-Filled Scones

Step 1: Prepare the Strawberry Filling

1. In a small saucepan, combine the chopped strawberries, sugar, cornstarch, and water. Stir well to combine.
2. Heat the mixture over medium heat, stirring constantly. Once it begins to simmer, reduce the heat and continue to cook for about 5-7 minutes until the strawberries break down and the mixture thickens. Remove from heat and set aside to cool completely.

Step 2: Make the Scone Dough

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
5. Pour the wet ingredients into the flour mixture and stir with a spoon until just combined. Be careful not to overmix.
6. Gently fold in the diced strawberries, being careful not to crush them.

Step 3: Shape and Cut the Scones

1. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a rectangle or circle, about 1-inch thick.
2. Using a round biscuit cutter or a sharp knife, cut the dough into 8 wedges or rounds.
3. Place the scones onto the prepared baking sheet, leaving a little space between each one. Brush the tops with a little heavy cream for a golden finish.

Step 4: Fill the Scones

1. Once the scones are baked and slightly cooled, carefully cut each scone in half horizontally.
2. Spoon a generous amount of the cooled strawberry filling onto the bottom half of each scone, then place the top half back on.

Step 5: Serve and Enjoy!

Serve your strawberry-filled scones warm with a dollop of whipped cream or a drizzle of honey. Enjoy with a hot cup of tea or coffee for the perfect treat!

Strawberry Filled Scones

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Delight in the perfect balance of buttery scones and sweet strawberry filling with these homemade strawberry-filled scones. A touch of lemon zest and a rich strawberry compote elevate this classic treat, making it ideal for brunch or afternoon tea.

• Total Time: 40 minutes
• Yield: 8 scones

Ingredients

For the scones:

•2 cups (250g) all-purpose flour

•1/4 cup (50g) granulated sugar

•1 tbsp baking powder

•1/2 tsp salt

•1/2 cup (115g) unsalted butter, cold and cubed

•1/2 cup (120ml) heavy cream, plus extra for brushing

•1 large egg

•1 tsp vanilla extract

•1 tsp lemon zest

•1/2 cup (75g) fresh strawberries, diced

 

For the strawberry filling:

•1 cup (150g) fresh strawberries, chopped

•1/4 cup (50g) granulated sugar

•1 tbsp cornstarch

•1 tbsp water

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Instructions

Step 1: Prepare the Strawberry Filling

1. In a small saucepan, combine the chopped strawberries, sugar, cornstarch, and water. Stir well to combine.

2. Heat the mixture over medium heat, stirring constantly. Once it begins to simmer, reduce the heat and continue to cook for about 5-7 minutes until the strawberries break down and the mixture thickens. Remove from heat and set aside to cool completely.

 

Step 2: Make the Scone Dough

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

4. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.

5. Pour the wet ingredients into the flour mixture and stir with a spoon until just combined. Be careful not to overmix.

6. Gently fold in the diced strawberries, being careful not to crush them.

 

Step 3: Shape and Cut the Scones

1. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a rectangle or circle, about 1-inch thick.

2. Using a round biscuit cutter or a sharp knife, cut the dough into 8 wedges or rounds.

3. Place the scones onto the prepared baking sheet, leaving a little space between each one. Brush the tops with a little heavy cream for a golden finish.

 

Step 4: Fill the Scones

1. Once the scones are baked and slightly cooled, carefully cut each scone in half horizontally.

2. Spoon a generous amount of the cooled strawberry filling onto the bottom half of each scone, then place the top half back on.

 

Step 5: Serve and Enjoy!

Serve your strawberry-filled scones warm with a dollop of whipped cream or a drizzle of honey. Enjoy with a hot cup of tea or coffee for the perfect treat!

• Author: Jordan
• Prep Time: 20 minutes
• Cook Time: 20 minutes