Strawberry Scones are a delicious way to bake with strawberries. These scones are made with whole grain flour and vegan friendly, with soft centers and crisp edges. They’re a must!
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Baking scones is one of my favorite things. And if you’re thinking, “How the heck do you make scones?” I feel you. I was there. I was a scone lover and home baker who did not know how to make them for the longest time.
Four years later and baking scones at home is one of my favorite weekend activities.
Tips for Selecting Strawberries
When selecting strawberries at your local grocery store look for:
- fresh green caps
- natural sheen
- plump berries
- bright red coloring
Strawberries don’t ripen after harvest, so skip the berries that have the white at the tops next to the green caps, or if the entire berry is lighter in color.
If you haven’t tried baking scones yet, you must give them a shot. They’re easy to make and the perfect weekend baking treat.
Why You’ll Love these Scones
- Soft centers with crisp edges – these scones aren’t like traditional British scones (dry and biscuit like), they’re soft and moist.
- Made lightened up compared to a traditional recipe – these scones are made with whole grain flour and less granulated sugar, but still come with lots of flavor!
- Use your choice of butter or coconut oil – you can use traditional butter, vegan plant based butter or coconut oil. Whichever fat you choose, it must be frozen.
- A great weekend baking activity – scones are perfect for slow mornings and enjoying with your favorite coffee or tea.
Ingredients for Strawberry Scones
- whole wheat white flour or whole wheat pastry flour – You can also use half all-purpose/half whole wheat. A 1:1 gluten-free baking flour should work here as well with similar results.
- granulated sugar – Just 1/4 cup is needed for a lightly sweetened scone. You can use up to half a cup if you’d like a sweeter scone. But we’re also topping this strawberry scone recipe off with a glaze as well.
- baking powder & salt – baking powder gives the right height for baking scones.
- frozen butter, vegan butter or coconut oil – using frozen fat is a must for scones, because it gives the scones their biscuit-like texture. Traditional butter, non-dairy butter or coconut oil may be subbed.
- fresh strawberries – Use fresh strawberries so they can be easily diced and folded into the scone dough.
- non-dairy milk – if you’d like to keep this recipe dairy-free, use a non-dairy milk. Canned coconut milk will give these scones a rich texture. If you can tolerate dairy, you can also use heavy cream.
How to Make Scones
There are various methods you can use to begin making the scone batter.
Food Processor Method – The quickest method that requires the least amount of hands on time/labor would be using a food processor. You can cut in the frozen butter (or coconut oil) by pulsing the food processor and the S blade will cut the butter into tiny pieces into the dry ingredients.
Grating the butter – Another fairly easy way to cut in the super cold (frozen) butter is by grating it along a cheese grater. You want to use the large shred side. Then once you mix in the dry ingredients, go through with your hands and rub the flour and butter together try to make sure there aren’t any big chunks left.
Pastry or Dough Blender – For this method you’ll cut the butter into about 1” cubes, then you’ll work the dough blender into the bowl of dry ingredients until the butter is in small pieces.
Whichever method you choose, you just want to make sure you don’t have super large chunks of butter left. And you also want to make sure you’re using frozen butter.
If you’re using frozen coconut oil, the food processor is going to work best. While I have grated frozen coconut oil before, it is somewhat challenging and melts too quickly.
TIP: To freeze coconut oil, scoop out tablespoons of softened coconut oil onto parchment paper lined plate or wide bowl then place in freezer for one hour.
Tips for Baking Scones
Frozen fat is a MUST and will keep the texture of the scones from turning into more muffin-like.
If your dough becomes too soft, or room temperature, place the dough into the fridge for 20 minutes prior to baking.
When adding the milk to the dough, only add just enough so that the batter is not too dry or overly wet. I used 3/4 cup and 1 tablespoon for this recipe, using whole wheat pastry flour. If you’re using whole wheat white flour, or half all-purpose with whole wheat, the liquid amount may be slightly different.
Fold the strawberries in gently as you pour the milk and continue mixing without adding all of the milk, unless it’s needed. If your dough is super wet, you’ll need to add more flour.
Use a large sharp knife to slice the dough and wipe clean between each slice if needed.
You can also use a biscuit cutter to make round scones.
After visiting Great Britain I don’t understand why America chooses to make triangle scones, but apparently we do.
Scones are Best Enjoyed Fresh
Scones are best enjoyed fresh out of the oven, but if you need to store them, place in air tight container on the counter, and enjoy within 3 days.
Scones can be lightly toasted using a countertop oven, or enjoy at room temperature.
If you want to save some scones for later, wrap completely cooled scones tightly and place in an airtight container in the freezer. Scones will keep in the freezer up to 3 months.
Allow the scones to thaw in the fridge overnight then warm up in the toaster oven or microwave.
If you make this recipe, be sure to leave a comment and review here on the blog! I love seeing what you’ve made. Xx Ashley
- 2 cups whole wheat white flour or whole wheat pastry flour (see notes)
- 1/4 cup granulated sugar (cane, coconut, etc.)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 6 TBSP frozen butter, vegan butter or coconut oil (must be frozen)
- 1 heaping cup chopped fresh strawberries
- 3/4 cup cold non-dairy milk, plus a little more if needed (I used oat)
- sprinkling sugar or optional lemon glaze
- 2/3 cup powdered sugar
- 1 TBSP lemon juice
- zest of lemon, optional
Preheat oven to 400ºF.
In a large bowl or bowl of food processor, mix together dry ingredients. Add frozen butter or coconut oil and pulse until there are just small pieces. See notes in post for other methods you can use. i.e. grating the butter or using a pastry blender.
Remove the S-blade and fold in about half of the strawberries. Slowly begin to add the milk and gently mix. Then add the remaining strawberries and just enough milk until the dough comes together. If the dough is overly wet, you won’t be able to slice them very well.
Using floured hands, transfer dough to parchment paper and shape into an 8” disc. Top with more strawberries if desired. Using a large sharp knife, slice into 8 triangles and transfer parchment paper to baking sheet. Carefully separate the scones so they’re about 2” apart. Place baking sheet in fridge for 15 minutes prior to baking to chill the dough a bit more.
Bake for 18-20 minutes, or until tops are golden. Allow scones to cool on baking sheet for 3 minutes before transferring to wire rack to cool completely.
Make the glaze if you want a little zing: combine powdered sugar with 2 tsp lemon juice – add a touch more lemon juice if you want a thinner glaze, just be patient when mixing the first 2 tsp. Drizzle glaze over cooled scones. ENJOY!
Flour: I used whole wheat pastry flour because it is what I had on hand. You can also use whole wheat white flour, or half all-purpose/half whole wheat. A 1:1 gluten-free baking flour should work here as well – increase baking powder to 1 tablespoon.
- Serving Size: 1 scone
- Calories: 271
- Sugar: 16
- Sodium: 351
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
- Cholesterol: 23