Strawberry Scones

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  • 2 c. all-purpose flour
  • c. + 1Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • 8 tablespoons unsalted butter, frozen
  • ½¾ c. strawberries, diced
  • ½ c. sour cream
  • 1 large egg
  • 1 Tbsp. heavy whipping cream
  • Zest of 1 lime – optional


  1. Mix dry ingredients in a small bowl. Set aside.
  2. Dice strawberries and zest the lime, if using. Set aside.
  3. In a mixing bowl, whisk sourcream, egg, and vanilla. Set aside.
  4. Move your oven rack to the lower-middle position, preheat your oven to 400 and line a cookie tray with parchment paper.
  5. Use the food process attached with a grating attachment to quickly grate the butter. I use the smallest size grater possible. Remove the grating attachment and put the regular blade on, followed by the dry ingredients. Pulse for 5 seconds 5 to 10 times, until you get a nice sandy texture. You want to move quickly here so the butter does not begin to melt.
  6. Transfer the butter/flour mixture to the bowl containing the wet ingredients. Using a wooden spoon or spatula, gently incorporate together. When the mixture begins to form penny size granules, fold in the strawberries. As the dough nears a shaggy appearance, place the dough onto a lightly floured surface. Pull all of the dough together, folding the disc in half, pressing in half 3-5 times. This will incorporate all of the dough together and help develop layering.
  7. Make a disc 7-8 inches and just under 1 inch thick. Cut into 8 equal sizes and place on baking sheet. Brush with heavy whipping cream.
  8. Bake until golden brown for 16-18 minutes. Allow to stay on the baking sheet for 5 minutes and then cool on a cooling rack.