When the weather starts to warm up and the strawberries are perfectly ripened, it's time to make scones—strawberry scones, that is.

Strawberry season is one of my favorite seasons. It's wonderful to be in an open field and pick buckets full of these red jewels. It’s honestly one of my favorite childhood memories, and every June, I still don’t hesitate to get my fill of this highly seasonal berry. When I come home with my berry haul, I make tons of fresh strawberry jam, cobblers, and these delightful strawberry scones.

Strawberry scones are one of my favorite summer baked goods, and I need to make them every single year. They go great with a warm cup of tea or with plenty of cream. Most people would think clotted cream is the go-to, but I personally prefer whipped cream for my berry scones. When paired with whipped cream, it’s very reminiscent of strawberry shortcake, and you would be a fool not to try it at least once. So grab your aprons and strawberry hauls, let’s get to baking!

Strawberry Scones

3 ¼ cups all purpose flour

¼ tsp kosher salt

½ cup granulated sugar

4 tsp baking powder

1 stick cold unsalted butter

1 egg, plus an additional egg yolk for glazing

¾ cups buttermilk

1 cup fresh strawberries, chopped

Preheat the oven to 350°F and line a baking sheet with parchment. In a large bowl, add the flour, baking powder, sugar and salt; mix.

With a box grater, grate your cold butter into the dry mixture. Rub the butter into the flour until the flour resembles a crumb mixture almost the same texture as corn meal. 

 Make a well in the center of the flour and add one beaten egg. Then your buttermilk and your fresh strawberries. Mix together until the flour holds together.

Lightly dust the counter with flour and dump out the dough. Fold and pat the dough into a circle, pat the dough down until it is about an inch thick. Cut the circle like a pizza creating eight wedges. 

Place on the lined baking sheet about an inch apart and brush the tops with the second egg’s beaten yolk to glaze the scones.

Bake for 20-25 minutes or until golden brown on the bottoms and lightly golden on top. Place on a wire rack to cool completely. Enjoy your delicious scones with plenty of butter, clotted cream or even whipped cream. 

*Notes: 

When you chop up your strawberries make sure they are in bite sized pieces that are relatively the same size. That way your scones bake evenly and you won’t have gaps of uncooked or wet scone dough.

When you’re shaping your scone wheel, you will have some of the juice bleed out of the strawberries. It’s perfectly okay and it’s just a side effect of the strawberries coming in contact with the sugar and salt in the dough.