It’s strawberry season here in Maine, and strawberries are my favorite fruit. Of course, during blueberry season, I’m convinced blueberries are my favorite fruit, but strawberries and I go way back.

When I was little, I loved strawberries with a passion, but, when I was growing up, we didn’t have a lot of money for things like fresh fruits, which meant I didn’t get a lot of strawberries. Still, every year, on my birthday in May, I would get a strawberry cake, and I would be in heaven.

I think strawberries became even better in my little child mind, and I’m pretty sure I built up a myth about how delicious they taste, though they’re pretty delicious. Still, I admired their color, texture, and juiciness to an unusual level, I’m sure. When I would see other children eating strawberries, I was undoubtedly too envious.

So, as an adult, when my husband and I started our garden, some of the first things we planted were strawberries. My husband built me two large raised beds, and we filled them up with June-bearing strawberries. Having to wait the first year, because you can’t let the plants make berries the first year they are planted, just about killed me.

But, now, we are all set, and as I fill up my bowl with the strawberries I pick in the mornings, I feel a little bit like my life has come full circle. I have plenty of strawberries, and I love that we grow them ourselves.

fresh strawberries
These strawberries were picked fresh for scones this morning. The harvests are still a little small, but the berries are really just getting going.

I even have enough to share, though I have found myself far less generous with our strawberries than I am with the other foods we grow in our garden. I may need to work on that, but, then, strawberries and I do go way back.

Anyway, since the glorious strawberries are upon us, I wanted to share the best strawberry scone recipe I have found. I have searched for nearly a decade for the best scone recipe, and I finally found one that, with some adaptation, worked very well, I think.

This recipe has been revised quite a bit but adapted from the beautiful cooking blog Pinch of Yum.

Makes 8 Giant Scones


2 cups flour

½ cup sugar

1 Tablespoon baking powder

½ teaspoon salt

½ cup cold salted butter, cut into tiny cubes

1 egg

¾ cup heavy cream

1 to 1 ½ cups fresh strawberries, cut into small pieces

additional heavy cream for brushing before baking

1 ½ cups powdered sugar

3 Tablespoons milk

parchment paper


In a large bowl, mix together your dry ingredients. Then, add the tiny pieces of butter and cut the butter in using a cutting-in tool (I don’t know if those things have a particular name, but I have one pictured here). Then, mix in the egg and the heavy cream with a wooden spoon.

scone ingredients
Here are some of the key ingredients. I have no idea what the cutting in tool is really called, but it is a must-have for baking with butter.

Once things start to get a little bit mixed, you will likely have to use your hands. The dough is dense, and I usually have to work everything in with my hands to get things mixed.

Now, it’s time to add your strawberries. Using your hands, mix in the strawberries as much as you can without squishing them too much, though some squishing seems to be inevitable.

Bring the ball of dough to your counter covered in flour. Using flour on your hands to help keep the dough from sticking to you, spread the dough out into a relatively flat circle, as you can see in the picture.

Cut the dough into 8 triangles and place them on a cookie sheet lined with parchment paper. Now, brush on some additional heavy cream to make sure the tops of each scone are covered with the cream.

scones pre-baking
These are the scones pre-baking, cut from the flat circle into triangles. They will rise quite a bit, so that’s something to keep in mind.

Bake at 385 degrees for 16 to 18 minutes, depending upon your oven. I highly recommend you start checking at like 15 minutes because you never know.

When the scones are golden brown in the edges and can pass the toothpick test, they are done. Try not to overcook them.

While they are cooling, mix the powdered sugar and 3 Tablespoons of milk to make the glaze. The glaze should be pretty thick. If it’s too thin, it will just be absorbed by the scones, which is not as good, in my opinion. Brush the glaze on each scone after the scones have had a chance to cool just a bit. It’s okay if they are warm, just not hot.

Serve warm if you can, and enjoy!

strawberry scone
These strawberry scones are heavenly! I promise!

These strawberry scones were made with fresh strawberries from our garden, but if you don’t have strawberries growing in your back yard, check out this excellent blog post from Catching Health with Diane Atwood for places in Maine where you can pick fresh strawberries right now.

If you don’t live in Maine, come visit us at least. We have the best berries. I might be willing to share some.

One thought on “On Strawberry Scones

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