Strawberry Scones for a Slow & Dreamy Morning

strawberry scones with coffee and jam

Busy. Everyone is always so busy.

For example, this may be you:

You wake up earlier than the rest of the house to try to squeeze in a quick ride on the Peloton to keep up your 17 week streak. But that’s only if you don’t have to get hubby and the kid’s lunches together before they head out to catch the bus. Then, you pop in the shower to try throw yourself together, before grabbing coffee on the way to work. Oh sh*t. You have an appointment this morning. Run there quick while you call your boss to give them a heads up as to why you’ll be late. So while you’re in the waiting room you catch up on emails, see the doctor and hurry on to work.

Strawberry scones with butter, jam and coffee.

So Busy.

Oh wait, you forgot to make yourself lunch with everyone else’s this morning, so you’ve got to run out to grab something quick. Hurry back before anyone notices you’ve been gone! Then after work try to squeeze in a happy hour (to do something fun today) before you get home to do dinner, baths and bedtime with the pepitas.

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Strawberry scones with butter, jam and coffee.

You’ve gotta go grocery shopping for the dinner party this weekend so make sure to make a list for tomorrow before you tuck in for the night. But you forgot, you wanted to try to finish Game of Thrones this month so you HAVE to squeeze that in before you pass out. Phew!

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The “Before Times”

At least, this was in the “Before Times” aka “Before the Pandemic”. Now our schedules are all out of whack and we have a new kind of busy.

Strawberry scones with butter, jam and coffee.

My “Before Times” were pre-baby AND pre-pandemic, so my life was a bit different. I would be on the go alot, typically trying to do too much in any given day. Working at the restaurant, I’d use the mornings to take my dog Frank for a walk, get in a workout and run errands. Then, on to work in the afternoon and home late at night. My days were rarely put together without work or side jobs and I’d be scheduled out to the hour.

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Wake up slow

So, when I do have a day where things are light and no work responsibilities are on the calendar, my way to decompress is a slow morning. Waking up slowly with lots of cuddles, going for a walk (or should I say stroll) and cooking a full breakfast with Otis Redding and a hot mug of Earl Grey. I love these mornings because they afford me time to make whatever I want for breakfast. Anything that takes long or short, healthy or guilt inducing, I don’t care on these days.

Overall, breakfast is my favorite meal of the day and I can’t get going without having something to eat. So these mornings are extra nice because I can really get creative and have fun. I’ll make omelettes with swiss cheese, chives and top it with smoked salmon. Add a side of sourdough toast, home fried potatoes and some sliced berries and I’m a happy lady. Sometimes I’ll make Savory Crepes to bring me back to my time in Paris. If I’m feeling extra zealous, I’ll make strawberry scones.

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Strawberry Scones

These scones are rich with flavor but not heavy. You can get three down before you even realize what you’ve done. They’re buttery, subtley sweet and crumbly in your mouth. The strawberries hit a nice note of sweet and tangy, while the crumb is robustly buttery.

Strawberry scones with butter, jam and coffee.

When you’re putting together the dough, you want every ingredient coated in flour, which will ensure that no gluten is built when you mix in the cream. First you whisk together the dry ingredients. Then add in the butter, eggs and fruit, cutting them in with your fingers each time. By doing this, you avoid building gluten which is what creates a nice crumbly texture. After you add the cream, make sure to only mix as much as you need to get a cohesive dough, and no more. If you knead the dough too much, you’ll get a scone that’s tough and flat with no rise.

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Strawberry scones with butter, jam and coffee.

No need to over knead

When adding the cream to the strawberry scones, you want to account for the juices that the strawberries release. Because of this, add only 3/4 cup at first, mix and then add more if needed. It’s more of a feel than a measurement. You’re looking for a soft but not sticky dough. After you’ve kneaded the dough a few times, shape it into disks and cut into triangles for the classic shape. Use a biscuit cutter for something a bit different. Bake on convection for the best results. You’ll know they’re done when they spring back when pressed and they’re a lovely golden brown.

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Subtley Sweet Strawberry Scones

Strawberry scones make for a most pleasant slow and dreamy morning. That and a nice mimosa.


Strawberry scones with butter, jam and coffee.
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strawberry scones with coffee and jam

Sweet Strawberry Scones

  • Author: Melissa-Smith
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 scones 1x


Subtley sweet and buttery strawberry scones make great little bites for brunch. Perfect to make a big batch and freeze. Swap out the strawberries for blueberries, blackberries or apples for more classic fruit flavors.


  • 3 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1 tblsp + 1/4 tsp baking powder
  • 1 teaspoon salt
  • 1 lemon, zested
  • 2 cups strawberries, small dice
  • 4 ounces (or one stick) butter, room temperature
  • 3 eggs
  • 12 cups heavy cream (ish)


  1. Preheat the oven to 375 degrees.
  2. Combine the flour, baking powder, and salt in a large bowl. Whisk. 
  3. Throw in the butter, and using your fingers or a bowl scraper, cut the butter into the flour making pea sized pieces. 
  4. Crack the eggs into the flour mixture and using your bowl scraper, cut them into the dough, turning the bowl as you go. 
  5. Add the fruit and work in with your fingers until it is evenly distributed into the dough.
  6. Starting with 1 cup pour in the cream and mix with the bowl scraper until a dough starts to form, adding more cream as needed.
  7. Turn the dough out onto the counter and knead a few times to pull everything together. Form into 1 or 2 disks.
  8. Cut your disk into triangles, and place them on a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with raw sugar.
  9. Bake at 375 degrees for 25-35 minutes or until the tops are brown and spring back when pressed lightly.


Best eaten the day of or frozen for later use. Just wrap individually in plastic and freeze, then toast in the oven at 350 for 10 minutes or until heated through.

  • Category: Breakfast
  • Cuisine: American

Keywords: breakfast, scone, baked breakfast, fruit, sweet breakfast, breakfast pastry

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