Fresh Strawberry Scones

Strawberry scones made with fresh berries bake up tender, buttery, and golden. Get easy tips and tricks for the best homemade scones every time.

Prep Time 10

Cook Time 18

Total Time 28

Servings scones

Get Recipe Ingredients

Preheat oven to 425ºF. Line a large baking sheet with parchment paper, set aside.
In the bowl of a food processor add the all purpose flour, sugar, baking powder, baking soda, cardamom, and salt. Pulse 2 times to blend.
Add the cold butter and pulse 6-7 times until the butter is in small pieces and resembles a coarse meal. Add the sour cream and strawberries, pulse just until it starts to hold together.
Pour out onto a floured board and gather together into a 1 inch thick round. Cut into 8 wedges and place on the prepared baking sheet.
Bake 15-18 minutes. Remove and enjoy.

Non-Food Processor Directions:

Add the flour, sugar, baking soda, baking powder, cardamom, and salt to a large bowl. Stir to combine.
Using a pastry blender or your fingers, add the butter and blend until small pieces form and it resembles a coarse meal.
Add the sour cream and strawberries to the dry ingredients and stir just until blended.
Pour onto a lightly floured work surface and gather into a 1 inch thick round. Use a sharp knife or dough scraper to cut into 8 wedges. Place on baking sheet and bake 15-18 minutes.

Tips for Storing

Store cooled scones in an airtight container at room temperature for up to two days.
For longer storage, refrigerate in a sealed container for up to five days and warm briefly before serving.
Freeze baked scones in a single layer, then transfer to a freezer bag for up to three months.
Freeze unbaked shaped scones and bake straight from frozen, adding a few extra minutes to the time.
Refresh day old scones in a 300 degree oven for five to seven minutes to bring back the crisp edges.