Strawberry Streusel Scones are tender, buttery breakfast pastries filled with fresh strawberries and finished with a sweet, crumbly brown sugar streusel.
Superb Strawberry Streusel Scones
These Strawberry Streusel Scones are a beautiful way to make breakfast, brunch, or an afternoon treat feel a little more special. Each scone is rich and buttery, with juicy fresh strawberries folded into the dough and a crisp brown sugar streusel baked on top. The contrast between the soft center, golden edges, and sweet crumbly topping makes every bite satisfying.
If you love homemade scones that taste bakery-worthy but are still simple enough to make at home, this recipe is a wonderful choice. The dough comes together with basic baking ingredients, fresh strawberries, cold butter, egg, and cream. A quick streusel topping adds texture and sweetness without making the scones overly heavy. For an extra pretty finish, you can drizzle the cooled scones with a simple icing.
A Fresh Strawberry Scone Recipe
Fresh strawberries bring bright flavor and natural sweetness to these homemade scones. When baked into the dough, the berries soften and create little pockets of fruit throughout each wedge. They also add a lovely color that makes the scones especially inviting for spring and summer gatherings.
For the best results, use ripe strawberries that are firm enough to slice. After slicing, they are stirred into the flour mixture so they are lightly coated before the wet ingredients are added. This helps distribute the fruit through the dough while keeping the texture tender and flaky.
Add the Icing Drizzle
The icing is optional, but it gives these strawberry scones a lovely bakery-style look and a little extra sweetness. A simple mixture of powdered sugar and milk is all you need. Whisk it until smooth, adjust the consistency as needed, and drizzle it over the cooled scones.
These scones are delicious without icing, especially if you prefer a less sweet breakfast pastry. With icing, they become a more dessert-like treat that looks beautiful on a brunch table, tea tray, or serving platter.
More Strawberry Baking Inspiration
Sweet, juicy strawberries are perfect for all kinds of recipes, from simple snacks to fresh salads, appetizers, quick breads, pies, and desserts. Their bright flavor pairs especially well with buttery baked goods like these strawberry streusel scones.
What You Need to Make Strawberry Streusel Scones
Gather the ingredients for the scone dough, the streusel topping, and the optional icing before you begin. Keeping the butter cold is especially important for a flaky, tender texture.
All-purpose flour
Baking powder
Light brown sugar
Kosher salt or fine salt
Cold unsalted butter
Fresh sliced strawberries
Eggs
Heavy cream
Powdered sugar, optional for icing
Milk, optional for icing
Pastry blender or two knives
Silicone basting brush
Baking sheet
Parchment paper
Cooling rack
How to Make an Egg Wash
An egg wash gives baked goods a golden, glossy finish. For these scones, whisk one egg with one teaspoon of water, then brush the mixture generously over the shaped scones before adding the streusel topping. This helps the exterior brown beautifully as the scones bake.
How to Make Strawberry Streusel Scones
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
Cut the butter into small cubes and place it in the freezer for 5 minutes so it becomes very cold.
In a large bowl, whisk together the flour, baking powder, brown sugar, and salt.
Cut the cold butter into the dry ingredients with a pastry blender or two knives until the mixture looks crumbly, with some larger butter pieces remaining.
Cold Butter Is Essential
Very cold butter is one of the keys to tender, flaky scones. As the scones bake, the pieces of butter melt and help create a light texture. Cubing the butter and chilling it briefly in the freezer helps it stay firm while you mix the dough.
Stir in the sliced strawberries until they are coated in the flour mixture.
Add the beaten egg and heavy cream, then stir with a wooden spoon or your hands until just combined. Avoid overmixing.
Transfer the dough to a floured surface. Use your hands to shape it into a 1-inch-thick round disk.
Cut the disk into 8 even wedges, as if slicing a pizza.
Place the scone wedges on the prepared baking sheet, leaving a few inches of space between each one.
Brush each scone generously with egg wash.
Make the streusel by melting the butter in a small bowl. Stir in the brown sugar and flour with a fork until coarse crumbs form.
Sprinkle the streusel evenly over the scones.
Bake on the middle rack for 20 minutes.
Move the baking sheet to the top rack and bake for another 5 to 10 minutes, or until the scones and streusel are golden brown.
Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
How to Make the Simple Icing
In a medium mixing bowl, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth.
If the icing is too thick, add more milk 1 teaspoon at a time until it is thin enough to drizzle.
If the icing is too thin, add more powdered sugar 1 tablespoon at a time until it reaches the desired consistency.
Drizzle the icing over the cooled scones, if desired, and let it set before serving.
More Scone Ideas
Chocolate Chunk Scones: Buttery scones with a crisp, sugary outside and chocolate chunks in every bite.
Lemon Lavender Poppy Seed Scones: A bright and delicate scone with lemon, lavender, poppy seeds, and a sweet lemon glaze.
Snickerdoodle Streusel Scones: Tender scones topped with a cinnamon sugar streusel.
Chocolate Chip Scones: Crisp on the outside, tender inside, and filled with melty chocolate chips.
Strawberry Scone Shortcakes: Lightly sweet strawberry scones served as a fresh summer dessert.
Sweet and Simple Scones: A classic scone recipe with a crisp exterior and flaky center.
How to Store Strawberry Streusel Scones
At room temperature: Store the scones in an airtight container for up to 2 days.
In the refrigerator: Store the scones in an airtight container for up to 1 week.
In the freezer: Freeze the scones for up to 1 month.
To reheat from the refrigerator: Place the scones in a 300°F oven for about 5 minutes, or until they are warmed through and lightly crisp.
To reheat from the freezer: Let the scones defrost, uncovered, at room temperature. Then warm them in a 300°F oven for about 5 minutes, or until crisp and heated through. A toaster oven can also be used for reheating.
These Strawberry Streusel Scones are best enjoyed when the streusel is crisp, the berries are fresh and juicy, and the centers are soft and buttery. Serve them for breakfast, brunch, tea, or as a sweet homemade treat any time you have fresh strawberries on hand.
xoxo,
Strawberry Streusel Scones
Author:Maegan – The BakerMama
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Yield:8 scones
Category:Breakfast
Description
These homemade Strawberry Streusel Scones are filled with fresh strawberries, topped with a sweet brown sugar streusel, and finished with optional icing for a pretty brunch-worthy treat.
Ingredients
Dough:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup light brown sugar
1/2 teaspoon salt
1/2 cup unsalted butter, very cold
1 and 1/2 cups fresh sliced strawberries
1 large egg, lightly beaten
1/2 cup heavy cream
1 egg whisked with 1 teaspoon water, for brushing
Streusel:
2 tablespoons butter, melted
1/3 cup light brown sugar
1/4 cup all-purpose flour
Simple Icing, Optional:
1 cup powdered sugar
2 tablespoons milk
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Cut the cold butter into small cubes and place it in the freezer for 5 minutes.
In a large bowl, whisk together the flour, baking powder, brown sugar, and salt. Cut in the cold butter with a pastry blender or two knives until the mixture is crumbly and some larger pieces of butter remain.
Stir in the sliced strawberries until coated in the flour mixture. Add the beaten egg and heavy cream, then stir gently until just combined.
Place the dough on a floured surface and shape it into a 1-inch-thick round disk. Cut into 8 even wedges.
Transfer the scones to the prepared baking sheet, spacing them a few inches apart. Brush each scone with the egg wash.
For the streusel, stir the melted butter, brown sugar, and flour together with a fork until coarse crumbs form. Sprinkle evenly over the scones.
Bake on the middle rack for 20 minutes. Move the baking sheet to the top rack and bake for another 5 to 10 minutes, or until the scones and streusel are golden brown.
Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
For the icing, whisk the powdered sugar and milk until smooth. Adjust with more milk or powdered sugar as needed, then drizzle over the cooled scones if desired.
