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Strawberry Scones Recipe Perfect for Valentine’s Day Treats

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These heart-shaped strawberry scones are tender, buttery, and bursting with juicy berries—perfect for Valentine’s Day or any time you want to share a sweet, homemade treat. Simple ingredients and easy steps make them a crowd-pleaser for brunch, breakfast, or gifting.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (or gluten-free all-purpose blend)
  • 1/3 cup (65g) granulated sugar
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1/2 cup plus 2 tablespoons (150ml) heavy cream, divided (reserve 1 tablespoon for brushing)
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 cup (150g) fresh strawberries, diced (or frozen, thawed and patted dry)
  • Sanding sugar, for topping (optional)
  • 1/2 cup (60g) powdered sugar (for glaze, optional)
  • 1–2 tablespoons (15-30ml) cream or milk (for glaze, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Chop strawberries into 1/4-inch pieces. If your kitchen is warm, place butter in the freezer for 10 minutes.
  2. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Add cold, cubed butter. Cut it into the flour mixture using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with pea-sized bits.
  4. In a small bowl, whisk together heavy cream (reserve 1 tablespoon for brushing), egg, and vanilla extract.
  5. Pour wet ingredients into dry ingredients. Stir gently with a wooden spoon or spatula until just combined; the dough will look rough.
  6. Gently fold in diced strawberries. If berries are juicy, toss them in a tablespoon of flour before adding. Do not overmix.
  7. Turn dough onto a lightly floured surface. Pat or roll into a 3/4-inch thick rectangle. Cut out scones with a 2.5-3 inch heart-shaped cutter, gathering and re-rolling scraps as needed (makes 8-10 scones).
  8. Place scones on prepared baking sheet, about 1 inch apart. Freeze tray for 10 minutes.
  9. Remove from freezer. Brush tops with reserved cream and sprinkle with sanding sugar. Bake for 16-20 minutes, until golden at the edges and just set in the center.
  10. Cool scones on baking sheet for 5 minutes, then transfer to a cooling rack.
  11. For glaze (optional): Whisk powdered sugar with 1-2 tablespoons cream or milk until smooth. Drizzle over cooled scones.

Notes

Keep butter and cream cold for flaky scones. Do not overwork the dough. If dough is too wet, add a spoonful of flour; if too dry, add a splash more cream. Scones can be made gluten-free or dairy-free with appropriate substitutions. For best results, chill scones before baking and use fresh baking powder. Scones are best enjoyed fresh but can be stored or frozen as described.

Nutrition

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