These strawberry scones are made with mascarpone and a double doze of strawberries for a wonderfully soft, fruity mouthful in every bite. Easy to make, they're a wonderful snack.
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Nothing says early summer like strawberries, to me. Well, to be honest we could (and do) eat them year round but the fragrance from fresh picked strawberries is hard to beat.
As a child, two of my favorite ways to enjoy them were with cream, or made into jam on scones. But why not combine the two?
These strawberry scones have pureed strawberries in the dough as well as chunks that melt in your mouth. Then they're made extra smooth and creamy, thanks to the mascarpone.
Tips for making strawberry scones
Scones are really pretty easy to make, you just have to watch you don't overwork the dough when you combine the wet and dry ingredients or they can become a bit dense. In many ways, these scones are easier not to overwork since you don't cut in butter first.
With the chunks in these scones, I found it best to just cut them in to triangles rather than use a cutter. I first made them with less flour but they were too wet, here they were more dry. Some will depend on your flour so add more milk and/or mascarpone if needed to get the mixture to stick. However try to avoid it being too wet.
Easy adaptations
If you like, you could swap out some of the flour for wholemeal to make it a little healthier and heartier as well. I have added some lemon zest and juice here for a little freshness - you could easily add some more if you want a more distinct lemon taste. Lime would also work well.
I had added some mint the first time I made these which pairs well, but doesn't come through particularly strongly, so I skipped it in the updated recipe.
They are, like all scones, best on the day you make them but they will keep OK for a day or two. Not that they really got a chance in our house, but if you do, keep them in a airtight container.
Can you freeze strawberry scones?
You can freeze them on a baking sheet/tray once they are made, before you bake them. Then, you just bake them straight from the freezer for a few minutes longer than you would from fresh. If you're going to freeze any more than a day, once frozen put the scones in a freezer bag or box to avoid freezer burn.
These strawberry scones are so moist and creamy, it's really like having strawberries and cream already in your scone. You can add a little butter to the warm scone if you like, but they don't really need it. These are really a taste of summer in your mouth, so do try them soon.
Looking for more scone recipes? Try these:
- Apple and bacon cornmeal scones
- Classic British scones
- Coconut mango scones
- Hawaij coffee scones (an aromatic spiced scone)
- Roasted pear and fig scones
- Plus get more ideas, both sweet and savory, in the snack recipes archives.
Tools to make these scones
I'd recommend using a Silicone Baking Mat on top of a Half Baking Sheet to make these. (affiliate links)
Strawberry scones with mascapone
Ingredients
- 1 ¼ cup all purpose flour 175g plain flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup mascapone 60ml (4 tbsp)
- ¼ cup milk 60ml
- ½ lemon zest ie from ½ lemon
- ½ tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 cup strawberries 140g, stems removed and roughly chopped, divided
Instructions
- Preheat the oven to 400F/200C.
- Mix together the flour, baking powder and salt.
- Put the mascapone, milk, lemon zest and juice, sugar and half the strawberries (½ cup/70g) in a blender/small food processor and blend together.
- Add the pureed strawberry-mascapone mixture and the remaining chunks of strawberry (cut smaller if any large pieces) to the flour mix and carefully mix it all together, being careful not to overmix.
- Tip the mixture out onto a floured surface and carefully flatten the mixture out a bit to around 1in/2.5cm thick (Use floured hands and a little more flour on top, if needed). Cut into pieces - either cut a rough circle into triangles or a rectangle into squares/rectangles as you prefer. You'll get around 6 large or a few more if smaller.
- Use a spatula to put the pieces onto baking sheets/trays (best lined with greaseproof paper or silicone baking sheet but otherwise oiled) and bake for around 15-18 minutes until browning on the corners.
Video
Nutrition
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Jennifer Pepler says
These look amazing. However, I refuse to pay the grocery store what they charge for these and even worse is the taste 95% of the time. Even if I splurge and buy organic, they often are hard and bland but put a hole in my wallet. Lol I have some from a u-pick patch in my freezer. Do you think I do these with frozen berries? Thanks for sharing!
Caroline's Cooking says
Thanks, so I think yes you could use frozen berries, you might just get a little excess liquid form around the berries. So maybe defrost them first and drain off excess liquid to try to help counter that.
Brian Jones says
They look fantastic, our strawberry patch has just begun to spring into life... Definitely adding this to the list of things to do with them!
Caroline's Cooking says
I'm jealous of having a strawberry patch, sure they'd be great in these!
Jagruti Dhanecha says
I love scones and strawberries, both in one treat I am sold. Such a delicious tea time or breakfast treat for young and old.
Caroline's Cooking says
Absolutely! Thanks
Mayuri Patel says
What a wonderful breakfast or tea time treat, I love scones. Like the idea of adding strawberry puree as well as chopped ones to the scone dough.
Caroline's Cooking says
Thanks, I do love scones as well and this is a tasty combination.
frugal hausfrau says
I am a sucker for a scone and I can tell just by the photos these are done right. I am highly suspicious of all "beautiful" scones like I find in the shops - they're never good and overworked! Great post and happy FF!
Caroline's Cooking says
Thanks so much! I also love good scones. Happy FF to you too.
Laura says
There is no way I couldn't enjoy these seeing as they contain my favourite fruit.
Caroline's Cooking says
Strawberries are great when you get them in season, I agree, Laura!
lili says
Wow! Very interesting! Very tempted to try your recipe - the mint must be lovely in there with the strawberries too! Thanks for sharing this with us! 🙂
Caroline's Cooking says
Thanks, Lili, yes the mint is not too strong but adds that little freshness that works well.
Ginger says
They look so cool! What a great idea, anything, really, to get more strawberries into me 😉
Caroline's Cooking says
I agree, Ginger, any excuse 🙂
Loretta says
Oh yes, great breakfast, love scones, and what a great combination in yours.
Caroline's Cooking says
Thanks, Loretta!
Julianna says
Mmmm! I love the combo of the fresh strawberries and the richness of the mascarpone!
Caroline's Cooking says
Thanks, Julianna, yes they're a good match!
Dini @ Giramuk's Kitchen says
You can bet I will be making these! 😀 I love making scones, and I love eating them with Strawberry jam and cream! So the idea that this is all of that in one? EVEN BETTER!! Can't wait to try these Caroline 🙂 Love that you made them with fresh strawberries too! Thank you so much for sharing this recipe! Happy FF! 😀
Caroline's Cooking says
I need to make scones more often, they're always so good! I hope you do manage to make these and enjoy them. Happy FF and thanks for co-hosting this week!
Julie is HostessAtHeart says
I love scones! They just fancy up breakfast. The strawberries are amazing and I'm going to have to try your scones!
Caroline's Cooking says
Scones are great, I agree Julie. I hope you do manage to try them and enjoy!
Kaila says
SO MANY STRAWBERRIES! I love that you combined your two favorite ways to eat strawberries, what could be better! They look delicious, and our native strawberries are amazing right now. I'll have to share this recipe with my sister. Have a wonderful weekend!!
Caroline's Cooking says
Thanks, Kaila. Yes there are a lot of strawberries, but that's all good in my mind 🙂 Have a good weekend too!