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Strawberry Streusel Scones are scrumptious scones studded with fresh strawberries and topped with an irresistibly sweet streusel!
Superb Scones
Make brunch extra special with these Strawberry Streusel Scones. Start with fresh, ripe strawberries baked into the most delectably moist, buttery scones. Then top it with a sweet brown sugar streusel creating the most delectable crunch on the outside. You can take it up a notch and drizzle them with icing. They’re nothing short of superb!
Strawberry Season’s Finest
The strawberries at the store have been screaming my name lately and how can I resist?! They’re bright and beautiful and I love having them handy at home because if we’re not snacking on them, I’m baking with them! I’m a sucker for good scones so I decided to stir some strawberries into a batch and they baked up so spectacularly.
Opt in to the Icing!
Obviously, the icing drizzle is completely optional but wow is it delicious. It also makes such a pretty presentation if you’re serving them at a brunch, for a baby shower, or tea with friends. This is fast becoming my most favorite scone recipe to share with loved ones!
More of My Berry Best Strawberry Recipes
Sweet, juicy strawberries make My Berry Best Strawberry Recipes instant family favorites! From simple treats, salads and appetizers to downright decadent desserts, they’re perfectly irresistible.
What Do I Need to Make Strawberry Streusel Scones?
A simple egg wash to give your pies, scones, biscuits and other baked goods a crisp, golden brown, glossy finish. It’s the perfect final touch!
How to Make Strawberry Streusel Scones
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Cut the butter into small cubes on a plate and place in the freezer for 5 minutes to get really cold.
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 a crumbly mixture forms with some large chunks of butter throughout.
COLD Butter is a Must
It’s important that the butter is very cold for this recipe. Cubing it and placing it in the freezer for about 5 minutes helps ensure it blends perfectly with the flour mixture for a rich buttery scone dough.
Stir in the sliced strawberries until well coated in the flour mixture.
Add the beaten egg and cream and stir with a wooden spoon or your hands until just combined.
Place dough on a floured service and using your hands, shape into a 1-inch round disk. Cut the disk like a pizza into 8 even wedges.
Transfer to the prepared baking sheet, placing a few inches apart. Brush each scone generously with the egg wash.
Make the streusel topping by melting the butter in a small bowl. Using a fork, stir in the brown sugar and flour until coarse crumbs form.
Sprinkle the streusel evenly among the scones.
Bake in the middle rack of the oven for 20 minutes. Then move the baking sheet to the top rack for another 5-10 minutes or until scones and streusel are golden brown.
Let cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
How to Make the Icing
In a medium mixing bowl, whisk together the 1 cup powdered sugar and 2 tablespoons milk until icing is smooth and of drizzling consistency.
If too thick, add additional milk, 1 teaspoon at a time, until icing is of drizzling consistency. If too thin, add additional powdered sugar, 1 tablespoon at a time, until icing is of desired consistency.
Drizzle icing over scones, if desired.
More Stunning Scone Recipes
Chocolate Chunk Scones: With a sweet, sugary, crunchy exterior and a tender, flaky, melt-in-your mouth interior, they pack chocolate chunks in every bite.
Lemon Lavender Poppy Seed Scones: Bright lemon, light lavender and crunchy poppy seeds all come together in these delicate and delicious scones with an irresistibly sweet lemon glaze.
Snickerdoodle Streusel Scones: With an irresistible cinnamon sugar streusel, these scones are so tender and tasty you’ll want to eat one every morning.
Chocolate Chip Scones: These Chocolate Chip Scones are buttery and crisp on the outside and tender on the inside with melting chocolate chips throughout. Meet your new obsession!
Strawberry Scone Shortcakes: Strawberries and a little lemon in these lightly sweetened strawberry scones make these fresh Strawberry Scone Shortcakes extra special and the perfect summer dessert.
Sweet and Simple Scones: Crisp on the outside, tender and flaky on the inside, and just a little bit sweet, these Sweet and Simple Scones are just right! It’s the recipe every good baker should have.
How to Store Strawberry Streusel Scones
Store scones in an airtight container at room temperature for up to 2 days. Store scones in the refrigerator for up to a week or in the freezer for up to one month.
To reheat from the refrigerator, place in a 300°F oven for about 5 minutes to crisp and heat all the way through.
To reheat from the freezer, let the scones defrost, unsealed, at room temperature and then place in a 300°F oven for about 5 minutes or until crisp and warm all the way through. You could also reheat scones in a toaster oven.
If you make these Strawberry Streusel Scones, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
Strawberry Streusel Scones are scrumptious scones studded with fresh strawberries and topped with an irresistibly sweet streusel!
Ingredients
Dough:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup light brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, 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 scones before baking
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 oven to 400°F. Line a baking sheet with parchment paper and set aside.
Cut the butter into small cubes on a plate and place in the freezer for 5 minutes to get really cold.
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 a crumbly mixture forms with some large chunks of butter throughout. Stir in the sliced strawberries until well coated in the flour mixture. Add the beaten egg and cream and stir with a wooden spoon or your hands until just combined.
Place dough on a floured service and using your hands, shape into a 1-inch round disk. Cut the disk like a pizza into 8 even slices. Transfer to the prepared baking sheet, placing a few inches apart. Brush each scone generously with the egg wash.
Make the streusel topping by melting the butter in a small bowl. Using a fork, stir in the brown sugar and flour until coarse crumbs form. Sprinkle the streusel evenly among the scones.
Bake in the middle rack of the oven for 20 minutes and then move the baking sheet to the top rack for another 5-10 minutes or until scones and streusel are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the icing: In a medium mixing bowl, whisk together the 1 cup powdered sugar and 2 tablespoons milk until icing is smooth and of drizzling consistency. If too thick, add additional milk, 1 teaspoon at a time, until icing is of drizzling consistency. If too thin, add additional powdered sugar, 1 tablespoon at a time, until icing is of desired consistency.
Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
