I had strawberries that were starting to slump a little in the back of the fridge — you know that kind, soft in the middle but still too good to toss — and I’d already made jam the week before. So I just started throwing things in a bowl. I didn’t even get the mixer out. I was barefoot. It was a Sunday. The dog was snoring by the door. You get the picture.
And somewhere between folding the strawberries in and brushing cream on top, I thought: Huh. These might actually turn out alright.
They didn’t turn out alright.
They turned out perfect.
Golden on top, soft in the middle, not too sweet — like a biscuit and a shortcake had a baby and fed it strawberries.
I’ve been making them the same way ever since.
Here’s why you might want to make these too
I’m not going to sell you on “the best ever” or “life-changing” or any of that Pinteresty stuff. But I will tell you:
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They’re easy. No butter to cube, no mixer, no drama.
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They’re creamy and soft, not dry and crumbly.
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They’ve got juicy little bursts of strawberry in every bite.
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And they make your house smell like you’ve got your life together — even if your laundry says otherwise.
What you’ll need (and what I do differently)
Here’s what’s in ‘em:
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3 cups + 1 tbsp all-purpose flour
That one extra tablespoon is for tossing the strawberries. Not glamorous, but important. -
1/3 cup + 2 tbsp sugar
You’ll use most in the dough, then sprinkle a bit on top before baking for that sparkly, golden crunch. -
1 tbsp baking powder
This makes them rise. I’ve used the same can for… well, longer than I should admit. -
1 tsp salt
It brings out all the flavors — even the sweet ones. Don’t skip it. -
1 tsp vanilla extract
Optional, but I like the warmth it adds. -
1 ½ cups + 2 tbsp cold heavy cream
This replaces the butter and milk. Cold is key. -
1 ¼ cups diced strawberries
I chop mine pretty small — about the size of a sugar cube. Big chunks get messy.
Let’s make scones — like real people do
This isn’t a precious, “have everything measured in glass bowls” kind of recipe. It’s more of a “wipe the counter and make sure there’s space” situation. Here’s how I do it:
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Turn your oven to 425°F
Line a baking sheet with parchment. Or don’t. I won’t judge. But parchment makes life easier. -
Toss your strawberries
Mix them with that 1 tablespoon of flour in a little bowl. It helps keep the berries from bleeding all over the dough. -
Mix dry stuff
In a big ol’ bowl, whisk together the 3 cups of flour, 1/3 cup of sugar, baking powder, and salt. -
Add the cream + vanilla
Whisk the cream and vanilla in a measuring cup. Pour about half into the dry mix and stir. Add the rest a bit at a time — stop once the dough comes together and there’s no floury bits. It should be soft, not wet. -
Fold in the strawberries
Gently now. Don’t mash them. Use a spatula or your hands if you’re not afraid of getting messy. -
Shape the dough
Dust your counter with flour. Turn out the dough and pat it into a circle — about 7 inches across, maybe an inch and a half thick. -
Slice and chill
Cut it into 8 wedges (like a pizza), place them on the baking sheet, and pop it in the freezer for 15 minutes. Trust me. This helps them keep their shape and get that nice rise. -
Brush and sprinkle
Brush the tops with the extra cream and sprinkle with the remaining sugar. This makes them look like they came from a bakery, even if your kids are screaming and your dog just stole a sock. -
Bake
About 14–16 minutes, until the tops are lightly golden. If you smell strawberries and sugar, you’re close. -
Try not to eat one too hot
But if you do… I mean, you’re only human.
