It seems I’ve been making scones like they are going out of style, but I assure you they are not.  They’re just so delicious and convenient when you bake straight from the freezer and have a warm, fresh scone for breakfast.  Strawberries can be a finicky fruit in baking because with their high water content, they can produce very soggy baked goods.  These scones are one way to get around that problem.  When you flash freeze them and then bake from the freezer, you know you’ll be eating a light and fluffy scone with juicy berries that don’t have time to get soggy because they go from freezer to oven to belly.  Of course you are welcome to bake them immediately after the dough is made and shaped, but if they aren’t eaten within a couple of hours, they will get soggy.


1 large egg
¼ cup plain or vanilla yogurt
½ cup milk
1 tsp. orange or lemon zest
2¼ cups all-purpose flour
¼ cup sugar, plus more for sprinkling
1 tbsp. baking powder
½ tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces
1 heaping cup diced fresh strawberries


  • 01

    In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside.  In the bowl of a food processor combine the flour, sugar, baking powder, and salt.  Pulse briefly to blend.  Add the butter pieces to the bowl with the dry ingredients and pulse several times to cut the butter into the flour, until the largest butter pieces are the size of small peas.  (If you don’t have a food processor, you can just as easily mix up the dry ingredients in a mixing bowl and cut in the butter using a pastry blender or two knives or forks.)  Transfer the mixture to a large mixing bowl.

  • 02

    Add the strawberries to the flour mixture and toss to coat.  Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed.  Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.  (Only if absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.)

  • 03

    Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter.  Sprinkle lightly with additional sugar.  Slice the disc into 8 wedges.

  • 04

    To bake the scones, preheat the oven to 425˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes.  Let cool a few minutes before serving.

  • 05

    To freeze, transfer the baking sheet with the shaped scones to the freezer and let them chill until they are firm, 30-60 minutes.  Wrap the scones individually and store in a freezer-safe bag until ready to bake.  Bake as originally indicated, adding a few minutes to the baking time (usually about 18-20 minutes for me.)


  • Heidi

    These look beautiful! You are “scone crazy!!” :)

  • I love freezer-friendly homemade goods! I’ll be sure to give these a try. For some reason my mind is terrified of making scones even though they’re something I’d really like to make – maybe this weekend I can get past that :-).

  • These look so pretty! They look perfect for a springtime afternoon tea outside or a Sunday brunch. :)


  • Just the other day, my godmother and I were talking about going to fresh pick strawberries which we are fortunate to have much earlier this year due to much warmer climate than usual.
    She loves scones…and I love berries. Now, we’ll both be happy!
    Thanks for this lovely idea to blend both ;o)
    Flavourful wishes, Claudia

  • Patti

    Oh yum! These sound wonderful! Like strawberry shortcake to go! I wonder how they would turn out with frozen strawberries? I’m up in northern Michigan so no fresh local strawberries here until next month. :( But I so want to make these!!

  • amazing scones! I`m going to do this scones when I`ll have some strawberies!

  • amy

    just wanted to say that i stumbled upon your site, and love it. beautiful pics and those are some yummy recipes! thanks for the inspiration. i plan to make some of these – they just look too good not to try them out. :-) have a great day and keep up your blog! @

  • So pretty, I always love scones with some butter, yum!

  • So pretty! I just love looking at them.

  • Now the soggy strawberry in baked goods make sense.. Lovely scone :)

  • It looks like the love of strawberries is in the air! I just posted about a strawberry galette, and I’ve been seeing strawberry recipes everywhere lately. These are beautiful, Annie, and just what any breakfast or brunch needs. Great job!

  • I love these scones. I need to make them again soon!

  • I don’t know why but I never thought using real fruits in scones. I always use dried fruits. Thank you for the inspiration. I will make this today. Yum!

  • Oh excellent! Strawberries have been on super sale and I was looking for something fun to do with them. Scones are perfect!

  • I’ve totally gotten out of my scone habit this year. I’ve been playing around with pastries instead, but I miss scones! Especially strawberry scones in the spring. And rhubarb scones! Mm…

    I’m so making scones this weekend.

  • Funny that you said you are making a lot of scones as of late. I did that with cakepops last week. I usually make scones when the weather is cold as they go so great with hot coffee. Great post!!!

  • Linda

    I love scones and these look beautiful. When fruit is not in season, I like to use dried fruit, weather it be cranberries, strawberries, or blueberries. I will have to try this recipe. I may be hooked. Thanks

  • The Cooking Bride

    Great idea! I’m always looking for something I can pop in the oven on Sunday mornings. The Husband is always more pleasant during church when his belly is full!

  • Shar

    I just took these out of the oven and they turned out beautifully. Thank you
    for the great recipe.

  • These look so fresh and yummy. I can’t wait to try them.

  • Ariana from Chicago

    You’ve finally convinced me to try making scones. We’ve had so many dry versions – commercial or otherwise, we just never thought there was a “good” scone! I love the idea of freezing them too.

  • Your recipes are just wonderful! I love all the great ones for the grill. I added you to my Daily Reads as I don’t want to miss anything!! Thanks for popping by for WGCW.

  • I have not baked scones in forever, they are on my to do bake list :-). Yours look really good with the strawberries, uuhmm, something to think about…..

  • They look so goooooooooooood! :) Love ’em!

  • Oh, I still need to cross scones off my list of things I have never made!

  • gigi

    Just made these, Oh my, Oh so good!!! That’s for sharing!

  • Yum! These look beautiful!

  • Loving the strawberries since they’re so well-priced these days and so I’m constantly on the look-out for new recipes. These look delicious!

  • penandra

    Thank you for this recipe! I love having stuff in the freezer that I can pop into the oven and offer friends “fresh-baked” treats (i.e., scones, muffins, cookies) — or treat myself on a Sunday morning . . . what could be better, the Sunday paper, a cup of tea, Charles Osgood on TV, and a (couple of) fresh-baked goodies!

  • emilee

    I just made these and they are fabuous. My 2-year old wanted another pulled out of the freezer. :) thanks!

  • I’ve never eaten a scone! These look so beautiful!

  • Camille

    Hi Annie! I made these the other day, but they didn’t turn out the way I expected. Granted, I am in Europe right now so ingredients may differ a bit.. but my batch was very, very sticky. I had the hardest time cutting them into shape, let alone patting it into a disc, no matter how much flour I used.. any suggestions where I went wrong? All the other recipes I’ve used from your blog have worked out great!

  • Annie

    In my experience scone doughs can vary widely – some more dry and crumbly, some on the stickier side, and they can be very difficult to work with. It just takes patience. I think this one was fairly sticky for me, so I patted it into a disc, sliced into wedges as best I could using a flour knife, and froze until they were slightly firm. Once they were partially frozen I separated them completely and flash froze the rest for baking later. Hope that helps!

  • I happened upon your site the other day while searching for nice-looking butterfly cupcakes (yours are divine). When I read about these scones I knew I had to try them. My daughters (5 and 3) and I just made a batch and although they usually have little time for scones, scarfed theirs down and asked for more (as did their 14 month old brother). I guess that means I have to share! I think I’ll end up making these all summer. Thanks!

  • I would really love to make these tomorrow but I only have cherry yogurt at home, no vanilla or plain. Do you think substituting sour cream (I saw that your blueberry scones used sour cream) would be suffice? I don’t think I will have time to run to the store…..and these look like a fabulous way to use the strawberries in my refrigerator :)

  • Annie

    I can’t say for sure but I think it would work. Good luck!

  • Debra

    Hi there, I have a bunch of strawberries that I’d like to use to make these and was wondering what you use to wrap them individually when freezing. Thanks!

  • Annie

    Plastic wrap.

  • Meg

    Hi Annie!
    I made these this week to rave reviews. I loved the flash freezing suggestion – very helpful! I was wondering – my husband is requesting blueberry scones – could I use this same recipe with blueberries instead of strawberries? Or is this recipe better suited to the high water content of strawberries? Thanks!!

  • Annie

    I have a blueberry scone recipe posted in the blog that is FABULOUS. I recommend that one. It is my favorite of all scones.

  • Hi there!
    This recipe has become one of my favorites! Just want to let you know that I copied your recipe and linked to you on my blog this morning.
    Have a lovely weekend :)

  • Meg

    I did end up trying the recipe with fresh blueberries – they were delicious!!

  • Sarah

    First let me say that I LOVE your blog. Totally fabulous, inspiring, gorgeous, etc. I was so excited to try these scones, but along with another commenter, my dough was extremely wet! I added a considerable amount of flour (an additional 1/2C+?) but it didn’t help all that much. I managed to separate them into glops and bake. The taste is excellent, but they were (as I imagined) too moist and went flat. I can only think of two reasons for the excessive wetness–one, I incorrectly measured the wet ingredients (but I don’t think I did). 2- I used my KitchenAid mixer to cut the butter into the flour. It cut some pieces so finely they disappeared and others so chunky I gave up and did it by hand. Could the minuscule pieces of butter have changed the whole thing? Anything else you can think of? I want this to work!! Thanks so much for your help. You’re quite talented.

  • Annie

    As I tell a lot of readers, scone doughs vary widely in texture. Some are very sticky, some are more crumbly. These are on the stickier side but I didn’t have to change anything or add additional flour. I almost always use my KA mixer for cutting butter into dry ingredients so I don’t think that’s the problem. Making sure the butter is very, very cold is important. That’s the only thing I can think of.

  • Rachael

    I chose this recipe as my first ever scone-making experience. I just pulled them out of the oven and am waiting not-so-patiently to try one (they smell delicious). While I’m waiting, I have a question for you regarding the stickiness of the dough. You have mentioned in replies to other questions that scone dough can be unpredictable; mine was very sticky (almost to the point of goopy… it stuck heavily to my fingers but was still moldable once on the parchment paper). In instances like these, would you recommend adding more flour or do you think that will throw off the chemistry too much? I held off on adding more flour because I didn’t know if it would make them too dense/thick/whatever too much flour does to a recipe. Adding flour to bread dough to negate the stickiness hasn’t “ruined” any recipes for me thus far, but I just wasn’t sure if scones would be too delicate for the extra flour. Any thoughts? Thank you!

  • Annie

    The more flour you add, the tougher and more dense your scones will be. You can determine what amount you need to make the dough something you can work with, but just realize the trade off is a less delicate texture.

  • Angie

    I just made these and they were super delish. I did the make – freeze – bake method. The dough was VERY wet and sticky. I’ve never made scones before so I thought I’d just see what happens. It turned out to be a very nice texture – moist instead of the dry texture that most scones are.

  • Ann

    Another wonderful recipe from Annie’s Eats! Because I am allergic to strawberries I substituted with fresh blackberries and really enjoyed the results. Even my picky nephew ate them!

  • Wow, those were good

    I just made cranberry scones (first time I’ve ever made scones before) and YUM! They turned out perfectly and I didn’t make any changes even though I live at high altitude. I used frozen cranberries, so I didn’t have to worry about really sticky dough. Thank you for the recipe!

  • christine

    This looks so delicious…I can’t wait to try. In other strawberry news, my 4 year old recently asked me to add fresh strawberries and walnuts on top of her steel cut oatmeal, and now it’s MY favorite breakfast. It’s nothing fancy, but the fresh strawberry gives it a nice tart and fresh kick.

  • Annie

    Oooh, that is a fabulous idea! I love steel cut oats but haven’t put strawberries on them yet. I know what I’m having for breakfast tomorrow!

  • Amber

    I recently visited England for a business trip and while I was there I ate a scone with my coffee every morning. I have been wanting to try and make my own scones every since I left. I will definitely have to try these. They look delicious!


    Jumped in head first and made my first scones ever with this recipe this evening, came out beautifully! Love your blog!

  • Susan

    I made this recipe tonight, my first attempt at making scones. I got the wet ingredients together, sliced up my strawberries…and then realized I was down to a half-sheet (if that) of parchment paper. (Note to self: always set out supplies before starting!) I bought some at Kroger and now they are complete. I do understand the stickiness, but once you put it on the flour surface, there’s no problem. I washed the top with egg white before putting on the sugar so I’d get that sugary crust. :) Thanks for the recipe! Delicious!

  • I love scones, and baked some last month in honor of the royal wedding! These strawberry scones look lovely.

  • Brittany

    These are AMAZING! Very easy and great for everyone!

  • Emily

    Rhubarb scones sound fabulous! That’s a recipe I would love.

  • Amy

    Made these this morning for breakfast and they were delicious! As a fellow scone lover, you have to check out the Bon Appetit cookbooks. They have a ton of delicious scone recipes that I know you would love!

    Thanks for the yummies!

  • Nicci

    I just discovered this blog but was fresh out of strawberries when I read this recipe. So, as it’s also mulberry season here I made the substitution – the scones turned out great! I’ve been cooking off of your blog all week and really everything has been delicious. Thank you for sharing your time and experience, and thanks for another wonderful recipe!

  • Liz

    This is a great recipe!!! I can´t have dairy or gluten, so I made some substitutions and they still came out great. I used an all purpose gluten free flour mix, and it worked nicely. I used soy yogurt and soy milk instead of regular and that was great too. Instead of butter, I used dairy free margarine. When baking with gluten free flour I usually add more extracts, to improve the flavor, so I added some vanilla and almond extract. The almond really worked nicely with the strawberries and gave some great depth to the scones. Lastly I doubled the sugar, but that´s just a personal preference.
    Thanks again for making a recipe that is so friendly to my gluten and dairy substitutions. Great blog

  • Mary

    Hi Annie,

    In preparation for a family reunion, I made and froze 96 of these scones (with a couple of the blueberry ones too) a few weeks ago. Today, I came across the sad state of a freezer with a door open a jar. Every scone had been thawed.

    So, I baked each one and they are now in a lovely and tasty state of “ready to eat”.

    I’m wondring if I can freeze these again, now that they have already been through the freezing then baking process? Any advice?


  • Annie

    You certainly could freeze them, thaw and rewarm later but they won’t be quite as good as fresh. Edible, I’m sure, but I just don’t know how great they will be. What a bummer!

  • Sue

    I made these yesterday and they were way to gooey..eventually just scooped them and plopped them on a baking sheet and and had small blobs of scones….followed the recipe except for the unsalted butter…didn’t have so used regular….

  • SueAnn

    Made these last week…they were great!

  • lauren

    what are your thoughts on using frozen strawberries? would that alter the liquid quantity?

  • annieseats

    I wouldn’t recommend it, but I’m sure you could do it.

  • Emily

    I just wanted to report back on the effect of using frozen strawberries. I’ve seen many berry scone recipes that call for using either frozen (to maintain the integrity of the berry, which is less of a problem with strawberries) or fresh. I had frozen a pint of strawberries two weeks ago and was looking for a way to use them up and this scone recipe was a wonderful solution. I made the dough as written but I used greek yogurt and I decreased the butter by 2 tablespoons. I baked them brushed with cream and some demura sugar on top. The frozen strawberries did not effect the texture of the scones but the strawberries released their juices more than they would with fresh. I liked the soft texture (similar to the texture of strawberries cooked in oatmeal) and the extra flavor they gave the scones. My final verdict? either fresh or frozen strawberries would work. Thanks for the amazing scone recipe, Annie! I have yet to have a failure with your recipes!

  • Stephanie

    These were delicious! So happy that I found your blog! Made these on Saturday morning and I’m making them again right now, even with 4 still in the freezer. I also have some creamy chicken taquitos in the oven as I type, frozen from my cooking spree last weekend. Last night for dinner we had black bean patties with corn relish and avodado cream sauce (big hit with the family), tomorrow we’re having your cranberry chicken salad on your honey wheat buns and Friday we’re having your shrimp and feta mac and cheese. Did I mention how happy I am that I found your blog?

  • annieseats

    Yay! So glad you’re enjoying it.

  • Athena

    These are a staple for all of the Tea Parties I have in my house, they are a favorite and just truly delicious! Served with cream, they’re the highlight of the party. Thanks so much!

  • Micaht

    they were super tasty! but found them to have a little bit of a baking soda after taste, i even sifted the bs into the flour mixture? has anyon else found this?

  • Hi Annie,
    Just made these and they are quite lovely! Although I must admit that I such at making scones, the dough always seems to be a little too sticky and it turns into a hot mess. And my scones never get browned nicely on top like the scone in your picture, I am guessing that is due to the sad reality that I have a cheap and old electric stove/oven in my college apartment.