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.
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 also 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
- 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 (affiliate links)
See more of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Strawberry scones with mascapone
- 1 1/4 cup all purpose flour 175g plain flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup mascapone 60ml (4 tbsp)
- 1/4 cup milk 60ml
- 1/2 lemon zest ie from 1/2 lemon
- 1/2 tbsp lemon juice
- 1 tbsp brown sugar
- 1 cup strawberries 140g, stems removed and roughly chopped, divided
- 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 (1/2 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.
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