Ina Garten Strawberry Scones

I made these on a whim one Saturday morning, mostly because I had extra strawberries on the edge of too soft. I wasn’t expecting much—just a quick bake—but the moment I pulled them from the oven, I knew they’d be special. Warm, golden, and barely sweet, with pockets of juicy fruit and that crisp sugar top… the kind of thing you want with coffee and quiet.

Here’s how I got them flaky, flavorful, and Ina-worthy—without fuss.

Why This Works So Well

The secret here is temperature. Cold butter, cold cream, and just enough handling to bring the dough together without overworking it. Ina doesn’t mess around when it comes to texture—these scones are tender inside with a slight crunch on top, thanks to a brush of milk and a dusting of coarse sugar before baking.

The strawberries break down slightly as they bake, creating jammy pockets that balance the richness of the cream and butter.

Ingredients That Pulled Weight

• All-purpose flour (2 cups) – The base. Too much, and the scones turn dry—measure lightly.
• Granulated sugar (3 Tbsp) – Just enough to enhance the fruit without tipping into dessert.
• Baking powder (1 Tbsp) – Gives them that puff without making them cakey.
• Fine sea salt (½ tsp) – Brings out the butter’s flavor.
• Unsalted butter (½ cup) – Cold and diced. I freeze mine for 10 minutes first.
• Fresh strawberries (1 cup, chopped) – Ripe but not mushy. I dry them on a paper towel to avoid soggy dough.
• Egg (1 large) – Helps bind the dough and adds richness.
• Heavy cream (½ cup) – Chilled, and the reason these are so tender.
• Milk (1 Tbsp) – For brushing the tops.
• Coarse sugar (½ Tbsp) – For crunch. I use turbinado.

Safe Substitutions

• Blueberries – Work beautifully here, especially in late summer.
• Freeze-dried strawberries – I tested these once for a crispier version. Flavor was punchy, texture more biscuit-like.
• No cream? Full-fat buttermilk works, but the flavor tilts tangier.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Flat scones	Butter was too soft	Chill dough 10 mins before baking
Gummy texture	Strawberries were too wet	Pat them dry before folding in
Dry scones	Overmixed dough	Mix gently, stop as soon as it comes together

How to Make Ina Garten’s Strawberry Scones

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. In a large bowl, whisk together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder, and ½ tsp salt.
3. Add ½ cup cold butter, diced. Use a pastry blender or fingertips to mix until it resembles coarse crumbs.
4. Gently fold in 1 cup chopped strawberries.
5. In a small bowl, whisk 1 egg with ½ cup cold heavy cream.
6. Pour cream mixture into the flour mixture and stir gently until just combined. Do not overmix.
7. Turn dough onto floured parchment. Press into a ¾-inch thick circle.
8. Cut into 12 wedges, and separate slightly.
9. Brush tops with 1 Tbsp milk and sprinkle with ½ Tbsp coarse sugar.
10. Bake for 15–16 minutes, until puffed and golden.

Tips I Always Use

• Cut the butter into small cubes before chilling—it distributes better and melts slowly in the oven.
• Freeze the cut scones for 10 minutes before baking if your kitchen is warm.
• Don’t twist the knife when cutting—press straight down to keep the layers intact.

Freezing & Reheating

• Fridge: Store in an airtight container for 3 days.
• Freezer: Wrap individually. Freeze up to 3 months.
• Reheat:
  • Oven: 350°F for 5–7 mins
  • Microwave: 20–30 seconds
  • Toaster oven: 5 mins until warmed through

Before You Make It…

Q: Can I use frozen strawberries?
A: Yes—but thaw and drain them thoroughly, then pat dry. Otherwise, they’ll water down the dough.

Q: Can I make the dough ahead of time?
A: Absolutely. You can refrigerate the dough overnight, then bake straight from cold.

Q: Do I need a pastry blender?
A: No. Your fingertips work fine—just work quickly to keep the butter cold.

Try More Recipes:

• Ina Garten Cranberry Muffins
• Ina Garten Pear Tart
• Ina Garten Blueberry Crumb Cake