Combine the sweet taste of fresh strawberries with the warm crunch of a freshly baked scone with this seasonal twist on an everyday favourite. You can even substitute other seasonal fruits like raspberries to mix it up.


  1. Preheat oven to 400° and lightly grease a cookie sheet.
  2. Cut fruit into bite-sized pieces. (If using optional fruit it may need to be sweetened to taste first with up to 1/2 tablespoons of sugar. Be sure to have berries small or they tend to fall out of the dough.
  3. Combine flour, baking powder, sugar and salt.
  4. Add butter, cutting it in with pastry cutter or 2 knives (can also manually mix to get it evening blended). Stir in fruit, and then add half-and-half (or cream/buttermilk) all at once.
  5. Use spatula to gently stir dough until it holds together or mix with mixer using cutting blade but be careful not to over mix.
  6. Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle dough with flour if it gets sticky.
  7. Press (pat) the dough into a circle 3/4” thick., pressing back in any fruit that peeks out.
  8. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 3/4-1 inch of space between them. NOTE: Parchment papers work well for this.
  9. Sprinkle with topping sugar (a coarser sugar gives a more decorative finish).
  10. Bake for 20 minutes or more (depending upon oven) until tops are beginning to brown and spring back when you push them. Note: check every 5 minutes in final baking time so you don’t dry out the scones.