Mohamed Shili Ina Garten’s Strawberry Scones are legendary for their “more is more” approach—specifically the three-quarters of a pound of butter. This high fat content, combined with extra-large eggs and heavy cream, produces a scone that is more like a sophisticated, flaky pastry than a dry biscuit.
The use of dried strawberries is a signature Ina move; they provide concentrated bursts of flavor without the excess moisture that can sometimes make fresh fruit scones soggy. By tossing them in flour first, you ensure they stay suspended in the dough rather than sinking to the bottom.
Ina Garten Strawberry Scones Ingredients
- 4 cups + 1 tbsp All-purpose flour
- 2 tbsp Sugar (plus extra for sprinkling)
- 2 tbsp Baking powder
- 2 tsp Salt
- 3/4 lb (3 sticks) Cold unsalted butter, diced
- 4 Extra-large eggs, lightly beaten
- 1 cup Cold heavy cream
- 3/4 cup Small-diced dried strawberries
- Egg Wash: 1 egg beaten with 2 tbsp water or milk
How To Make Ina Garten Strawberry Scones
- Preheat: Get the oven to 400°F (200°C).
- Cut in Butter: Mix 4 cups flour, sugar, baking powder, and salt. Work in the cold diced butter until it looks like small peas.
- Combine: Mix 4 eggs and the cream. Pour into the dry ingredients and stir until just combined. It should look lumpy!
- Add Fruit: Toss dried strawberries in 1 tbsp flour, then fold them into the dough.
- Shape: On a floured surface, roll dough to 3/4-inch thickness. Cut into equal triangles.
- Prep: Place on parchment-lined sheets. Brush with egg wash and sprinkle with sugar.
- Bake: Bake for 20–25 minutes until golden brown.
Recipe Tips for Success
- Keep it Cold: If the butter softens before the scones hit the oven, they will spread rather than rise. If the dough gets warm, chill the cut scones for 15 minutes before baking.
- The Gentle Touch: Stop mixing the moment the flour disappears. Overworking the dough develops gluten, which turns a tender scone into a tough one.
- Fruit Swap: If using fresh strawberries, dice them small and pat them extremely dry with paper towels to avoid purple, soggy dough.
What To Serve With Ina Garten Strawberry Scones
- The Classic: Clotted cream and strawberry jam.
- Ina Style: A simple lemon glaze (powdered sugar + lemon juice).
- Brunch Pairing: A pot of Earl Grey tea or a crisp Mimosa.
Storing & Reheating Tips
- Storage: Keep in an airtight container at room temp for 2 days or fridge for 5 days.
- The Best Reheat: To restore that “fresh-baked” crunch, pop them in a 350°F oven for 5 minutes.
- Freezing: These freeze beautifully. Wrap individually and freeze for up to 3 months. Reheat directly from frozen (adding a few extra minutes).
Ina Garten Strawberry Scones Nutrition Facts (Estimated per scone)
Based on 12 large scones:
| Nutrient | Amount |
| Calories | 480 kcal |
| Protein | 7g |
| Fat | 31g |
| Carbohydrates | 44g |
| Sodium | 560mg |
FAQs
Why extra-large eggs?
Ina Garten almost exclusively uses extra-large eggs. If you only have “large” eggs, use 5 instead of 4 to match the liquid volume her recipe requires for that specific crumb.
Can I make these Ina Garten Strawberry Scones smaller?
Yes, you can cut them into “mini” scones. Just reduce the baking time to about 12–15 minutes and keep a close eye on the golden edges.
Can I use a food processor?
You can pulse the butter into the flour (about 10–12 pulses), but always mix the wet ingredients in by hand with a spatula to avoid over-processing.
Check out More Recipes From Ina Garten:
Ina Garten Strawberry Scones
Description
Ina Garten’s Strawberry Scones are an indulgent, pastry-like take on a classic tea-time treat, famously using nearly a pound of butter to achieve a remarkably flaky and sophisticated crumb. Utilizing extra-large eggs and heavy cream for a rich texture, these scones feature small-diced dried strawberries for concentrated flavor bursts without added moisture. Finished with an egg wash and a crunchy sugar topping, they represent the “more is more” philosophy of high-end home baking.
Ingredients
Instructions
- Preheat: Get the oven to 400°F (200°C).
- Cut in Butter: Mix 4 cups flour, sugar, baking powder, and salt. Work in the cold diced butter until it looks like small peas.
- Combine: Mix 4 eggs and the cream. Pour into the dry ingredients and stir until just combined. It should look lumpy!
- Add Fruit: Toss dried strawberries in 1 tbsp flour, then fold them into the dough.
- Shape: On a floured surface, roll dough to 3/4-inch thickness. Cut into equal triangles.
- Prep: Place on parchment-lined sheets. Brush with egg wash and sprinkle with sugar.
- Bake: Bake for 20–25 minutes until golden brown.
Notes
-
Keep it Cold: If the butter softens before the scones hit the oven, they will spread rather than rise. If the dough gets warm, chill the cut scones for 15 minutes before baking.
The Gentle Touch: Stop mixing the moment the flour disappears. Overworking the dough develops gluten, which turns a tender scone into a tough one.
Fruit Swap: If using fresh strawberries, dice them small and pat them extremely dry with paper towels to avoid purple, soggy dough.
