Strawberry + Basil Scones

My kids go through a carton of strawberries like it’s a box of candy, they can’t get enough!  They will eat them straight off the stem, but I love to incorporate them into summer salads and desserts.  Strawberry + Basil Scones are the perfect way to kick off summer this Memorial Day weekend!

Strawberry + Basil Scones ~ Pearls + Girls

You don’t need many utensils to make the dough, just a bowl, a wooden spoon and your hands!  I roughly chopped some fresh strawberries and basil, folded them into the dough, sprinkled the scones with sugar and baked them until golden brown.  The fragrant basil + butter smell wafting through my kitchen was AMAZING!  Serve these Strawberry + Basil Scones to anyone you love berry much and they’ll be singing your baking praises all summer long!  Enjoy! 🙂

Strawberry + Basil Scones

Yield: 12 scones


  • 2 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) cold, unsalted butter, cut into chunks
  • 1 cup fresh strawberries, chopped
  • 2 TBSP basil, chopped or torn
  • 2 eggs, lightly beaten
  • 1/2 cup half-and-half or cream + 2 TBSP for brushing dough
  • Sparkling (or granulated) sugar for dusting


  1. Preheat oven to 400 degrees.
  2. In a large bowl, stir together the flour, sugar, baking powder and salt.
  3. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
  4. Gently toss in fresh strawberries and basil.
  5. Make a well in center of the flour mixture. Set aside.
  6. Add eggs and half and half or cream to the well. Use a fork to beat eggs slightly.
  7. Using a wooden spoon or spatula, mix to combine. DO NOT OVERMIX.
  8. Turn dough out onto a generously floured surface.
  9. Knead dough a few times.
  10. Transfer to a Silpat or parchment paper lined baking tray.
  11. Pat dough into a 3/4 inch thick circle.
  12. Cut circle into 12 wedges and pull apart slightly.
  13. Brush wedges with additional half-and-half and sprinkle with sugar.
  14. Bake about 14-16 minutes or until slightly browned on top.
  15. Serve warm or at room temperature. Refrigerate any leftover scones.

Source:  Better Homes and Gardens

Like this recipe?  Check out these delicious strawberry summer desserts!

Strawberry-Peach Brown Betty ~ Pearls + Girls

 Strawberry Peach Brown Betty + Spiced Rum Whipped Cream

Balsamic Strawberry Bruschetta ~ Pearls + Girls

Balsamic Strawberry Bruschetta + Red Wine Ganache