Mrs Mccarthy’s Strawberry Scones Recipe Guide
Mrs Mccarthy's Strawberry Scones Recipe is a homemade strawberry scone made with fresh strawberries, butter, and cream, baked until soft with a lightly golden crust. This recipe follows a simple, family-style method that suits home cooks who enjoy classic baking without extra steps. These strawberry scones work well for breakfast, tea time, or a light dessert and taste great served warm with whipped cream or clotted cream. The recipe focuses on easy preparation, everyday ingredients, and reliable results for a bakery-style scone made in a home kitchen.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup Kerrygold Pure Irish butter, cold and cubed
- 2 tablespoons shortening
- ¾ cup buttermilk, cold
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced small
- ¼ cup strawberry preserves
- Clotted cream or whipped cream
Instructions
- 1
Heat the oven to 400°F (200°C). Line a baking tray with parchment paper. This keeps the scones from sticking and helps with even browning
- 2
In a large bowl, stir together flour, granulated sugar, baking powder, and salt. I use a fork here—it keeps things light
- 3
Add the cold Kerrygold butter and shortening. Use a pastry cutter or your fingertips. The mixture should look crumbly with small butter pieces still visible. Those bits melt in the oven and create flaky layers
- 4
Gently fold in the diced strawberries. I toss them lightly in flour first to keep them from sinking
- 5
In a separate bowl, whisk buttermilk, egg, and vanilla. Pour this into the dry mix. Stir just until the dough comes together. A soft dough is what you want here
- 6
Turn the dough onto a floured surface. Pat into a round about 1 inch thick. Spread strawberry preserves over half, fold, and press gently. Cut into 8 wedges
- 7
Place the scones on the tray with space between each one. Bake for 18–22 minutes until the tops look lightly golden
- 8
Let the scones rest for 10 minutes. Serve warm with whipped cream or clotted cream.