Strawberry Rose Scones Recipe

If you’re anything like me, you adore a fresh, fragrant scone with a twist, and this Strawberry Rose Scones Recipe is absolutely fan-freaking-tastic. I’ve been making these for brunches and tea times, and every time, people ask for the recipe! Imagine tender, slightly crumbly scones bursting with sweet strawberries and the delicate floral hint of rose petals, all topped with a luscious strawberry glaze—pure bliss! Stick around, because I’m going to share everything you need to nail these beauties in your kitchen.

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Ingredients You’ll Need

These ingredients come together like a dream—fresh strawberries for sweetness, dried rose petals for that floral flair, and a few kitchen staples that make the magic happen. I prefer coconut sugar here; it adds a little depth, but you can swap in granulated sugar easily.

• Coconut sugar or granulated sugar: Coconut sugar adds a warm, caramel note; granulated sugar works well too.
• Baking soda: Helps scones rise and stay tender without a soapy aftertaste.
• Baking powder: Essential for that lovely fluffy lift.
• Kosher salt: Just enough salt to balance sweetness perfectly.
• All-purpose flour: The backbone of our scones; make sure to measure properly for great texture.
• Unsalted butter: Use nice cold butter; cubed—key for flaky scones.
• Fresh strawberries: Keep them cold and dice small so they distribute well in the dough.
• Edible dried rose petals: Adds elegant floral notes and a pop of color.
• Large egg: Binds the dough and enriches flavor.
• Vanilla extract: Deepens the overall flavor profile.
• Heavy cream: Keeps scones moist and tender; also for brushing and glaze.
• Powdered sugar: For that silky strawberry glaze finish.
• Butter for glaze: Adds richness and shine.

Variations

I love making this recipe my own depending on the season or who I’m baking for, and you totally can too. Don’t hesitate to put your spin on it and make these scones the star of your kitchen table.

• Using different fruit: I once swapped strawberries for raspberries with rose petals—equally divine and a bit tangier!
• Vegan option: Replace butter with coconut oil and heavy cream with full-fat coconut milk; results are slightly softer but still delicious.
• Less sweetness: If you prefer a less sweet scone, reduce the sugar and drizzle just a thin glaze or skip it altogether.
• Rose water twist: For an extra floral punch, add a teaspoon of rose water in the wet ingredients—go easy though, it’s potent!

How to Make Strawberry Rose Scones Recipe

Step 1: Prep and Freeze Strawberries for Perfect Distribution

Start by washing and dicing your strawberries into small pieces. Spread them out evenly on a parchment-lined baking sheet and pop them in the freezer for at least 30 minutes. This little trick keeps the strawberries firm so they don’t turn mushy in your dough—trust me, it makes all the difference.

Step 2: Mix Dry Ingredients and Cut in Butter

Preheat your oven to 375°F and line a baking sheet with parchment or a silicone mat. In a large bowl, whisk together the sugar, baking soda, baking powder, salt, and flour until fully combined. Then, toss in the chilled butter cubes. This part is hands-on — I like to either use two knives or a pastry cutter to chop the butter into pea-sized bits. You’ll want these small pieces for a flaky texture. After that, add your frozen strawberry chunks and dried rose petals, giving everything a gentle toss so the fruit and petals coat with flour and don’t sink.

Step 3: Combine Wet Ingredients and Make the Dough

Whisk the egg, vanilla extract, and heavy cream in a separate bowl, then pour it over your dry mixture. Fold everything gently just until it comes together—you’re aiming for a slightly sticky dough, not overworked. Overmixing is my classic beginner mistake, so stop as soon as you see no dry flour.

Step 4: Shape and Cut Your Scones

Turn the dough onto a floured surface and pat it into about a 1-inch thick disc or rectangle. Now comes the fun part—I usually cut mine with a large heart-shaped cookie cutter for extra charm, getting around 6-8 scones. If you prefer, use a bench scraper or a sharp knife to cut the dough into 8 triangles. Place them on your prepared baking sheet. Brush the tops with some extra heavy cream and sprinkle with a little more coconut sugar for a golden, crunchy finish.

Step 5: Bake to Perfection

Bake your scones for 25 to 30 minutes, or until the tops turn a lovely golden brown and a toothpick inserted into the center comes out clean. Let them cool on a wire rack before moving on to the glaze. Patience here is key—if you add glaze while they’re still warm, it can run off rather than cling.

Step 6: Make and Apply the Strawberry Rose Glaze

Gently warm the diced strawberries in the microwave (about 2 minutes total in 30-second bursts) until juicy. Mash them with warmed heavy cream, then strain the mixture through a fine sieve to remove pulp—this keeps your glaze silky smooth. Whisk in melted butter, vanilla, and powdered sugar until smooth. Adjust with more cream if needed to reach your favorite consistency. Drizzle or pipe the glaze over cooled scones and sprinkle extra dried rose petals on top. Serve fresh and watch jaws drop.

How to Serve Strawberry Rose Scones Recipe

Garnishes

I always go for extra edible dried rose petals on top—they add a gorgeous pop of color and an elegant touch. Sometimes a small fresh strawberry slice on the side completes the look and makes serving feel extra special.

Side Dishes

These scones pair beautifully with a simple spread of clotted cream or whipped mascarpone. For a complete afternoon tea vibe, I like serving alongside fresh fruit salad or light cucumber sandwiches—makes any brunch feel cozy and special.

Creative Ways to Present

I once served these on a tiered cake stand with a pot of rose-scented tea for a mother’s day gathering—the compliments just kept coming! Another fun idea is arranging them with fresh rose sprigs and little bowls of extra glaze for dipping. Presentation makes all the difference when you want to impress.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover scones in an airtight container at room temperature for up to a day, but honestly, they’re best enjoyed fresh. If I need to store longer, I wrap them tightly to lock in moisture.

Freezing

Freezing works well with these scones! I flash freeze the unbaked cut scones on a sheet, then transfer them to a bag. When I want a fresh batch, I bake straight from frozen, adding a few extra minutes to the bake time—it’s a game changer for busy mornings.

Reheating

The best way I’ve found to reheat leftover scones is in a toaster oven at 350°F for 5-7 minutes—this revives their flaky texture beautifully without drying them out like a microwave does.

FAQs

Final Thoughts

Honestly, this Strawberry Rose Scones Recipe is close to my heart because it combines delicate flavors with an approachable technique that’s sure to impress – whether you’re hosting brunch or craving something special for breakfast. I absolutely love how these come out tender yet flaky, with that fresh strawberry brightness and elegant rose aroma. Give them a try—you’ll enjoy the process and, trust me, your taste buds will thank you. Baking is all about joy and sharing, and these scones bring both to the table every single time.

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