Strawberry Mint Scones

Strawberry Mint Scones

I enjoy putting flavors together that are just outside of being normal, something somewhat familiar but not often put together.

The first time I made strawberry mint scones I was really impressed with how perfectly the strawberries and mint complimented each other. The scone dough doesn’t have much sugar so it allows for the natural sweetness of the fruit to come through and the mint adds a pop of freshness that brings everything to life. I like using fresh fruit in scones over all dry add ins because they help to add moisture to a pastry that has potential to be a little dry. Just don’t over mix and crush the fruit, add it in at the last minute before you bring the dough together into a ball. I served my scones with what is meant to be a clotted cream substitute inspired by this recipe, I added some sugar and vanilla to mine to give it a bit more personality. Enjoy these fresh out of the oven for breakfast or in the afternoon with tea.


Strawberry Mint Scones


  • 2 c flour
  • 1/3 c sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c cold butter, cubed
  • 3 tbsp. mint, roughly chopped
  • 1 c cream
  • 1 c diced strawberries


  1. Preheat the oven to 450F and grease one baking tray.
  2. In the bowl of a food processor add the flour, sugar, baking powder and salt.
  3. Add in the cubed butter and pulse a few times until you have small pea sized pieces of butter, transfer everything to a medium sized bowl.
  4. Add the mint and cream to the flour mixture, mix until there are no large pockets of cream or flour. Add the strawberries and gently fold them in a few times.
  5. Dust your hands with flour and use them to bring the dough together into a ball.
  6. Put the ball onto a floured surface and shape it into a 1-inch-thick disk, be gentle, don’t crush the strawberries and poke any back into the dough that try to escape.
  7. Cut into 6-8 pieces and place on the baking tray.
  8. Back at 450F for 13-15 minutes or until golden brown all over.

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