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+ servings

Strawberry Scone Cookies

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 40 minutes
Yields: 6 large cookies or 12 small cookies


  • 6 ounces fresh strawberries about 2 handfuls or 3 ounces blackberries
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1/3 cup coconut sugar
  • 3 tablespoons cold unsalted butter
  • 1/3 cup + 1 tablespoon heavy cream or coconut cream
  • Coarse sanding sugar for topping optional


  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
  • Next, slice the strawberries into quarters. (If using blackberries, slice them in half.)
  • In a medium-size bowl, combine the flour, baking powder, salt, and sugar. Stir with a fork until well blended.
  • Next, add the butter and cut it into the mixture using two knives or a pastry blender. Work the butter in until it’s evenly dispersed and is smaller than peas.
  • Add the heavy cream and stir gently until a dough forms.
  • Sprinkle in the strawberries and fold gently to combine.
  • Scoop 6 balls of dough onto the baking sheet and top with a sprinkling of coarse sugar (if using). Bake the cookies for 35-38 minutes. (You can also make 12 smaller cookies and bake them for 20-25 minutes.)
  • Move the cookies to a wire rack to cool completely before serving. The cookies soften as they rest so they’re best when served the same day.