Ina’s {Double} Strawberry Scones Print Recipe Print Recipe

Note: this was posted before becoming a gluten-free blog. Contains gluten.

Ina {Garten} can do no wrong in my book. I’m 92% certain of that.

Even when you mess up her recipe. Like I just did. It still tastes good.

This {see photo above} is what happens when I get distracted.

Butter begins to melt + slightly over mixing = flat scones.

My excuse? My husband came home early. Enough said.

However, my husband loved them, even after he told me they needed to be “more crumbly”, like a scone should be.

The perfectionist in me didn’t want to share this mishap with you, but then realized we all make mistakes and figured you might learn from me and make “more crumbly” scones the first time. I look at baking mishaps as simply a learning. Now I know, right?

Of course, I plan on making these again, [says the perfectionist].

{Created/Photographed by With Style and Grace}

Ina Garten’s {Double} Strawberry Scones

PRINT Recipe

{adapted from Ina Garten}


  • 4 cups + 1 tablespoon all-purpose flour
  • 2 tablespoons sugar, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 pound of cold butter (about 3 sticks), unsalted and diced
  • 4 extra large eggs, lightly beaten
  • 1 cup heavy cream
  • 2 cups (small) diced strawberries – original recipe calls for 3/4 cup
  • 1 egg beaten with 2 tablespoons water or milk = egg wash


Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.

Toss strawberries with 1 tablespoon for flour, set aside.

Using your electric mixer (with paddle attachment) combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. At the slowest speed, drop small (pea size) pieces of the cold butter. Quickly combine eggs and heavy cream  to the flour and butter mixture. Combine until just blended. Add {floured}  strawberries to the dough, mix quickly. Yes, the dough will become a bit sticky.

I placed the dough in the fridge for about 20 minutes – I like to make sure I’m working with cold dough.

Place the dough on to a well-floured surface. {psst. be sure to flour your hands and a rolling pin}. Roll the dough about 3/4-inch thick. Don’t worry, you should see lumps of butter in the dough.

Cut the dough into squares and then cut them in half diagonally to make triangles. Place on prepared baking sheet.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20- 25 minutes, just until the outsides are crisp and the insides are fully baked.


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  • Naomi

    Oh le yummy! I could eat this everyday!

  • Ashlae

    I just made Martha’s black currant scones – to my surprise, they weren’t nearly as sweet as I thought they’d be (I’ve never had a scone before, and avoided them because I assumed they were super sugary). I think I want to try this recipe next – a strawberry scone sounds divine! And yours look great.

  • Stephanie

    I LOVE scones! I made a zillion (blueberry) for my sister’s baby shower using a recipe I found on Cook’s (my go to for EVERYTHING). I that recipe you freeze the butter and grate it- when they bake, little pops of butter in your mouth….yum!
    After making a ton for my sister’s shower, and experiencing major scone burnout, I think I’m ready to give your recipe a try!

  • Ridgely’s Radar

    I agree – we want to learn from our (your) mistakes! They look darn good to me. I love everyone on here recipes and am happy to hear what went wrong – because I sometimes rush and would make the same mistake.

  • Nimue

    My lord, do these look delicious!

  • Lena

    I ate lots of scones while I lived in Ireland, but I never made them myself. I think I have to remedy that before strawberry season is already over!

  • Hilary

    These look delish! Wouldn’t have known they weren’t perfect by any means. I will have to add them to my recipe list.

    x Hilary

  • Amy

    These look so delicious! My Mum makes great scones but she’s never put strawberries in them before. I think these will have to be afternoon tea on Sunday. Thank you for sharing:)

  • Brian @ A Thought For Food

    These are my kind of scones… and that’s because they’re by Ina Garten 🙂 Wish I could spend the day in the kitchen with that woman. I’ll just have to make these for breakfast one day and dream.

  • kimberlyloc

    Agree with you on Ina — that woman is a foodie saint!

    These scones look perfect — I’ve never tried baking my own before. Thanks for the recipe!

  • Alison @ Ingredients, Inc.

    These look incredible. I want one now!

  • Lynn

    Since I’ve been on a mission to find a great scone recipe I tried this one today.  It’s got a nice texture but it was too salty and not sweet enough.  I’ll try it again but with a few tweaks.  Love the texture.