Fresh strawberries on the counter always take me back to quiet mornings in a warm kitchen, hands dusted with flour, waiting for the oven timer to ring.
This recipe came into my life through a conversation about Mrs Mccarthy’s Award Winning Strawberry Scones, and once I baked them, I understood why people talk about them with so much pride.
I’m sharing Mrs Mccarthy’s Strawberry Scones Recipe the way I make it at home—simple steps, honest ingredients, and the same care I use for my own family scone recipe.
These strawberry scones bake up soft inside, lightly crisp outside, and smell like comfort the second they hit the oven.
Mrs Mccarthy’s Strawberry Scones Recipe Step By Step
Mrs Mccarthy’s Strawberry Scones Recipe is a classic strawberry scone made with fresh strawberries, butter, and cream for a soft, bakery-style result.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Total Time: About 45 minutes
- Cuisine: Irish-inspired baking
- Course: Breakfast / Tea-time
- Yield: 8 large scones
- Calories Per Serving: Approx. 320
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Cold Fats
- ½ cup Kerrygold Pure Irish butter, cold and cubed
- 2 tablespoons shortening
Wet Ingredients
- ¾ cup buttermilk, cold
- 1 large egg
- 1 teaspoon vanilla extract
Fruit & Filling
- 1 cup fresh strawberries, diced small
- ¼ cup strawberry preserves
For Serving
- Clotted cream or whipped cream
Ingredient Notes
- Cold butter is the heart of a good scone. I keep mine in the fridge until the second I need it.
- Fresh strawberries give the cleanest flavor and soft texture inside the scones.
Kerrygold Pure Irish Butter
Instructions
Step 1: Prep Your Oven And Pan
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.
Step 2: Mix The Dry Ingredients
In a large bowl, stir together flour, granulated sugar, baking powder, and salt. I use a fork here—it keeps things light.
Step 3: Cut In The Butter
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.
Step 4: Add Strawberries
Gently fold in the diced strawberries. I toss them lightly in flour first to keep them from sinking.
Step 5: Mix The Wet Ingredients
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.
Step 6: Shape The Scones
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.
Step 7: Bake
Place the scones on the tray with space between each one. Bake for 18–22 minutes until the tops look lightly golden.
Step 8: Cool And Serve
Let the scones rest for 10 minutes. Serve warm with whipped cream or clotted cream.
If you enjoy strawberry desserts, these scones pair nicely with sweet treats like my strawberry cheesecake bars or a slice of Bob Evans strawberry supreme pie for a simple dessert spread that feels homemade and comforting.
Can You Make Strawberry Scones From Frozen?
Yes, you can. Frozen strawberries work best when chopped and added straight from the freezer. Do not thaw them. This helps control extra moisture.
The texture stays tender, though fresh strawberries give the cleanest bite in Mrs Mccarthy’s Strawberry Scones Recipe.
Personal Chef Tips From My Kitchen
I learned early that scones reward patience. Rushing the dough never pays off. McCarthy-style baking respects the basics—good butter, steady heat, and calm hands.
If the dough feels sticky, a light dust of flour helps. Trust your instincts and your senses. The smell tells you when they are close.
For more baking guidance, I often recommend reading King Arthur Baking’s scone guide for solid technique tips, or browsing BBC Good Food’s classic scone advice for traditional methods that match this recipe well.
Frequently Asked Questions
Can I Make The Dough Ahead Of Time?
Yes. Shape the scones, cover, and chill up to 12 hours before baking.
Why Didn’t My Scones Rise?
Check the baking powder. Fresh leavening makes a big difference.
Can I Skip The Strawberry Preserves?
You can. The preserves add a soft layer inside, though the scones still taste great without it.
What Cream Works Best For Serving?
Clotted cream stays closest to tradition, though whipped cream works beautifully.
How Do I Store Leftover Scones?
Keep them in an airtight container at room temperature for one day or refrigerate up to three days.
This Mrs Mccarthy’s Strawberry Scones Recipe carries the same comfort I love sharing at Naznin’s Kitchen. Bake a batch, serve them warm, and let the smell of strawberries and butter fill your kitchen.
If you enjoy baking scones at home, you may enjoy reading this helpful guide on strawberry scones or this classic take on strawberry buttermilk scones for more ideas.
If you try this recipe, I’d love to hear how it turned out for you. Leave a comment, share a photo, or pass it along to someone who loves a good strawberry scone.
Mrs Mccarthy’s Strawberry Scones Recipe Guide
Ingredients
- 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
Step 1: Prep Your Oven And Pan
- 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.
Step 2: Mix The Dry Ingredients
- In a large bowl, stir together flour, granulated sugar, baking powder, and salt. I use a fork here—it keeps things light.
Step 3: Cut In The Butter
- 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.
Step 4: Add Strawberries
- Gently fold in the diced strawberries. I toss them lightly in flour first to keep them from sinking.
Step 5: Mix The Wet Ingredients
- 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.
Step 6: Shape The Scones
- 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.
Step 7: Bake
- Place the scones on the tray with space between each one. Bake for 18–22 minutes until the tops look lightly golden.
Step 8: Cool And Serve
- Let the scones rest for 10 minutes. Serve warm with whipped cream or clotted cream.
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