These wholewheat strawberry orange scones are my new favorite teatime treat. Tender, golden, and streaked with swaths of orange zest and strawberry chunks, these fruit scones are so easy to put together and absolutely delicious!
Pearl S. Buck said, and I am paraphrasing here, that the truly creative mind must create. They must pour out creation because, by some strange, unknown, inward urgency, they’re not really alive unless they create.
And it’s true, at least for me. It’s when I’m baking, be it strawberry scones or galette, that joy turns into ecstasy. You’ll get it when you try this easy strawberry scones recipe and get a whiff of them right out of the oven.
I have a soft spot for all scones with their delicate, buttery, and flaky layers and crispy edges. But these strawberry and cream scones, suffused with orange zest and mounds of juicy berries, are pretty darn tasty!
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WHY TRY THESE STRAWBERRY ORANGE SCONES
Wildly delicious: They’re light yet wonderfully rich!
Last-minute treat: You can throw them together at the 11th hour as long as you have all the ingredients.
Come together in a flash: The moist strawberry-orange scones will be done before you know it.
HOW TO MAKE STRAWBERRY SCONES WITH ORANGE GLAZE
Step 1: Set the oven to preheat and prep your baking tray by lining it with silpat or parchment paper.
Step 2: In a bowl, whisk together the eggs and cream. Add in vanilla extract. Set aside.
Step 3: Sift the flour, baking powder, orange zest, and salt in a separate big bowl.
Step 4: Stir in sugar and poppy seeds, then cut the chilled coconut oil into the mixture. Use your fingertips to rub it in until you reach a coarse crumbs texture.
Step 5: Add the wet ingredients to the breadcrumbs-like mixture.
Step 6: With a fork, mix everything. Be gentle. Stop when there are no more dry streaks and the strawberry scones dough is moistened.
Step 7: Tip in your chopped strawberries and fold gently.
Step 8: Turn the dough out onto a well-floured surface and press together to form a ball.
Step 9: Press the strawberry and cream scones into an 8-inch disc, and then cut into 12 equal wedges with a very sharp knife.
Step 10: Bake for 20–25 minutes, or until lightly golden and cooked through.
Final Step: Cool for a few minutes. Glaze and serve!
RECIPE NOTES ON STRAWBERRY SCONES
- The trick to making soft and moist strawberry-orange scones is not to overwork the dough. Minimal handling gives great results.
- Add the liquid ingredients as soon as the chilled coconut oil has been incorporated into the dry ingredients. They should be mixed in very gently. Please don't overmix.
- The fat of your choice, be it coconut oil or butter, has to be chilled.
- Don’t shake the can of your coconut cream. Use only the solidified part; leave the liquid that collects at the bottom of the can out.
- The cream should be well chilled. If the cream is warm, you’ll have saggy scones. Cold cream gives you well-risen strawberry orange scones.
- To save time, whip up the glaze while the scones are cooling.
SERVE GLAZED STRAWBERRY ORANGE SCONES
What I really recommend for this easy strawberry scones recipe is an orange glaze. A drizzle, just enough to enhance the citrusy flavor, worked for us, but don’t let that stop you.
You can douse the scones with glaze. My tip? Let the first layer settle, and then drizzle more. To make it, whisk together the orange and icing sugar until you have a smooth, thick glaze with a pourable consistency.
SERVING THE SCONES
I was in a mood, so I made a lovely, barely-sweetened whipped strawberry coconut cream to serve on the side. Completely dairy-free and so delicious, you can eat it straight up!
To make the strawberry coconut cream:
- Combine the chilled coconut cream and honey until smooth.
- Gently stir in the finely diced strawberries.
- Taste and adjust for sweetness.
STRAWBERRY AND ORANGE SCONES INGREDIENT SWAPS
Flour: I don’t know why wholewheat flour gets a bad rep for making baked goodies dense and coarse, but I find that in most recipes, it does work very well. It certainly didn't interfere with the texture of these strawberry orange scones. In fact, it made the scones wholesome and sort of rustic.
That said, you can swap it for all-purpose flour, although it will give you a lighter texture. Almonds add that boost of nutrition, so if you’re looking for healthy fruit scones, don’t skip them. It also lends a fabulous nutty flavor and makes the crumb moister.
Seeds: I added poppy seeds for the crunch and some visual interest. It's completely optional, though, or you could add chia seeds or maybe even flax.
THESE ARE DAIRY-FREE SCONES
I went the dairy-free way with coconut cream and coconut oil. But, by all means, you can use butter and regular cream instead, like I do for my banana bread scones.
MORE FRUIT SCONES RECIPES
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these strawberry orange scones as much as we do!
📖 Recipe
Wholewheat Strawberry Orange Scones
Ingredients
Scones
- 1 1/2 cups Wholewheat flour
- 1/2 cup Almond meal
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp Raw sugar or regular sugar
- 2 Tbsp Poppy seeds optional
- Orange zest of a full orange
- 1/2 cup Coconut cream, chilled or regular cream
- 1/3 cup Coconut oil or butter Chilled
- 2 eggs
- 1 tsp vanilla extract
- 1 cup Strawberry diced finely
Strawberry Coconut Cream
- 1/3 cup Coconut cream, chilled
- 4-5 Strawberry diced finely
- 1 tsp honey
Orange Glaze
- 2 Tbsp Fresh orange juice
- 1/2 cup icing sugar
Instructions
Scone
- Pre heat the oven to 200C. Line a baking tray with silpat or baking paper.
- In a large bowl, stir together all the dry ingredients.
- Rub in the chilled coconut oil or butter until the mixture forms large coarse crumbs.
- Whisk the cream and egg together and pour over the dry ingredients. Mix with a fork until the dry ingredients are just moistened. Tip in the strawberries and mix them in very gently.
- Turn the dough out on to a well floured surface and press together gently till it forms a ball.
- Press into a 8″ disc and cut into 12 equal wedges with a very sharp knife.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
- While the scones are cooling, whisk together the glaze ingredients until smooth and thick. Drizzle over warm scones.
Strawberry Coconut Cream
- Whisk the chilled coconut cream and honey together until smooth. Gently stir in strawberries. Taste and adjust for sweetness.
Sim says
Thnx for a great recipe! I tried these with cranberry.... Couldn't find strawberries 🙁 made these dairy free..... I think I used the coconut oil a lil less than required.... It's not mentioned in the recipe....nevertheless they were flaky inside. Will definitely make them again!
natashaminocha says
Ooops! I've fixed that now. Thank you Sim, for pointing it out and trying the recipe regardless! So glad the scones came out well. Cranberries sound wonderful here. You can maybe give them a try with fresh cherries too. Have a lovely day! 🙂