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  • Writer's pictureWest Island News

Strawberry scone recipe to celebrate Canada Day

image courtesy of

Thanks to Danielle at "Live Well, Bake Often", our Editor in Chief Rhonda Massad found the perfect recipe to celebrate Canada Day this year.

The versatility of this recipe allows you to really make it your own and get creative with flavor profiles. In the spirit of Canada Day, the addition of strawberries and whipped cream really bring this dish to the next level.

You could even go the savoury route by getting adventurous with different cheeses and herbs if that's more your thing.

However you choose to glamorize this recipe, we guarantee you'll impress all your Canada Day guests this year.


For the scones:

image courtesy of Rhonda Massad
  • 2 cups (250 grams) all-purpose flour spooned & levelled

When it comes to measuring your flour, make sure to spoon it into the measuring cup and level it off with the back of a knife. Too much flour can lead to crumbly dough and scones that don’t taste as good.

  • 1/3 cup (65 grams) granulated sugar

  • 1 tablespoon baking powder

There is one tablespoon of baking powder in this recipe and the author assures you it’s not a mistake! In order to get a good rise, you need a decent amount of baking powder.

  • 1/2 teaspoon salt

  • 6 tablespoons (85 grams) cold unsalted butter cubed into pieces

Since the amount of salt in salted butter can vary quite a bit between different brands, Danielle suggests sticking with unsalted butter. Also, cold butter is key to creating the perfect scones. As the cold butter melts in the oven, it creates steam pockets that help the scones rise and creates a lighter texture too.

  • 1/2 cup (120 ml) heavy whipping cream plus more for brushing the tops

When it comes to soft scones that don’t dry out, heavy whipping cream is the best option. A little cream brushed on top of the scones before they go into the oven creates a beautiful slightly crisp and lightly browned exterior too.

  • 1 large egg

  • 1 teaspoon pure vanilla extract

The egg helps to create a lighter texture and the vanilla adds flavour.

Optional vanilla glaze:

  • 1 cup (120 grams) powdered sugar

  • 1-2 tablespoons (15-30 ml) milk

  • 1/2 teaspoon pure vanilla extract

NOTE: To make these scones Rhonda's way, simply skip the glaze and top with whipped cream and fresh cut strawberries instead.


For the scones:

image courtesy of Rhonda Massad
  1. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.

  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.

  3. In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, this is okay!

  4. Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten it into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.

  5. Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.

  6. Brush the tops of each scone with a little heavy whipping cream. If you're not adding a glaze, you can top them with coarse sugar if desired.

  7. Bake at 400°F (204°C) for 18-22 minutes or until the tops of the scones are lightly browned and cooked through.

  8. Remove from the oven and allow to cool completely.

For the vanilla glaze:

  1. In a medium-sized mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined. If the glaze is too thick add more milk to thin it out and if the glaze is too thin add more powdered sugar to thicken it.

  2. Top the scones with the glaze and allow them to harden for 10-15 minutes, then serve, and enjoy.

Notes from the author:

Store scones in an airtight container at room temperature or in the refrigerator for 3-4 days. Milk: Whole, 2%, 1%, skim, or almond milk all work fine for the glaze.

Scone Variations:

image courtesy of Rhonda Massad

Blueberry: Add 1 cup (150 grams) of fresh blueberries

Cranberry Orange: Add 2 teaspoons of fresh orange zest plus 2/3 cup (105 grams) of sweetened dried cranberries (or 1 cup of chopped fresh cranberries)

Cinnamon Raisin: Add 1 and 1/2 teaspoons of ground cinnamon plus 2/3 cup (105 grams) of raisins

Lemon Poppy Seed: Add the zest of 1 medium lemon plus 1/2 tablespoon of poppy seeds

Glaze Variations: You can replace the milk in this recipe to create different glazes too.

Orange Glaze: Omit the vanilla extract and use fresh orange juice in place of the milk

Lemon Glaze: Omit the vanilla extract and use fresh lemon juice in place of the milk

Cinnamon Glaze: Add 1/4-1/2 teaspoon of ground cinnamon


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