Strawberry Scones
My Strawberry Scones are tender, buttery and packed with fresh, sweet strawberries. With a crisp golden exterior and a soft, flaky center, they're the perfect balance of sweet and slightly tangy. The vanilla glaze adds just the right amount of additional sweetness, making them ideal for breakfast, brunch or an afternoon treat.
Serve these tender strawberry scones warm with a cup of tea or coffee for a comforting start to your day. Whether you enjoy them fresh out of the oven or save them for later, these scones make any moment feel a little extra special.
If it isn't obvious by now, I love strawberry desserts. Fun fact: I did not try my first strawberry until my best friend pinned me down on my 18th birthday, and forced me to eat one! Here are a couple of my favorite desserts to make: Strawberry Brownies and Strawberry Rhubarb Dump Cake.
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Why You Will Love This Recipe
- Easy to Make: Simple ingredients and no special equipment needed.
- Perfectly Flaky: The cold butter ensures a tender, bakery-style texture.
- Great for Any Occasion: Ideal for brunch, tea-time or a sweet snack.
- Customizable: Swap strawberries for other berries or add a citrus zest for a flavor twist. I love making them with blueberries but plain is delicious as well.
Ingredients
This easy scone recipes uses many pantry staples and is the perfect way to use up fresh berries during strawberry season.
See the recipe card below for the exact quantities of each ingredient.
- Cold Unsalted Butter: Butter creates a flaky texture in scones. The cold butter allows them to rise and not spread much.
- Heavy Cream: Adds extra richness, texture and flavor.
- Large Egg: Acts as a binder and holds everything together but also provides texture and height. You can also egg wash for an extra golden colour before popping them in the oven.
- Fresh Strawberries: A sweet fruit that keeps some texture.
- Icing Sugar/Powdered Sugar: A concentrated sweetener used to make the glaze.
For this sconerecipe, you'll want to have on hand measuring cups and spoons, mixing bowls, pastry cutter, sheet pan, parchment paper, cooling rack, whisk, spatula and a basting brush.
Variations
- Fruit Swap: Try switching up the fruit! Blueberries, raspberries or chopped peaches work beautifully.
- Add a Citrus Twist: A little lemon or orange zest brightens up the flavor.
- Go Savory: Not in the mood for sweet? Cheddar and chive or bacon and cheddar scones are cozy twists.
- Chocolate Lovers: Stir in white chocolate chips for extra sweetness.
- Topping Idea: Skip the glaze and sprinkle a little sugar on top before baking for a sweet crunch.
How to Make Strawberry Scones
Check out the images to see how to make our strawberry scone recipe.
In a large bowl whisk all-purpose flour, granulated sugar, salt and baking powder.
Cut the butter into small cubes then work it into the mixture using your fingers or a pastry cutter until it resembles a coarse meal.
In a small bowl whisk heavy cream and egg, then pour it into the flour/butter mixture. Using a fork to stir everything together until just moistened.
Gently fold strawberries into the dough, some of the berries may break up a bit.
On a floured surface, transfer loose dough and knead for a minute until the dough is workable. Shape into a circle that is about 1 inch thick.
Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Chill in the fridge for at least 2 hours.
When ready to bake, preheat oven to 400F and line a baking sheet with parchment paper.
Make your egg wash in a small bowl and lightly brush each scone.
Bake for 15-18 minutes or until light golden. Cool for about 10 minutes then transfer to a wire rack to add the glaze once fully cool.
Make the glaze by whisking together icing sugar, heavy cream and vanilla and drizzle on scones.
Hint: Cold butter and heavy cream help create a flaky texture so ensure to keep your ingredients in the fridge until ready to use.
Recipe Tips
- Don't Overmix: Overworking the dough can lead to tough scones. When kneading, stop when the ingredients are all damp and combined.
- Use Fresh Berries: Frozen berries release extra moisture, which can affect the texture of this recipe.
- Cut Evenly: Shape and cut scones evenly to ensure even baking.
- Chill Before Baking: This helps the butter firm up and results in flakier scones. We recommend at least 2 hours, but you can leave them in the fridge for up to 3 days before baking.
Mix it up and try our Lemon Blueberry Scones for a citrus spin.
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Storage Instructions
- Refrigerator: Once cooled, you can store on the counter wrapped individually, or place them in the fridge, for 3-4 days.
- Freezer: These scones can last up to 3 months in the freezer if wrapped tight. I like to also place them in a freezer back or airtight container.
- Reheating: Thaw in the fridge or on the counter and enjoy warm or room temperature.
- Make Ahead: You can make this recipe 3 days in advance and leave them portioned out on the fridge, then bake according to the instructions in the recipe card.
Serving Suggestions
- Warm Beverages: Our Caramel Mocha Coffee, Espresso Irish Coffee, Crockpot Hot Chocolate or Baileys Hot Chocolate are all great options.
- Strawberry Desserts: Serve alongside other strawberry treats like our Strawberry Cheesecake Brownies, Easy Strawberry Mousse, Strawberry Galette or a fresh Strawberry Crisp.
Scones with Strawberries Recipe FAQs
Yes! If strawberries aren't in season or if you only have frozen berries on hand, you can still make these delicious scones. If you are using frozen, be sure not to thaw them before adding them to your dough, since this will introduce excess moisture to it.
Be sure not to over-bake or to add too much flour, since this can cause dryness. Measure carefully, and check for doneness early.
Yes! We recommend chilling the dough for a minimum of 2 hours, but you can shape and refrigerate the dough overnight, and bake fresh in the morning.
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Strawberry Scones
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Whisk
- Cooling Rack
- Basting Brush
Ingredients
SCONES:
- 300 grams all-purpose flour about 2 ⅓ cups
- 75 grams granulated sugar about ¾ cups
- 2 teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoon butter unsalted or salted, cold
- ½ cup heavy cream cold
- 1 large egg
- 1 cup fresh strawberries chopped small
EGG WASH:
- 1 egg
- 1 ½ tablespoon heavy cream
GLAZE:
- 1 cup icing sugar
- 3 tablespoon heavy cream or more
- ½ rsp pure vanilla extract
Instructions
- In a large bowl whisk all-purpose flour, granulated sugar, salt and baking powder.
- Cut the butter into small cubes then work it into the mixture using your fingers or a pastry cutter until it resembles a coarse meal.
- In a small bowl whisk heavy cream and egg, then pour it into the flour/butter mixture. Using a fork to stir everything together until just moistened.
- Gently fold strawberries into the dough, some of the berries may break up a bit.
- On a floured surface, transfer loose dough and knead for a minute until the dough is workable. Shape into a circle that is about 1 inch thick.
- Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
- Chill in the fridge for at least 2 hours.
- When ready to bake, preheat oven to 400F and line a baking sheet with parchment paper.
- Make your egg wash in a small bowl and lightly brush each scone.
- Bake for 15-18 minutes or until light golden. Cool for about 10 minutes then transfer to a wire rack to add the glaze once fully cool.
- Make the glaze by whisking together icing sugar, heavy cream and vanilla and drizzle on scones.
Notes
- Cold Ingredients: Cold butter and heavy cream help create a flaky texture so ensure to keep your ingredients in the fridge until ready to use.
- Don't Overmix: Overworking the dough can lead to tough scones. When kneading, stop when the ingredients are all damp and combined.
- Use Fresh Berries: Frozen berries release extra moisture, which can affect the texture of this recipe.
- Cut Evenly: Shape and cut scones evenly to ensure even baking.
- Chill Before Baking: This helps the butter firm up and results in flakier scones. We recommend at least 2 hours, but you can leave them in the fridge for up to 3 days before baking.
Nutrition
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I tried this strawberry scone recipe with leftover strawberries from Costco and I must say this my family totally enjoyed it!! Thanks for sharing such a wonderful recipe!
My pleasure. I am so happy to hear this. Thanks for the review!
These look so delicious! The combo of buttery, flaky scones with sweet strawberries and that vanilla glaze sounds perfect for brunch!
Thank you. I hope you enjoy them!
These scones are so delicious, they do not last in our house. Pretty easy to make and a family favorite.
Love fruit flavored scones like these! Amazing!
Thank you, I hope you will try them!
Great recipe to try. Delicious.
So good!