Strawberry Scones-soft and tender scones bursting with fresh strawberries and finished with a sweet vanilla glaze. The perfect scone recipe for spring and summer.
Scones are the perfect treat for breakfast, brunch, or dessert and these Strawberry Scones are perfect in every way. They are soft, tender, buttery, and bursting with fresh strawberries. The vanilla glaze takes them over the top!
Strawberry scones are the perfect way to welcome warmer months and bake a little sunshine in your kitchen! My family is absolutely scone crazy, so any variation of our favorite baked good gets two enthusiastic thumbs up. These Strawberry Scones are no exception!
Are Scones Hard to Make?
You can totally make scones, they are easy! With my step-by-step directions, you will make perfect scones that taste better than bakery scones. The main thing to remember is to work quick enough that the dough stays cold!
For this scone recipe, I use fresh strawberries and not frozen strawberries. It is normally ok to swap frozen berries for fresh berries when making scones, but not with this recipe. Frozen strawberries are too watery and release too much liquid, so go with fresh strawberries for this recipe!
I love making these scones when strawberries are in season. They are extra tasty when strawberries are ripe and juicy! They are the perfect treat for spring and summer!
Strawberry Scone Ingredients
Good news: it’s mostly pantry ingredients and fresh strawberries!
- All-purpose flour
- Baking powder (make sure it is fresh)
- Cold, unsalted butter
- Heavy cream (I really recommend using cream, not milk, to give these scones their moist and tender texture!)
- Pure vanilla extract
- Fresh strawberries
- Turbinado sugar (for sprinkling on top!)
- Glaze ingredients: confectioner’s sugar, vanilla, and milk
How to Make Strawberry Scones
There is nothing better than a batch of homemade scones. Let’s get baking!
- Start with your oven preheating to 400 and a large baking sheet lined with parchment paper or a Silpat baking mat.
- Whisk your dry ingredients in a large bowl. Flour, sugar, baking powder, and salt all get tossed in there!
- We’re going to work quickly here. Ready? Use a pastry blender (or your clean hands) to quickly cut in the cold butter. “Cutting in” just means combining it with the dry ingredients without melting or softening the butter. You’ll want to see it resembling a coarse meal, so a few bigger lumps of butter in there are totally fine!
- Now grab a small bowl and a whisk and combine 1 cup of heavy cream and the vanilla extract. Pour this mix over the flour/butter combo and stir it with a spatula until a dough begins to form. Don’t over mix it, though! Easy does it! Gently fold in the chopped strawberries.
- Sprinkle a bit of flour on the countertop and push the dough together with your hands until it forms a ball. Using gentle patting and pushing, form the dough into a circle that’s about 1-inch thick. Don’t overwork the dough, and work quickly enough that the butter doesn’t get warm. Cut this circle into 8 triangles (like a pizza!).
- Place the scones on the baking sheet you prepared earlier and pop it in the freezer for 15-20 minutes. This gives them less opportunity to spread in the oven. You want that beautiful triangle shape to hold!
- Brush the tops of the scones with a little heavy cream and sprinkle them with turbinado sugar. So pretty, right?! Now they’re ready to bake for 18-23 minutes, until they’re golden brown on the edges and bottoms.
- Let them cool on the baking sheet for 5 minutes before scooting them over to a wire cooling rack.
- Now we glaze! As the scones cool make a glaze with powdered sugar, milk, and vanilla whisked until smooth. Drizzle glaze (lots of glaze!) over the cooled scones. Enjoy!
How to Store
A little scone secret: you can freeze them before or after baking!
To freeze the dough, follow the recipe up until the point when you’d put them in the oven. Freeze them on the pan until they’re solid (about 40 minutes!) and then put them in a freezer-safe container for up to 2 months. Just increase the baking time by a few minutes to adjust for the frozen dough!
If you want to freeze baked scones just let them cool completely and don’t add the glaze. Place them in a sealed freezer-safe container and freeze for up to 2 months. Defrost and glaze!
More Scone Recipes
- Blueberry Scones
- Raspberry Almond Scones
- Chocolate Chip Scones
- Coconut Chocolate Chunk Scones
- Lemon Cream Cheese Scones
For the scones:
- Preheat oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the strawberries.
- Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1-inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into 8 triangles.
- Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.
- Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar. Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the glaze. In a small bowl, whisk the confectioners’ sugar, milk, and vanilla together until smooth. Drizzle glaze generously over the cooled scones.
Have you tried this recipe?
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Photos by Molly