Updated April 01, 2026
Quick Summary
These easy strawberry scones are soft, buttery, and filled with fresh strawberries, then finished with a simple sweet glaze. They are tender, flaky, and perfect for breakfast, brunch, or a spring and summer treat.
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Pin ItMy Favorite Strawberry Scones (Soft, Buttery & So Easy!)
There is just something about a really good scone that feels a little special, and these strawberry scones are one of my all-time favorites. They are soft, tender, and buttery, with bursts of fresh strawberries in every bite and a sweet glaze drizzled over the top. Truly bakery-style, but easy enough to make at home.
I love making these scones in the spring and summer when strawberries are at their best, but honestly, they are a treat I crave year-round. They come together quickly with simple ingredients, and the dough is very forgiving, making them perfect for both beginner and experienced bakers.
These strawberry scones are perfect for brunch, a weekend baking project, or even an afternoon treat with coffee or tea. They also feel a little fancy, which makes them great for holidays like Mother’s Day, Easter, or any time you want to bake something special without a lot of fuss.
If you’ve never made scones before, don’t worry, I’ll walk you through all of my best tips so they turn out perfectly tender and flaky every time. Once you make them, you’ll see just how easy (and delicious) they are!
Ingredients (with Helpful Notes)
- Fresh strawberries: Use ripe, sweet strawberries for the best flavor. Chop them into small pieces and gently pat dry so they don’t add too much moisture to the dough. 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!
- All-purpose flour: Spoon and level your flour to avoid dense scones.
- Granulated sugar: Adds just the right amount of sweetness without overpowering the strawberries.
- Cold butter: This is key for flaky scones. Make sure it is very cold and cut into small cubes.
- Heavy cream: Creates a rich, tender texture. You can also use buttermilk for a slight tang.
- Vanilla extract: Adds warm flavor and enhances the sweetness of the berries.
- Glaze: A simple powdered sugar glaze takes these over the top and gives them that bakery-style finish.
Tips for Making the Best Strawberry Scones
- Keep everything cold: Cold butter and cold cream are essential for creating flaky layers.
- Don’t overmix: Mix just until the dough comes together. Overworking the dough will make the scones tough.
- Pat the strawberries dry: This helps prevent soggy scones.
- Be gentle with the strawberries: Fold them in carefully so they don’t break down too much.
- Cut cleanly: Use a sharp knife or bench scraper for nice, clean cut scones. I cut them into classic triangles.
- Freeze the dough before baking: Even 15–20 minutes in the freezer makes a big difference in texture and rise.
How to Store
- Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days
- You can also freeze scones 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!
Strawberry Scones
Ingredients
For the scones:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, into 1/4-inch cubes
- 1 cup heavy cream, plus 1 tablespoon for brushing the scones
- 1 teaspoon pure vanilla extract
- 1 cup chopped fresh strawberries
- 2 tablespoons turbinado sugar
For the vanilla glaze:
- 1 ½ cups confectioners’ sugar
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
Instructions
- 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 circle (about 1-inch in thickness) 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.
Nutrition
Have you tried this recipe?
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Variations
- Add lemon zest for a bright, fresh flavor
- Stir in white chocolate chips for a sweeter version
- Skip the glaze for a more traditional scone
- Use a mix of berries like blueberries or raspberries
- Add a splash of almond extract for a subtle twist
More Delicious Scone Recipes
- Lemon Blueberry Scones
- Raspberry Almond Scones
- Blackberry Scones
- Peach Scones
- Blueberry Scones
- Cranberry Orange Scones
If you try these strawberry scones, let me know! Leave a comment below and don’t forget to rate the recipe. I love hearing what you think!
Best scones I’ve ever made! The thicker, the better.
Yes!
can you make this dough ahead, refrigerate and bake the next day?
I would freeze and bake the next day! Just add a few minutes to the baking time.
Can you tell me how much 1 cup of flour weighs in your recipe. I know there is a little bit of a range. I’m weighing 130g as a cup but the dough seems a little too sticky.
But these are so delicious! Thank you for sharing the recipe!
I don’t weigh, I spoon and level when measuring my flour. If the dough is too sticky, you can add a little more flour, but don’t add too much! You don’t want them to be dry!