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.
Strawberry Scones
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!
Fresh Strawberries
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
- Sugar
- Baking powder (make sure it is fresh)
- Salt
- 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
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 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.
Nutrition
Have you tried this recipe?
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Photos by Molly
These were really really yummy.
This recipe is amazing! The glaze was a little dry so I added fine chopped strawberries to it. Whole family begged for more. Thank you!
Soooo delicious and lovely texture after baked even though my dough came out very sticky. Will definitely make these again (and again)! Scone beginner over here, so hopefully next time I’ll get the dough right 🙂
So happy you loved the scones. Practice makes perfect:)
Very tender!
We made these last weekend. They were just perfect. So delicious and gourmet tasting. We used strawberries we had picked from a local farm. So yummy. Can’t wait to make these again and again!
I admit this was my first time using this recipe; it was straight forward enough and the introduction at the beginning of this site was appreciated! The scones were a hit, tasted good and were gobbled up quickly. The only thing I would do different next time is to use clear vanilla for the glaze; I did not like the darker color of my glaze.
Yum! We loved making these with fresh picked strawberries. We added some white chocolate chips instead of making the drizzle – but the turbinado sugar is a must! Thanks for a great recipe.
I’m not sure where the error is. I thought I followed it to the letter. They were horrible. It never became a dough. Even after freezing, the scones melted all over the pan. They never baked, even though they were soft & thin & brown. Please review your recipe ingredients & quantities. I love Strawberry Scones and I bake a lot. I had planned to give these to a neighbor as a birthday present.
Jeri- I had the same problem!!! My dough was more like a batter and I could not get it to form!! Very disappointing:/
One thing I’ve noticed about scone recipes is that many call for frozen butter. Perhaps try this and then work quickly before it warms up. I think the goal is to get them into the oven before the butter starts incorporating… just a thought
Such tender and yummy scones! I used whole wheat for half of the flour (increasing the liquid slightly by adding 1 T half and half). I had a very difficult time getting the berries to incorporate – I ended up pressing many/most of them on top which worked out fine. I added 1 T of lemon zest and skipped the glaze – they didn’t need it. Delicious!
Very, very good. Froze last batch before baking..”will check them out in Sept.”
I failed to add Baking powder but even with that the dough was way too moist. I should have compared to other recipes beforehand…afterwards I did and realize that 1 cup liquid would need more like 3 cups flour! Also, the recipe needs more salt.
Hi there these scones are delicious! I had to use some preserved strawberries instead of fresh and decided vanilla extract with strawberry extract and they are wonderful, quick question is it alright to keep dough in freezer longer than the 20 minutes as id like to grab kids from school then come home and bake lol
These are so good! I found the strawberries were hard to mix into the dough but I made it work. The only adjustment I’ll make next time I make them, is making less frosting because it was too much for my personal taste- I prefer things less sweet. Highly recommend!!!
These are the best scones I have eaten! The recipe is perfect and very easy! Thank you so much xo
I made these recently while on vacation. The rented house had hardly any cookware, tools, etc. It was a bit like cooking when you’re camping. Honestly by the time I got the Strawberries incorporated into the dough things looks pretty Godawful. Oh well, into the oven they went. The finished scones were just wonderful. They turned out nice and moist which is great! And if the appearance isn’t perfect then I just call it “rustic”. ;0)
Delicious! I didn’t have time to freeze the dough. They spread out a little bit, but I don’t care. My son & I ate 3 pieces right away!!
My strawberry scones are in the freezer. I can hardly wait to bake them.
Can you freeze these for a few days and then bake?
Yes!
I 100% recommend this recipe! These scones are amazing! My kids loved them too!
Delicious scones. Moist, not too sweet. Thank you.
A family favourite. I form the dough into a circle right on the parchment paper, being careful not to cut the paper, then slide the circle onto my pan. They are so good with or without the glaze as the turbinado sugar is sweet enough. M
Made them today and they are absolutely delish! Will be making many times again. Thank you!
I had too many (can it be?) fresh strawberries, so I tried [most of] your recipe to use some of them up. I always have unsalted butter in the freezer for my scones, so I grated that in as I usually do. I also always freeze scones before baking, 30 minutes+. I added a touch of the Fiori di Sicilia vanilla blend with the regular vanilla. I only made ~ 1/2 the topping, since I prefer a bit less sweetness in my scones. Wowza!
Heaven! This is my first venture with your recipes, and I look forward to many more!
What can I substitute for the heavy cream? I was thinking about evaporated milk.
This is my first to makings scones! I made the dough and cut the scones wedges out for freezing overnight. I used grated frozen butter and let the counter flour balance the wetness of the dough. I plan to bake in the morning. The recipe was quick and easy to follow (it helps that I had practiced a few times with just biscuit recipes first)
My struggle with baking is the actual baking part. The bottom always burns before the middle is finished. Then I overcompensate and over bake the whole thing.
Any pointers? Any guidance on what the internal temperature of the scones should be?
I know that is a weird question for baking, but the bottoms/edges never guide me well, and I don’t understand the toothpick test.
These scones were very delicious. I served to guests and grandkids and everyone loved the moist yumminess! Wasn’t able to place my pan in the freezer briefly but did chill the pan in the refrigerator and the scones did not spread. Made the recipe twice in two days.
They are my favorite! I am glad you love them too!
The best! Family loved the recipe!
Yay!
I’ve never been a huge fan of scones, but a couple summers ago I was looking for a recipe for my very ripe strawberries. I came across this recipe and thought my kids would enjoy them so I made them. When I tasted it, I was so surprised (not because of your wonderful recipe, but because I loved them!) and they’ve been a favorite in my house ever since. I’m making them again this morning for breakfast and they make the whole house smell incredible! Thank you for a really excellent recipe!
You are welcome. I LOVE these scones!
This is a great recipe! I’ve made 3 batches—1 with fridge butter (very wet dough, difficult to work and bake—had to do drop scones rather than shape), 1 following exact recipe with frozen butter (went MUCH better), and 1 with frozen butter and minor modifications (an additional 1/2 cup of flower and teaspoon of cinnamon). The last one is to die for, but the taste is great! Definitely follow exactly as written with the butter though!
They are my favorite!
Very yummy but next time I will increase my flour as the dough was more like a batter. They didn’t last.
They don’t last long at our house either:)
These are delicious! I just made them again today. I made 16 mini scones instead of 8 and cooked for about 10mins. Perfect for a quick grab out the door! Thank you for sharing!
I love them too!
Hello! I am planning on making these and wondering whether using whole wheat flour would work. Any thoughts or recommendations?
They will have a dense texture and won’t be as light and fluffy.
These are so very good, you need to make them. Then try real hard not to eat them all. You are my go-to for all scones, you’ve never let me down.
My favorite scones. Glad you loved the recipe!
Please help someone. Not sure what I am doing wrong but the strawberries let a lot of water or juices out and the scone was not the best. I did have it on the cookie sheet in the fridge for 20 minutes. Why did the strawberries let out so much water