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:
- 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
- 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
Hello… quick question on the instructions….it says to form dough into a one inch circle. Then cut into 8 triangles….is this supposed to be a “one inch thick” circle?
The scones should be about one inch thick. I cut them after they are in the circle.
Do these work well in a scone pan?
I haven’t tried a scone pan, but I bet they would be fine.
I made these scones yesterday and they were a hit! Super easy to make and so delicious! Thank you for the recipe! Next time I’m going to make the lemon raspberry ones from your cookbook!
So glad you loved the strawberry scones!
Can I substitute almond milk for the cream?
If that is all you have, sure, but they won’t be as rich.
The best scones ever! It has a crunch but yet its very airy and fluffy! Just delicious!
Can I make the dough and refrigerate overnight and bake them in the morning?
Yes, cut them into triangles and put in the fridge or even freezer to make sure they stay nice and cold.
This recipe was so easy to make and the scones turned out delicious! I even used a dairy-free heavy cream, but that didn’t seem to affect the texture at all. Will definitely be making again soon and possibly experimenting with a different fruit!
Perfect for Easter morning. Like strawberry ice cream in scone form. I used a little more cream in the recipe.
I made these on Monday and they were so delicious. Going to make more tomorrow but will add Blueberries in since that’s what I have. If I knew how easy it was to make scones I would have had such a different life. Thanks for opening up my world. My two year old loved helping me put the glaze on top.
This turned out amazing! I have had multiple requests for it since I first made it. I am getting ready to make it again this morning. I followed the recipe as stated. I did use granulated sugar to sprinkle the top though.
Strawberry season is here in the California Central Valley! This Strawberry Scone recipe is the best I have ever made. I’ve not used heavy cream in a scone recipe before and I believe this and of course, the
butter made the difference. The dough is perfect and everything holds together. The strawberries are in tact when baked. One thing I did differently is to shape and cut the scone on parchment paper already on the cookie sheet. Much easier. Followed the recipe from that point on. This is my ‘favorite’ recipe for Strawberry Scones!
I wish I could get fresh CA strawberries:) I am glad you loved the scone recipe! Thanks for letting us know!
My house smells incredible. Wow! I give this recipe 5 stars based on the taste, however I would like to offer a few suggestions in case someone had the same experience. Use fresh strawberries as the recipe recommends. They are in season and they are tasty. If you use fresh strawberries, after you clean your strawberries I would let them dry out a bit before incorporating them into the dough. Mine strawberries were very juicy and I felt like the juice worked against me when trying to add it to the dough after the heavy cream. I would also suggest just folding the strawberries into the dough along with the heavy cream at the same time, not after. I would imagine incorporating both ingredients together would allow your an easier time to incorporate those wet ingredients. I struggled to get the fresh strawberries to mix in well. They kept “swishing” out of the dough. LOL! Anyway the recipe yielded a very delicate delicious scone and I can wait to make these again and again and even switch it up with other berries that are in season. Thank you.
Thanks for sharing! Glad you liked the scones!
No egg in the recipe?
These were absolutely amazing! I also made some with white chocolate chips and a meyer lemon glaze! Decadent!!
LOVED this recipe. Super easy, and they were much easier to cut than some other scone recipes I’ve tried. Maybe a little too much glaze for me, but the sweetness really worked with the strawberries.
Thank you so much for this recipe! It took a while longer to bake for me, but I think I overworked the dough. Anyway, they turned out incredible. I would definitely make this again!
Glad you enjoyed the scones!
Has anyone made these in a scone pan???
I made these in a scone pan. I felt after the 23 minutes that the bottom half of each scone wasn’t as baked as I would have liked, so I ended up transferring to a silpat-lined baking sheet and baked for an additional 5 minutes. They were incredible!
I made them in a scone pan. After baking 23 minutes, I thought the bottom halves weren’t as baked as I would have liked, so I transferred them to a Silpat-lined baking sheet and baked an additional 5 minutes. They turned out perfectly! While it was a minor nuisance to transfer to another pan, I would do it again since I liked having the uniformity in size and shape from the scone pan.
Need some help troubleshooting because I royally messed this up somehow. Followed the recipe exactly – used fresh strawberries and heavy cream – and the dough had the consistency of oatmeal. It was too runny and sticky to work with, even after I froze it for an hour, and it ended up in the trash. Was my butter too warm? Should I have dried out the strawberries somehow?
The butter needs to be COLD and you need to work quickly. Don’t over work the dough or you will end up with a mess. Pat dry your strawberries if they are wet after washing them.
Hi, my scones are in the oven baking. My dough was very wet and hard to work with. What did I do wrong ?
Was your butter cold? Did you over work the dough? Did you freeze before baking?
I had the most beautiful organic strawberries from Harry’s Berry’s, which is a favorite here in California. I made these scones today, and although they didn’t look quite as pretty as yours, they were amazing! I topped them with a lemon-thyme glaze. This is a recipe I’ll definitely use again and again. Thanks so much for sharing this 🙂
Glad you enjoyed the scones!
If these are the same scones that are in your cookbook, they are by far the best scone I’ve ever tasted in my life. So far I love everything I’ve made in your cookbook and I am so excited to keep making more!
Glad you are loving our cookbook! Thanks for sharing!
I made these scones and froze them in a single layer before baking them. I stored them in a freezer bag. They were amazing! It makes it so easy to entertain in the morning to bake them from the freezer!
Made these this morning, every said they were the best they had ever had!!! Thanks for all the wonderful recipes!!!
I am so glad they were a hit!
I just made two batches of these and wanted to note my experience. I used 2% milk instead of heavy cream as a calorie saver. If you use runnier milk like this, cut down the amount by about 1/4 a cup from recipe. As well, I found that I needed to go a bit heavier on the flour than the recipe called for, just by a couple of tablespoons. Flour your countertop HEAVILY and try not to man handle the dough much. I found my knife cut the dough better when it was a bit wet. Don’t skip putting them in the freezer before baking! The second time I actually used frozen butter, as I ran out of fridge butter, and they actually held their shape much better. Just needed a smidge more pressure from your fingers while cutting it into the dough. Hope this helps!
Oh my goodness! These scones are fabUlous! Sweet, cream, butter, strawberries.. and you can taste it all. Light and fully and buttery. Could use a tip on how to make them prettier.. but no one honestly cares because they taste so good!
Thank you for the recipe one of many I cherish from you
These were amazing! Once I stored them in tupperware, however, the glaze kind of melted into the scone. Though you can still taste it, it isn’t as pretty because it is just shiny (as opposed to white) where the glaze is. What should I have done differently?
The scones are best the day they are made, but you can store them for later. Is it humid where you live? Maybe the scones were too warm in the container and the glaze melted into the scones a little? You could loosely cover them next time to see if that helps.
These were amazing!!! I made two batches – one with strawberries and one with chocolate chips. We thoroughly enjoyed them. They were delicious. I did add a little bit more whipping cream when I was mixing the wet and dry ingredients and I didn’t freeze the dough.
I’m not good with dough. I don’t know what it is, but I am just not. I made these scones and the dough didn’t come together very well for me. Typical. But I didn’t want to overwork it, so I just went ahead and finished the recipe best I could. I baked them on convection. And they were lovely! Perfect as a matter of fact and so very yummy. Thanks so much for a great recipe. Maybe I just need more dough practice.
Oh my goodness!!! So moist and bursting with flavor! I made mine with strawberries and blueberries
I have made scones plenty of times and usually like your recipes but this was a disaster, the product was so wet and sticky, tried sprinkling more flour but it was awful, didn’t want to waste my ingredients as I buy organic flour/sugar & used my own organic grown strawberries, thru it in a pie dish to see if it will bake up, ….baked till toothpick inserted came out clean & cut into scones…has a few doughy spots…what did I do wrong??
Sorry you had issues. We make these a lot and they always turn out. I haven’t had issues. Did you follow the instructions closely? Not over working the dough? Cold butter? Did you freeze the scones before baking?
I have made these scones five or six times now and they always turn out wonderful! I reccomend having all of your ingredients prepared and ready to go before cutting up the butter so it stays as cold as possible, this has really helped me with forming the dough! I recently substituted rasberries in order to use them before they went bad and they were just as delicious! Thank you for the great recipe
I agree with some of the reviews. The dough is really wet. I put in the exact ingredients and added another spoonful of flour. It was still too wet to put into a circle so I spooned it into a scone pan. I had them in the oven at 400 degrees for around 30 minutes, and they still seemed too wet, but I took them out and let them in the pan too cool. Hopefully they cook a bit in the pan since it’s cast iron.
I made these scones for breakfast this morning. They were amazing. I use several different scone recipes, but this one is really good, and easy.
I tossed the diced strawberries in about 2 tbsp flour before adding them to the dough. This really holds the strawberry juices in and keeps the dough from getting sticky. If it gets a bit sticky, work the countertop flour plus a bit more flour sprinkled on top (just enough so your hands don’t get sticky) Into the dough. Works great! Delicious!
These were the best scones I’ve ever made! Thank you so much for the recipe. I used lemon juice instead of milk in the glaze.
I made these the other day for a breakfast coffee with my sister yesterday. They were delicious. I didn’t have the heavy cream so I substituted full strength evaporated milk and they still came out great. I had decided to put a lemon glaze on mine. Thanks for the recipe.
Glad they worked! I will have to try them with evaporated milk!
question: how would it work to roast. the strawberries first? Not summer ripe this time of year
They might get too juicy and cause the scone dough to be too wet. I haven’t tried it though. Let me know if you do!
I made these several times during the summer and they were delicious.
So easy & delightful!!
I made these yesterday and I can’t stop smelling and tasting them, sooo yummy! I had to make them today for the coffee shop I bake for and I will make them again tomorrow. Thank you so much for a recipe I will make again and again xx
These were so delicious and filling! I had to use gluten-free flour, so I wasn’t sure how they would turn out. I just added a couple more Tablespoons of butter and needed some extra cream, because you always need more moisture with gluten-free flour. They turned out great, tender with a great texture! Thank you for the delicious recipe!!
Followed recipe exactually…excellant! I did freeze the scones overnight and baked them first thing in the morning! Enjoyed by all!
Glad you loved them!
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:)
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?
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!