There’s something downright magical about a plate of freshly baked Strawberry Scones wafting through the kitchen. Each bite is a celebration of tender crumb, buttery richness, and the bright pop of sweet strawberries—perfect for breakfast, a cozy brunch, or just because. Whether you’re a seasoned baker or a total scone newbie, this recipe is proof that a handful of pantry staples and juicy berries can conjure up pastry-shop vibes right at home. Trust me: once you smell these baking, you’ll want to stash this recipe in your favorites forever.
Ingredients You’ll Need
This Strawberry Scones recipe is all about simple, quality ingredients working together to create a scrumptious treat. Each one brings something special to the party—texture, flavor, or just that irresistible golden finish.
- All-purpose flour: The backbone of the scones, giving them structure while still keeping them tender.
- Granulated sugar: Adds just the right amount of sweetness to highlight the strawberries.
- Baking powder: Lifts the scones for that classic light-and-fluffy interior.
- Salt: A pinch goes a long way, enhancing all the other flavors.
- Cold unsalted butter: The secret to flaky layers—be sure yours is straight from the fridge for best results!
- Fresh strawberries: Star of the show, chopped up so there’s a burst of berry in every bite.
- Heavy cream: Brings richness and moisture, plus helps create that picture-perfect golden top.
- Large egg: Binds everything together and gives the scones structure.
- Vanilla extract: Rounds out the flavors with its warm, inviting aroma.
- Powdered sugar (for the glaze): Makes a smooth, sweet drizzle you won’t want to skip.
- Milk (for the glaze): Helps thin the glaze to just the right consistency.
How to Make Strawberry Scones
Step 1: Preheat and Prep
Set the mood by preheating your oven to 400°F and lining a baking sheet with parchment paper. This small step helps prevent sticking and makes cleanup a breeze. A hot oven is key for getting those crisp, golden scone tops!
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Whisking not only combines the ingredients evenly but also aerates the flour just a bit, priming the scones for a tender crumb.
Step 3: Cut In the Butter
Add your cold, cubed butter to the flour mix. Using a pastry cutter or your fingertips, work the butter in just until the mixture resembles coarse crumbs. If some pea-sized butter bits remain, that’s perfect—those will burst into steamy pockets of flakiness in the oven.
Step 4: Fold in the Strawberries
Gently toss the chopped fresh strawberries into the flour-butter mixture. Coat them well, which helps prevent the berries from sinking and keeps your Strawberry Scones beautifully studded throughout with fruit.
Step 5: Combine Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. This trio adds flavor, moisture, and cohesion to the dough, ensuring scones that are neither dry nor dense.
Step 6: Bring the Dough Together
Pour the wet mixture over the dry mix and stir just until combined—be careful not to overmix! The dough should look shaggy but hold together. Overworking means tougher scones, and nobody wants that.
Step 7: Shape and Cut
Turn the dough out onto a lightly floured surface. With floured hands, gently knead a few times to help the dough come together. Pat it into a 1-inch thick round, then cut into 8 wedges. This simple, rustic shape is signature for Strawberry Scones.
Step 8: Bake the Scones
Arrange the wedges on your prepared baking sheet, giving them room to expand. Brush the tops lightly with a bit more cream to encourage a beautifully golden crust. Bake for 16 to 18 minutes, until golden brown and irresistible.
Step 9: Cool and Glaze
Let your scones cool on a wire rack—a bit of patience here means the glaze won’t melt right off. Whisk together the powdered sugar, milk, and vanilla to make a smooth, pourable glaze, then drizzle it over the scones as generously as your sweet tooth desires.
How to Serve Strawberry Scones
Garnishes
An extra flourish can make your Strawberry Scones feel bakery-special. Try a sprinkle of coarse turbinado sugar before baking for sparkle and crunch, or finish with a few thinly sliced strawberries on top of the glaze for a fresh pop of color.
Side Dishes
You can’t go wrong serving these scones alongside a dollop of clotted cream or whipped mascarpone for extra indulgence. Pair with fresh fruit, a tangy fruit compote, or a steaming mug of tea or coffee—perfect for either breakfast or a leisurely afternoon snack.
Creative Ways to Present
If you’re making Strawberry Scones for a gathering, pile them high on a pretty cake stand or arrange them in a basket lined with a linen napkin for a homey touch. For a brunch spread, arrange wedges in a sunburst pattern and let guests drizzle their own glaze—their eyes will widen when they see (and taste!) your handiwork.
Make Ahead and Storage
Storing Leftovers
Strawberry Scones taste best the day they’re baked, but don’t worry if you have leftovers. Store them in an airtight container at room temperature for up to two days. They’ll stay soft and flavorful, especially if you give them a few seconds of gentle warming before serving.
Freezing
For longer storage, freeze unglazed scones in a single layer on a baking sheet, then transfer to a resealable freezer bag. When the craving hits, thaw at room temperature or gently reheat straight from the freezer, then add fresh glaze to revive that just-baked vibe.
Reheating
A quick stint in a 300°F oven for about 5 minutes brings scones back to life and crisps the edges. If you’re in a hurry, a few seconds in the microwave will warm them up (but skip this step for the very best texture if you can spare the time to reheat in the oven).
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can! If using frozen strawberries, don’t thaw them—just dice and toss straight into the dry mix. This helps prevent the dough from becoming too wet.
Why does the butter have to be so cold?
Cold butter creates little pockets in the dough that puff up as they bake, making your scones impossibly flaky and tender. Warm butter will blend too much and won’t give you the same result—chill it well before starting!
My dough feels too sticky. What should I do?
If the dough is sticking to everything, sprinkle your hands and work surface with a bit more flour. Humidity and berry juiciness can sometimes make scone dough wetter than expected, but a light dusting of flour does the trick.
Can I make mini Strawberry Scones?
Absolutely! Just divide the dough into two rounds instead of one, and cut each into 8 smaller wedges. Bake for a few minutes less, watching for the same golden-brown cues.
What’s the best way to keep scones soft after baking?
Let the scones cool completely, then store them in a tightly sealed container. Pop a slice of bread in with the scones—it helps absorb any excess moisture and keeps them perfectly soft.
Final Thoughts
If you’re after a simple, fruit-filled treat that makes any morning or afternoon special, you can’t go wrong with Strawberry Scones. Bake up a batch and watch them disappear—there’s just no resisting that buttery crumb and those juicy strawberries. I’d love for you to give them a try and make your own sweet little ritual out of baking and sharing strawberry scones at home!
Print
Strawberry Scones Recipe
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Scones, perfect for a lovely breakfast treat or afternoon snack. The combination of buttery scone with juicy strawberries is a match made in heaven. With a sweet glaze to top it off, these scones are sure to be a hit!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Additional Ingredients:
- 6 tablespoons cold unsalted butter (cut into small cubes)
- 1 cup chopped fresh strawberries
- ½ cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Combine wet and dry: Gently fold in strawberries. In a separate bowl, mix cream, egg, and vanilla. Combine wet and dry ingredients.
- Shape and bake: Turn the dough onto a floured surface, shape, cut into wedges, and bake for 16-18 minutes.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over cooled scones.
Notes
- Ensure butter is cold for flakiness.
- Substitute strawberries with blueberries, raspberries, or peaches.
- Best when consumed fresh or store in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 13g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
