Fresh Strawberry Scones are a buttery, flaky treat loaded with juicy strawberries and finished with a sweet vanilla glaze. Whether served warm with a cup of tea or enjoyed on the go, these tender scones are a delicious way to start your day or indulge in a mid-day snack.
Why You’ll Love This Recipe
- Packed with Flavor: Fresh strawberries bring bursts of juicy sweetness in every bite.
- Perfect Texture: Golden on the outside, soft and tender inside—just how scones should be.
- Simple to Make: No fancy tools or techniques required, and ready in under an hour.
- Freezer-Friendly: Make a batch ahead and enjoy fresh-baked scones whenever you like.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- 1 cup chopped fresh strawberries
- 1 cup heavy cream, plus 1 tablespoon for brushing
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar (optional, for topping)
For the Glaze:
- 1½ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter and cut it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries.
- Mix cream and vanilla in a small bowl, then pour into the dry ingredients. Stir until just combined—do not overmix.
- Turn the dough onto a floured surface, knead gently a few times, then shape into a 1-inch thick circle.
- Cut into 8 wedges and transfer to the baking sheet, spacing slightly apart.
- Brush the tops with remaining cream and sprinkle with turbinado sugar if desired.
- Bake for 2025 minutes or until golden brown. Let cool for 10 minutes.
- While cooling, whisk glaze ingredients until smooth. Drizzle over the slightly warm scones.
Servings and Timing
- Servings: 8 scones
- Prep Time: 15 minutes
- Cook Time: 2025 minutes
- Total Time: 40 minutes
Variations
- Lemon Strawberry Scones: Add 1 tablespoon of lemon zest to the dough and use lemon juice in the glaze.
- Strawberry White Chocolate: Fold in ½ cup white chocolate chips for a creamy-sweet contrast.
- Herb-Infused: Add 1 teaspoon of finely chopped mint or basil for a fresh herbal note.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
- Freezing: Freeze unglazed scones in a zip-top bag for up to 2 months. Thaw at room temp, then reheat and glaze.
- Reheating: Warm in the oven at 300°F for 510 minutes or microwave for 1520 seconds.
FAQs
Can I use frozen strawberries?
Fresh strawberries are best, but if using frozen, thaw and pat dry before adding to prevent excess moisture.
Can I use milk instead of cream?
Yes, but the scones may be slightly less rich and tender.
Can I make these ahead?
Yes, prepare and cut the dough, then refrigerate overnight. Bake fresh the next morning.
How do I prevent the scones from spreading?
Make sure your butter and cream are cold, and don’t overwork the dough.
Can I skip the glaze?
Definitely—the scones are still delicious plain or with a dusting of powdered sugar.
What’s the best way to cut in the butter?
A pastry cutter or your fingers work best. You want small pea-sized pieces throughout the flour.
How do I make the glaze thicker?
Add more powdered sugar until you reach the desired consistency.
Can I make smaller scones?
Yes, divide the dough into two discs and cut into 68 mini wedges per disc. Reduce baking time by 57 minutes.
Can I use plant-based milk?
Yes, almond or oat milk works, especially in the glaze. For the dough, use a thicker milk substitute for better texture.
Can I add nuts?
Yes, chopped pecans or almonds pair well with the strawberries.
Conclusion
Fresh Strawberry Scones are an easy yet impressive baked good that’s bursting with real fruit flavor and just the right amount of sweetness. Whether you’re baking for brunch, tea time, or simply to treat yourself, these scones will quickly become a go-to favorite. Enjoy warm with a drizzle of glaze or a smear of jam for the ultimate indulgence.
Description
These Fresh Strawberry Scones are soft, buttery, and full of sweet strawberry flavor. They’re crisp on the outside and fluffy inside, with pockets of fresh fruit and a hint of vanilla. Quick to make and even better to eat warm from the oven, these scones are perfect for spring and summer mornings!
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in the butter: Add cold butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.
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Add wet ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla. Pour into the flour mixture and stir gently until just combined.
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Fold in strawberries: Carefully mix in the chopped strawberries, being gentle so you don’t overwork the dough.
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Shape the dough: Turn the dough onto a floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the baking sheet.
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Brush and bake: Brush tops with a little cream and sprinkle with coarse sugar, if using. Bake for 1822 minutes, or until golden brown.
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Optional glaze: While scones cool, mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones if desired.
Notes
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Handle the dough gently to keep scones light and flaky.
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If strawberries are very juicy, toss them lightly in a tablespoon of flour before folding them in to prevent sogginess.
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You can freeze unbaked scones and bake straight from the freezer—just add a couple of extra minutes to the baking time.
