Strawberry Scones are tender, buttery pastries studded with fresh strawberries and finished with a sweet glaze. Perfect for breakfast, brunch, or afternoon tea, these scones have a soft interior with a golden, slightly crisp top. They’re easy to make and bursting with bright berry flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking powderunsalted buttercold heavy creamvanilla extractfresh strawberriesconfectioners’ sugar (for glaze)milk or lemon juice (for glaze)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the chopped strawberries gently to coat them with the flour mixture.

In a small bowl, whisk together the heavy cream and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Turn the dough out onto a floured surface and gently knead it a few times until it holds together.

Shape the dough into a circle about 1-inch thick, then cut into 8 wedges.

Transfer the wedges to the prepared baking sheet, spacing them slightly apart.

Brush the tops with a little extra cream for browning.

Bake for 18-22 minutes or until golden brown.

Allow the scones to cool slightly before glazing.

To make the glaze, whisk together confectioners’ sugar with milk or lemon juice until smooth, then drizzle over the cooled scones.

Servings and timing

This recipe yields 8 scones.Preparation time: 15 minutesBaking time: 18-22 minutesCooling and glazing time: 15 minutesTotal time: 50 minutes

Variations

Add a handful of white chocolate chips for extra sweetness.

Substitute half of the strawberries with blueberries or raspberries.

Use almond extract instead of vanilla for a different flavor note.

Top with turbinado sugar before baking for a crunchy finish.

storage/reheating

Store strawberry scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.Reheat in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds.Freeze unglazed scones for up to 2 months; thaw and glaze when ready to serve.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture.

Why is my dough too sticky?

Overripe strawberries or too much liquid can cause stickiness. Add a bit more flour if needed.

Can I make these scones gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

Do I have to use heavy cream?

Heavy cream gives the best texture, but you can substitute with full-fat coconut milk or half-and-half.

How can I make my scones flakier?

Use very cold butter and don’t overmix the dough.

What’s the best way to cut butter into the flour?

Use a pastry cutter, two forks, or freeze and grate the butter for best results.

Should I chill the dough before baking?

Chilling helps the scones hold their shape and bake up taller and flakier.

Can I skip the glaze?

Yes, they’re delicious even without it.

Can I make mini scones?

Absolutely—just cut the dough smaller and reduce the baking time.

What if I don’t have a pastry cutter?

Use your hands or a box grater to incorporate the butter.

Conclusion

Strawberry Scones offer a wonderful balance of buttery richness and fruity brightness. Whether served fresh from the oven or glazed and cooled, they make a delightful addition to any morning or midday treat. With their simple ingredients and easy method, they’re a recipe you’ll return to again and again.