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
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
Amount Per Serving
Calories 427 Calories from Fat 180
% Daily Value*
Saturated Fat 12g60%
Vitamin A 700IU14%
Vitamin C 11mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Photos by Molly