Strawberry Scones

These Strawberry Scones are tender, flaky, and loaded with fresh
strawberries! They’re the perfect treat for breakfast or an afternoon snack
with tea, and this simple recipe is easier to make than you might think.

These remind me of strawberry shortcake in scone form, buttery, fruity, and
just the right amount of sweet!

If you love baking scones, check out my Top Tips for Baking Scones and
browse all my favorite scone recipes. You’ll find helpful tips, flavor ideas,
and more delicious recipes to try next!

I love making these delicious Fresh Strawberry Scones when it’s strawberry
season. There’s something about biting into a warm, tender scone filled
with fresh chopped strawberries that I can never resist.

The trick to making the best scones is keeping your cold ingredients ready and not overworking the scone dough. That’s what gives you those flaky layers everyone loves.

These easy scones come together quickly, but the freezer step is
important, so don’t skip it! It keeps the butter cold so your scones puff up
beautifully instead of spreading flat. Trust me on this one! This basic scone
recipe is perfect for Mother’s Day brunch or any special occasion.

What You Will Love about This Strawberry Scones Recipe.

FRESH STRAWBERRY FLAVOR: Real berry flavor in every bite, not
artificial flavoring!
TENDER AND FLAKY: Cold butter and minimal mixing create a perfect
airy texture.
SWEET GLAZE: The vanilla glaze on top takes these over the edge.
IMPRESSIVE BUT EASY: They look fancy but are simple to make and are
a great way to impress guests.

Recipe Ingredients

You’ll need these ingredients to make this recipe for the best scones:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted Butter
• Heavy cream
• Pure vanilla extract
• Chopped fresh strawberries
• Turbinado sugar
• Powdered sugar (for glaze)

INGREDIENT NOTES:

Butter: Keep it cold! Cut it into small pieces and put it back in the fridge
until you’re ready to use it.

Baking Powder: Make sure it’s fresh or your scones won’t rise properly.

Strawberries: Fresh is best. Frozen strawberries have too much moisture
and will make the dough soggy.

Turbinado Sugar: This coarse sugar gives a nice crunch on top.

Vanilla Extract: I like to make my homemade vanilla extract; the flavor is
amazing!

Step 1: Preheat oven to 400°F. Line a large baking sheet with parchment
paper. Set aside.

Step 2: In a large bowl, add the dry ingredients: flour, sugar, baking
powder, and salt, and whisk thoroughly.

Step 3: Using a pastry cutter or your hands, quickly cut the cold butter into
the flour mixture. Mix until the mixture resembles coarse crumbs, with a few
larger butter lumps. A food processor also works for this step if you prefer.

Step 4: In a small bowl, whisk together 1 cup heavy cream and vanilla
extract to make the wet ingredients. Pour over the flour mixture and stir
with a spatula until the dough begins to form. Don’t overmix. Gently fold in the
strawberries.

Step 5: Transfer the dough to a lightly floured surface or a piece of floured
parchment paper and push the dough together with your hands until it
forms a ball. Form the dough into a circle that is 1 inch thick by patting and
gently pressing. 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 disc of dough into
8 triangles to make individual scones.

Step 6: Place scones on the prepared baking sheet and put them in the freezer
for 15 to 20 minutes. This will prevent the scones from spreading when
baking. This step is crucial.

Step 7: Remove the scones from the freezer. Use a pastry brush to brush
the top of the scones with the additional heavy cream. Sprinkle with
turbinado sugar. Bake for 18 to 23 minutes, or until golden brown on the
bottom and around the edges.

Step 8: Let the scones cool on the baking sheet for 5 minutes, then
transfer to a wire cooling rack.

Step 9: While the scones are cooling, make the glaze. In a small bowl,
Whisk the powdered sugar, cream, and vanilla together until smooth.
Generously drizzle glaze over the cooled scones. If the glaze is too thin,
add more powdered sugar. If it’s too thick, add a small amount of cream.

PRO TIP:

The freezer step isn’t optional! Freezing the scones for 15-20 minutes
before baking keeps the butter cold, which is what makes them puff up and
get those flaky layers. If you skip this, they’ll spread out flat instead of rising
tall. Also, work quickly when handling the dough so the butter doesn’t warm
up from your hands.

Storage and Reheating

Storage: Scones taste best on the day they’re baked, but will stay soft for 1–2 days at room temperature when stored in an airtight container. If storing for longer, wrap them tightly and refrigerate for up to 3 days, although the fridge can dry them out slightly faster. Let them come to room temperature before serving.

Reheating: Warm in a 300°F oven for about 5 minutes to freshen them up. You can also wrap it in a paper towel and microwave it briefly. 

Freezing: For longer-term storage, wrap each scone individually in plastic wrap and place in a freezer bag.  To thaw, leave at room temperature or reheat in a 300°F preheated oven. You can also freeze unbaked scones (after cutting into triangles) for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time

Additions and Substitutions

ADDITIONS:

• Blueberry: Try making my Blueberry Scones recipe for a classic twist.
• Lemon Zest: Add a teaspoon of lemon zest to the dough for a bright flavor.
• Chocolate Chips: Mix in white chocolate chips along with the strawberries.
• Almond Extract: Use almond extract instead of vanilla for a different flavor.

SUBSTITUTIONS:

• Butter: Salted butter works if that’s what you have, just reduce the salt in the recipe.
• Heavy Cream: Half-and-half can work in a pinch, but heavy cream gives the best texture.
• Sugar: You can use regular granulated sugar on top instead of turbinado if needed.
• Strawberries: Blueberries or chopped peaches also work well.

FAQs About This Recipe for Strawberry Scones