These strawberry scones are perfectly soft and tender, studded with fresh strawberries, and topped with a sweet vanilla glaze.
I love baking with fresh strawberries. Strawberries add a natural sweetness to baked goods and they just plain taste amazing.
During the Spring and Summer, you will often find me in the kitchen whipping up strawberry recipes such as strawberry muffins, strawberry pound cake and these tasty strawberry scones.
In my opinion, scones are one of the most versatile baked goods, right along with muffins. They are wonderful when served for breakfast or brunch, yet sweet enough to serve up for dessert.
Don’t let making strawberry scones from scratch intimidate you. They really are quite simple to make.
Plus, you simply cannot beat a freshly baked scone, still warm from the oven. So delicious!
Follow this easy strawberry scone recipe and you can be enjoying a warm strawberry scone in no time.
Ingredients
Here is what you will need…
- strawberries – fresh strawberries, washed, dried, and chopped
- flour – all-purpose flour
- sugar – regular granulated sugar
- baking powder
- butter – cold salted butter, chopped into chunks
- eggs – 2 large eggs, whisked
- milk & cream – I have found that the combination of whole milk and heavy cream gives the scones the perfect texture
- vanilla – pure vanilla extract
- powdered sugar – for the glaze
Substitutions and Variations
- Unslated butter – You can unsalted butter in place of salted butter, just add ¼ teaspoon salt to the recipe
- Blueberry scores – Switch it up and swap the strawberries for blueberries.
- Lemon glaze – For a tangy lemon glaze replace the milk and vanilla with 2 Tablespoons lemon juice.
How to Make Strawberry Scones
Step one: Line a large baking sheet with parchment paper or a silicone mat.
Step two: Add the flour, sugar, and baking powder to a food processor and pulse to combine. Add the butter and pulse just until the butter becomes the size of peas. Transfer the mixture to a large mixing bowl and set aside.
Step three: In a medium-sized mixing bowl, whisk together the egg, milk, cream, and vanilla. Reserve about 2 tablespoons of the wet mixture to brush on the top of the scones before baking.
Step four: Combine the wet and dry ingredients and mix just until they’re fully incorporated. Add the chopped strawberries and fold to combine.
Step five: Place the dough on a floured surface and pat it into a 1’ thick circle. Cut the dough into 8 triangles and place them onto the baking sheet.
Step six: Brush scones with the reserved egg wash and place in the freezer for 30 minutes (or up to a few hours).
Step seven: While your strawberry scones are in the freezer, preheat your oven to 425° F. Bake the scones for 20 minutes, or until golden around the edges. Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to a wire rack to continue cooling.
Step eight: In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla. Drizzle generously over cooled scones.
Enjoy!
If you give these strawberry scones a try I just know that you will agree that this is the best strawberry scone recipe!
Storage
Store glazed scones in an airtight container in the refrigerator, for up to 3 days. Microwave for 10-15 seconds and enjoy!
Unglazed scones can be stored in an airtight container at room temperature for up to 2 days.
You can also freeze unglazed strawberry scones. Wrap room temperature scones tightly with plastic wrap then place in a freezer baggie. Thaw at room temperature then glaze and enjoy.
Recipe Tips
Don’t skip the freezer! Freezing your scones before baking helps to prevent them from spreading in the oven, allowing them to keep their beautiful triangle shape.
If the glaze is too thin, add a bit more powdered sugar. If the glaze is too thick, add a touch more milk.
FAQ
The secret to making the best scones is to use very cold butter, not over-mix the dough, and chill the scones before baking.
Yes! Scones can be frozen unbaked or baked and unglazed in an airtight container for up to 3 months.
No food processor? No problem! Whisk the dry ingredients together in a medium-size bowl and then use a pastry cutter to cut the cold butter into the flour mixture. Be sure to work quickly so the butter doesn’t melt!
Strawberry Scones
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For the Scones:
- 2 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ cup COLD butter, cubed
- 2 large eggs whisked
- ½ cup milk
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 cup chopped strawberries
For the Glaze:
- ¾ cup powdered sugar
- 2 Tablespoons whole milk
- ½ teaspoon pure vanilla extract
Instructions
- Line a large baking sheet with parchment paper or a silicone mat and set it aside.
- Add the flour, sugar, and baking powder to a food processor and pulse to combine. Add the butter and pulse just until the butter becomes the size of peas. Transfer the mixture to a large mixing bowl and set aside.
- In a medium-sized mixing bowl, whisk together the egg, milk, cream, and vanilla. Reserve about 2 tablespoons of the wet mixture to brush on the top of the scones before baking.
- Combine the wet and dry ingredients and mix just until they’re fully incorporated. Add the chopped strawberries and fold to combine.
- Place the dough on a floured surface and pat it into a 1-inch thick circle. Cut the dough into 8 triangles and place them onto the baking sheet.
- Brush scones with the reserved egg wash and place in the freezer for 30 minutes (or up to a few hours).
- While your scones are in the freezer, preheat your oven to 425° F. Bake the scones for 20 minutes, or until golden around the edges. Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to a wire rack to continue cooling.
- In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla. Drizzle over cooled scones and enjoy.
Notes
Nutrition
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
I will try the tip on freezing the scones before baking and I am excited to make these for mother’s day brunch.