Strawberry Scones are crisp and golden on the outside, tender in the center, and full of sweet strawberry pieces for a pop of fruity flavor in each bite. Topped with a sweet, vanilla glaze, they’re easy to make and perfect for breakfasts, brunches, or snacks, especially during spring. We’re so obsessed with the perfect texture and flavor of these scones!
Why You’ll Love This Strawberry Scones Recipe
- Simple Ingredients – Both the glaze and the scones come together with just a handful of items, most of which are pantry staples we pretty much always have on hand.
- Quick & Easy – With just 15 minutes of prep time, the steps are super simple, and the scones are ready to eat in under an hour.
- Texture – Thanks to the use of whole milk and sour cream, the scones turn out incredibly tender, practically melting in your mouth with each bite.
- Flavor – The scone dough is lightly buttery, the berries add a bright, sweet flavor, and the vanilla glaze wraps everything up for a cohesive taste that’s never overpowering.
RELATED: Maple Blueberry Scones
Ingredients
You probably already have most of what you need waiting in your kitchen. Here’s what to gather to create bakery-worthy strawberry scones:
Scones
- Flour – We use all-purpose flour for the base of the scone dough, but you can use 1:1 all-purpose gluten-free flour, if needed.
- Sugar – Granulated sugar sweetens the dough and helps give the scones structure.
- Leaveners – We use both baking soda and baking powder to give the scones a nice lift. Make sure they’re fresh for the best results!
- Spices – Salt enhances the flavor of the rest of the ingredients. Then, we include ground cinnamon for extra depth and a touch of warmth.
- Unsalted Butter – This is the key ingredient for the tender texture and flaky layers we want! Use cold butter in the dough. Then, brush melted butter over the top before baking to create a beautiful golden exterior.
- Whole Milk – This helps combine the ingredients while adding fats that contribute to the tender texture.
- Sour Cream – This acts as a tenderizer, preventing the scones from becoming dry. Make sure to use full-fat sour cream for the best results!
- Egg – One egg gives the dough just enough structure to hold its shape.
- Fresh Strawberries – Frozen strawberries also work. There’s no need to thaw them. Just be sure to toss them with flour before folding them into the dough.
- Glaze – Combine powdered sugar, whole milk, and vanilla for a light, sweet topping.
How to Make Strawberry Scones with Vanilla Glaze
Scones always look impressive, but they’re surprisingly simple to prepare. All you need is a few large bowls, a pastry cutter (or your hands), and a baking sheet. Here’s how to make the best Strawberry Scones Recipe:
- Combine the dry ingredients – Whisk all the ingredients in a large bowl. Then, add the cold butter, and gently toss to coat it with flour. Use a pastry cutter or your fingers to blend the mixture, creating small pea-sized crumbs.
- Mix the wet ingredients – Whisk all the wet ingredients in a separate bowl.
- Combine the dough – Pour the liquid ingredients into the bowl of dry ingredients, and gently mix until mostly combined. Fold in the strawberries, distributing them evenly throughout the dough.
- Shape the scones – Shape the dough into a ball, and transfer it to a floured work surface. Flatten the dough into a circle, and slice it into 8 equal-sized wedges.
- Bake – Transfer the scones to a prepared baking sheet, and brush melted butter on top. You can also use heavy cream or whole milk, if preferred! Bake just until the tops are golden brown.
- Add the glaze – While the scones bake, whisk the glaze ingredients in a bowl. Let the strawberry scones cool on the pan slightly. Then, dip, dunk, or drizzle the glaze on top, let it set at room temperature, and enjoy!
Tips
- Keep your butter super cold. We like to grate it or cube it straight from the fridge so it stays cold while mixing. This allows it to melt into the dough, creating light, flaky layers.
- Avoid overmixing. Once you add the wet ingredients, mix just until combined. Overmixing will lead to dense, tough scones instead of light, bakery-style ones.
- Chop the strawberries into small pieces. Smaller pieces distribute more evenly and prevent excess moisture pockets in the dough, making a big difference in the texture.
- Work quickly. The less time the dough sits at room temperature, the better the texture will be once baked.
- Flour your surface generously. This dough is slightly sticky because of the strawberries and sour cream. So, don’t be afraid to add a light dusting of flour when shaping.
- Cut clean wedges. Use a sharp knife or bench scraper to slice your dough into wedges. Press straight down and drag your tool to keep the layers intact.
- Adjust the baking time. Keep a close eye on your oven, and adjust the baking time as needed, removing the scones as soon as they’re lightly golden brown to prevent them from drying out.
- Don’t skip the cooling time. If you glaze the strawberry scones immediately, they’ll be too warm, and the glaze will slide right off.
You’ll Also Love: French Strawberry Cake
Variations
- Lemon Strawberry Scones. Add 1-2 teaspoons of fresh lemon zest to the dough and a squeeze of lemon juice to the glaze for a bright, citrusy flavor.
- Chocolate Chip Strawberry Scones. Fold in 1/4 -1/2 cup of mini chocolate chips along with the strawberries for a sweeter, dessert-style version.
- Almond Strawberry Scones. Add 1/4 teaspoon of almond extract to the dough, and sprinkle sliced almonds on top of the scones before baking for a slightly nutty twist.
- Glaze-Free. Skip the glaze, and sprinkle coarse sugar on top before baking for a crisp, lightly sweet finish.
- Berry Mix Scones. Replace half the strawberries with blueberries or raspberries for a mixed berry version.
- Mini Scones. Shape the dough into smaller wedges or rounds, and reduce the bake time by a few minutes for bite-sized treats. They’re perfect for baby showers, wedding showers, holidays, and parties!
How to Store
Once cool, transfer any leftover strawberry scones to an airtight container. They will keep fresh at room temperature for up to 2 days or in the fridge for up to 3 days.
Let them come to room temperature before serving so they soften slightly. Or, warm your scones in the oven at 300°F for 5-10 minutes or in 10-15 second increments in the microwave just until they’re warmed through.
You can also freeze unbaked strawberry scones for up to 2 months! Prepare the dough, and shape the scones as normal. Then, transfer them to a sealable bag or an airtight container to store.
Thaw frozen scones at room temperature, and bake as usual when you’re ready to serve.
More Delicious Strawberry Treats
- Strawberry Pretzel Dessert
- Strawberry Crunch Cake
- Strawberry Tres Leches Cake
- Strawberries & Cream Dessert
- Chocolate Strawberry Upside Down Cupcakes
- Strawberry Swirl Cheesecake Ice Cream
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Strawberry Scones
Strawberry Scones are crisp and golden on the outside, tender in the center, and full of sweet strawberry pieces for a pop of fruity flavor in each bite. Topped with a sweet, vanilla glaze, they’re easy to make and perfect for breakfasts, brunches, or snacks, especially during spring. We're so obsessed with the perfect texture and flavor of these scones!
Equipment
- 3 Large Bowls
- 1 Sheet Pan
- 1 Pastry Cutter
Ingredients
- 2 3/4 cups all-purpose flour spooned and leveled
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1 stick (1/2 cup) unsalted butter cold, grated or cut into small cubes
- 2/3 cup whole milk
- 1/2 cup full fat sour cream
- 1 large egg
- 1 cup chopped fresh strawberries
- 1 Tablespoon melted butter to brush the tops with
Glaze:
- 3/4 cup powdered sugar
- 1 Tablespoon whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F.
- In a large bowl whisk the flour, sugar, baking powder, baking soda, salt and cinnamon together.
- Add the cold grated (or chopped) butter to the dry ingredients and toss together until the butter is coated in flour. Use a pastry cutter or your fingers to blend the butter with the dry ingredients until small pea-sized pieces form.
- In a separate bowl, whisk the milk, sour cream and egg until combined.
- Pour the liquid ingredients into the dry ingredients and mix with a rubber spatula or wooden spoon until mostly combined.
- Fold in the strawberries.
- Shape the dough into a ball and place on a floured surface.
- Flatten into an 8-10 inch circle and slice into 8 wedges.
- Place the scones on a baking sheet lined with parchment paper and lightly brush with the 1 Tablespoon of melted butter.
- Bake for 23-25 minutes (or until the tops are golden).
- While scones are baking, whisk the glaze ingredients together until smooth.
- Let the scones cool for 10 minutes, then drizzle the glaze over them.
Notes
- I recommend chopping the strawberries quite small, so they get evenly distributed throughout the dough.
- You can also brush the tops of the scones with heavy cream or whole milk if you don’t have an extra tablespoon of butter.
Nutrition
Serving: 1Scone
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