Strawberry scones are soft, flaky and buttery, lightly sweetened scones filled with fresh, sweet strawberries. Top these tender scones with strawberries with crunchy sugar and a creamy vanilla glaze. This strawberry scone recipe makes the best scones that are perfect for spring and summer breakfast or brunch.
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Why Should You Make This Recipe
I absolutely love scones. The store bought kind are dried out and not very good, but these homemade scones are anything but. My Easy Lemon Blueberry Scones, White Chocolate Raspberry Scones and Chocolate Scones are one of my favorites scone recipes. These buttery and flaky scones with fresh strawberries are another scone recipe I know you will love.
- Layers of flavors and textures. From the tender and flaky vanilla scented scone bursting with sweet and juicy strawberries to the vanilla glaze, these berry scones will delight your senses.
- Easy to make and bake. These strawberry scones taste bakery worthy, but they’re actually so easy to make. Simply whisk the dry and wet ingredients together, fold in the strawberries, shape into a thick disk, chill, cut and bake.
- Perfect for breakfast or brunch. These buttery scones with strawberries can easily be made in advance, frozen and baked straight from the freezer. They’re the perfect indulgent and elevated breakfast or brunch treat.
Ingredients
This recipe for fresh strawberry scones requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather sugar, all purpose flour, baking powder, salt and cold or frozen butter.
- Wet Ingredients: Gather an egg, heavy cream, vanilla extract and fresh or frozen strawberries.
Substitutions
Here are my recommended substitutions to make these melt in your mouth strawberry filled scones if you need them.
- Granulated Sugar: Maple sugar would also work well to make these scones refined sugar free.
- All Purpose Flour: Make these scones with strawberries gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of the weight (300 g) versus cup for cup.
- Baking Powder: This acts as a leavener in this raspberry scone recipe.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen.
- Egg: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Heavy Cream: For soft and tender scones, heavy cream is a must. Substitute with half and half or buttermilk.
- Strawberries: Fresh, in season, ripe and flavorful strawberries work best for this oatmeal recipe. If fresh strawberries aren’t available, thaw, chop and pat dry frozen strawberries. Fresh strawberries are preferred for the best strawberries scones.
Variation
- Strawberry Drop Scones: Prepare the recipe as written through the step of folding in the raspberries. After folding in the strawberries, dump the scone dough onto a lightly floured surface. Gently gather and knead the scones 2 -3 times. Scoop the dough with a large spoon or cookie scoop. This strawberry scone recipe should yield about 12 drop scones. Drop the scones onto a lined baking sheet or large plate. Freeze as directed in the recipe. Bake at 425 F for 12 - 18 minutes or until the tops are golden brown.
- Strawberry Glaze: Mash 3 - 4 medium strawberries in a bowl. Use as is or press the mashed berries through a fine mesh strainer into a bowl. Whisk 1 cup (120 g) powdered sugar with 1 -2 tablespoons (15 - 30 ml) lemon juice or milk to smooth and well combined. Drizzle on top of the cooled scones.
How To Make
Learn how to make strawberry scones in a few easy steps.
- Whisk the flour, sugar, baking powder and salt together. Grate or toss very small cubes of cold butter into the flour. Work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces.
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough. Gently mix in the fresh or frozen chopped strawberries. Mix until the dough just comes together.
3. Transfer the strawberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Brush scones with the heavy cream and sprinkle some sugar on top. Bake in the oven at 425 F (218 C) for 14 - 16 minutes when using fresh strawberries and 16 - 20 minutes if using frozen strawberries. Scones should be lightly golden brown and will be very fragrant.
- Make the scones even better by topping them with a creamy vanilla glaze. Mix powdered sugar, milk and vanilla extract to your desired consistency. Then drizzle the glaze on the cooled scones and enjoy.
How To Store, Freeze and Thaw
- Store: Store baked strawberry scones in an airtight container at room temperature the day they are made. Transfer the scones to the fridge for up to another 3 days.
- Freeze: Place the frozen unbaked strawberry scone wedges in an airtight container in the freezer for up to 2 months. Bake from frozen in a fully preheated oven. Place the baked, fully cooled and unglazed strawberry and cream scones in an airtight container to freeze for up to 2 months. I recommend individually wrap each scone in plastic wrap or wax paper. Do not top with glaze if you plan on freezing the scones.
- Thaw: If you would like to bake the unbaked scones straight from the freezer, simply add about 3 - 5 minutes to the baking time. Baked and frozen scones can be heated straight from the freezer in the microwave. I recommend heating the scones in 20 second increments until they reach your desired temperature.
M’s Expert Tips
- Use fresh, ripe strawberries. Fresh, in season, ripe and flavorful strawberries work best for this oatmeal recipe.
- Use very cold butter. It’s perfectly fine to pull the butter directly from the fridge, but if you remember, toss the butter in the freezer an hour before you plan to make the scones.
- Cold is a scone’s best friend. In order to create those beautiful tender and flaky layers, the scone needs to be cold. Keep the ingredients as cold as you can prior to baking. Pop the scones in the freezer while the oven fully preheats. This usually takes about 20 - 30 minutes.
- Don’t overmix. Just like making a pie crust, try to handle the scone dough as little as possible while forming it into a disk. Some kneading is necessary to get those tall layers, but try to touch the dough as little as possible.
- Chill the strawberries and cream scones. It’s helpful to rest the dough in the freezer to help the butter solidify and the flour to hydrate. Use this time to full preheat the oven (which takes about 30 minutes).
- Give the scones some space. Some recipes call for leaving the scone wedges close together. I find the scones need a bit more room in order to have space to fully rise.
FAQs
What is the secret to making good scones?
Touch the scone dough as little as possible. Gather the dough into a ball and knead just until the dough comes together into an 7 - 8 inch disk that measures about 1 inch thick.
Why do you chill scones before baking?
This serves two purposes. One is to allow the glutens in the flour to rest and hydrate. The other is to help the butter fat resolidify before baking, creating beautiful flaky layers.
What causes scones to be hard?
This is usually the result of overmixing or overworking the dough. Knead the dough with a light hand and only until it just comes together.
Can you use strawberries in scones?
Yes, fresh strawberries are preferred. Frozen strawberries can be used, but do release more water when baking and can alter the final texture of the scones.
What’s the 15 minute rule for scones?
Use this rule as a guide to determine when the scones are done without drying them out. Bake them between 400 F - 425 F for about 15 minutes. The scones should have light golden tops.
Other Strawberry Breakfast Recipes to Try
If you try this Strawberry Scones recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Strawberry Scones Recipe
Strawberry scones are soft, flaky and buttery, lightly sweetened scones filled with fresh, sweet strawberries. Top these tender scones with strawberries with crunchy sugar and a creamy vanilla glaze. This strawberry scone recipe makes the best scones that are perfect for spring and summer breakfast or brunch.
Equipment
- 1 whisk or flexible spatula
- 1 pastry cutter optional
- 1 baking sheet
- 2 sheets parchment paper
Ingredients
Strawberry Scones
- 1 cup diced strawberries
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons vanilla extract
- 1 - 2 tablespoons sugar for topping, optional
Vanilla Glaze
- 1 cup (240 ml) powdered sugar
- ½ teaspoon vanilla extract
- 1 - 2 tablespoons (15 - 30 ml) milk
Instructions
- Wash, hull, pat dry and dice strawberries. Toss the diced berries in 1 tablespoon of flour until all the diced strawberries are coated. Set aside for now.1 cup diced strawberries
- Whisk the flour, sugar, baking powder and salt together. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.2½ cups (300 g) all purpose flour, ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt , 10 tablespoons cold unsalted butter, cubed
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream and vanilla extract until well combined.1 large egg, ½ cup (120 ml) cold heavy cream, 2 teaspoons vanilla extract
- Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough. Gently mix in the fresh or frozen chopped strawberries. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
- Transfer the strawberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick.
- Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C). After 20 - 30 minutes, remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush scones with the heavy cream and sprinkle some sugar on top.1 - 2 tablespoons sugar for topping, optional
- Bake in the oven at 425 F (218 C) for 14 - 16 minutes when using fresh strawberries and 16 - 20 minutes if using frozen strawberries. Scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Make the scones even better by topping them with a creamy vanilla glaze. Mix powdered sugar, milk and vanilla extract to your desired consistency. Then drizzle the glaze on the cooled scones and enjoy.1 cup (240 ml) powdered sugar, ½ teaspoon vanilla extract , 1 - 2 tablespoons (15 - 30 ml) milk
Notes
Store: Store baked strawberry scones in an airtight container at room temperature the day they are made. Transfer the scones to the fridge for up to another 3 days.
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