Strawberry Scones Recipe

There’s something about a warm, buttery scone that makes any morning feel special. And when you throw fresh strawberries into the mix? Absolute magic. These strawberry scones are soft, flaky, and just the right amount of sweet. They have a delicate, melt-in-your-mouth texture, and that vanilla glaze on top? It’s the perfect finishing touch.

this RECIPE

A sweet memory in every bite

I still remember the first time I made strawberry scones. It was a lazy Sunday morning, and I had a few too many strawberries in the fridge that were begging to be used. The idea of making scones seemed a little intimidating at first—I always thought of them as something only fancy bakeries got right. But as I mixed the dough and saw those juicy berries peeking through, I knew I was onto something good. The smell of butter and strawberries baking together was unreal, and when I took my first bite, I realized homemade scones were a total game-changer. Now, they’re my go-to whenever I want to impress guests (or just treat myself!).

Where do scones come from?

Scones have been around for centuries, originating in Scotland before making their way into English tea culture. Traditionally, they were made with oats and baked on a griddle, but over time, they evolved into the buttery, flaky treats we know today. While classic scones are often plain or served with clotted cream and jam, fruit scones—especially strawberry ones—have become a favorite twist. The combination of a rich, buttery dough with fresh, slightly tart berries is pure perfection.

Let’s talk ingredients: fresh, simple, and perfect

Flour – The base of the scones, giving them their structure. I always use all-purpose flour, but if you want a slightly lighter texture, you can swap in a mix of all-purpose and cake flour.

Baking powder – This is what makes the scones rise and gives them that beautiful fluffiness. Make sure yours is fresh—old baking powder won’t do the job!

Sugar – Just a touch to add sweetness without overpowering the natural flavor of the strawberries. If you like a more subtle scone, you can reduce it slightly.

Salt – Enhances all the flavors. Don’t skip it!

Butter – The secret to that perfect flakiness. It needs to be cold so that it creates little pockets of steam as the scones bake. If your kitchen is warm, pop the cubed butter in the freezer for 5-10 minutes before using it.

Strawberries – The star of the show! Fresh is best, but if strawberries aren’t in season, you can use frozen ones—just don’t thaw them first, or they’ll get too mushy in the dough.

Half and half – This makes the scones rich and tender. You can substitute with heavy cream for an even more decadent texture or whole milk if that’s what you have on hand.

Kitchen gear you’ll need

You don’t need anything fancy to make these scones, but a few tools will make life easier. A pastry blender helps cut the butter into the flour quickly, but if you don’t have one, clean hands work just as well. A sharp knife is essential for cutting the scones, and a baking sheet lined with parchment paper ensures they don’t stick. If you have a cooling rack, that’s great for letting the glaze set, but if not, a plate will do just fine.

How to make strawberry scones (step-by-step)

1. Prep your oven and baking sheet. Preheat your oven to 400°F and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.

2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, sugar, and salt. This makes sure everything is evenly distributed.

3. Cut in the butter. Add the chilled, cubed butter to the dry ingredients. Use a pastry blender (or your hands) to work the butter into the flour until the mixture looks like coarse crumbs. You want little bits of butter throughout—that’s what makes the scones flaky!

4. Toss in the strawberries. Gently stir the diced strawberries into the flour mixture. Coating them in flour prevents them from sinking to the bottom of the scones as they bake.

5. Add the half and half. Pour in the half and half and gently fold everything together with a spatula. Be careful not to overmix—the dough should just come together and still be a bit sticky.

6. Shape the dough. Lightly flour your work surface and turn out the dough. Pat it into a 1-inch thick rectangle or circle. If it’s too sticky, sprinkle a little flour on top, but don’t go overboard!

7. Cut into triangles. Use a sharp knife to cut the dough into 6 or 8 wedges. If you want smaller scones, you can cut them into 10-12 pieces instead.

8. Bake to perfection. Transfer the scones to your prepared baking sheet and bake for 16-18 minutes, until they’re golden brown and cooked through. Every oven is different, so keep an eye on them!

9. Cool and glaze. Let the scones cool for about 10 minutes on a wire rack. Meanwhile, whisk together powdered sugar, vanilla, and half and half to make the glaze. If it’s too thick, add a little more cream; if it’s too thin, add more sugar.

10. Drizzle or dip. Dunk the tops of the scones into the glaze or drizzle it over with a spoon. Let it set before digging in—if you can wait that long!

Variations and fun twists

• Make them healthier – Swap half the flour for whole wheat and use honey instead of sugar.
• Go dairy-free – Use coconut cream instead of half and half and dairy-free butter.
• Try different fruits – Blueberries, raspberries, or even diced peaches work beautifully.
• Add a crunch – Sprinkle coarse sugar on top before baking for extra texture.
• Chocolate lovers’ dream – Stir in some white chocolate chips for an extra indulgent twist.

How to serve these scones like a pro

These scones are best enjoyed fresh with a cup of coffee or tea. For a brunch spread, serve them with clotted cream, lemon curd, or a dollop of whipped cream. A few fresh strawberries on the side make them look extra fancy!

What to drink with your scones

A cup of hot Earl Grey or chamomile tea pairs beautifully with the buttery sweetness of these scones. If you’re a coffee lover, a latte or cappuccino is a great choice. Want something extra special? Try them with a glass of chilled strawberry-infused lemonade on a warm day!

Storing and reheating tips

Scones are best the day they’re made, but you can store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them (without glaze) in a zip-top bag for up to 2 months. Reheat in the oven at 300°F for about 5 minutes or pop them in the microwave for 15-20 seconds.

FAQs

1. Can I use frozen strawberries? Yes! Just add them straight to the dough without thawing to prevent excess moisture.

2. Why are my scones tough? Overmixing is the culprit! Handle the dough as little as possible for tender scones.

3. Can I make them ahead of time? Absolutely! Freeze unbaked scones, then bake straight from the freezer, adding a few extra minutes to the bake time.

4. How do I make them flakier? Keep your butter super cold and don’t overwork the dough. Cold butter = flaky scones!

5. Can I skip the glaze? Of course! They’re delicious on their own, or you can dust them with powdered sugar instead.

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