This recipe for Strawberry Scones is one of my favorites. I love adding fruit to baked treats and the fresh strawberries are a fantastic addition here. I’ve made them many times at the request of family members and friends. If you like scones, I promise this is an easy recipe to make at home.
These scones are soft and a little buttery! The fresh strawberries add a subtle sweetness without feeling overpowering. I finish them with a light glaze that takes them up a notch.
If you like easy scone recipes, you will love Rhubarb Scones and Blueberry Lemon Scones.
Why You’ll Love This Strawberry Scones Recipe
- Great anytime: Make them for a bake sale, breakfast, or dessert. They are tasty anytime!
- Budget-friendly: This recipe calls for common, inexpensive ingredients that many people often have on hand.
- Make them ahead: Prepare the strawberry scones ahead of time and store them in the refrigerator before you bake them.
Ingredients
Below you will find everything you need to make both the strawberry scones and the icing. Each item may be found at your local grocery store. Ensure the strawberries are fresh and ripe for the best result.
- Flour and sugar: I use all-purpose flour and white sugar for this recipe. You may use cake flour if you prefer.
- Baking powder: This is your leavening agent to ensure the strawberry scones are light and airy.
- Salt: I add a little salt to balance and enhance the flavors of the other ingredients.
- Butter: Cut your cold unsalted butter into small pieces before you begin mixing your dough. This makes it easier to incorporate. I like unsalted for this recipe so the scones don’t take on a salty taste.
- Heavy cream: Adding cream keeps the dough moist. I also use it to brush on top of the scones before they bake for color and to make the glaze.
- Egg: Just like in all baked goods, eggs are used for structure to ensure the scones hold their shape.
- Strawberries: Chop the strawberries small so they are evenly distributed throughout the dough.
- Powdered sugar: The best sweetener for icing and glaze is powdered sugar because it won’t give the glaze a grainy texture.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Substitutions and Variations
- Strawberry lemon scones: Add fresh lemon zest to the scone dough and use the lemon juice to make the glaze for a refreshing citrus twist.
- Strawberry chocolate scones: You may add chocolate chips to the dough or drizzle your finished strawberry scone with melted chocolate for an indulgent version.
- Strawberry peach scones: Peach and strawberry are a great match. Add some chopped peaches to the scones or make a peach glaze with the juice!
How to Make Strawberry Scones
These strawberry scones are easy to make! Preheat your oven to 400 degrees F before you bake the scones. I recommend chilling them on baking sheets lined with parchment, so you may set that up before you are ready to make them!
Step 1: Combine. Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk the ingredients until they are well combined. Add the butter.
Step 2: Cut in the butter. Work the butter into the dry ingredients until it is mostly incorporated. I like to use my hands for this step.
Step 3: Add liquids to the dry ingredients. Pour the beaten egg and cream mixture to the flour mixture.
Step 4: Mix. Mix the ingredients using a rubber spatula. The dough will seem slightly crumbly but this is normal.
Step 5: Fold in strawberries. Add half of the chopped strawberries and gently fold them into the dough. Repeat this with the rest of the strawberries. It’s okay if they get a little smashed.
Step 6: Knead and flatten dough. Place the dough onto a lightly floured surface and knead it for about a minute until a ball shape. Then, flatten it into a 1-inch thick circle and slice the dough into 8 or 10 wedges.
Step 7: Chill. Place them onto the parchment-lined pan and refrigerate them for about 30 minutes.
Step 8: Brush with cream. Brush the tops of each scone with a little bit of heavy cream.
Step 9: Bake and cool. Put them into the oven and bake them for about 16-18 minutes or until the tops are a light golden brown and shiny. Allow the strawberry scones to cool for a few minutes on the pan and then transfer them to a wire rack.
Step 10: Make the icing and drizzle. Combine the powdered sugar and heavy cream in a separate mixing bowl and whisk them. Use a spoon to drizzle the glaze over the cooled scones.
⭐️ Hint: You may also use a pastry cutter to mix the cold butter into the dry mixture. (I am unsure if Karin uses affiliate links but I included one in case it was needed)
If you love strawberry recipes like this one, you may also enjoy this Strawberry Danish, Strawberry Candy, Strawberry Granola, Strawberry Charlotte or our My Grandma's Apple Crumble recipe.
Storage
- Refrigeration: Store the scones in the refrigerator in an airtight container for up to 4 days.
- Freezing: Cool the scones and place them in a freezer-safe bag with parchment in between each of the scones. If possible freeze them without the glaze. Store in the freezer for up to 2 months. Thaw at room temperature or in the refrigerator before eating.
- Make Ahead: Prepare the scones and store the dough in the refrigerator for up to a 24 hours before you are ready to bake them.
Serving Suggestions
Try another fruit pastry like these Old Fashioned Apple Turnovers and make them together. Enjoy your pastries with a tasty Dalgona Coffee.
Make a breakfast spread and serve this strawberry scone recipe with Crockpot Breakfast Potatoes, Air Fryer Poached Eggs, and Stuffed Hashbrowns to name a few savory options.
Recipe Tips
- Use cold butter: Ensure that the butter is very cold so the scones remain flaky.
- Don’t over mix the dough: Only mix the dough until all of the ingredients are mixed. Otherwise, your scones will become dense.
- Chill the scones: I recommend placing the mixed and cut scone dough into the refrigerator for about 30 minutes before baking for the best flavor and texture.
Recipe FAQ
You may have used too much flour or overbaked the scones. Once they are golden on top and are fully baked, they are ready. Ensure the dough isn’t too dry when you mix it as well.
Sure! I like to use cream for these because it results in a tender crust while the egg makes it a little bit more firm and crisp.
Make sure your baking powder hasn't expired and that you don’t overwork the dough. Most of the time, this occurs because the baking powder hasn’t activated.
More Delicious Strawberry Desserts
Do you like desserts with strawberries? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Strawberry Scones
Equipment
- Large Baking Sheet
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ sticks unsalted butter very cold and cut into tiny pieces
- ¾ cup heavy cream plus some for brushing
- 1 large egg
- 1 ½ cups fresh strawberries hulled and chopped small
Glaze:
- ½ cup icing sugar
- 2-3 tablespoons heavy cream
Instructions
- In a large bowl combine all-purpose flour, granulated sugar salt, baking powder and whisk.
- Add the cubes of butter into the bowl and work it into the mixture until most of the butter chunks are incorporate into the flour (note: I find it easier to do with my hands, using gloves, but you can use a pastry cutter).
- In a small bowl lightly beat the heavy cream and egg until combined, then pour it into the larger bowl with the flour and butter mixture. Use a spatula to mix it all together (note: it might seem like there is not enough to moisten it all, but it will stick during the next step).
- Fold in the strawberries in 2 batches to ensure an even mix (note: some might break up or mash a bit, but that is okay).
- On a clean and floured surface, transfer the dough and knead for a minute into a ball. Lift and lightly flour one more time, then flatten into a circle that is 1 inch thick.
- Cut the dough into 8 (or 10) wedges and carefully transfer them to a parchment lined baking sheet (or 2 depending on the size) placing them 2” apart. Refrigerate for 30 minutes then preheat oven to 400F.
- Lightly brush each scone with some heavy cream bake for 16-18 minutes or until light golden brown.
- Allow scones to cool baking sheet slightly before transferring them to a wire rack to make the glaze.
- In a small bowl, whisk together icing sugar and heavy cream (start with 2 tablespoons until you achieve your desire consistency) then drizzle on scones.
Notes
- Use cold butter: Ensure that the butter is very cold so the scones remain flaky.
- Don’t over mix the dough: Only mix the dough until all of the ingredients are mixed. Otherwise, your scones will become dense.
- Chill the scones: I recommend placing the mixed and cut scone dough into the refrigerator for about 30 minutes before baking for the best flavor and texture.
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