Strawberry Scones
These strawberry scones are soft, buttery, and packed with sweet strawberry flavor from both fresh and freeze-dried berries. Finished with a simple glaze, they’re the kind of bakery-style treat that pairs perfectly with coffee and slow mornings.
Strawberry scones are one of my favorite treats to bake once berry season rolls around. These are soft, buttery, and packed with fresh strawberry flavor in every bite, with freeze-dried strawberries adding even more sweetness throughout.
And if you’ve ever had a dry, crumbly scone before, don’t worry, this base recipe takes care of that. I use my go-to scone recipe and just change up the mix-ins. Every time, they bake up tender, moist, and anything but boring. If you already love my lemon blueberry scones and raspberry scones, this strawberry version fits right in with those bright, bakery-style flavors.
Why You’ll Love This Recipe
- Just the right amount of sweet. I keep the sugar low so the strawberries can really shine, sweet enough to feel like a treat, but not overly sugary.
- Soft, bakery-style texture. Cold butter, heavy cream, and just one egg give these that tender, flaky bite that never turns dry or crumbly.
- Easier than you think. No fancy tricks needed, just a simple method with a few helpful tips that make homemade scones easy and totally doable.
- Made for brunch moments. From Mother’s Day to Easter or a lazy summer morning, these strawberry scones fit right into any breakfast spread.
Ingredient Notes
- All-purpose flour: The base of the scones. Spoon and level, or weight for accuracy to keep the texture light and tender.
- Granulated sugar: Just enough for the perfect amount of sweetness.
- Baking powder: Gives the scones their lift and helps them bake up tall and fluffy. Make sure it’s fresh for best results.
- Frozen butter: Grating frozen butter makes it easier to mix in and creates those flaky, bakery-style layers.
- Heavy cream: Keeps the scones rich, tender, and moist, add just enough so the dough comes together without being sticky.
- Egg: Adds structure and helps bind the dough. Keep it cold for better dough texture.
- Vanilla extract: Adds warmth and enhances the overall flavor of the scones.
- Fresh strawberries: Use ripe berries for the best flavor; pat them dry after chopping to avoid excess moisture in the dough.
- Freeze-dried strawberries: Adds concentrated strawberry flavor without adding extra moisture, keep them frozen until you’re ready to mix in.
- Glaze: A mix of powdered sugar and heavy cream creates a smooth, sweet topping that sets nicely over the scones.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Mixed berries. Swap some or all of the strawberries for blueberries, raspberries, or blackberries for a different berry combo.
Lemon strawberry scones. Add 1 tbsp fresh lemon zest and 1 tbsp fresh lemon juice to the dough and use the glaze recipe from my lemon blueberry scones for a bright, citrusy twist.
Chocolate chips. Fold in a handful of white or semi-sweet chocolate chips for extra sweetness.
Strawberry almond scones. Add a splash of almond extract to the batter and sprinkle sliced toasted almonds on top just after adding the glaze.
How to Make Strawberry Scones
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Use a box grater to shred butter into small pieces. Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
- To the measuring cup with cream, add egg and vanilla extract. Whisk until combined, then pour over the flour-butter mixture and stir until large dough crumbles form without over-mixing.
- Add the chopped fresh strawberries and chopped freeze-dried strawberries. Stir into the dough.
- Use your hands to bring the dough together into a loose ball. If it’s too dry, add a little more cream; if it’s too wet, add a bit more flour. Turn onto a floured surface and press into an 8-inch round disc.
- Cut into 8 triangles and place on a prepared baking sheet. Brush with cream and sprinkle with sugar, then chill while the oven preheats. Bake until golden at the edges. Cool slightly before moving to a wire rack.
- For the glaze, whisk powdered sugar and cream together, then drizzle over the scones before serving.
Expert Tips
Keep everything cold. Cold butter is key for light, flaky scones, it releases steam as it bakes, which helps create lift and that tender, layered texture.
Handle the dough gently. Mix just until it starts to come together, then shape it quickly. Overworking warms the dough and can lead to dense, tough scones.
Start with a properly heated oven. Make sure your oven is fully up to 400ºF before baking. That initial burst of heat is what helps the scones rise tall and fluffy.
Measure carefully. A kitchen scale gives the most accurate results, but if you’re using cups, spoon the flour in and level it off. Packing it in can lead to dry, heavy scones.
Make Ahead and Storage Tips
Make ahead option. You can prepare the dough, shape it into a disc, and wrap it tightly in plastic wrap. Store in the fridge for up to 48 hours, then slice and bake when you’re ready.
Storing baked scones. Keep them in an airtight container at room temperature for up to 3 days. They’re always best the day they’re baked, while they’re still fresh and tender.
Freezing. Unbaked scones freeze really well. Wrap each one individually in plastic wrap and store in an airtight container for up to 3 months. Thaw in the fridge before baking. You can also freeze baked scones for up to 1 month and warm before serving.
Recipe FAQ
Yes, but don’t thaw them or they’ll release too much liquid. Pat them dry and toss in a tablespoon of flour before adding to the dough.
This usually happens from overbaking or using too much flour. Be sure to measure carefully and bake just until the edges are golden.
Use cold ingredients, don’t overmix the dough, and handle it as little as possible.
Related Recipes
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Get the Recipe: Strawberry Scones
Ingredients
Scones
- 2 cups (250 g) all purpose flour, plus more for dusting work surface
- 3 Tablespoons (37 g) granulated sugar, plus more for sprinkling on top
- 1 Tablespoon (12 g) baking powder
- ½ teaspoon (2.5 g) salt
- 4 Tablespoons (57 g) frozen, unsalted butter, grated
- ⅔ to ¾ cup (160 ml) cold heavy cream
- 1 (1) large egg
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (145 g) chopped fresh strawberries
- ½ cup (12 g) chopped freeze-dried strawberries
Glaze
- 1 cup (120 g) powdered sugar, sifted
- 1-2 Tablespoons (15 ml) heavy cream
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Use a box grater to shred butter into small pieces (it’s best if the butter is frozen). Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
- To the measuring cup with cream, add egg and vanilla extract. Whisk until combined, then pour over the flour-butter mixture.
- Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!). Add the chopped fresh strawberries and chopped freeze-dried strawberries. Stir into the dough.
- Use your hands to form dough into a loose ball. If the dough is too dry and doesn’t come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add 1 to 2 more Tablespoons of flour. It’s okay if the dough turns a little pink from the berries. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Cut into 8 triangles.
- Place scones on prepared baking sheet. Brush them with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
- Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
- Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar and cream. Drizzle over scones and serve.
