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There’s nothing quite like biting into a warm scone filled with juicy, sweet strawberries. These Strawberry Scones are best enjoyed alongside a cozy cup of tea, or maybe with a cold glass of milk!
And here’s the good news: you don’t need to travel to a fancy café in Great Britain to get your hands on the best Strawberry Scones. Ha!
You can make them right in your own kitchen! This recipe is easy and fun, even if you’ve never tried baking scones before.
Think of it as a gentle way to introduce yourself to the wonderful world of home-baked treats. The best kind of treats there are!
Why am I so excited about these scones? Well, they’re soft and tender on the inside, with a light, golden brown crust on the outside.
The fresh strawberries add a bright pop of color, and each bite bursts with fruity flavor. Plus, you can whip them up with simple ingredients that might already be sitting in your pantry and fridge.
This strawberry scone recipe is a delicious way to enjoy the bounty of the season. (We’re spoiled and get strawberries any time we want these days.)
With just a little shaping, a bit of patience, and a short baking time, you’ll be rewarded with the best Strawberry Scones you’ve ever tasted!
Some of our other favorite STRAWBERRY RECIPES we have on our site include: Strawberry Cheesecake Cake (Earthquake Cake), Fresh Strawberry Cookies Recipe From Scratch, and Strawberry Banana Pudding Shots Recipe.
WHY THIS RECIPE WORKS:
- Cold Butter for Flakiness
Using cold butter and cutting it into the flour mixture helps create small pockets of steam in the oven, leading to tender scones with a slightly crispy edge. - Fresh Strawberries for Bright Flavor
Sweet strawberries add a burst of fruity goodness that pairs perfectly with the buttery dough. - Easy-to-Follow Steps
The instructions are straightforward, so even beginners can bake these fresh scones without feeling stressed.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cold unsalted butter
- Buttermilk
- Light brown sugar
- Vanilla extract
- Fresh strawberries
- Coarse decorator’s sugar
- Powdered sugar
- Heavy cream
HOW TO MAKE STRAWBERRY SCONES:
- Line a sheet tray with parchment paper, set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- Add the cold butter to the bowl and using a pastry cutter, cut in the butter with the flour mixture until the mixture resembles coarse crumbs smaller than peas, set aside.
- In a small bowl, whisk together 1 cup of buttermilk, brown sugar, and vanilla until combined.
- Add the wet ingredients to the dry and stir it together with a spoon until it is almost all the way mixed in.
- Add the strawberries and stir them in until fully combined, the mixture may be a little sticky from the strawberries.
- On a lightly dusted clean work surface, form the mixture into a ball and flatten out the top. Dust lightly with flour and roll it out into an 8-inch circle.
- Cut the circle into 8 triangles, I like to use a bench scraper for this. Place the triangles on the prepared sheet tray, 2-3 inches apart. Place the sheet tray in the fridge for 15 minutes.
- While the scones are resting, preheat the oven to 400°F.
- Brush the remaining 1 tablespoon of buttermilk on the tops of the scones with a pastry brush. Sprinkle the decorator’s sugar on top of the scones evenly.
- Bake for 17-20 minutes until lightly golden brown. Let cool for 10 minutes on the sheet tray and transfer to a wire rack to cool completely.
- While the scones are cooling, make the glaze by stirring together the powdered sugar, heavy cream, and vanilla until smooth.
- Place a piece of parchment paper until the cooling scones and drizzle the glaze on top. Serve warm or room temperature.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THESE BE MADE AHEAD?
Yes, you can prepare the scone dough and shape it ahead of time.
Then, cover it with plastic wrap and store it in the fridge for up to 1 day before baking.
This is a great idea if you want to serve freshly baked scones for breakfast or a brunch party.
Just remember, the longer the chopped strawberries sit in the dough, the more likely they are to release juices, so you might need a lightly floured surface to handle the dough if it gets a bit sticky.
CAN I USE A DIFFERENT GLAZE?
Absolutely! While our simple vanilla glaze is yummy, you can try a lemon glaze made with lemon juice, a drizzle of melted chocolate, or even a strawberry glaze by mashing extra fresh berries.
Be creative and choose flavors that you love!
ANY ADDITIONS?
Want to make your fresh strawberry scones even more special? Try adding:
- Zest of a lemon for a bright, citrusy flavor
- A sprinkle of cinnamon in the dry mixture for a warm twist
- White chocolate chips for a sweet surprise in every bite
- A handful of freeze-dried strawberries for extra berry flavor
- A spoonful of sour cream in place of some buttermilk for a tangy kick
- Chopped nuts, like almonds or pecans, for a crunchy contrast
- A few tablespoons of shredded coconut for tropical vibes
- A dash of almond extract for a nutty aroma
- A bit of savory flair with fresh rosemary or basil, if you’re feeling adventurous
- Drizzle of melted butter mixed with honey on top of the scones before baking
ANY SUBSTITUTIONS?
Need to switch things up? Here are six easy swaps:
- Whole wheat flour instead of all-purpose flour, though you may need extra liquid for the dough.
- Frozen strawberries if you don’t have fresh. Just pat them dry to reduce excess moisture.
- Heavy cream in place of buttermilk if that’s what you have on hand.
- Coconut milk if you want a dairy-free option (you might need a little lemon juice to mimic buttermilk).
- Honey in place of brown sugar for a milder sweetness.
- Butter-flavored shortening if you’re out of butter—though real cold butter typically gives the best flavor.
HOW TO STORE:
Refrigerator:
Place leftover scones in an airtight container in the fridge for 2-3 days.
Keep in mind that the high water content in fresh strawberries might make them soften over time.
A quick reheat in the microwave or oven can help bring back some crispness.
Freezer:
If you want to save extra scones for later, freeze them in a freezer bag or tightly wrapped in plastic, then place in a freezer-safe container.
They’ll keep for up to 2 months.
Thaw in the fridge overnight or at room temperature when you’re ready to enjoy.
DANA’S TIPS AND TRICKS:
- Cut in the Butter Properly: Use a pastry cutter or food processor to break down the cold butter into coarse crumbs. This step is the key to flaky scones.
- Don’t Overmix: Once you add the wet ingredients, stir just until combined. Overmixing can lead to tough scones.
- Chill Before Baking: Popping the formed scones in the fridge for a few minutes helps keep the butter cold, which leads to better lift in the oven.
- Watch the Baking Time: Keep an eye on your scones to ensure they turn golden brown but don’t burn. Every oven is different, so be ready to adjust by a minute or two.
- Try Lemon Zest: Adding a little lemon zest into the dough or glaze can bring out the flavor of the fresh strawberries.
- Enjoy at Room Temperature or Warm: These delicious scones taste fantastic either way, but a quick warm-up makes them feel extra fresh.
There you have it—strawberry scones that deliver sweet, tender scones every time.
Bring on the home-baked goodness!
Fresh Strawberry Scones Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cold unsalted butter small diced
- 1 cup + 1 tablespoon buttermilk
- ¼ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 cup chopped fresh strawberries
- 2 tablespoons coarse decorators sugar
For the glaze:
- 3/4 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Line a sheet tray with parchment paper, set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.2 ½ cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Add the cold butter to the bowl and using a pastry cutter, cut in the butter with the flour mixture until the mixture resembles coarse crumbs smaller than peas, set aside.½ cup cold unsalted butter
- In a small bowl, whisk together 1 cup of buttermilk, brown sugar, and vanilla until combined.1 cup + 1 tablespoon buttermilk, ¼ cup light brown sugar, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry and stir it together with a spoon until it is almost all the way mixed in.
- Add the strawberries and stir them in until fully combined, the mixture may be a little sticky from the strawberries.1 cup chopped fresh strawberries
- On a lightly dusted clean work surface, form the mixture into a ball and flatten out the top. Dust lightly with flour and roll it out into an 8-inch circle.
- Cut the circle into 8 triangles, I like to use a bench scraper for this. Place the triangles on the prepared sheet tray, 2-3 inches apart. Place the sheet tray in the fridge for 15 minutes.
- While the scones are resting, preheat the oven to 400°F.
- Brush the remaining 1 tablespoon of buttermilk on the tops of the scones with a pastry brush. Sprinkle the decorator’s sugar on top of the scones evenly.2 tablespoons coarse decorators sugar
- Bake for 17-20 minutes until lightly golden brown. Let cool for 10 minutes on the sheet tray and transfer to a wire rack to cool completely.
- While the scones are cooling, make the glaze by stirring together the powdered sugar, heavy cream, and vanilla until smooth.3/4 cup powdered sugar, 3 tablespoons heavy cream, 1/2 teaspoon vanilla extract
- Place a piece of parchment paper until the cooling scones and drizzle the glaze on top. Serve warm or room temperature.
Notes
- Cut in the Butter Properly: Use a pastry cutter or food processor to break down the cold butter into coarse crumbs. This step is the key to flaky scones.
- Don’t Overmix: Once you add the wet ingredients, stir just until combined. Overmixing can lead to tough scones.
- Chill Before Baking: Popping the formed scones in the fridge for a few minutes helps keep the butter cold, which leads to better lift in the oven.
- Watch the Baking Time: Keep an eye on your scones to ensure they turn golden brown but don’t burn. Every oven is different, so be ready to adjust by a minute or two.
- Try Lemon Zest: Adding a little lemon zest into the dough or glaze can bring out the flavor of the fresh strawberries.
- Enjoy at Room Temperature or Warm: These delicious scones taste fantastic either way, but a quick warm-up makes them feel extra fresh.
Nutrition
Love This Recipe?
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