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This easy fresh strawberry scones recipe includes step by step directions that result in perfect scones. The finishing touch is a vanilla glaze that adds just the right amount of sweetness!
Years ago, before I made my first scone, I thought they were complicated and time-consuming to make.
They are not. In fact, making strawberry scones is super easy. Like many traditional and time-honored recipes, the ingredients are basic, and the steps are simple.
An egg or not?
There are two schools of thought when it comes to baking scones. The first is adding an egg, and the second is not. My recipe for cherry + almond scones calls for an egg. The strawberry scone recipe I’m sharing here does not…and I love both recipes. So try it both ways, and see what you think!
Why This Recipe Works
This is a straightforward and simple recipe. There are no odd ingredients, and the end result is satisfying, impressive, and delicious!
Ingredient Notes + Variations
- Any sturdy berry can be substituted for the strawberries. If using large blueberries, cut them in half before adding to the mixture. The small blueberries from Maine would be perfect.
- Whole milk or heavy cream can be substituted for the half and half.
- The traditional way to make scones is to form a circle with the dough, and cut triangles…but you can cut the dough anyway you like. Get smaller scones by cutting the circle into 10 pieces, or use a cookie cutter.
How to Make
- Clean and dice the strawberries. Place in refrigerator.
- Cut the butter into very small cubes. Place in freezer.
- Whisk together the flour, baking powder, sugar, and salt in a large bowl.
- Add butter cubes to the dry ingredients and cut in with a pastry cutter or your fingers.
- Add strawberries and coat them with the flour mixture.
- Add half and half. Stir with a spatula until mixture comes together. The dough will be very shaggy. Make sure all the half and half is incorporated.
- Turn dough out onto floured surface.
- Using your hands, bring the dough together, adding more flour if needed.
- Pat and shape the dough into a circle. A rolling pin can be used to smooth out the top.
- Using a large knife or pizza cutter, cut the dough circle into 8 pieces.
- Carefully place the pieces on a prepared baking sheet lined with parchment paper.
- Place baking sheet in the refrigerator for 15 minutes.
- Preheat oven to 400 degrees F.
- Bake the scones for 16 – 18 minutes, or until bottom is golden.
- Remove from the oven and place scones on a cooling rack. Let cool 20 minutes.
- Make the glaze by stirring together the powdered sugar, vanilla, and 3 tablespoons half and half.
- Drizzle the glaze over cooled scones.
Tips + Tricks
- It’s very important for your ingredients to be as cold as possible. Keep the strawberries and half + half in the refrigerator until you are ready to add them. Place the butter in the freezer after it’s cubed.
- Like all scone recipes, the dough will be shaggy. Just patiently bring it together, and in no time, the dough will be ready to cut.
- This fresh strawberry scones recipe is not overly sweet, but the glaze makes up for that. It really is the finishing touch, and takes hardly any time at all.
- If you prefer not to add the glaze, brush the scone dough with a beaten egg, and sprinkle with sugar before baking.
- Serve these yummy strawberry scones for breakfast, brunch, as a snack, or dessert.
FREQUENTLY ASKED QUESTIONS
Yes! Prepare the dough and cut out the scones. Place the scones on a baking sheet and place it in the freezer. Once the scones are individually frozen, place the wedges in a freezer safe container with parchment paper in between the layers. Freeze for up to 3 month.
Remove the scones from the freezer and place on a parchment lined baking sheet. Follow the baking instructions on the recipe card. You may need to add a few extra minutes. Scones are done when the bottom and edges are golden brown.
Scones are best the day they are baked. They can be stored in an airtight container at room temperature for a day. After that, place them in the refrigerator. To crisp them up, reheat in a 350 degree F oven for 5 to 10 minutes.
SHOP + SOURCE
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Fresh Strawberry Scones
Rate this Recipe Print Recipe Pin RecipeIngredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt (cut to 1/4 teaspoon if salted butter is used)
- 3 tablespoons sugar
- 8 tablespoons butter (very cold, cut into small cubes)
- 10 – 12 strawberries (about 1 cup)
- 3/4 cup half and half
Glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons half and half
Instructions
- Clean and dice the strawberries. Place in refrigerator.
- Cut the butter into very small cubes. Place in freezer.
- Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl.
- Add butter cubes and cut in with a pastry cutter or your fingers.
- Add strawberries and coat them with the flour mixture.
- Add half and half. Stir until mixture comes together. The dough will be very shaggy. Make sure all the half and half is incorporated.
- Turn dough out onto floured surface.
- Using your hands, bring the dough together, adding more flour if needed.
- Pat and shape the dough into a 10 inch circle. A rolling pin can be used to smooth out the top.
- Using a large knife or pizza cutter, cut the dough circle into 8 pieces.
- Carefully place the pieces on a baking sheet lined with parchment paper.
- Place baking sheet in the refrigerator for 15 minutes.
- Preheat oven to 400 degrees F.
- Bake the scones for 16 – 18 minutes, or until bottom is golden.
- Remove from the oven and place scones on a cooling rack. Let cool 20 minutes.
- Make the glaze by stirring together the powdered sugar, vanilla, and 3 tablespoons half and half.
- Drizzle the glaze over cooled scones.
Nutrition
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
A Collection Of
Strawberry Ideas
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I had never made scones before.. I was always told they were dry.
Boy, am I glad I decided to try to make these. They are so delicious !!
Moist, tender, flaky.. I’ve already made these a few times.
Definitely a keeper in my Recipes !!
Thank you for sharing. :-)
Thank you for this wonderful recipe. Can I pulse the ingredients in a food processor vs by a pastry cutter? I do this with my pie dough and it comes out well.
Thank you for sharing!
Hi Lea…yes, I think that would work very well. If you try it, please let us know and I will add it to the post. Thank you!
First time I ever made scones was with this recipe. My son and I loved them.
Tried a couple of different recipes from other websites and honestly this recipe is the best !!! This is my go to scone recipe from now on. Thank you
I’m so glad you like the scones! Thank you for coming back to leave a comment, and a special thank you for the rating. I truly appreciate it!
Like that I didn’t need eggs for this scone recipe. I didn’t have fresh strawberries so used dried low-sugar cranberries and was tasty but next time if I use dried fruit, I would add a bit more liquid. Having a diabetic in house, I left off glaze but scone was still very tasty. Thanks, Ann! Enjoy your recipes!
I wonder if I may use dried cranberries or dried cherries instead?
I just made your Lemon ginger scones! LOVE IT! I can’t wait to try this recipe with a cookie cutter! Thanks for sharing!
My family and I loved these scones! Have you ever tried freezing them before baking?
HI Mary! No I have never tried it but I think you could. Most cookie/scone batters freeze well. If you try it, let us know!
When I make scones I often freeze some before baking. I freeze on a cookie sheet then bag them up in smaller batches When I am ready to cook them I place on a cookie sheet and bake as recipe directs. Turn out just fine
I love this tip…thank you!
These sound delicious. If you make a round and cut into wedges, how thick or thin do you make the initial round?
Hi Jackie! I personally like thick scones but that’s really a matter of taste. A good thickness to go for is about 1/2 inch but you can definitely go a little thicker than that.
These look so good, Ann, and I am going to make them for guests stopping by in the morning. Thank you for sharing this recipe!
I made these strawberry scones this past week while my daughter and her two little ones were visiting. It was my first attempt at scones and they turned out beautifully. (Probably because of all the help from my three-year-old granddaughter!) My granddaughter liked them so much she asked for “breakfast cookies” for lunch and snacks. Being the stern grandmother that I am I had to steer her to other foods, but I took her requests as a mark of culinary success. Thank you for the recipe and the encouragement to try it.
These sound wonderful. I cannot wait to try this recipe when strawberries are available in my area.
These scones were delicious. I had only used dried fruit for scones until now but these convinced me that by using the proper ingredients fresh is really tasty. I did not have any half and half and substituted with 2% milk and a tbs. of butter. Will make these again.
Glad you enjoyed them…thank you for letting me know!
Thank you for sharing this strawberry scone recipe, and I cannot wait to try it out. The first time I went to Great Britain, I got to go as part of a grant sending Tennessee teachers. Money was not plentiful but I practically lived off of scones and tea. Strawberries were ripe when we were in the Cotswolds, and the local people were so proud of their delicious strawberries. They would love your delicious recipe, I’ll bet!
Delicious
Thank you for the recipe. I love eating scones, especially with strawberries AND glaze!
Good Afternoon Ann, Here in England, we tend to eat scones at tea time…. but whenever they are eaten, whether at breakfast time or tea time, I just know I am going to love your fresh strawberry scones.
Best Wishes
Daphne
Tea time sounds lovely…thank you for stopping by Daphne!
This looks soooo delish!!! I can’t wait to give this one a try, because I have been a bit intimidated to make scones. I believe you have changed my mind.
Thanks Ann i can’t wait to try them.
Morning Ann,
These look amazing! I have the gluten free flour and have been gonna make some lemon scones,
but think I am gonna do these instead. Thanks for this recipe, can’t wait to try them.
Blessings, Nellie
Ann, these look terrific; and I’m going to try them. Having home-baked things at breakfast just gets the day off to a nice start. I just love everything you do.
Thank you so much Mary…I hope you enjoy the scones!