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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 batch of scones, I assumed they were complicated and took too much time. I was so wrong. Strawberry scones come together quickly with just a few simple ingredients, and the process is straightforward. They are light, buttery, and just sweet enough. The best part is that you do not need any special skills or equipment. If you can stir and shape dough, you can make scones!
An egg or not?
There are two schools of thought when it comes to baking scones. Some recipes include an egg, while others do not. The egg adds a bit of richness and structure, resulting in a slightly more tender and cakier texture. Without an egg, scones tend to be a bit crisper on the outside and more biscuit-like inside. My recipe for cherry and almond scones includes an egg, while this strawberry scone recipe does not. I love both versions, and each has its own appeal. The best way to decide which you prefer is to try it both ways and see what you think!
Why This Recipe Works
This recipe is simple, reliable, and full of fresh flavor. It uses basic pantry ingredients, so there is nothing fussy or hard to find. The dough comes together easily, and the process is quick, making it perfect for both beginners and experienced bakers. The result is a batch of tender, buttery scones with just the right amount of sweetness. Whether served warm with a cup of coffee or as an afternoon treat, these scones feel special without being complicated.
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
Ingredients
- 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 information is automatically calculated, so should only be used as an approximation.
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!
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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 just made your Lemon ginger scones! LOVE IT! I can’t wait to try this recipe with a cookie cutter! Thanks for sharing!
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!
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