Fresh Strawberry Scones Recipe
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
- 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
Can scone dough be frozen?
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.
How do you bake frozen scone dough?
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.
How do you store scones?
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
Click the links below to be taken directly to the product listing. Every effort has been made to provide sources for the items found in this post. Where actual items were no longer available, I’ve provided similar options. If an item is out of stock but may be restocked, I left it on the list.
*Affiliate links included. See my disclosure statement. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting my small business!
JOIN the osp family
Subscribe to the newsletter to get new posts and special offers!
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
