Easy recipe for Fresh Strawberry Scones. Step by step directions with photos that will turn out the perfect scones. The finishing touch is an amazing glaze that adds just the right amount of sweetness!
I got sidetracked for a bit with my bundt cakes, but I’m back in scone mode and today I’m sharing a recipe for fresh strawberry scones. Before I made my Lemon Ginger Scones, I thought scones were complicated and hard to make. They look so beautiful and taste so good that they couldn’t possibly be easy.
Well…I’m here to tell you that they are. Super easy in fact. It took me longer to chop the strawberries than it did to mix up these scones.
This recipe is not overly sweet, so don’t skip the glaze. It really is the finishing touch and takes hardly any time at all. I always think of scones as a breakfast food but these are perfect for dessert…or an afternoon snack with a cup of coffee or tea. Strawberries are not in season around here yet, but I found some organic strawberries at my grocery store that were amazing. I am definitely making these again though when our homegrown strawberries are available.
How many scones you get from the recipe depends on the size of your cookie cutter. I used a 3 1/2 inch cutter and got ten scones. If you make smaller scones, you would get more. Another option is to shape the rolled-out dough into more of a circle and then cut it into wedges.
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| Cook Time | 15 minutes |
| Servings | see below |
- 2 cups Flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoon salt cut to 1/4 if you use salted butter
- 3 Tablespoons Sugar
- 6 Tablespoons chilled butter cut into small cubes
- 10 - 12 strawberries cleaned hulled and diced
- 3/4 cup half and half
- 2 cups Powdered Sugar
- 1 teaspoon vanilla
- 3 Tablespoons half and half
Ingredients
Glaze
| |
- Preheat oven to 425 degrees.
- Whisk together flour, baking powder, sugar and salt in a mixing bowl.
- Add butter and cut in with a pastry blender.
- Add strawberries and coat with 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.
- Gently, with a rolling pin, roll dough until it's about 1/2 in. thick.
- Using a round cutter, cut as many scones as you can. Place them on a cookie sheet.
- Pat leftover dough together and cut more scones.
- Bake for 15 minutes or until bottom is golden.
- Remove and place scones on a cooling rack. Let cool 10 minutes.
- Make the glaze: Combine ingredients until smooth.
- Drizzle over cooled scones.
I used a 3 1/2 inch cutter and got 10 scones.
The weather here has been beautiful…finally everything is green and the weeds are growing faster than I can pluck them out of the soil. I always get impatient to start planting but I know that’s a few weeks away. For now I’m enjoying the newness of all my perennials popping up and the green buds on the trees. I hope the weather is beautiful where you are too…thank you so much for stopping by and for your friendship.
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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.
Love anything with strawberries. Pinned your recipe to use later. Thank you for sharing. This part of Ohio is expecting more snow this week. But spring is only fifteen days away.
Hello Ann as an Australian I am unfamiliar with “half and half” and stick of butter (what weight is that) please advise, regards Pauline
Hi Pauline…the recipe calls for 6 tablespoons of butter which equals 85 grams. Half and half is in American grocery stores in the refrigerated section by the milk. It’s half cream and half milk. If you can’t find it, just use regular milk. I’m sure the scones will still be delicious!
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 Ann for this recipe. Will be making your Strawberry Scones for our annual Mother’s Day Tea at my church Saturday, May 6th. Love everything about your site.
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!
Boy Ann, I sure wish you had a Bakery right down the street from me:) When I was a Manager at Panera, the strawberry scones were my favorite! I love to bake, but I just never make the time. Just might have to force myself for this one:)
Love it! I too, have fallen in love with scones. I picked up a box mix @ World Market last fall (because the bag was cute & it looked easy to do!), it was a Rasberry-Cheesecake flavor. Been trying different recipes since then. This one is by far the best!
You sure are right about those weeds!!! Just came in from trying to tackle those dandelions that invade the lawn. My back needed a break so after washing up I came to check in with my favorite bloger. Thanks for the scones recipe. I’ve never had them. Will have to give it a try. Have a beautiful day, Ann!
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!
Ann, the recipe looks delicious. We bought a bucket of fresh strawberries last week and they lasted the entire week. I can’t wait to get some more and try these scones. I live in NC so we have been enjoying warmer weather for a little while. Thank you for sharing such good ideas and recipes. Take care.
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.
I started planting my garden yesterday. The things on the porch will be ok if it frosts again, and it will, and the root veggies should be fine too. It’s going to be 80 here today.
Pinning your strawberry scone recipe to my board. I plan to bake a variety of scones this spring and treat my retiree friends to brunch. Love sunny days like today in Ohio.
Have a lovely Sunday Sandy!
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
These look amazing Ann!
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!