This Strawberry Scones Recipe makes sweet and tender scones that are packed full of fresh strawberry pieces and are drizzled with a vanilla glaze. They can be ready in less than 30 minutes and are perfect for breakfast, brunch, or a sweet snack!
I feel like people think scones are hard to make. They aren’t! But they can be easy to mess up. Simple mistakes can lead to a subpar end result, so read the tips below to make sure you are perfecting this Strawberry Scones Recipe! Want a more warm and cozy breakfast recipe? These Caramel Cinnamon Rolls are for you!
If you're looking for more scone recipes check out these Earl Grey Scones, Chocolate Chip and Cream Cheese Scones, or Coffee Scones.
Jump to:
Why You'll Love This Recipe
- The combination of the buttery scone and the fresh and sweet strawberries is irresistible. You can find another fruity scone combo in my Blueberry Goat Cheese Scones.
- This Strawberry Scones Recipe is a fun and delicious way to use strawberries. As is my Strawberry Crunch Cheesecake!
- The bright red color of the strawberries is so beautiful.
- The scones can be ready in less than 30 minutes. Just like my Fudgy Brownies.
Ingredients
Ingredient Notes
- I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- It is best to use fresh strawberries, but frozen could be used in a pinch. Fresh strawberries are also used in this Mini Strawberry Cheesecake recipe.
- Buttermilk will bring the dough together and make it tender. I also use buttermilk in my Devil's Food Sheet Cake.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Any berries can be used in place of the strawberries.
- Chocolate chip can be added to make the scones sweeter and richer. Chocolate Strawberry scones would be delicious. Just like these Chocolate Strawberry Macarons.
- You can swap out the vanilla extract for lemon juice to make strawberry lemon scones.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
STEP 2: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt to remove any clumps.
STEP 3: Add the cold, cubed butter and, using your hands, start to work it into the dry ingredients. You’ll basically be pinching it with your fingers until it is the consistency of bread crumbs.
STEP 4: Stir in the cubed strawberries.
STEP 5: Make a well in the center of the dry ingredients and pour in the vanilla and ¾ cup of the buttermilk. Begin to stir and only add the last ¼ cup as needed. Combine the mixture until the dry mixture is just barely wet. I use my hands for this part. Make sure that you don’t knead the dough! You just want to gently combine the ingredients.
STEP 6: Turn the mixture out onto a floured surface. Pat the dough into a circle about 1 ½ inches thick. Using a sharp knife or a bench scraper cut the circle into 8-10 even triangles.
STEP 7: Place the scones on the prepared baking sheet and bake for 10-12 minutes. Remove from oven and allow to cool.
STEP 8: In a small bowl combine the powdered sugar and vanilla. Add the heavy cream or milk one tablespoon at a time, whisking until free of lumps and runny consistency.
STEP 9: Use a fork or a spoon to drizzle the glaze over the scones.
Expert Tips
- Keep your butter cold. If your butter gets too warm it will melt out of the strawberry scones while they bake and your scones won’t be as tender as they should be.
- Do NOT knead the dough. You only want to gently mix the dough until the ingredients are barely combined. If you knead the dough you will have a tough scone.
- Don’t add all of the liquid at once. Depending on the weather that day, the flour you’re using, and other factors the dough might not need all of the liquids. If you add all at once you can end up with a wet dough. So add about a cup, mix and then decide if you need to add more.
Recipe FAQ's
They were probably over mixed. You need to handle the scone dough as little as possible.
You can make the dough ahead of time and hold it in the fridge and freezer and then baking when you are ready to serve. Scones are best served as soon after baking as possible and don't hold over well.
Room Temperature: The scones can be stored in an airtight container at room temperature for 3 days, but they don't hold over as well as some other baked goods and are best eat the first day.
Refrigerator: If stored correctly in an airtight container this Strawberry Scones Recipe will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Strawberry Scones Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Strawberry Scones Recipe
Ingredients
For Scones:
- 3 cups (360 grams) all-purpose flour
- ⅓ cup (66 grams) granulated sugar
- ½ teaspoon baking soda
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ sticks (170 grams) unsalted butter cold and cubed
- 2 cups (334 grams) strawberries cubed
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For Glaze:
- 1 cup (113 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
Instructions
For Strawberry Scones:
- Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks. Add the strawberries. Stir to combine.
- Make a well in the center of the dry ingredients and add the vanilla and ¾ cup of the buttermilk. Begin to stir and add the last ¼ cup slowly, you may not need all of it. The mixture should not be too wet.
- Turn the mixture out onto a clean and floured surface and gather the dough together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into equal-sized triangles and place on the prepared baking sheet.
- Bake the scones for about 12 minutes or until lightly browned. Let the scones cool slightly before glazing.
For Glaze:
- In a small bowl combine the powdered sugar and vanilla. Add the heavy cream or milk one tablespoon at a time, whisking until free of lumps and a runny consistency.
- Use a fork or a spoon to drizzle the glaze over the scones.
Notes
- Keep your butter cold. If your butter gets too warm it will melt out of the strawberry scones while they bake and your scones won’t be as tender as they should be.
- Do NOT knead the dough.You only want to gently mix the dough until the ingredients are barely combined. If you knead the dough you will have a tough scone.
- Don’t add all of the liquid at once. Depending on the weather that day, the flour you’re using, and other factors the dough might not need all of the liquids. If you add all at once you can end up with a wet dough. So add about a cup, mix and then decide if you need to add more.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Simona Andreicuț says
Awesome taste, easy to make.
So grateful for european measures 😍
Top on favourite delights.
Ellie Haley says
This makes me so happy!
Maria Eduarda says
Muito bom! Excelentes receitas estou amando tudo!!!