Homemade Fresh Strawberry Scones with sweet vanilla glaze are the ultimate spring and summer treat! These scones are soft, sweet, and have the perfect amount of fresh strawberry flavor.
Easy Strawberry Scones Recipe
Pair a strawberry scone with your coffee in the morning, a glass of sweet tea in the afternoon, or with wine at nighttime. No matter what time of day you bite into a fresh strawberry scone, you’ll be happy that you did!
Scones are always a big hit in my house, and these strawberry scones might just be at the top of the list of “best scones ever.” By using fresh, ripe strawberries, you get the best bite of summery flavor every time! It’s enough to make anyone’s mouth water.
I like these scones just the way they are, but you could also serve them alongside some No Churn Vanilla Bean Ice Cream or whipped cream to enhance the sweetness even more! These soft, pillowy scones have just the right amount of sweetness – they’re sweet enough on their own, but not so sweet that you can’t add to it.
Why You’ll Love this Strawberry Scone Recipe:
- Soft: I hate when scones are too hard! That’s why I love this scone recipe so much. These scones are wonderfully soft every time!
- Fresh: Make sure to buy strawberries in the spring and summertime when they’re at their ripest! The fresher the berry, the fresher the entire dessert.
- Simple: This is a hassle free, no frills recipe that comes together in about an hour. You’re going to love the simplicity of it!
Be sure to try chocolate chip scones, blueberry scones, and cheddar cheese scones too!
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How to Make Strawberry Scones from scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Prepare your baking sheet.
- Combine the flour, sugar, and baking powder in a food processor.
- Add the butter to the mix.
- Transfer the mixture to a mixing bowl.
- Whisk together the egg, milk, cream, and vanilla.
- Reserve 2 tbsp of the wet mixture to brush the scones with.
- Combine the wet and dry ingredients.
- Fold in the strawberries.
- Pat the dough into a circle.
- Cut the dough into triangles and place them onto the prepared baking sheet.
- Brush the triangles with egg wash and place them in the freezer.
- Preheat the oven.
- Bake the scones.
- Cool the scones before glazing.
- Make the glaze by thoroughly combining all of the ingredients.
- Glaze the scones, serve, and enjoy!
In an airtight container at room temperature, these delicious scones will stay fresh for about 2 days. If kept in the refrigerator, they will keep for about 1 week. However, I find that they’re at their very best when served within the first few hours of being baked and drizzled.
Yes! A cute 4th of July idea would be to add blueberries to the mixture, too. For best results when adding additional fruits, do ½ cup of strawberries and ½ cup of the other fruit so there are equal parts, and the scones still bake the same.
If your scones are doughy in the middle, that just means they didn’t necessarily rise the way they needed to! To avoid a doughy center, make sure the dough chills in the freezer for 30 minutes prior to baking. Trust me – you do NOT want to skip this step!
Recipe Tips and Tricks
- Along with freezing the dough, using cold butter also helps to ensure that the scones will rise properly.
- Do NOT over mix the dough, or the consistency of the dough will be all wrong. Mix until just combined!
- Avoid using frozen strawberries. They will lose their shape when baked, and the results will not be as fresh.
These easy, fresh strawberry scones are an easy treat to make and enjoy all spring and summer long!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Strawberry Scones Recipe
Ingredients
For the Scones
- 2¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ cup unsalted butter cold and cubed (1 stick)
- 2 large eggs whisked
- ½ cup milk
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 cup chopped strawberries
For the Glaze
- ¾ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Silpat Mat (optional)
- Food Processor
Instructions
- Line a large baking sheet with parchment paper or a Silpat mat. Set aside.
- Add the flour, sugar, and baking powder to a food processor and pulse to combine.2¾ cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder
- Add the butter and pulse just until the butter becomes the size of peas.½ cup unsalted butter
- Transfer the mixture to a large mixing bowl and set aside.
- In a medium-sized bowl, whisk the egg, milk, cream, and vanilla together. Reserve about 2 tablespoons of the wet mixture to brush on the top of the scones before baking.2 large eggs, ½ cup milk, ¼ cup heavy cream, 2 teaspoons pure vanilla extract
- Combine the wet and dry ingredients and mix just until they’re fully incorporated. Add the chopped strawberries and fold to combine.1 cup chopped strawberries
- Place the dough on a floured surface and pat it into a 1-inch thick circle.
- Cut the dough into 8 triangles and place them onto the baking sheet with at least 1 inch between them. Brush with the leftover egg wash and place them in the freezer for at least 30 minutes.
- While the scones are in the freezer, preheat your oven to 425°F.
- Bake the scones for 20 minutes or until they are golden around the edges.
- Allow to cool on a wire rack.
- While the scones cool, make the glaze. In a small bowl, whisk the powdered sugar, milk, and vanilla togeether. Drizzle over the cooled scones and enjoy.¾ cup powdered sugar, 2 tablespoons milk, ½ teaspoon pure vanilla extract
Notes
- Along with freezing the dough, using cold butter also helps to ensure that the scones will rise properly.
- Do NOT over mix the dough, or the consistency of the dough will be all wrong. Mix until just combined!
- Avoid using frozen strawberries. They will lose their shape when baked, and the results will not be as fresh.
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