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featured strawberry scones

Easy Strawberry Scones Recipe

Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Freeze: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 scones
Calories: 397kcal
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.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Silpat Mat (optional)
  • Food Processor

Ingredients

For the Scones

  • cups all-purpose flour 330 grams
  • cup granulated sugar 67 grams
  • 1 tablespoon baking powder 14 grams
  • ½ cup unsalted butter 113 grams, cold and cubed (1 stick)
  • 2 large eggs 100 grams, whisked
  • ½ cup milk 114 grams
  • ¼ cup heavy cream 57 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • 1 cup chopped strawberries 170 grams

For the Glaze

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.
Storage: Store strawberry scones in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition

Serving: 1scone | Calories: 397kcal | Carbohydrates: 55g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 187mg | Potassium: 130mg | Fiber: 2g | Sugar: 22g | Vitamin A: 556IU | Vitamin C: 11mg | Calcium: 136mg | Iron: 2mg