These glazed Strawberry Scones are easy to make, incredibly soft and tender, and perfect for breakfast or brunch!

Six strawberry scones topped with glaze. Two strawberry halves rest between the scones.

Have you ever tried making scones at home? I feel like some people relate scones to being a little dry or bland. But can I tell you something? If you make them correctly, they are the complete opposite.  

Really delicious scones are lightly browned on the outside and super soft and tender on the inside. They literally melt in your mouth when you eat them.

Today I’m sharing my simple scone recipe all jazzed up with some fresh strawberries and a sweet cream glaze. These scones are the perfect excuse to use those super juicy strawberries right now and an easy treat for Mother’s Day too.  

Recipe Ingredients 

Since all of your ingredients need to be cold to make these scones, there’s no need to wait for your ingredients to come to room temperature. All you have to do is pull everything out of the fridge and pantry, mix it all up in a bowl, and bake it.

Here’s what you’ll need to make scones from scratch: 

  • All-purpose flour: Spoon and level the flour when measuring it, otherwise your scones will wind up dense and dry. 
  • Baking powder: Gives the scones a little lift in the oven. 
  • Salt: Balances out the sweetness of the dough. 
  • Granulated sugar: Sweetens the dough without adding flavor. 
  • Butter: Needs to be cold! Cold butter creates steam pockets once baked, which results in flaky scones. 
  • Heavy whipping cream: Makes for ultra moist scones. Look for heavy cream that’s at least 36% fat. 
  • Egg: Helps bind the dough together. 
  • Vanilla extract: Pure vanilla extract will give the strongest flavor. 
  • Strawberries: Fresh or frozen berries will work. If using frozen, thaw and drain them before chopping them up. 
  • Powdered sugar: Gets mixed with a little cream and vanilla to make the glaze. 

A pastry cutter in a glass mixing bowl of flour and butter.

How to Make Strawberry Scones 

To make the strawberry scones, you’ll start by whisking together the flour, baking powder, salt, and sugar.  Then you’ll toss in some cold butter and cut it into the dry ingredients. Once you see pieces of butter that are about the size of a pea in the bowl, you will know it’s ready.

Wondering why this recipe calls for cold butter? When you put the scones into the oven with little pieces of cold butter they melt during the baking process and create little steam pockets in the scones. Those steam pockets create a soft, light, and airy texture on the inside of your scone.

Chopped strawberries on top of scone dough in a glass bowl.

Then you’ll whisk together the wet ingredients: heavy whipping cream, an egg, and vanilla extract. You’ll pour the wet ingredients into the dry ingredients and gently work it together. The dough may seem a little dry and crumbly at this point, but don’t worry. I promise the mixture will come together once you work it together with your hands.

I also suggest tossing in the chopped strawberries once you’ve mixed everything together, otherwise you’ll end up crushing the berries in your dough. Just make sure to gently mix the strawberries in, so they don’t turn your scones completely pink.

Once you gently mix in the strawberries, lightly flour a clean work surface and scoop the mixture out of the bowl onto it. Again, the dough may seem a little crumbly at this point but that’s ok. You’ll work the mixture together a little with your hands until it forms into a ball, then flatten it out into a disc.  

Strawberry scones that have been shaped and cut.

Just make sure not to overwork the dough with your hands, since they’re warm and can soften the butter. Remember we want cold bits of butter in the dough when it goes into the oven!

You’ll cut the disc of dough into eight equal sized pieces, place each piece on a baking sheet, and bake for about 20-25 minutes at 400°F.

Once they’re lightly golden brown, remove them from the oven and let them cool while you make the glaze. Since you’re using heavy whipping cream in the scones, I like to mix a little into the glaze as well. The cream creates a super rich and delicious glaze that sets up beautifully on these scones.

Two glazed strawberry scones on a white plate. A small bowl of berries and two forks rest in the background.

Can I Use Another Fruit? 

Yes! You can use another type of berry or something else like chopped apples. 

Baking Tips

  • This is such a versatile recipe, so if you’re not a fan of strawberries you can leave them out or use something else like chocolate chips or even blueberries!
  • You may use fresh or frozen berries in this strawberry scone recipe. If using frozen, thaw and drain the berries before chopping them. 
  • These scones are best served the day that you make them, but can be stored in an airtight container in the refrigerator for up to 3 days.

More Homemade Scone Recipes to Try! 

Strawberry Scones

4.75 from 8 ratings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
These Strawberry Scones are easy to make, incredibly soft and tender, and perfect for breakfast or brunch!
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Ingredients

Servings: 8 scones

For the scones:

  • 2 cups (250 grams) all-purpose flour , spooned & leveled
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (65 grams) granulated sugar
  • 6 tablespoons (85 grams) cold unsalted butter , cubed
  • 1/2 cup (120 ml) heavy whipping cream (plus extra for brushing on top of the scones)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup (115 grams) chopped strawberries

For the glaze:

  • 1 cup (120 grams) powdered sugar
  • 1-2 tablespoons (15-30 ml) milk (any kind, use as needed)
  • 1 tablespoon (15 ml) heavy whipping cream
  • 1/2 teaspoon vanilla extract

Instructions
 

To make the scones:

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add in the cubed cold butter and cut it into the dry ingredients with a pastry cutter or fork until you have small pea sized crumbs. Set aside.
  • In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will be a little bit crumbly. Add in the chopped strawberries and gently fold them into the mixture.
  • Scoop the dough onto a lightly floured surface and work it together with your hands into a ball. The dough may seem a little crumbly or dry at first, but keep working it together gently with your hands. Flatten the ball of dough into a disc about 1-inch thick. Cut into 8 equal sized pieces and place each piece on the prepared baking sheet, making sure to leave a little room between each one.
  • Brush the tops of each scone with a little bit of heavy whipping cream.
  • Bake at 400°F for 20-25 minutes until lightly golden brown. Remove from the oven and set aside to cool.

To make the glaze:

  • In a separate mixing bowl, whisk together the powdered sugar, milk, heavy whipping cream, and vanilla extract until well combined and no lumps remain. If the glaze is too thick, mix in a little extra milk. If the glaze is too thin, mix in a little extra powdered sugar until it has reached your desired consistency.
  • Evenly distribute the glaze between all 8 scones and allow to sit for 10 minutes for the glaze to harden.

Notes

Storage instructions: Glazed scones cab be stored in the fridge for up to three days. Unglazed scones can be frozen for up to three months. 
Adapted from All Recipes and Martha Stewart.
Cuisine: American
Course: Breakfast
Author: Danielle
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