Freshly baked strawberry scones warm out of the oven are going to become your new favorite breakfast treat. They’re soft, tender, scrumptious. A sweet vanilla glaze is the literal icing on the top.
If you’ve gone your whole life thinking scones were meant for high society tea parties or something you have to pay big bucks for at Starbucks, you’re in for a pleasant surprise! They’re a great addition to any breakfast table, whether it’s a quick bite or part of a bigger sit-down brunch served with your favorite spreads. They’re portable to grab-and-go in the morning, but they’re also just as delicious as a snack later on in the day.
About these strawberry scones
This recipe for homemade strawberry scones is so much easier to make than you might think. Forget the Starbucks lineup and make these yourself! Homemade, straight out of oven scones are magic in the morning. Breaking open one and slathering it with butter and jam or dunking a piece in your cup of tea or coffee is amazing. You need these in your life! And bonus, they’re super simple to make!
Scones themselves, if you’ve never had them, aren’t overly sweet. A drizzle of vanilla glaze adds some sweetness and decadence to these scones.
There are a couple of tricks you need to keep in mind. One of them is to use cold butter, and the other is to make sure not to overwork the dough. Once you have learned how to make the perfect scone with a tender crumb, you can then use it as a vessel for all different flavors, from sweet to savory. Think cheddar and chives, blueberries, chocolate chips, you name it!
If you have plenty of strawberries and you’re looking for more ways to use them, try these strawberry buttermilk pancakes on for size!
What you need
FOR THE SCONES
- All-Purpose Flour – Flour is used as the base and foundation for the structure of the scone.
- Granulated Sugar – Sugar adds subtle sweetness, but these scones are not overly sweet, which is why a nice glaze is the perfect finishing touch.
- Baking Powder – Baking powder is used to give rise to the dough to make sure they’re not too dense.
- Cold Butter, cubed – Making sure you’re using cold butter is very important when making scones – it will give them flaky layers!
- Large Eggs – Eggs are used to bind the dough together and help uphold the structure.
- Whole Milk & Heavy Cream – Using higher fat content liquids help add moisture to scones.
- Vanilla Extract – Vanilla adds a beautiful, subtle flavor to these scones.
- Chopped Strawberries – Fresh juicy strawberries are the star of this show! Bonus points if they’re in season.
FOR THE GLAZE
- Powdered Sugar, Whole Milk & Pure Vanilla Extract – Easy peasy.
How to make strawberry scones
Add the flour, sugar, and baking powder to a food processor and pulse to combine. Add the butter and pulse just until the butter becomes the size of peas. Transfer the mixture to a large mixing bowl and set aside.
In a medium-sized mixing bowl, whisk together the egg, milk, cream, and vanilla. Reserve some of the wet mixture to brush on the top of the scones before baking.
Combine the wet and dry ingredients and mix just until they’re fully incorporated. Do not overmix or overwork the batter. This is the part where things can go south if you do!
Add the chopped strawberries and fold to combine.
Place the dough on a floured surface and pat it into a 1’ thick circle. Cut the dough into 8 triangles and place them onto the prepared baking sheet. Brush with the leftover egg wash and place them in the freezer for at least 30 minutes.
Bake the scones in a preheated oven until they are golden around the edges. Allow cooling on a wire rack before adding the glaze.
Glaze: To make the glaze, whisk together the powdered sugar, milk, and vanilla in a small bowl. Once scones have cooled, Drizzle the glaze over top the scones and enjoy.
Here’s how you can make sure yours turn out great. Measure your ingredients. Use the amount of flour as directed, using the spoon and level method.
Scone dough will be a bit sticky, but too much flour (or too little flour) could alter the texture. Use cold butter and make sure your dough is nice and chilled before baking. This way they don’t spread too easily and create a flat dense scone. Last, stick to high fat content dairy (whole milk, heavy cream). Anything lighter won’t create the texture you’re looking for.
Don’t skip the baking powder! It’s a leavening agent that is needed to create the rise. As mentioned before, you also want to make sure to use cold butter and make sure the dough is super cold as to not spread out, but rather rise up and get nice and flaky.
It most likely is due to not following one of the above suggestions. It may also have been because you overworked the dough. When you do that the dough activates the gluten which works to create a structure that holds.
How to make these scones your own
- For a healthy addition to your breakfast, omit the glaze, and instead spread some almond butter or pumpkin seed butter for some protein and good fats to go with your scone.
- This recipe will work with other berries so you can easily swap for blueberries, raspberries, or even cherries.
- Squeeze some lemon juice into the glaze in place of the vanilla for a delicious lemon glaze. Lemon and strawberries pair so well together.
- Swap the milk for buttermilk for an extra bit of tangy flavor.
- Serve with strawberry sauce or chocolate syrup for a decadent addition. So simple and next-level good!
Make Ahead Ideas
You can freeze prepared scones just before you bake them. Once they’ve been cut into their shapes, flash freeze them on a baking sheet so that way when you transfer them to a freezer-friendly bag or container they won’t all clump together. You won’t need to thaw beforehand, just bake from frozen adding on a bit of extra bake time.
Store any leftover scones in an airtight container for up to 2 days. You can also freeze them once they’re completely cooled. Thaw baked scones overnight in the fridge before reheating.
Scones are best served warm (however there’s no law against room temperature scones). You can pop them in the microwave for quick heat, which may get them a bit softer than in the oven. If you do choose to use the oven, heat them at 300ºF for about 10 minutes or until warm.
More breakfast pastries
- Lemon Pancake Mix Doughnuts
- Baked Chocolate Donuts
- Chocolate Chip Pancake Mix Cookies
- Pumpkin Pie Pop Tarts
Get the Recipe: Strawberry Scones
For the Scones
- 2 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 cup cold butter, cubed
- 2 large eggs, beaten
- 1/2 cup milk
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 cup chopped strawberries
For the Glaze
- 3/4 cup powdered sugar (confectioners' sugar)
- 2 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
For the Scones
- Line a large baking sheet with parchment paper or a silicone mat and set aside.
- Add the flour, sugar, and baking powder to a food processor and pulse to combine.
- Add the butter and pulse just until the butter becomes the size of peas.
- Transfer the mixture to a large mixing bowl and set aside.
- In a medium-sized mixing bowl, whisk together the egg, milk, cream, and vanilla. Reserve about 2 tablespoons of the wet mixture to brush on the top of the scones before baking.
- Combine the wet and dry ingredients and mix just until they’re fully incorporated. Add the chopped strawberries and fold to combine.
- Place the dough on a floured surface and pat it into a 1’ thick circle.
- Cut the dough into 8 triangles and place them onto the baking sheet. 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 425ºF.
- Bake the scones for 20 minutes or until they are golden around the edges.
- Allow to cool on a wire rack before adding the glaze.
For the Glaze
- In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla. Drizzle over cooled scones and enjoy.
- Store in an airtight container at room temperature for up to 2 days.