Strawberry Scones
These tender strawberry scones are loaded with fresh strawberries and topped with a sweet strawberry glaze. They're buttery, lightly sweet, and perfect for brunch, tea parties, or a quick homemade breakfast.
Scones are best explained as a cross between a biscuit and a quick bread. They tend to be slightly sweet with a variety of add-in options. When I come across some nice looking strawberries at the grocery store, I can't resist whipping up a batch of these strawberry scones.
There's a full cup of chopped strawberries in the dough, so you get those fresh berries throughout the entire scone!
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The Key to Perfect Homemade Scones
If you've ever had dry or dense scones, a few small technique tweaks can make a big difference. These simple tips will help you get light, flaky strawberry scones every time. Find the full ingredient list and directions in the recipe card below!
Keep Ingredients Cold
Cold ingredients are the secret to flaky scones. When cold butter hits the hot oven, it creates little steam pockets in the dough. Those pockets help the scones rise and create that tender, slightly flaky texture.
To make sure everything stays cold:
- Keep the buttermilk, egg, and butter refrigerated until the last minute.
- Work quickly when mixing the dough.
- Chill the dough before baking so the butter stays firm.
Don't Overmix the Dough
Once the wet ingredients are added, mix just until combined. Overmixing develops too much gluten in the flour, which can lead to tough or dry scones instead of soft, tender ones.
Handle the Dough Gently
When making scones, I try to avoid handling the dough with my hands as much as I can. A pastry cutter is a great tool to incorporate the butter into the flour mixture. My 98.6 degree fingers can start to melt the butter pretty quick.
- Use a pastry cutter or fork to cut butter into the flour.
- Mix the dough with a rubber spatula instead of your hands.
- Shape the dough quickly and get it into the freezer to chill.
How to Make Strawberry Scones
Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
Step 2: Add cubed cold butter and blend into the dry ingredients using a fork or pastry cutter until the dough resembles course crumbs.
Step 3: In a small bowl, whisk together ½ cup buttermilk, vanilla and egg. Slowly add wet mixture to the flour mixture and mix until just combined. Gently mix in chopped strawberries. Fresh strawberries work best here. Frozen ones contain too much liquid.
Depending on your ripeness of your strawberries, you may need to add up to ¼ cup more flour if the scone dough seems too wet. It should nicely form a dough you can handle with your fingers.
Quick Tip: Make your own buttermilk, place 1 ½ teaspoons of lemon juice or white vinegar in a measuring cup. Add milk to reach ½ cup line. Let mixture sit for 10 minutes to slightly curdle.
Step 4: Pour dough onto a well-floured surface and shape into an 8 inch circle, being careful not to handle the dough too much. Wrap dough in plastic wrap and put in the freezer for 30 minutes. You can chill the dough in the refrigerator if not baking right away.
Step 5: After dough is chilled, cut dough into 8 wedges and place on a parchment paper lined baking sheet at least 2 inches apart. Use a sharp knife or pizza cutter to cut scones. Brush each scone with milk. You can also use buttermilk if you have some left. Bake at 375 degrees for 13-15 minutes until edges and top are golden brown.
Step 6: Cool scones on a wire rack completely before glazing.
Sweet Strawberry Glaze
The glaze that tops these strawberry scones sends these scones over the top. It is made with powdered sugar, milk and sweet strawberry juice that you'll make while the scones are baking.
While the scones bake:
- Chop ½ cup fresh strawberries.
- Sprinkle with 1 tablespoon sugar.
- Mash with a fork and let sit 10-15 minutes.
This process is called macerating, and it draws out the strawberries' natural juices.
Take about a tablespoon of the strawberry juice and combine it with a cup of powdered sugar and a tablespoon of milk. Whisk together and add up to ½ tablespoon more milk to reach desired consistency. You want the glaze to be thin enough to drizzle over the scones and thick enough for most of it to stick.
Use a spoon to drizzle the glaze over each scone. Allow the glaze to dry for 10-15 minutes.
Storage Tips
Because fresh strawberries contain moisture, these scones are best enjoyed the day they're baked.
Store leftovers in an airtight container at room temperature for 1-2 days.
Freezing Instructions
You can freeze unbaked scones for up to 1 month.
Bake directly from frozen, adding 2-3 extra minutes to the baking time.
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📖 Recipe
Strawberry Scones
Ingredients
Method
- In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.2 cups all purpose flour, ⅓ cup white sugar, 1 tsp. baking powder, ½ tsp. baking soda, ¼ tsp. salt
- Add cubed cold butter and blend into flour mixture using a fork or pastry cutter until the dough resembles course crumbs.6 tbsp. unsalted butter
- In a small bowl, whisk together ½ cup buttermilk, vanilla and egg. Slowly add wet mixture to the flour mixture and mix until just combined. Gently mix in chopped strawberries. * Depending on the juiciness of the strawberries you may need to add up to ¼ cup more flour if the dough is too wet. You should be able to handle it nicely with your fingers.½ cup buttermilk, 1 tsp. vanilla extract, 1 egg, 1 cup chopped strawberries
- Pour dough onto a floured surface and shape into an 8 inch circle, being careful not to handle the dough too much. Wrap dough in plastic wrap and freeze for 30 minutes.
- After dough is chilled, cut dough into 8 triangles and place on a parchment lined baking sheet at least 2 inches apart. Brush each scone with milk. Bake at 400 degrees for 13-15 minutes until edges and top are golden brown.1 tbsp. milk
- Cool scones on a wire rack completely before glazing.
- While the scones are baking, combine chopped strawberries and white sugar in a small bowl. Smash the strawberries with a fork and allow to sit for 15 minutes.½ cup chopped strawberries, 1 tbsp. white sugar
- Drain the berries through a fine mesh sieve, reserving the juice for the glaze. You will end up with around a tablespoon of juice.
- In a small bowl, whisk together strawberry juice, milk & powdered sugar. Start with 1 tbsp. of milk and add up to ½ tbsp. more until reaching the perfect consistency for drizzling.1 tbsp. milk, 1 cup powdered sugar
- Drizzle glaze over cooled scones. Allow glaze to dry for 15 minutes.
Can’t wait to try these for a children’s Easter Tea Party!
Do you think they would freeze well? Of course I’d make the strawberry sauce /glaze after taking from freezer.
Tricia Hyde
Hi Tricia, thanks for the question! The scones should freeze just fine as long as you glaze them after defrosting, like you said. Happy baking!
I just pulled these out of the oven. They are so pretty. My question is can I make two inch rounds then cut both into Eights? I'm having a tea and really don't want to serve them this large. I was thing adjust the bake time and it would work. I'd like to know your thought on this please and thank you.
Smaller scones would definitely work. I'd start checking them after about 12 minutes!