These flaky, buttery Strawberry Scones pair perfectly with a hot cup of coffee or tea! This easy to make recipe is perfectly sweetened, packed with fresh berry flavor, and completed with a generous drizzle of vanilla glaze.
These berry-packed Strawberry Scones are the perfect way to put those plump, juicy strawberries to good use. While these scones are great to nibble on any time of year, we especially love to make this during the spring and summer months!
Strawberry scones are great for breakfast, brunch or even dessert. I love enjoying them with a cup of coffee so any excuse to nibble on one of these is a good one as far as I am concerned. Whether we are looking to brighten up our kitchen (and smiles) with some weekend baking or even whipping these up for a fun celebration like Mother’s Day, baby or bridal showers, it’s always a good day for a scone.
If you have never made scones before or aren’t much of a baker, you’ll be glad to know that scones are an easy recipe for even a novice baker. This is especially true if you use a food processor to make quick work of whipping up the dough. The key to making a great scone is working fast so that the butter stays cold. That’s what gives scones their delicious, crumbly texture. With the help of a food processor, it really can’t get any faster to whip these up! Don’t be scared away if you do not have a food processor. You can still make these without one.
If you are a fan of scones, be sure to also check out my Chocolate Chip Scones, Blueberry Scones, Cranberry and Dark Chocolate Scones, Blackberry Scones, and Pumpkin Scones with Maple Glaze recipes.
Ingredients in Strawberry Scones
- Flour: all purpose flour.
- Sugar: Granulated sugar is used in the scones. For the glaze, confectioner’s sugar (aka powdered sugar or icing sugar) is used.
- Baking powder: leavener.
- Salt: adding a little salt to baked goods enhances their flavor.
- Butter: cold, cubed unsalted butter. In order to have the best texture, it’s important to use cold butter and work quickly with the dough so that it remains cold. When that cold butter melts in the hot oven (and not before), it creates that fluffy, crumbly texture scones are known for.
- Egg: Mixed into the dough.
- Dairy: Milk and Greek Yogurt are used instead of heavy cream in this recipe. I recommend using a full fat yoghurt and milk with a bit of fat in it (like 2%) if possible to achieve the best scone texture. A little milk is also brushed onto the scones before baking and then sprinkled with sugar to help add a little color to the scones as they bake as well as a bit of crunch.
- Vanilla extract: adds flavor to the dough.
- Strawberries: diced fresh strawberries. I recommend using fresh strawberries as frozen will add too much moisture to the dough and alter the texture.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Strawberry Scones
- Mix the dry ingredients. In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly.
- Add the butter to create a coarse meal. Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
- Add the wet ingredients. In a small bowl, whisk the egg, vanilla extract, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
- Add strawberries and form the dough into a disc. Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the chopped strawberries over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc.
- Slice and bake. Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 18-20 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
- Glaze. In a bowl, add the confectioners sugar, vanilla extract, and milk. Stir to form the glaze. Drizzle the glaze over the scones.
Tips for the best scones
- Keep your ingredients cold.
As mentioned earlier, achieving the right texture in these scones comes down to keeping the butter cold. That means you want to keep your ingredients like the butter, milk, yoghurt, and eggs cold before incorporating them. If you feel like your dough is warming up while you are shaping it, cover it with plastic wrap and pop it in the fridge for a bit to become cold again. - Work quickly.
This tip is to ensure that your ingredients stay cold. I love using a food processor for this recipe because it keeps the dough cold (no hands warming the dough) and it is also much faster then working with a pastry cutter. - Brush with milk and sprinkle with sugar before baking.
This step helps give the scones a bit of color as they bake, otherwise they can look a bit pale. The sugar also adds a little crunch to the dough. - Use fresh strawberries.
While I often substitute frozen berries in my baking, in this case, I recommend sticking to fresh strawberries. Frozen strawberries will add too much moisture to the dough and alter the texture. - Freeze the scones if not serving immediately.
Scones are best when served warm out of the oven or soon afterwards. If you are planning to make these for a brunch get-together or similar and want to prep them in advance, you can! Simply freeze the dough in advance to make things easier the day of your event. (See tips below for freezing).
Freezing scones
You can freeze scones before or after baking them.
To freeze unbaked scones, prepare the scones as described in the recipe including slicing the dough into wedges. Then pop the parchment-lined tray into the freezer to freeze the scone dough, for about an hour. Once the unbaked scone wedges are frozen, you can transfer them to a freezer safe container or freezer bag. They will keep for a couple of months. To bake the frozen scone dough, simply pop the scones onto a parchment lined baking sheet and bake them as described in the recipe, adding a few extra minutes to the baking time to account for them being frozen.
To freeze baked scones, simply let them cool down completely and then transfer them to a freezer safe container and freeze them. When you want to enjoy one, defrost and enjoy!
Storing leftover scones
Leftover scones can be stored in the fridge in an airtight container for a few days. To reheat them, you can pop them in microwave or pop them in the oven until warmed through.
For longer storage, follow the freezing instructions above.
I hope you enjoy this recipe as much as we do. They pair so well with a cup of hot coffee or tea!
Happy Baking!
-Cathy
Looking for more ways to enjoy fresh strawberries? You may also like:
Healthy Strawberry Banana Muffins
Strawberry Cream Cheese Danish
Strawberry Lemon Cupcakes
Strawberry Oat Breakfast Bars
Balsamic Strawberry Flatbread
Strawberry Fields Salad
Strawberry Scones
Ingredients
Scones
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter cold, cubed
- 1 large egg
- 1/4 cup milk
- 1/4 cup Greek Yogurt vanilla or plain, full fat preferable
- 1/2 teaspoon vanilla extract
- 3/4 cup strawberries diced
- 1 tablespoon milk
- 1 tablespoon sugar
Glaze
- 1 cups confectioners sugar (icing sugar)
- 1/2 teaspoon vanilla extract
- 1 tablespoons milk
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly. Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
- In a small bowl, whisk the egg, vanilla extract, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
- Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the chopped strawberries over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc.
- Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15-20 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
- In a bowl, add the confectioners sugar, vanilla extract, and milk. Stir to form the glaze. Drizzle the glaze over the scones.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Hello! These look amazing and can’t wait to make them. I saw butter is crossed out. Is that because you replaced it with greek yogurt? I heavy cream instead of milk, do I replace the milk evenly in your recipe?
Hi! I used butter in this recipe. It may just be that when you hover over an ingredient or click on it, it strikes it out (Its a feature of the recipe card so you can strike things out as you use them in a recipe). You can swap heavy cream in place of the milk. I would use an equal amount. 🙂