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Fresh strawberries are mixed into a tender scone dough for these delicious strawberry scones. Finish with a sweet vanilla glaze for the perfect spring breakfast or afternoon snack.
I’ve been obsessed with scones for a long time. Don’t get me wrong, I also love muffins and sweet rolls…but scones have a special place in my heart.
I would be happy to eat a scone for breakfast every day. Lately, these strawberry scones are my newest favorite.
Tender strawberry scones
These strawberry scones are the perfect spring and early summer scone recipe. Fresh, chopped strawberries are mixed into a tender, lightly tangy scone dough. The scones themselves are lightly sweet, so they’re perfect for topping with a vanilla glaze.
The flavor of the berries is accented by the buttery dough and the vanilla glaze, giving the whole thing a strawberries-and-cream vibe.
Make these for Easter or a Mother’s Day brunch. Or for a weekend breakfast. Or sit down with one for an afternoon snack alongside a pot of tea or an iced shaken espresso.
If you’re anything like me, you’ll be looking for any reason to make a batch of these sweet, tender scones.
How to make my strawberry scone recipe
If you’ve never made scones before, you’re in for a treat. They’re not hard to make at all — I’ll walk you through the whole process!
Ingredients you’ll need
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
Most of the ingredients for these strawberry scones are pretty typical of most of the scone recipes we’ve made before:
- All-purpose flour
- Granulated sugar
- Leavening: Baking powder and baking soda
- Fine sea salt: My preferred type of salt for baking.
- Unsalted butter: Make sure this is frozen before you start baking.
- Sour cream: This acts similarly to buttermilk, with the lactic acid giving the scones lift and keeping them tender and moist. Plain yogurt will also work.
- Large egg
- Vanilla extract or vanilla bean paste
We also work in diced fresh strawberries into the dough. I dice mine relatively small for this recipe, somewhere around 1/4 inch.
To finish the scones with the vanilla glaze, you’ll also need:
- Melted unsalted butter
- Powdered sugar
- Vanilla extract or vanilla bean paste
- Milk: Heavy cream or half-and-half will also work.
If you’d like, you can skip the glaze. Instead, before baking, brush the top of the scones with a bit of cream and sprinkle with coarse sugar. Bake as directed.
Making these scones
In a medium or large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Now grab your cold butter and grate it into the dry ingredients using the large holes of a box grater. Once the butter is grated, use your fingertips to work the butter and dry ingredients together until the mixture resembles a coarse meal.
Separately, whisk together the sour cream, egg, and vanilla. Add this mixture to the flour mixture and stir it in with a fork. The dough will form large clumps and be very shaggy.
Fold in the strawberries until well distributed, then use your hands to gently press the dough into a ball. It’ll be stick at first, but the dough will come together.
Turn the dough onto a lightly-floured countertop and pat it into a circle about 7 inches in diameter and 3/4-inch thick. Cut the dough into 8 equal wedges, then transfer them to a parchment-lined baking sheet.
Bake on the lower-middle rack in a 400°F oven for 15-17 minutes. The scones should be golden brown on top and baked through in the center.
Let the strawberry scones cool for 10 minutes, then whisk together the glaze ingredients. Dip the tops of the scones in the glaze or drizzle it over the scones. Let the glaze set before serving and enjoy!
Storage and freezing tips
Baked and cooled scones can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
If you’d like, you can freeze the unbaked scones to bake later.
Place the dough triangles on a parchment-lined sheet tray in the freezer for 1-2 hours, until frozen solid. Transfer to a zip-top freezer bag, label, and freeze for 2-3 months.
When you’re ready, you can bake the whole batch of scones or just a few—whatever you need! Bake the scones from frozen according to the recipe directions, adding a few extra minutes to the baking time as needed.
Frequently asked questions
If you don’t have a box grater, you can cut the cold (not frozen) butter into cubes and then work into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs.
If doing this step by hand is not accessible to you, you can use a food processor. In the bowl of a food processor, pulse the dry ingredients just to mix. Cut the cold unsalted butter into cubes, then pulse it in just until the mixture resembles coarse crumbs. Transfer to a large bowl, then use a fork to mix in the wet ingredients.
More delicious scone recipes
If you love these strawberry scones, you’ll want to try:
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In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt and mix until combined.
2 cups all-purpose flour, ⅓ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon fine sea salt
-
Grate butter into flour mixture using the large holes of a box grater. Use your fingers to work in the butter until the mixture resembles coarse meal.
8 tablespoons unsalted butter
-
In a small bowl, whisk the sour cream, egg and vanilla until smooth.
½ cup sour cream, 1 large egg, 1 teaspoon vanilla extract or vanilla bean paste
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Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Fold in the strawberries. Use your hands to gently press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
⅔ cup diced fresh strawberries
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Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place triangles onto the prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
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In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and 4 teaspoons of milk. Whisk until smooth. If the glaze is too thick, gradually add more milk until the glaze is able to be spooned over the scones. Dip or spoon the glaze evenly over the scones and allow the glaze to set before serving.
3 tablespoons unsalted butter, 1 cup powdered sugar, ½ teaspoon vanilla extract or vanilla bean paste, 4 to 6 teaspoons milk
- Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Unbaked scones can be frozen for 2-3 months. Place the shaped and cut scones on a parchment-liked baking sheet in the freezer for 1-2 hours, until solid. Transfer to a zip-top freezer bag. When ready to bake, place on a sheet pan and bake according to the recipe directions, adding a few minutes to the baking time as needed. Glaze as directed.
Helpful resources:
Serving: 1scone, Calories: 386kcal, Carbohydrates: 49g, Protein: 5g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 249mg, Potassium: 87mg, Fiber: 1g, Sugar: 24g, Vitamin A: 606IU, Vitamin C: 7mg, Calcium: 62mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
