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Easy Strawberry Scones Recipe

Homemade Fresh Strawberry Scones with sweet vanilla glaze are the ultimate spring and summer treat! These scones are soft, sweet, and have the perfect amount of fresh strawberry flavor.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 8 scones
Calories: 397 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Scones
  • 2¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ cup unsalted butter cold and cubed (1 stick)
  • 2 large eggs whisked
  • ½ cup milk
  • ¼ cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 cup chopped strawberries
For the Glaze
  • ¾ cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon pure vanilla extract

Instructions

    Cup of Yum
  1. Line a large baking sheet with parchment paper or a Silpat mat. Set aside.
  2. Add the flour, sugar, and baking powder to a food processor and pulse to combine.
  3. Add the butter and pulse just until the butter becomes the size of peas.
  4. Transfer the mixture to a large mixing bowl and set aside.
  5. In a medium-sized bowl, whisk the egg, milk, cream, and vanilla together. Reserve about 2 tablespoons of the wet mixture to brush on the top of the scones before baking.
  6. Combine the wet and dry ingredients and mix just until they’re fully incorporated. Add the chopped strawberries and fold to combine.
  7. Place the dough on a floured surface and pat it into a 1-inch thick circle.
  8. Cut the dough into 8 triangles and place them onto the baking sheet with at least 1 inch between them. Brush with the leftover egg wash and place them in the freezer for at least 30 minutes.
  9. While the scones are in the freezer, preheat your oven to 425°F.
  10. Bake the scones for 20 minutes or until they are golden around the edges.
  11. Allow to cool on a wire rack.
  12. While the scones cool, make the glaze. In a small bowl, whisk the powdered sugar, milk, and vanilla togeether. Drizzle over the cooled scones and enjoy.

Notes

  • Storage: Store strawberry scones in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
  • Along with freezing the dough, using cold butter also helps to ensure that the scones will rise properly.
  • Do NOT over mix the dough, or the consistency of the dough will be all wrong. Mix until just combined!
  • Avoid using frozen strawberries. They will lose their shape when baked, and the results will not be as fresh.

Nutrition Information

Serving 1scone Calories 397kcal (20%) Carbohydrates 55g (18%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 82mg (27%) Sodium 187mg (8%) Potassium 130mg (4%) Fiber 2g (8%) Sugar 22g (44%) Vitamin A 556IU (11%) Vitamin C 11mg (12%) Calcium 136mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8scones

Amount Per Serving

Calories 397

% Daily Value*

Serving 1scone
Calories 397kcal 20%
Carbohydrates 55g 18%
Protein 7g 14%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 82mg 27%
Sodium 187mg 8%
Potassium 130mg 3%
Fiber 2g 8%
Sugar 22g 44%
Vitamin A 556IU 11%
Vitamin C 11mg 12%
Calcium 136mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.