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I knew I found a winner when I tasted these Strawberry Scones. They were perfect; billowy, soft, crumbly, studded with a generous amount of fresh strawberries, and topped with a drizzle downpour of sweet glaze. Pair these with a mug of coffee and you’re set! If you’ve never attempted scones, you have to know they’re easy to make! More good news: once you have a good scone base, you can make all kinds of modifications for either sweet or savory scones.
You’ve probably eaten scones, but have you tried making them? There’s nothin’ to it! And the greatest part is, once you have a basic scone recipe, you can make it a hundred different ways; everything from dessert scones to savory biscuits.
These strawberry scones are soft and wonderful. I brought these over to my nieces birthday party and all 4 of my sisters and my Mom asked if I had the recipe posted yet; they wanted it!
This recipe was adapted from Better Homes and Gardens.
Learn How to Make Strawberry Scones:
1. Preheat oven to 400˚F. In a large mixing bowl, stir together flour, sugar, baking powder and salt. Add 1/2 cup (or 8 Tbsp) cold diced butter and cut it into the flour using a pastry blender until mixture resembles coarse crumbs. Gently toss in chopped fresh strawberries. Make a well/indentation in the center and set aside.
2. In a second bowl, beat 1 egg with a fork then stir in 1/2 cup heavy cream. Add all of the egg mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.
3. Turn dough out onto generously floured sheet of parchment paper. Pull dough together and pat/shape it into a 3/4-inch-thick circle. Cut circle into 12 wedges and pull apart slightly. they should be at least 1/2″ apart.
4. Brush wedges with 1 Tbsp milk and sprinkle with coarse sugar. Bake at 400˚F for 15-16 min or until golden.
How to Make Easy Scone Glaze Recipe:
1. Stir together 2/3 cup powdered sugar and 1 Tbsp milk then drizzle over the top. Easily thicken glaze by adding more powdered sugar and thin it with more milk. Serve scones warm or at room temperature.
In the rare case you have leftovers: store covered in refrigerator and place in microwave for 15 seconds to reheat.
Print-Friendly Scones Recipe:
Strawberry Scones Recipe
Ingredients
Strawberry Scone Ingredients:
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, (8 Tbsp or 1 stick), chilled and diced
- 1 cup chopped fresh strawberries
- 1 large eggs
- 1/2 cup heavy whipping cream, (chilled)
- 1 Tbsp milk, to brush the top
- 1/2 Tbsp course sugar, to sprinkle the top
Ingredients for Easy Scone Glaze:
- 2/3 cup Powdered sugar
- 1 Tbsp Milk
Instructions
How to Make Strawberry Scones:
- Preheat oven to 400˚F. In a large bowl, sift together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder and 1/2 tsp salt. Add 1/2 cup diced butter and cut it into flour using pastry blender until mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set the bowl aside.
- In a second small mixing bowl, beat 1 egg with a fork then stir in 1/2 cup heavy cream. Add the egg mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.
- Place dough onto generously floured sheet of parchment paper. Pull dough together and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them apart slightly (at least 1/2" apart).
- Brush wedges with 1 Tbsp milk, sprinkle with coarse sugar. Slide the parchment paper with scones onto a baking sheet and bake at 400˚F for 15-16 min, or until puffed and golden.
How to Make Scone Glaze Recipe:
- Stir together 2/3 cup powdered sugar and 1 Tbsp milk. Easily thicken glaze by adding more powdered sugar and thin it out with more milk. Drizzle glaze over scones and serve scones warm or at room temperature.
Notes
*In the rare case you have leftovers: store covered in refrigerator and place in microwave for 15 seconds to reheat.
Nutrition Per Serving
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Now go conquer some scones!
Do you have a favorite scone? These cranberry orange scones are a must try!
My grand daughter Rylee,8, made these with a little oversight but, basically on her own. We even discussed how she should divide into twelfths. They came out delicious. She is not a sweet eater but, eats strawberries by the quart. She devoured 2 of them snd we are taking the rest to the Zoo tommorrow. Thank you.
Aw, that’s great! You’re very welcome!
I am not sure what I did wrong after putting them on the cookie sheet I put it in the fridge for the time the recipe said but when it got in the oven the strawberries let out so much liquid and juices. Please help
Hi! I’m sorry you didn’t have a great experience making these. Did you use frozen strawberries or use more fruit than recommended in the recipe card? You’ll want to avoid adding to much moisture to the scones and the best way to do that is to not add too many strawberries, avoid overripe strawberries because they leak more juice, avoid frozen strawberries, and after rinsing your fruit, be sure to drain it well or dry it with a paper towel if it’s too wet. I hope that helps.
I used fresh strawberries. I will give it a try again following your recommendation and let you know the results. Thank you for your help.
I made these scones yesterday and the crumb on them is truly divine! Melt in your mouth perfection. My only comment is that both my husband and I thought they could use more strawberries. I’m wondering if adding another 1/2 cup would change the results. Any thoughts?
Hi Deb. I have not added additional strawberries to this recipe. It could affect the texture and make them too moist and sponge-like in texture.
Yum! Added extra strawberries and some lemon extract to the dough and glaze. So yummy! Will try with blueberries some other time. Thanks for sharing! ☺️
Sounds like a plan! Glad that you’re trying different varities too and you’re enjoying them.
I love these! I first made them in 2021 and they are my go to scone recipe since. I don’t have any heavy cream. Think milk + extra butter would turn out ok?
Last Christmas i added vanilla and rubbed lemon zest into the sugar and we had lemon vanilla scones. Did a glaze with powdered sugar and lemon juice too.
Thank you so much for sharing that with me, Catherine! I haven’t tried that exact substitution, but it may. If you test it, I’d love to know if it works out for you.
Worked just fine! No different than usual. I did 1/3 butter to 2/3 whole milk.
I’m making these scones again and came back here and noticed the 3 star rating on my comment. That was an accident! These scones are the best! Absolutely 5 stars. Sorry about the accidental rating, you can delete if you want.
No worries, thank you for letting us know! We appreciate it!
Hi there
I have some frozen little Alpine strawberries, do you they would work ?
Hi Kay, I think frozen strawberries might be a little moist for these. Fresh fruit is best for scones.
These scones are amazing! I had frozen strawberries, so I used those. Also, I added more than 1 cup and they turned out perfectly! (There’s no such thing as too many strawberries!!) Thank you for sharing this recipe!
Yay, that’s lovely to hear! We’re super glad that you enjoyed these scones.
Such a lovely, delicious recipe! I think I’d add even more strawberries next time but that’s my family’s only critique. We all enjoyed them! And they were so easy to make. 😊
Thank you so much for sharing that with me, Sarah!
I am looking forward to making them. Just curious! If I don’t glaze them, do they still need to be put in the fridge. I would like to bring them on an outdoor trip and a refrigerator isn’t going to be possible.
Thank you!
Hi Sharon, hey are best within the first 1-2 days, they end to dry out if longer than that. You can store them in an airtight container at room temperature for 1-2 days, or refrigerate them for up to a week. I hope that helps.
Thank you and thanks for responding so quickly! 🙂 I really am looking forward to making them!
Hi Natasha! I really want to try this recipe but I do not have a pastry blender… is there a way I can do this by hand or with two bench scrapers?
Thanks,
Aditi
Hi Aditi! You should be able to cut in the butter using a fork too.
best scones I ever made! Perfect texture, not to sweet, and everything a scone should be🩷
Thank you so much! I’m glad you loved it.
As a 6 month follower and one who has made dozen or so of your recipes, these are fantastic and were a real hit with family! Thank you for this! As a moderate cook I did question whether we should bake with the parchment paper or not as it wasn’t stated and I can be literal to a fault. (or I missed it?) I did however do that but next time I think I would pull the dough together on a rubber mat then move as it did get messy. Thank you Natasha for sharing and helping me not be so boring in the kitchen!
Hi Susan, I baked on the same parchment paper that I shaped the scones. You’re absolutely right that I did not specify that in the recipe. Thank you for letting me know. I am fixing that now.
These scones are great! I used two cups of strawberries. I didn’t have any cream, so used 1/2 n 1/2. I cooked them 15 min. Then drizzled the powdered sugar mixture on top.
Nothing like biting into a moist scone with a warm bite of strawberry. 5 stars
Hi Terese! I’m so glad you enjoyed them. Thank you for sharing.
This recipe turned out excellent!! While making the glaze, I added a few fresh strawberries, reduced the cream to 1/2 Tablespoon and put it in the mini blender. Pretty and delicious.
Hello Tanja, great to hear that you loved our Perfect Strawberry Scones!
Hi, can I make these strawberry scones one day before baking. I want to serve them at breakfast, n can bake fresh in the morning. Thanks
Hi Moeena, they are best within the first 1-2 days, they end to dry out if longer than that. You can store them in an airtight container at room temperature for 1-2 days, or refrigerate them for up to a week. You can microwave them for 15 seconds to reheat.
Thanks for your reply. My question was if I make the scones on Friday evening n bake them on Saturday morning?store them unbaked in the fridge for the night, will they turn out ok😊thanks
I have not tested that to advise but I know that generally scones do well frozen before baking so I think it could work. Let us know if you experiment with it.
My young teenage Girl Scout troop came over to try this recipe yesterday. The results don’t look anything like yours, but they sure tasted delicious!
How fun! I’m glad it was enjoyed! Thank you for sharing. 🙂
How long would these last in the fridge? I’m doing a baptism brunch and want to cook some things ahead of time.
Hi Addison! They are best within the first 1-2 days, they end to dry out if longer than that. You can store them in an airtight container at room temperature for 1-2 days, or refrigerate them for up to a week. You can microwave them for 15 seconds to reheat.
Recipe could use more sugar. I’d add a total of 4 TBSP next time I bake and see if that helps. Overall, recipe is okay .
We’d like to know how it goes.