Strawberry Scones Recipe

Introduction

These strawberry scones are tender, buttery, and bursting with fresh fruit, making them a perfect treat for breakfast or afternoon tea. A sweet streusel topping and a delicate vanilla glaze add just the right amount of indulgence.

Ingredients

• 2 1/4 cups all-purpose flour (293 grams)
• 1 1/4 teaspoons baking soda (6 grams)
• 2 teaspoons cream of tartar (7 grams)
• 2 tablespoons granulated sugar (24 grams)
• Dash of salt
• 1/2 cup plus 1 tablespoon cold salted butter (9 tablespoons)
• 1 large beaten egg
• 3/4 cup thick buttermilk (6 ounces)
• 1 1/2 cups chopped strawberries (232 grams)
• 1/4 cup granulated sugar (50 grams)
• 1/4 cup all-purpose flour (33 grams)
• 1 1/2 tablespoons salted butter (for streusel)
• 1 cup powdered sugar (130 grams)
• 3 tablespoons melted butter (for glaze)
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons heavy cream or milk (optional, to thin glaze)

Instructions

1. Step 1: Place a glass mixing bowl in the refrigerator or freezer for 5 minutes to chill.
2. Step 2: Preheat your oven to 425ºF and line a baking sheet with parchment paper.
3. Step 3: In the chilled bowl, combine the flour, baking soda, cream of tartar, 2 tablespoons sugar, and a dash of salt. Whisk these dry ingredients together.
4. Step 4: Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until mostly incorporated, leaving some small butter pieces.
5. Step 5: Make a well in the center of the flour mixture. Add the beaten egg and buttermilk. Stir gently with a wooden spoon until just combined; do not overmix.
6. Step 6: Fold in the chopped strawberries 2-3 times to evenly distribute them without breaking them up.
7. Step 7: Lightly flour a pastry mat or clean surface. Turn the dough out onto it and sprinkle a little flour over the top. Shape the dough into a disk about 1 1/4 inches thick.
8. Step 8: In a small bowl, prepare the streusel by cutting 1 1/2 tablespoons of butter into the 1/4 cup sugar and 1/4 cup flour until crumbly. Sprinkle and gently pat the streusel over the dough disk.
9. Step 9: Using a sharp knife or dough cutter, cut the dough into 8 triangular scones like slicing a pie. Transfer them to the prepared baking sheet. Sprinkle any fallen streusel back on top of the scones.
10. Step 10: Chill the scones on the baking sheet in the refrigerator for 15 minutes or in the freezer for 10 minutes before baking.
11. Step 11: Bake the scones immediately for 12-14 minutes until golden. Let them cool for 10 minutes on the sheet.
12. Step 12: While cooling, prepare the glaze by mixing melted butter, powdered sugar, and vanilla extract in a small bowl. Add 1-2 tablespoons of cream or milk if needed to reach a spoonable consistency.
13. Step 13: Spoon the glaze over the cooled scones.
14. Step 14: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Tips & Variations

• Use frozen strawberries if fresh are not available, but thaw and drain well to avoid extra moisture.
• For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
• Add a pinch of cinnamon or lemon zest to the dough for extra flavor.
• Serve scones warm or lightly toasted with butter or clotted cream.

Storage

Store leftover scones in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to restore freshness. The glaze may soften but still adds delicious sweetness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, shape it into a disk, wrap it tightly, and refrigerate for up to 24 hours before baking. Bring back to the chill step before baking for best results.

How do I prevent the strawberries from making the dough soggy?

Use firm, ripe strawberries and chop them roughly. Fold them gently into the dough and avoid overmixing. If extra moisture is a concern, lightly toss the strawberries with a little flour before folding in.

Strawberry Scones Recipe

Print Recipe

★★★★★

4.4 from 321 reviews

These delicious and tender Strawberry Scones feature fresh chopped strawberries folded into a tender, flaky dough with a buttery streusel topping. Finished with a sweet vanilla glaze, they make a perfect breakfast or afternoon treat that’s easy to bake at home.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Scone Dough

• 2 1/4 cups all-purpose flour (293 grams)
• 1 1/4 teaspoons baking soda (6 grams)
• 2 teaspoons cream of tartar (7 grams)
• 2 tablespoons granulated sugar (24 grams)
• Dash of salt
• 1/2 cup plus 1 tablespoon cold salted butter (9 tablespoons)
• 1 large beaten egg
• 3/4 cup thick buttermilk (6 ounces)
• 1 1/2 cups chopped strawberries (232 grams)

Streusel Topping

• 1/4 cup granulated sugar (50 grams)
• 1/4 cup all-purpose flour (33 grams)
• 1 1/2 tablespoons salted butter

Vanilla Glaze

• 1 cup powdered sugar (130 grams)
• 3 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk (if needed to thin glaze)

Instructions

1. Chill the Mixing Bowl: Refrigerate or freeze a glass bowl for 5 minutes to get it cold, which helps keep the butter cold during mixing.
2. Prepare Oven and Baking Sheet: Preheat the oven to 425ºF (218ºC). Line a baking sheet with parchment paper to prevent sticking.
3. Combine Dry Ingredients: In the chilled bowl, whisk together the flour, baking soda, cream of tartar, sugar, and salt until evenly mixed.
4. Cut in the Butter: Cut the cold butter into small cubes and add to the dry ingredients. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs with some small butter pieces remaining.
5. Add Wet Ingredients: Make a well in the center of the flour mixture and add the beaten egg and buttermilk. Stir gently with a wooden spoon just until the dough begins to come together; do not overmix.
6. Fold in Strawberries: Add the chopped strawberries and fold them into the dough 2-3 times to distribute evenly without breaking them down.
7. Shape the Dough: Flour a pastry mat or clean surface and turn the dough out onto it. Lightly flour the top and shape the dough into a disk about 1 1/4 inches thick.
8. Prepare Streusel Topping: In a small bowl, combine sugar, flour, and cut-in butter until coarse crumbs form. Sprinkle this streusel evenly over the top of the dough disk and gently pat it in.
9. Cut and Arrange Scones: Using a sharp knife or dough cutter, slice the dough disk into 8 triangular wedges and place them on the prepared baking sheet. Sprinkle any loose streusel back on top.
10. Chill the Scones: Refrigerate for 15 minutes or freeze for 10 minutes to firm up the scones before baking.
11. Bake: Immediately bake the chilled scones for 12-14 minutes until golden brown. Remove and let them cool on the baking sheet for 10 minutes.
12. Make the Glaze: In a small bowl, mix melted butter, powdered sugar, and vanilla extract. Add 1-2 tablespoons of heavy cream or milk if needed to thin the glaze for easy drizzling.
13. Glaze the Scones: Spoon or drizzle the glaze evenly over the warm scones.
14. Store: Keep scones in an airtight container in the refrigerator for up to 3 days for best freshness.

Notes

• Do not overmix the dough to keep the scones tender and flaky.
• Keep the butter and bowl cold to help create a tender texture with flaky layers.
• Chilling the scones before baking helps them hold shape and rise better.
• Use fresh, ripe strawberries for best flavor and texture.
• You can substitute the salted butter with unsalted butter and add an extra pinch of salt if preferred.
• Glaze can be adjusted in thickness by adding more or less cream/milk.

Keywords: Strawberry scones, breakfast scones, strawberry recipes, scone recipe, baked scones, sweet scones