These homemade strawberry scones are simple to make, absolutely delicious, and bursting with fresh strawberry flavor! Top them with a vanilla glaze for just a hint of sweetness to balance out the buttery scone.
Who’s excited for strawberry season? Going to the Florida Strawberry Festival is one of my favorite things to do in Tampa because the strawberries are so good!
I missed the festival this year but it doesn’t mean I’m going to miss out on sharing all sorts of yummy strawberry recipes (hello strawberry soup). These strawberry scones are just the first of a dozen delicious strawberry recipes – perfect for using all those fresh strawberries I know you’ll have soon!
And I know you’ll want something to make other than just the best strawberry spinach salad because honestly, who wants salad every day?
Whether you pick your strawberries fresh, pick out the perfect berry basket at the grocery store, or pick them up curbside – they’ll be delicious in these homemade strawberry scones!
Why You’ll Love This Recipe
- Easy to make – this recipe is as simple as mixing all the ingredients together. You pulse them in a food processor then mix in the other ingredients, roll, cut, and bake! It’s pretty much foolproof as long as you remember all the ingredients!
- Fresh strawberry flavor – there’s not much better than sweet fresh strawberries and these scones really feature that flavor with strawberries mixed into the scone batter.
- Not too sweet – while they have sugar and a hint of sweetness, the scones themselves are not ultra sweet. They’re perfectly sweet (not too sweet, not too savory) with the addition of the vanilla glaze.
- Simple ingredients – these scones use ingredients you probably already have at home – flour, butter, eggs, etc. No fancy ingredients or anything crazy you’ll have to go out and find!
- Butter – make sure your butter is cold and cubed into small little cubes. Once you cube it, put it back in the fridge until you’re ready to use it to keep it cold.
- Heavy cream – make sure you’re using heavy cream in this recipe, not milk or half and half. You want the thickness and fat content of the cream to give the scones the right texture.
- Strawberries – the recipe calls for one cup chopped strawberries, which typically is somewhere between 5-8 strawberries depending on the size. Make sure you are measuring out the cup once they’re chopped, not before. One cup chopped strawberries is very different than one cup of strawberries (only a few fit in a cup), then chopped.
The first thing you need to do is line a large baking sheet with either parchment paper or a silicone mat. Either is fine, you just don’t want the scone dough sticking to the pan.
Once you’ve done that, add the flour, sugar, and baking powder to a food processor and pulse to combine it together – kind of like you would sift those ingredients together if making these cut out sugar cookies.
Once that’s all combined, add in your COLD butter cubes and pulse to combine. Keep pulsing until the mixture is about the size of peas – you don’t want to cream it all together, just pulse until it becomes a crumbly mixture.
Next, you’re going to whisk together the egg, milk, cream, and vanilla in a large mixing bowl. Reserve about two tablespoons of the mixture for later – you’ll use it to help give the scones a golden color.
Combine the wet and dry ingredients in a large mixing bowl and mix just until they’re incorporated, don’t over mix or you’ll end up with dry strawberry scones.
Last, you’ll add the chopped strawberries into the dough and fold them in to combine without destroying the strawberries completely.
Place the scone dough onto a floured surface and gently roll and pat it until you have a 1″ thick circle.
Cut the dough just like you would a pizza, into eight equal triangle slices if you want large scones. If you want smaller scones, I recommend rolling/patting it into two circles and cutting them each into eight pieces.
Place the triangles onto a baking sheet and brush with the reserved mixture from earlier. This will help to give the scones that nice golden color during baking.
Place the scones in the freezer for at least 30 minutes. While they’re in the freezer preheat your oven to 425 degrees.
Bake your strawberry scones for 20 minutes or until they’re golden around the edges. Don’t over bake or again they’ll end up tough and dry.
Allow to cool completely on a wire rack before adding the glaze. I typically don’t even make the glaze until they’re cooled simply because it’s so quick and easy to make.
To make the glaze whisk together the powdered sugar, milk, and vanilla. Then drizzle over the scones before eating.
These strawberry scones make the perfect baby shower food, bridal shower food, brunch menu item, or even just a yummy family breakfast. My family devoured them!
Oh and I always like to serve with extra glaze for anyone who wants a little more sweetness on their scones! I know people (cough cough my brother) who like to dip and soak their food in dressings and sauces, so it’s never bad to give that option if people want it!
They’d also be really yummy served with this blueberry whipped cream if you want to go for a mixed berry effect!
Make sure scones are cool before adding the glaze. If you try to add the glaze while the scones are still really warm, the glaze will just melt off.
Store in an airtight container at room temperature for up to three days then either throw away or freeze.
Cut the scones into more, smaller triangles, if you want the scone dough to go further. This recipe is written to make eight large scones but can easily make 12-16 smaller ones instead.
Make sure you use cold butter, don’t over mix the dough, freeze the scones before baking, and make sure the strawberries are dry before adding to the batter!
These strawberry scones should be dry to the touch but not tough and dry inside. They should be light, fluffy, and a bit crumbly when you pull off a piece.
Space the scones out on the baking sheet about an inch apart so that they can rise properly while they bake.
If you over mix the dough or over bake your scones, they’ll end up dry and hard. Make sure to only mix the ingredients until they’re thoroughly incorporated and then stop – don’t keep mixing. Also, fold in the strawberries rather than adding in with a mixer.
More Easy Brunch Recipes
- Cranberry orange muffins – these muffins combine a little sweet and tart in one of the most delicious muffin recipes ever!
- Chocolate chip zucchini bread – super moist zucchini bread made with a secret ingredient AND chocolate chips!
- Pumpkin cream cheese muffins – pumpkin, cream cheese, and a lot of delicious spices make these yummy treats a crowd favorite!
- Cinnamon streusel coffee cake – this super easy brunch recipe is great for serving to a crowd and perfect with a little whipped cream on top!
- French toast casserole with cream cheese – who knew a little cream cheese could be the secret to making the best French toast casserole?
- 2 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 TBS baking powder
- 1/2 cup cold butter cubed
- 2 large eggs whisked
- 1/2 cup milk
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1 cup chopped strawberries
- 3/4 cup powdered sugar
- 2 TBS whole milk
- 1/2 tsp vanilla extract
- Line a large baking sheet with either parchment paper or a silicone mat
- Add the flour, sugar, and baking powder to a food processor and pulse to combine it together.
- Add in your COLD butter cubes and pulse to combine. Keep pulsing until the mixture is about the size of peas.
- Whisk together the egg, milk, cream, and vanilla in a large mixing bowl. Reserve two tablespoons of the mixture for later.
- Combine the wet and dry ingredients in a large mixing bowl and mix just until they’re incorporated, don’t over mix.
- Fold chopped strawberries into the dough until incorporated.
- Place the scone dough onto a floured surface and gently roll and pat it until you have a 1″ thick circle.
- Cut into eight even triangles. Place scones on the prepared baking sheet and lightly brush with the reserved mixture from earlier.
- Freeze scones on the baking sheet for at least 30 minutes.
- Preheat oven to 425 degrees while scones are freezing.
- Bake scones for 20 minutes or until the edges are turning golden.
- Allow to cool completely on a wire rack before adding the glaze
- Whisk together the powdered sugar, milk, and vanilla until you have a smooth glaze.
- Drizzle over scones once completely cooled.