Strawberry Scones

Hi, I’m Asmaa. I’m 29 years old, and some of my happiest memories are from the kitchen, standing beside my mom as she showed me how to stir, season, and taste with care.

Last night, I watched a reel of strawberry scones golden edges, pink berry bursts, and that glossy vanilla glaze. The sight and sweetness pulled me back to my childhood kitchen, filled with buttery warmth and soft laughter.

Make it, share it, and tag me I’d love to see your cozy kitchen moments too.

Why You’ll Love This Recipe

These scones are easy, buttery, and full of fresh strawberry flavor — the kind of recipe that makes you feel like a professional baker without any stress. They’re soft on the inside, slightly crisp on the edges, and drizzled with a sweet glaze that makes them irresistible.

Perfect for spring and summer, this recipe is a lovely way to use seasonal berries. It’s quick to make, family-friendly, and guaranteed to make your kitchen smell like a bakery.

Ingredients

For the Scones

• 2 cups all-purpose flour – the base that keeps these scones light and fluffy.
• ¼ cup granulated sugar – adds gentle sweetness without overpowering.
• 1 tablespoon baking powder – for that perfect rise.
• ½ teaspoon salt – balances and enhances flavor.
• 6 tablespoons cold unsalted butter (cut into cubes) – gives that irresistible flaky texture.
• 1 cup heavy cream (plus 1 tablespoon for brushing) – makes the scones rich and tender.
• 1 teaspoon pure vanilla extract – adds warmth and a subtle aroma.
• 1 cup chopped fresh strawberries – juicy, sweet bursts in every bite.
• 2 tablespoons turbinado sugar – for a sparkling, crunchy top.

For the Vanilla Glaze

• 1 ½ cups confectioners’ sugar – the silky base for the glaze.
• 2 tablespoons milk – to thin it just right.
• ½ teaspoon pure vanilla extract – brings out the sweet, creamy flavor.

Directions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper or a silicone baking mat. This keeps your scones from sticking and ensures even baking.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter. Use a pastry blender or clean fingertips to quickly work the butter into the dry mixture. You’ll want it to look crumbly, with some pea-sized bits of butter still visible.
4. Add the cream and vanilla. In a small bowl, whisk together the heavy cream and vanilla, then pour over the dry ingredients. Stir gently with a spatula just until the dough begins to form.
5. Fold in the strawberries. Gently mix in the chopped strawberries, being careful not to crush them. The dough will look rustic — that’s perfect.
6. Shape the dough. Lightly flour your work surface, then bring the dough together into a ball. Pat it into a 1-inch thick circle and slice it into 8 wedges, like a pizza.
7. Chill before baking. Transfer the scones to your baking sheet and place them in the freezer for 15–20 minutes. This helps them hold their shape while baking.
8. Brush and sprinkle. Lightly brush each scone with a bit of heavy cream, then sprinkle with turbinado sugar for that signature golden sparkle.
9. Bake for 18–23 minutes, until golden around the edges and slightly firm to the touch.
10. Cool and glaze. Let the scones rest for 5 minutes on the baking sheet, then transfer to a wire rack. In a small bowl, whisk together confectioners’ sugar, milk, and vanilla. Drizzle the smooth glaze over the cooled scones and enjoy the glossy, sweet finish.

A Note on Technique

Scones have British roots but have found a special place in American baking. This version celebrates the best of both worlds — buttery and tender like a traditional English scone, but a touch sweeter and more rustic in the American style. The key is working quickly so the butter stays cold; that’s what creates those soft, flaky layers.

Serving Suggestions

Strawberry Scones are versatile and delightful at any time of day. Here are a few cozy ways to enjoy them:

• Enjoy warm with a cup of coffee or tea. The buttery crumb pairs beautifully with the gentle bitterness of your morning brew.
• Slice in half and add whipped cream or clotted cream. It’s the perfect blend of creamy and crumbly — a simple twist that turns breakfast into dessert.
• Serve with a fresh fruit salad for brunch. The sweet strawberries in the scones echo the bright flavors of seasonal fruit, making for a cheerful and colorful table.
• Pair with vanilla ice cream for dessert. When slightly warm, the scone’s crisp edges melt into the ice cream, creating a cozy, café-style treat.

If you want something extra special, serve them with a drizzle of honey or a spoonful of strawberry jam. It enhances the berry flavor and feels wonderfully homemade.

Pro Tips for Success

Getting perfect scones every time isn’t about perfection — it’s about small habits that make a big difference.

• Keep everything cold. Butter and cream should be straight from the fridge. Cold fat equals flaky layers.
• Handle with care. Overmixing makes scones tough. Stir gently until the dough just holds together.
• Use fresh strawberries. They hold their shape and flavor beautifully, while frozen ones tend to release too much liquid.
• Chill before baking. Even 15 minutes in the freezer helps the scones stay tall and hold their shape.
• Wait to glaze. Patience pays off — let the scones cool completely before drizzling to keep the glaze glossy and smooth.

Common Mistakes to Avoid

Even experienced bakers run into these simple hiccups — here’s how to skip them:

Overworking the dough: It makes the scones dense and heavy. Gently fold and shape instead of kneading.
Using melted butter: This ruins the flaky layers. Always start with cold, solid butter.
Skipping the chill step: Warm dough spreads too much — a quick chill ensures height and definition.
Overbaking: Scones are ready when the edges are just golden. Overbaking dries them out.
Glazing too soon: Wait until completely cooled or the glaze will slide right off.

A little mindfulness during each step goes a long way toward creating bakery-quality scones at home.

Storage & Reheating

One of the best parts about Strawberry Scones is how well they keep — they’re perfect for meal prep or make-ahead mornings.

• Fridge: Store in an airtight container for 3–4 days. Warm briefly before serving for the best texture.
• Freezer: You can freeze baked or unbaked scones (without glaze) for up to 2 months. If baking from frozen, just add a few minutes to the bake time.
• Reheat: Warm gently in a low oven or toaster oven until soft and fragrant, then glaze right before serving for that freshly baked magic.

Frequently Asked Questions

Q: Are scones hard to make?
: Not at all! The secret is keeping the dough cold and mixing just enough to combine. Once you try it, you’ll see how simple — and satisfying — homemade scones can be.

Q: Can I use frozen strawberries?
For this recipe, fresh strawberries work best. Frozen ones release extra liquid as they bake, which can make the scones soggy.

Q: Can I freeze the dough?
A: Absolutely! Shape the dough into triangles, freeze on a baking sheet until solid, and then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the bake time.

Q: How do I make my scones extra tender?
Heavy cream is your best friend! It adds richness and moisture, giving your scones that soft, melt-in-your-mouth texture.

Closing Paragraph

These Strawberry Scones are the kind of homemade treat that makes even the simplest morning feel special. Whether you’re sharing them with family or sneaking one fresh from the oven, they’re a delicious reminder that baking doesn’t have to be complicated — just full of love, butter, and berries.

Final Thoughts

When I make these, my whole kitchen smells like summer — warm, sweet, and full of promise. I hope they bring that same feeling to your home too. Bake them once, and they’ll become your go-to for every spring morning or cozy brunch.