Strawberry Scones
These buttery strawberry scones are soft, flaky, and filled with juicy berries, then topped with a vanilla glaze. A cozy, bakery-style treat made simple at home — perfect for spring mornings or weekend brunch.
Equipment
- Mixing Bowls
- Pastry Blender or Fork
- Baking Sheet
- Parchment Paper or Silicone Mat
- Oven
- Wire Rack
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter cut into cubes
- 1 cup heavy cream plus 1 tbsp for brushing
- 1 tsp pure vanilla extract
- 1 cup chopped fresh strawberries
- 2 tbsp turbinado sugar for topping
For the Vanilla Glaze
- 1 1/2 cups confectioners’ sugar sifted
- 2 tbsp milk
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment or a silicone mat.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until crumbly with pea-sized bits.
- In a separate bowl, mix cream and vanilla. Pour into dry ingredients and stir gently until just combined.
- Fold in the strawberries gently to keep them intact.
- Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
- Place scones on the baking sheet and chill in the freezer for 15–20 minutes.
- Brush tops with cream and sprinkle with turbinado sugar.
- Bake for 18–23 minutes or until golden at the edges.
- Cool for 5 minutes on the pan, then transfer to a wire rack. Mix glaze ingredients and drizzle over cooled scones.
Notes
Freeze unbaked scones and bake straight from frozen with a few extra minutes added. For extra shine, wait until fully cooled before glazing.