Strawberry scones are flaky vanilla scones that are studded with plenty of fresh strawberries. These delicious scones are drizzled with a simple vanilla icing for treat that’s perfect any time of day!
Strawberry scones are light and flaky vanilla scones that are packed with pieces of fresh strawberry and topped with a drizzle of sweet vanilla icing. These homemade scones make a tasty breakfast, afternoon treat, or dessert.
The scones are also easy to make! Making scones is similar to making biscuits. You’ll just want to use a light touch and keep the dough chilled for the lightest, flakiest scones.
Give these sweet treats a try, and they may become your new favorite summer treat!
Ingredient notes and substitutions
- Flour: To properly measure the flour, weigh it or sift it to break it up. Lightly spoon the flour into a measuring cup and level. Avoid packing the flour as that will give you dry, heavy scones.
- Kosher salt: If you would prefer to use table salt, use 1/4 teaspoon.
- Unsalted butter: If you would like to use salted butter, omit the kosher salt.
- Vanilla extract: For a tasty twist, substitute part of the vanilla extract (up to 1/2 teaspoon) with almond extract.
- Turbinado sugar: Since it’s a coarse sugar, turbinado sugar gives the scones a lovely bit of sweetness and crunch.
How to make strawberry scones
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: To make the scones, whisk together flour, sugar, baking powder, and salt in a large bowl.
Step 2: Using a box grater, grate the frozen butter. Add to the bowl with the flour mixture.
Step 3: Combine the flour mixture and butter using a pastry cutter or 2 forks, until the mixture comes together in pea-sized crumbs.
Step 4: Chill in the refrigerator as you mix the wet ingredients.
Step 5: In a small measuring cup or bowl, whisk together ½ cup heavy cream, egg, and vanilla extract.
Step 6: Remove flour mixture from the refrigerator, then drizzle wet ingredients into the bowl with the flour.
Step 7: Add diced strawberries. Mix everything together until the batter looks moistened. The dough will be shaggy.
Step 8: Generously flour a clean surface.
Step 9: Pour dough onto the floured surface and work it into a ball. Dough will be sticky, so you may need to use extra flour.
Step 10: Press the ball into an 8-inch disc.
Step 11: Cut dough into 8 equal-sized triangular pieces.
Step 12: Place scones 2 to 3 inches apart on a parchment-lined baking sheet. Refrigerate for at least 15 minutes.
Step 13: While scones chill, preheat oven to 400F.
Step 14: After chilling, remove scones from the refrigerator.
Step 15: Using a pastry brush, brush the top of each scone with the remaining 2 tablespoons of heavy cream.
Step 16: Sprinkle turbinado sugar on top.
Step 17: Bake scones for 20-30 minutes, or until golden brown around the edges. Remove from the oven and let cool slightly while you prepare the icing.
Step 18: To make the icing, add 1 ¾ cups confectioner’s sugar and ⅓ cup heavy cream to a small bowl.
Whisk to combine.
Step 19: If needed, add 1 to 2 tablespoons more heavy cream to thin out the icing to your desired consistency. However, leaving the icing a little thicker will help to keep it from completely melting into the warm scone.
Step 20: Use a spoon to drizzle icing over the tops of the scones. Let icing set for a few minutes before serving.
Recipe Tips!
- Mixing the dough: It’s important not to over mix the dough because this can lead to tough and chewy scones. The goal is a light and flaky texture, so it’s key to use a light touch.
- Working the dough:Â When using your hands to work the dough, stop handling it as soon as it comes together into a disc. Scone dough should not be kneaded and will hold together, and the less you handle it the better the final texture outcome will be.
- Glaze: When making the glaze, it shouldn’t be so thick you can’t drizzle it or so thin it runs completely
down the sides of the scone. It should be thick but pourable.- If either of your glazes are too thick gradually add a few drops more cream.
- If too thin add a little more powdered sugar until the desired consistency is reached.
Storage
The strawberry scones are best eaten on the day they are baked. Store any leftover scones in a single layer in an airtight container in the refrigerator for up to 2 days.
More strawberry recipes!
If you’ve tried this strawberry scone recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Strawberry Scones
Equipment
- Cookie sheets
Ingredients
Scones
- 2 cups all purpose flour plus extra for shaping dough
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter frozen
- ½ cup cold heavy cream plus 2 tablespoons for brushing
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup diced fresh strawberries
- Turbinado sugar optional
Icing
- 1 ¾ cups confectioner’s powdered sugar
- ⅓ to ½ cup heavy cream
Instructions
- To make the scones, whisk together flour, sugar, baking powder, and salt in a large bowl.
- Using a box grater, grate the frozen butter. Add to the bowl with the flour mixture.
- Combine the flour mixture and butter using a pastry cutter or 2 forks, until the mixture comes together in pea-sized crumbs.
- Chill in the refrigerator as you mix the wet ingredients.
- In a small measuring cup or bowl, whisk together ½ cup heavy cream, egg, and vanilla extract.
- Remove flour mixture from the refrigerator, then drizzle wet ingredients into the bowl with the flour.
- Add diced strawberries. Mix everything together until the batter looks moistened.
- Generously flour a clean surface.
- Pour dough onto the floured surface and work it into a ball. Dough will be sticky, so you may need to use extra flour. Press the ball into an 8-inch disc.
- Cut dough into 8 equal-sized triangular pieces.
- Place scones 2 to 3 inches apart on a parchment-lined baking sheet. Refrigerate for at least 15 minutes.
- While scones chill, preheat oven to 400 F.
- After chilling, remove scones from the refrigerator.
- Using a pastry brush, brush the top of each scone with the remaining 2 tablespoons of heavy cream.
- Sprinkle turbinado sugar on top.
- Bake scones for 20-30 minutes, or until golden brown around the edges.
- Remove from the oven and let cool slightly while you prepare the icing.
- To make the icing, add 1 ¾ cups confectioner’s sugar and ⅓ cup heavy cream to a small bowl.
- Whisk to combine.
- If needed, add 1 to 2 tablespoons more heavy cream to thin out the icing to your desired consistency. However, leaving the icing a little thicker will help to keep it from completely melting into the warm scone.
- Use a spoon to drizzle icing over the tops of the scones.
- Let icing set for a few minutes before serving.
Notes
- Flour: To properly measure the flour, weigh it or sift it to break it up. Lightly spoon the flour into a measuring cup and level. Avoid packing the flour as that will give you dry, heavy scones.
- Kosher salt: If you would prefer to use table salt, use 1/4 teaspoon.
- Unsalted butter: If you would like to use salted butter, omit the kosher salt.
- Vanilla extract: For a tasty twist, substitute part of the vanilla extract (up to 1/2 teaspoon) with almond extract.
- Nutrition values are estimates.Â
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!