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5 from 8 votes

Strawberry Scones Recipe

Crumbly and melt in your mouth Strawberry Scones Recipe made with fresh strawberries. Top them off with a creamy vanilla glaze and this is a perfect Summer Dessert, if you will! Also these are ready in just 30 minutes from start to finish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 8 Scones
Calories: 367kcal
Author: Neha


  • 2 ¾ Cups All purpose flour
  • ¼ tsp Salt
  • 2 tsps Baking Powder
  • ½ tsp Baking Soda
  • Cup Granulated sugar
  • 1 Stick Butter (Unsalted, very cold and cut into tiny cubes)
  • 1 large Egg
  • ½ Cup Whole Milk
  • 2 Tbsp Heavy Cream (+ 1 tbsp more for brushing on scones before baking)
  • 1 Cup Fresh Strawberries (Cut into ¼ inch chunks)

Vanilla Glaze

  • 2 Tbsp Heavy Cream/whole milk
  • ¾ Cup Confectioners' sugar
  • 1 tsp Pure vanilla extract


  • Preheat oven to 400 deg F Line a baking sheet with silicon mat/parchment paper and set it aside.
  • Combine flour, baking powder, baking soda, salt and sugar in a large mixing bowl. Now work cold butter cubes into the flour mixture until it resembles a coarse mixture. You should still see some pea sized crumbs of butter. Don't over work butter in this mix.
  • Whisk together egg, milk, and cream in a cup and add to flour-butter mixture and use a fork to stir everything together until just moistened. Gently fold strawberries into the dough with the help of a spatula.
  • Take the dough out on a floured work surface and shape it into one 8-inch circle or two 4-inch circles. Cut 8 wedges out of this dough and place them on pre-lined sheet, 2 inch apart.
  • Lightly brush each scone with heavy cream, then sprinkle the tops with sugar. Bake for 18 minutes, or until light golden brown. Allow scones to cool for 10 minutes on the baking sheet while you make the glaze.

For Vanilla Glaze:

  • In a small bowl whisk together heavy cream, confectioners' sugar and vanilla. Drizzle over semi-warm scones.


Storing Information:
Scones are best eaten when they are fresh. If you wish to store them for a day or two at room temperature, keep them in an air tight container.
You can also freeze unglazed scones for up to 2 months. When you are ready to enjoy them, thaw them on counter top and warm in oven for a few minutes, glaze and devour!

What is the secret to making good scones?

Cold cubes of butter. Cold fat helps the scones to develop little pockets of air and helps them rise super tall.
Take care not to over knead the dough. Just bring it together till you find the dough is manageable and you are ready to slice it.
In case it is hot inside your house or you find your dough is warm to touch. Chill scones quickly in the freezer while you pre heat the oven.


Serving: 1Scone | Calories: 367kcal | Carbohydrates: 54g | Protein: 6g | Fat: 14g | Sodium: 261mg | Sugar: 20g