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Freshly baked strawberry scones on a wooden table

Strawberry Scones

Bright, buttery, and fast — these strawberry scones are the easiest way to upgrade breakfast or afternoon tea with bakery-level results at home.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the scones
  • 2 cups All-purpose flour Use unbleached for best results.
  • 1/2 cup Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt Reduce if using salted butter.
  • 1/2 cup Unsalted butter, cold and cubed Keep refrigerated until use.
  • 1 cup Fresh strawberries, diced Use firm, ripe berries.
  • 1/2 cup Heavy cream Can substitute with half-and-half.
  • 1 teaspoon Vanilla extract
  • 1 Large Egg
For the glaze
  • 1 1/2 cups Powdered sugar
  • 2 tablespoons Milk Adjust to desired thickness.
  • 1/2 teaspoon Vanilla extract

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
  3. Cut the cold unsalted butter into 1/2 inch cubes and add them to the dry mix.
  4. Using a pastry cutter, cut butter in until the mixture resembles coarse meal with visible pea-sized butter pieces.
  5. In a separate bowl, whisk the heavy cream, vanilla extract, and the large egg until well combined.
  6. Make a well in the center of the dry ingredients and pour in the wet mixture, gently folding until just combined.
  7. Fold in the diced fresh strawberries carefully.
Baking
  1. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into rounds or wedges.
  2. Brush tops with extra heavy cream or a beaten egg and sprinkle with sugar for sparkle.
  3. Bake for 15-18 minutes until tops are golden brown, then cool on a wire rack.
  4. For the glaze, whisk powdered sugar with milk and vanilla until smooth and drizzle over scones.

Notes

Store cooled scones in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in a low oven for best results.