Why You’ll Love This Recipe

Fresh Strawberry Scones with Strawberry Glaze are tender, buttery pastries filled with juicy strawberry pieces and topped with a sweet, fruity drizzle. These scones are perfect for brunch, afternoon tea, or a cozy morning treat. With their crisp edges, soft interior, and vibrant glaze, they’re as pretty as they are delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking powdersalted cold buttermilkheavy creamvanilla extractfresh strawberries (diced)powdered sugar (for glaze)lemon juice or milk (for thinning glaze)

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in diced fresh strawberries gently to coat them in the flour mixture.

In a separate bowl, mix heavy cream and vanilla extract, then pour into the dry mixture.

Stir just until the dough comes together. Do not overmix.

Turn dough out onto a floured surface and pat into a circle about 1 inch thick.

Cut into 8 wedges and place on the prepared baking sheet.

Brush tops with a little extra cream and sprinkle with sugar if desired.

Bake for 18–22 minutes or until golden and cooked through. Cool on a wire rack.

For the glaze, mash a few strawberries and strain to get juice. Mix with powdered sugar and a little lemon juice or milk until desired consistency.

Drizzle over cooled scones and let set.

Servings and timing

This recipe makes 8 scones.Preparation time: 15 minutesBaking time: 20 minutesCooling and glazing time: 15 minutesTotal time: 50 minutes

Variations

Use freeze-dried strawberries for a more concentrated fruit flavor.

Add lemon zest to the dough for brightness.

Swap strawberries for raspberries or blueberries.

Add white chocolate chips to the dough for a decadent twist.

Make mini scones by dividing the dough into smaller rounds.

storage/reheating

Store scones in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.Reheat in the oven at 300°F for 5–7 minutes or microwave for 10–15 seconds.Freeze baked scones (unglazed) for up to 2 months. Add glaze after thawing and warming.

FAQs

Can I use frozen strawberries?

Yes, but thaw and pat dry to avoid excess moisture in the dough.

Why is my dough too sticky?

Add a bit more flour if needed—humidity and fruit moisture can affect texture.

Can I use milk instead of cream?

Yes, but cream gives the scones a richer texture and flavor.

Do I have to chill the dough?

Not necessary, but chilling for 15 minutes before baking can help the scones rise better and hold shape.

How do I make the glaze pink?

Use fresh strawberry juice or puree for a natural pink color.

Can I skip the glaze?

Yes, the scones are delicious on their own or with a dusting of powdered sugar.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend for a similar texture.

How do I avoid overmixing?

Mix gently and only until the dough just holds together. Overmixing can make scones tough.

Can I make these in advance?

Yes, prepare and freeze the cut dough. Bake from frozen with a few extra minutes added.

What should I serve them with?

Perfect with tea, coffee, or fresh fruit on the side.

Conclusion

Fresh Strawberry Scones with Strawberry Glaze are a beautiful, flavorful pastry that’s surprisingly easy to make at home. With juicy berry bites and a luscious pink drizzle, they bring a touch of elegance to any table. Make a batch for your next brunch, tea party, or morning treat—you won’t be disappointed.