Scrumptious Strawberry Scones {glaze optional}

Fresh Strawberry scones

I love spring and summer. So many delicious fruits comes into season and I can’t get enough. These scrumptious strawberry scones are perfect for breakfast or dessert paired with a nice cup of coffee. Add some glaze if you’re feeling fancy or just want a little extra sweetness.

These scones are made totally from scratch but don’t let that intimidate you! These are actually really easy to make and your family and friends will be impressed at your bakery style scones.

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There’s nothing quite like a fresh strawberry. I’m a bit of a strawberry snob, I only like them fresh unless they’re going in a smoothie. I wait all year to find that perfect box of nice fresh strawberries.

My daughter also used to like them. So I got a box, they were slightly short of ripe, it’s so dang hard to get a great box. So, she decided that she didn’t like strawberries this week.

I just couldn’t let those gorgeous strawberries go to waste and then it popped into my head, these would be great in scones. The other ingredients and the baking process would give the strawberries that extra pinch of sweetness they needed.

I make blueberry scones all the time. But, since strawberries don’t have as strong a flavor as blueberries I added a simple glaze to these ones as well.

Ingredients

Scone Ingredients

• 2 3/4 cups flour
• 1/2 cup sugar
• 3/4 tsp salt
• 1 tbsp baking powder
• 1/2 cup butter (cold)
• 1-1.5 cups diced strawberries
• 2 large eggs
• 2 tsp vanilla
• 1/2 cup milk

Optional Glaze

• 1/2 cup powdered sugar
• 2 tbsp milk

If you like your scones a little less sweet you can reduce the sugar to 1/3 cup instead.

Equipment

• Pastry blender (or fork)
• Whisk
• Scone Pan (alternative instructions provided)
• Silicone baking mats (or parchment paper)

Can I use frozen strawberries?

I have never made these with frozen strawberries but I’m sure you can. You’ll want a bag of simply frozen strawberries, nothing added to them. Allow them to thaw before you dice them up and don’t add them to your dough frozen.

How to make Strawberry Scones

Preheat your oven to 425

If you want to see process images that show the size I cut my butter, what the dough looks like, etc please check out my blueberry scones recipe.

1 – Dice up your strawberries. You don’t want them so small that they disappear but you want them small enough that you will get strawberries in every bite. About the size of a small fresh blueberry should do.

2 – Whisk together your flour, sugar, salt, & baking powder in a large bowl.

I know traditionally in baking you would mix your dry ingredients in a small bowl but for this recipe you’ll be adding to your dry ingredients so make sure to use a large bowl.

3 – Cut in the butter using a pastry blender or fork.

Be sure you are using cold butter straight from the fridge, DO NOT let it come to room temp on the counter.

Cube the butter then cut it into your dry ingredients using a pastry blender. You can use a fork instead but it’s a lot more work. If you decide to make scones on a regular basis I highly recommend getting yourself a pastry blender.

Use the pastry blender or fork to smash the butter into small pieces. There will be small chunks of butter still when you’re done.

4 – Add the berries and gently stir with a spoon to combine. Be super gentle. Cut strawberries are not very hardy and you don’t want them to get all broken up.

5 – In a small bowl whisk together the eggs, vanilla, & milk.

6 – Add the wet ingredients to the dry ingredients and use a spoon to begin combining. The best way to really get everything combined though is to get dirty and use your hands!

Because the dough is thick and rather dry a spoon will only get you so far. Use your hands to mix the dough until it’s combined. It will be a bit crumbly and there may be some small dry spots.

7– Divide evenly in a scone pan if you have one. (I use a little cooking spray on mine first to prevent sticking). Again, if you plan to make scones regularly a cast iron scone pan is a must. See directions below if you don’t have a scone pan.

8 – Normally this is the point where I brush the tops with butter or milk and sprinkle with some large sugar crystals. But if you’re going to add glaze you can skip that step.

9 – Bake at 425 for 15-18 minutes until tops are lightly brown.

Allow scones to begin cooling in the pan and then use a fork to remove them from the pan and place on a cooling rack.

Adding the Glaze

Your scones will need to be completely cool before adding the glaze or it will melt and slide right off. So, if you plan to make them for breakfast you may want to cook the scones the night before.

10 – Make a simple glaze using powdered sugar and milk. Start with about 1/4 cup of powdered sugar and add a small amount of milk at a time. Whisk vigorously to combine.

You want your glaze smooth and you want to come off your whisk in a slow ribbon when you lift it out of the glaze.

11 – Place your scones on a wire rack or a baking tray and gently drizzle the glaze over the top. You can make it as thin or thick as you want.

I recommend putting a piece of parchment paper under them for easy clean up as some of the glaze will spill over when you’re drizzling. I used my reusable silicone baking mats which clean up easily.

Store any extra scones in an airtight container. I don’t recommend storing these in ziploc bags as it will ruin the glaze.

How to shape scones

If you don’t have a scone pan it will take a bit more work to shape your scones.

Place a piece of parchment paper on a baking pan and lightly flour it.

Start by dividing your dough in half and make two circles and place them on the parchment paper. Then flatten each circle so it’s around 1″ thick or slightly less.

Now use a sharp knife to cut it into wedges. When I used to do them this way I’d cut each circle into 6 pieces. You can run your knife under cold water first to help prevent sticking.

Now, carefully pull the wedges apart so there is space for them to expand during backing. Then they’re ready to go into the oven for 15-18 minutes. I’d check them at 15 as they will be a bit smaller than if you use a scone pan.

You will end up with 12 scones when you do it this way and they will be slightly smaller than if you use a scone pan.

I hope you enjoy these fresh and delicious strawberry scones. Don’t forget to try the blueberry scones as well!

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Easy strawberry scones with glaze

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