Strawberry Scones – Easy, Flaky, Best Ever Bakery-Style

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Strawberry scones with glaze drizzle and visible strawberry pieces on a plate

Flaky strawberry scones with juicy berry pieces and a simple glaze, perfect for brunch.

These Strawberry Scones are flaky, tender, and filled with sweet strawberry pieces. They’re perfect for brunch, afternoon snacks, and cozy baking days. You’ll love the buttery texture and the simple glaze that makes them feel bakery-style.

The Cozy Brunch Treat That Feels Like a Bakery Visit

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If you’ve ever wished you could make bakery scones at home, these Strawberry Scones are for you. They’re buttery and flaky on the outside, soft in the middle, and packed with fruit.

The standout trick is using cold butter and cold cream. Cold ingredients create flaky layers, and you don’t need any fancy tools. Just work quickly, chill the dough, and bake.

My family always goes back for seconds, especially when these are still a little warm.

Why You’ll Love This Strawberry Scones

  • Bakery-style at home: Flaky layers and a tender center.
  • Juicy berry bites: Fresh strawberries add sweet, bright flavor.
  • Easy to make: Simple dough and quick bake time.
  • Perfect for brunch: A cozy treat that feels special.
  • Great for make-ahead: Chill the dough and bake later.
  • Freezer-friendly: Bake now or freeze for later.

Ingredients for Strawberry Scones

Flour, butter cubes, cream, eggs, and diced strawberries for strawberry scones
Cold butter, cream, and fresh strawberries make scones flaky and tender

Scones

  • All-purpose flour: The base; spoon and level for best texture.
  • Granulated sugar: Sweetens gently; scones should not be overly sweet.
  • Baking powder: Helps scones rise and stay light.
  • Fine salt: Balances sweetness and boosts flavor.
  • Cold unsalted butter: The key to flaky layers; keep it very cold.
  • Heavy cream: Makes scones rich and tender; cold is best.
  • Egg: Helps bind and adds richness.
  • Vanilla extract: Warm flavor that pairs with strawberries.
  • Fresh strawberries: Dice small so they spread through the dough.

Optional glaze

  • Confectioners sugar: Makes a quick, sweet drizzle.
  • Milk or heavy cream: Thins the glaze to a drizzle.
  • Vanilla extract: Adds a cozy flavor.

How to Make Strawberry Scones

Four panel collage showing mixing scone dough, folding strawberries, cutting wedges, and baked scones with glaze
Cut in cold butter, fold in strawberries, shape, slice, and bake
  • 1. Preheat and prep. Heat oven to 400°F. Line a baking sheet with parchment paper.
  • 2. Mix the dry ingredients. Whisk flour, sugar, baking powder, and salt in a large bowl.
  • 3. Cut in the cold butter. Add cold butter cubes and cut into the flour until you have pea-size crumbs. This is what makes the scones flaky.
  • 4. Mix the wet ingredients. Whisk heavy cream, egg, and vanilla in a small bowl. Pour into the dry mixture and stir just until a shaggy dough forms.
  • 5. Fold in strawberries. Gently fold in diced strawberries. If the dough feels sticky, sprinkle a little flour on your hands and work lightly.
  • 6. Chill the dough. Pat dough into a thick 8-inch round on the baking sheet. Chill for 15 minutes. This helps the scones hold shape and bake taller.
  • 7. Slice and bake. Cut into 8 wedges and separate slightly. Bake 18–22 minutes until the tops are lightly golden.
  • 8. Glaze and cool. Cool for 10 minutes. Drizzle glaze over the top if using. If your glaze is too thick, add a tiny splash of cream until it drizzles smoothly.

Tips for Perfect Strawberry Scones

  • Keep ingredients cold: Cold butter and cream make flaky layers.
  • Don’t overwork the dough: Gentle mixing keeps scones tender.
  • Dice strawberries small: Smaller pieces spread evenly and cut cleaner.
  • Chill before baking: Helps scones bake taller and stay flaky.
  • Use parchment: Prevents sticking and makes cleanup easy.
  • Glaze after cooling slightly: Warm scones can melt the glaze too fast.

Variations & Substitutions

  • Strawberry lemon: Add 1 teaspoon lemon zest to the dough.
  • Swap fruit: Use blueberries or raspberries instead of strawberries.
  • Add chips: Stir in 1/2 cup white chocolate chips for a sweet twist.
  • No glaze: Dust with confectioners sugar instead.
  • Make minis: Shape smaller rounds and bake 12–15 minutes.
  • Add crunch: Sprinkle coarse sugar on top before baking.
  • Dairy swap: Use a plant-based cream alternative if needed.

Make-Ahead & Freezing

  • Make ahead: Shape and cut scones, then refrigerate covered for up to 1 day and bake fresh.
  • Fridge: Store baked scones for up to 3 days; warm slightly before serving.
  • Freezer: Freeze baked scones for up to 2 months. Thaw and warm at 300°F for 8–10 minutes.
  • Freeze unbaked: Freeze cut wedges and bake from frozen, adding 2–3 minutes.

Serving Suggestions

  • Serve with coffee or tea for a cozy breakfast.
  • Add to a brunch board with fruit and yogurt.
  • Pair with scrambled eggs for a simple meal.
  • Serve warm with a little butter if you skip the glaze.
  • Great for baby showers and weekend gatherings.

Reader Review

These Strawberry Scones were so flaky and tender. The strawberries stayed juicy and the glaze made them taste like a bakery treat. I’m making them again for brunch.

Strawberry Scones Recipe Card

Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: about 55 minutes
Yield: 8 scones
Category: Dessert or Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

If you bake these Strawberry Scones, leave a rating and a comment. Would you add lemon zest, glaze, or keep them simple?

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