There’s something magical about the combination of buttery, flaky scones and juicy, sweet strawberries. These homemade strawberry scones strike the perfect balance between tender and crumbly, with bursts of fresh fruit in every bite. Topped with a simple vanilla glaze, they’re a bakery-worthy treat that comes together easily in your own kitchen. Whether you’re making them for a leisurely breakfast, afternoon tea, or just because you have some extra strawberries on hand, this recipe is one you’ll come back to again and again.

A little story about my love for strawberry scones

I still remember the first time I made strawberry scones. It was one of those lazy Sunday mornings when I had a fresh carton of strawberries begging to be used. I had planned on making pancakes, but a sudden craving for something buttery and baked took over. So, I grabbed my mixing bowl and decided to wing it. The dough came together quickly, and as the scones baked, the kitchen filled with the warm, buttery aroma of pastry and fruit. When they came out of the oven, golden and slightly crisp on the edges, I couldn’t resist taking a bite while they were still warm. The juicy strawberries had softened into little pockets of sweetness, and the glaze added just the right amount of indulgence. From that moment on, these scones became a staple in my kitchen, a go-to recipe whenever I wanted a cozy, homemade treat.

Where do scones come from?

Scones have a long history rooted in British and Scottish traditions. Originally, they were simple rounds of oat-based dough cooked on a griddle, but over time, they evolved into the flaky, buttery pastries we know today. While classic scones are often plain or studded with currants, fruit-filled versions like these strawberry scones have become increasingly popular. The beauty of scones is that they can be sweet or savory, and they pair beautifully with tea, coffee, or even a smear of clotted cream.

What makes these ingredients special?

Flour – All-purpose flour gives the scones their structure. If you want a lighter texture, you can swap in part whole wheat flour or a gluten-free blend.
Baking powder – This helps the scones rise and become fluffy. Make sure your baking powder is fresh for the best results.
Sugar – Just enough to enhance the strawberries’ natural sweetness without making the scones overly sugary.
Salt – A little salt balances the flavors and enhances the butteriness.
Butter – Cold, unsalted butter creates flaky layers. I like to freeze mine for a few minutes before cutting it into the flour.
Strawberries – The star ingredient! Use ripe, fresh strawberries for the best flavor. If strawberries are out of season, frozen ones work too—just don’t thaw them before adding to the dough.
Half and half – This adds richness and moisture. If you don’t have half and half, a mix of milk and heavy cream works just as well.
Powdered sugar, vanilla, and half and half (for the glaze) – A simple, sweet finishing touch that complements the scones beautifully.

Must-have kitchen tools

Mixing bowl – A large bowl makes it easier to incorporate ingredients without making a mess.
Pastry blender or hands – Cutting the butter into the flour is key for flaky scones. If you don’t have a pastry blender, your hands work just fine!
Sharp knife – For cutting the dough into scone shapes. A bench scraper also works well.
Baking sheet and parchment paper – Prevents sticking and makes cleanup a breeze.
Cooling rack – Helps the scones cool evenly and allows excess glaze to drip off.

Step-by-step: how to make the best strawberry scones

Prep the oven and pan – Preheat your oven to 400°F and line a baking sheet with parchment paper. This prevents sticking and ensures an easy cleanup.
Mix the dry ingredients – In a large bowl, whisk together the flour, baking powder, sugar, and salt. This evenly distributes everything so the scones rise properly.
Cut in the butter – Add the cold, cubed butter and cut it into the flour mixture using a pastry blender (or your hands) until it resembles coarse crumbs. These little bits of butter will create pockets of flakiness in the scones.
Toss in the strawberries – Gently mix in the diced strawberries, making sure they’re lightly coated with flour. This prevents them from sinking to the bottom.
Add the liquid – Pour in the half and half and fold everything together gently with a spatula. The dough will be soft and a bit sticky—don’t overmix!
Shape the dough – Lightly flour your work surface and turn out the dough. Pat it into a 1-inch thick rectangle or circle, then use a sharp knife to cut it into 6 or 8 triangles.
Bake to perfection – Place the scones on your prepared baking sheet and bake for 16-18 minutes until golden brown and cooked through. Let them cool for about 10 minutes.
Make the glaze – While the scones cool, whisk together powdered sugar, half and half, and vanilla until smooth. If it’s too thick, add more cream; if it’s too thin, add more sugar.
Glaze and enjoy – Dip the tops of the scones in the glaze or drizzle it over them. Let the glaze set before digging in (if you can wait that long!).

Fun variations to try

Chocolate chip strawberry scones – Add a handful of mini chocolate chips for an extra indulgent treat.
Lemon strawberry scones – Stir in a teaspoon of lemon zest to brighten the flavor.
Vegan version – Use plant-based butter and swap the half and half for coconut milk or almond milk.
Gluten-free adaptation – Replace the flour with a gluten-free all-purpose blend. Make sure your baking powder is gluten-free too.
Savory twist – Skip the sugar and add a sprinkle of black pepper for a unique, less-sweet scone.

How to serve and enjoy

These scones are best served warm, fresh out of the oven. If you’re hosting a brunch, arrange them on a pretty plate and drizzle the glaze just before serving. Pair them with clotted cream, butter, or even a dollop of whipped cream for extra indulgence.

Perfect drink pairings

A hot cup of tea, especially Earl Grey or chamomile, complements the fruity flavors perfectly. If you prefer coffee, a creamy latte or cappuccino pairs beautifully with the buttery texture. For a refreshing option, try a cold glass of strawberry lemonade!

Storing and reheating tips

If you have leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, freeze them without the glaze, then warm them in the oven at 300°F for 10 minutes before glazing.

Adjusting for different serving sizes

This recipe makes 6-8 scones, but you can easily double it for a crowd. If making a smaller batch, just halve the ingredients—though I doubt you’ll want fewer scones once you taste them!

Troubleshooting common issues

Scones too dry? You might have overmixed the dough or added too much flour.
Soggy strawberries? Use firm, fresh strawberries and coat them in flour before mixing in.
Glaze too runny? Add more powdered sugar to thicken it up.

Give these strawberry scones a try!

There’s nothing quite like a homemade scone, and these strawberry scones are the perfect mix of fruity, buttery, and flaky. Try them out, experiment with variations, and let me know how they turn out. Happy baking!

Frequently Asked Questions

1. Can I use frozen strawberries? Yes, but don’t thaw them before adding to the dough.
2. How do I get flakier scones? Keep the butter cold and don’t overwork the dough.
3. Can I make these ahead? Yes! Freeze unbaked scones and bake straight from the freezer, adding 2-3 extra minutes.
4. What’s the best way to reheat them? A quick 5-10 minutes in a 300°F oven brings them back to life.
5. Can I skip the glaze? Absolutely! They’re delicious on their own or with a dusting of powdered sugar.