Fresh strawberry season only lasts so long, and this strawberry scones recipe is exactly how I like to use it.
These scones are tender in the middle, a little crisp on the edges, and studded with juicy diced strawberries in every bite.
A quick lemon glaze on top ties the whole thing together without making them taste like dessert.
They come together in one bowl, no stand mixer required, and they bake up golden in under 20 minutes.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 18 minutes |
| Total Time | 38 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
If you already love a good fruit scone, you might also want to bookmark my strawberry lemon poppy seed scones for when you want a little citrus and crunch alongside the berries.
Why You’ll Love This Strawberry Scones Recipe
These scones taste like a bakery treat, but you don’t need any special skills to make them.
The dough comes together with a bowl, a fork, and a box grater for the cold butter.
Fresh strawberries bring natural sweetness and a little pop of color to every slice. The lemon glaze on top keeps things bright instead of overly sugary.
- Ready in under 40 minutes from start to finish
- No stand mixer or food processor needed
- Uses fresh, in-season strawberries
- Freezer-friendly for make-ahead mornings
- Easily doubled for a crowd or brunch spread
Another favorite: Peach Scones Recipe
Ingredients
Everything here is easy to find at a regular grocery store.
The only ingredient that needs any real attention is the butter, which has to stay cold to give the scones their flaky texture.
- 2 ¾ cups all-purpose flour
- â…“ cup granulated sugar, plus 1 tablespoon for the strawberries
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and grated
- 1 cup fresh strawberries, diced small
- 1 large egg
- ½ cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons turbinado sugar, for topping
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons fresh lemon juice (for the glaze)
- ½ teaspoon vanilla extract (for the glaze)
Read Also: Blueberry Scones Recipe
Kitchen Equipment Needed
Most of what you need is probably already in your kitchen.
A box grater makes quick work of the cold butter, which is the easiest way I’ve found to get flaky layers without overworking the dough.
- Large mixing bowl
- Box grater
- Pastry cutter
- Glass measuring cup
- Whisk
- Bench scraper
- Baking sheet
- Parchment paper
- Wire cooling rack
I use this same setup for my chocolate chip scones, and it works just as well here.
Recommended Products for This Recipe
These are a few products I personally reach for when I make scones at home.
None of them are required, but they make the process faster and the results more consistent.
1. Stainless Steel Pastry Cutter
A good pastry cutter cuts cold butter into the flour in seconds instead of minutes, which keeps the butter from softening in your hands.
It gives you that same pea-sized crumb every single time.
2. Half Sheet Baking Pan
A heavy-gauge half sheet pan bakes scones more evenly than a thin cookie sheet, which means fewer scorched bottoms.
I’ve had mine for years and it still bakes evenly.
3. Microplane Zester
A sharp zester gets just the yellow part of the lemon peel without the bitter white pith underneath.
That little bit of zest makes a real difference in the glaze.
4. Glass Mixing Bowl Set
Having a few different bowl sizes on hand makes it easier to keep the wet and dry ingredients separate until it’s time to combine them.
Glass bowls also let you see the dough as it comes together.
You might also enjoy: White Chocolate Raspberry Scones Recipe
Step-by-Step Instructions: How to Make Strawberry Scones
1. Preheat the Oven and Prep the Pan
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper so the scones don’t stick.
- Set the pan aside while you prepare the dough.
2. Prep the Strawberries
- Rinse the strawberries and pat them completely dry with a paper towel.
- Dice them into small, even pieces, about the size of a pea.
- Toss the diced strawberries with 1 tablespoon of granulated sugar in a small bowl and set aside.
- This step helps draw out a little extra moisture so the dough doesn’t turn soggy.
3. Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, remaining sugar, baking powder, and salt.
- Make sure the baking powder is evenly distributed so the scones rise consistently.
4. Cut in the Cold Butter
- Grate the cold butter directly into the flour mixture using a box grater.
- Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
- Keep the mixture cold. If your kitchen is warm, pop the bowl in the fridge for 5 minutes.
5. Whisk the Wet Ingredients
- In a glass measuring cup or small bowl, whisk together the egg, heavy cream, vanilla extract, and lemon zest.
- Whisk until fully combined and slightly frothy.
6. Combine and Fold in the Strawberries
- Pour the wet ingredients into the bowl with the dry mixture.
- Stir gently with a fork or spatula until a shaggy dough starts to form.
- Add the sugared strawberries and fold them in gently, just until they’re evenly distributed.
- Do not overmix. A few dry streaks are fine, they’ll come together in the next step.
7. Shape and Cut the Dough
- Turn the dough out onto a lightly floured surface.
- Gently press it together into a circle about 8 inches wide and 1 inch thick. Use a bench scraper to help square up the edges.
- Cut the circle into 8 wedges, like slicing a pizza.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the Scones
- Brush the top of each scone lightly with heavy cream.
- Sprinkle the tops generously with turbinado sugar.
- Bake for 16 to 18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Glaze
- Let the scones cool on the pan for 5 minutes, then move them to a wire cooling rack.
- While they cool, whisk together the powdered sugar, lemon juice, and vanilla extract for the glaze until smooth.
- Once the scones have cooled for about 15 minutes, drizzle the glaze over the top.
- Let the glaze set for a few minutes before serving.
The same wedge-cutting method works nicely for my chocolate scones too, if you want to try a richer version next.
Tips for The Best Strawberry Scones
A few small habits make a big difference with scone dough. Most of it comes down to keeping things cold and not overworking the dough.
- Keep the butter, cream, and even the flour cold before you start.
- Pat the diced strawberries dry so they don’t add excess moisture.
- Handle the dough as little as possible for the most tender crumb.
- Chill the shaped wedges for 10 minutes before baking if your kitchen is warm.
- Use an oven thermometer to confirm your oven is actually at 400°F.
Read Also: Apple Cinnamon Scones Recipe
Serving Suggestions
These scones are best served slightly warm, when the glaze is just barely set and the inside is still soft. A pat of butter melting into a warm scone is hard to beat.
They also hold their own on a brunch table next to other baked goods and fresh fruit.
- A hot cup of coffee or tea
- Fresh whipped cream or clotted cream on the side
- A fruit salad with extra berries
- Alongside Strawberry Buttermilk Pancakes with Honey Butter for a full strawberry brunch spread
- A glass of cold milk for an afternoon snack
Variations of Strawberry Scones
Once you have the base recipe down, it’s easy to switch things up depending on what you’re craving or what’s in season.
- Swap the lemon zest for orange zest for a different citrus note.
- Add ½ cup white chocolate chips along with the strawberries.
- Fold in a tablespoon of chopped fresh basil or mint for a more grown-up flavor.
- Use frozen strawberries in a pinch, but toss them in flour first and don’t thaw them.
- Top with a simple vanilla glaze instead of the lemon glaze.
Another favorite: Chai Scones with Maple Chai Glaze
Storage and Reheating
These scones are best the day they’re baked, but they hold up well for a few days if stored properly.
Glazed scones should be stored without stacking so the glaze doesn’t smear.
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days if your kitchen is warm.
- Freeze unglazed, baked scones for up to 2 months, wrapped individually.
- Reheat in a 300°F oven for 8 to 10 minutes, then glaze after reheating.
- Avoid the microwave if possible, since it can make the outside soft instead of crisp.
The same freezing method works well for my lemon scones, so you can keep a batch of each ready to go.
Nutritional Facts
Here’s the approximate nutrition breakdown per scone, based on 8 servings with glaze included.
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 41g
- Sugar: 18g
- Protein: 5g
- Fiber: 1g
- Sodium: 220mg
Read Also: Strawberry Muffins Recipe
Health Benefits of Key Ingredients
Strawberries bring more to the table than just flavor and color.
They’re one of the better fruits to bake with if you’re thinking about nutrition too.
A few of the other ingredients pull their weight as well, even in a baked treat like this one.
- Strawberries are high in vitamin C and antioxidants.
- Eggs provide protein and help give the scones structure.
- Lemon zest adds vitamin C without extra sugar.
- Whole strawberries offer more fiber than processed fruit fillings.
I lean on the same fruit for my strawberry banana smoothie when I want something lighter in the morning.
FAQs About Strawberry Scones
1. Can I use frozen strawberries instead of fresh?
Yes, but toss them in a little flour first and add them to the dough while still frozen.
Thawed strawberries release too much liquid and can make the dough gummy.
2. Why did my scones turn out flat instead of tall?
This usually happens when the butter gets too warm before baking.
Keep everything cold, and chill the shaped dough for a few minutes if needed.
3. Can I make the dough ahead of time?
Yes, you can shape the wedges and refrigerate them overnight, unbaked.
Bake them straight from the fridge, adding a couple of extra minutes to the bake time.
4. What’s the best way to cut cold butter into the flour?
Grating the butter with a box grater is the easiest method for home bakers.
It distributes the butter evenly without warming it up too much with your hands.
5. Do I have to use the glaze?
No, the glaze is optional. A sprinkle of turbinado sugar before baking is enough if you’d rather keep things simple.
For more scone inspiration, try: Cheese Scones Recipe
Fresh Strawberry Scones with Lemon Glaze
Ingredients
- 2 ¾ cups all-purpose flour 330g
- â…“ cup granulated sugar 67g, plus 1 tablespoon for the strawberries
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter 113g, cold and grated
- 1 cup fresh strawberries about 150g, diced small
- 1 large egg
- ½ cup heavy cream 120ml, plus extra for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons turbinado sugar for topping
- 1 cup powdered sugar 120g
- 2 tablespoons fresh lemon juice 30ml
- ½ teaspoon vanilla extract
Equipment
- Large mixing bowl
- Box grater for grating cold butter
- Pastry cutter
- Glass measuring cup
- Whisk
- Bench scraper
- Baking sheet
- Parchment paper
- Wire cooling rack
- Microplane zester optional but recommended
- Stainless steel pastry cutter optional but recommended
- Half sheet baking pan optional but recommended for even baking
- Glass mixing bowl set optional, multiple sizes helpful
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rinse strawberries, pat completely dry, dice into small pea-sized pieces, and toss with 1 tablespoon granulated sugar. Set aside.
- In a large mixing bowl, whisk together flour, remaining sugar, baking powder, and salt until evenly combined.
- Grate cold butter directly into flour mixture using a box grater. Use a pastry cutter or fingertips to work butter into flour until mixture looks like coarse crumbs with some pea-sized pieces remaining.
- In a glass measuring cup, whisk together egg, heavy cream, vanilla extract, and lemon zest until fully combined and slightly frothy.
- Pour wet ingredients into dry mixture and stir gently with a fork until a shaggy dough forms. Add sugared strawberries and fold gently until evenly distributed. Do not overmix.
- Turn dough onto a lightly floured surface and gently press into a circle about 8 inches wide and 1 inch thick. Cut into 8 wedges and transfer to prepared baking sheet, spacing 2 inches apart.
- Brush tops lightly with heavy cream and sprinkle generously with turbinado sugar. Bake for 16-18 minutes until golden brown and a toothpick inserted comes out clean.
- Cool on pan for 5 minutes, then transfer to a wire rack. Whisk powdered sugar, lemon juice, and vanilla extract for glaze until smooth. Once scones have cooled for about 15 minutes, drizzle glaze over top and let set before serving.
Nutrition
Notes
- Keep butter, cream, and even flour cold before starting for the flakiest results.
- Pat diced strawberries completely dry so they don’t add excess moisture to the dough.
- Handle the dough as little as possible for the most tender crumb.
- If your kitchen is warm, chill the shaped wedges for 10 minutes before baking.
- Use an oven thermometer to confirm your oven is actually at 400°F.
- Swap lemon zest for orange zest for a different citrus note.
- Add ½ cup white chocolate chips along with the strawberries for extra sweetness.
- Store glazed scones at room temperature in an airtight container for up to 2 days without stacking.
- Freeze unglazed baked scones for up to 2 months wrapped individually. Reheat at 300°F for 8-10 minutes, then glaze after reheating.
- Avoid microwaving scones as it can make the outside soft instead of crisp.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This strawberry scones recipe is one I keep coming back to every spring and summer when berries are at their best.
They’re simple enough for a weekday breakfast, but still feel special enough for a weekend brunch table.
Give them a try this week and let me know how they turn out in the comments below. If you make them, I’d love to see a photo, so feel free to share it here.
Recommended:
- Ham and Cheese Scones Recipe
- Strawberry Cream Cheese Pie Recipe
- Strawberry Rhubarb Pie Recipe
- Strawberry Icebox Cake Recipe
- Strawberry Sauce Recipe
