Strawberry Scones Recipe

The first time I made these strawberry scones, I wasn’t even sure what a “perfect scone” should taste like. But after one bite, I was hooked. Soft and flaky, with pockets of juicy strawberries and a sweet vanilla glaze, they feel like a treat that’s equal parts rustic and indulgent. These scones have become my go-to for weekend brunches or lazy afternoons with a cup of tea, and I can’t wait for you to try them.

this RECIPE

I’ll never forget the first time I baked these for my family. The smell of butter and strawberries filled the house, and my husband wandered into the kitchen asking if something magical was in the oven. My kids practically lined up to grab one before they even cooled. When we finally sat down to eat, it felt like a celebration, even though it was just a regular Saturday morning. There’s something about homemade scones that makes you feel like you’ve created a little moment of joy.

A little history on scones

Scones are thought to have originated in Scotland in the early 1500s, made with oats and cooked on a griddle. Over time, they evolved into the oven-baked, crumbly pastries we know today, often associated with British afternoon tea. While the traditional versions are plain or include dried fruits, modern variations, like this strawberry scone recipe, take advantage of fresh, seasonal ingredients to elevate the flavor. The addition of glaze is a modern twist that adds sweetness and charm, perfect for anyone with a sweet tooth.

Let’s talk ingredients

These scones are made with just a handful of simple ingredients, but each plays a key role in the recipe:

• All-purpose flour: The backbone of the recipe, it gives the scones structure. If you’re out of it, you can try a 1:1 gluten-free flour blend.
• Baking powder: This is your leavening agent and helps give the scones their rise and light texture.
• Granulated sugar: Just enough to add a hint of sweetness without overpowering the strawberries.
• Unsalted butter: The key to flaky scones is using cold butter and cutting it into the dry ingredients. You can swap in plant-based butter for a vegan option.
• Strawberries: The star of the show! Fresh strawberries add bursts of sweetness and juiciness. Frozen strawberries work too, just dice them while still frozen to avoid too much juice.
• Half and half: This provides richness and moisture. If needed, you can use heavy cream, milk, or even a non-dairy substitute like almond or oat milk.
• Powdered sugar, vanilla, and more half and half for the glaze: These bring sweetness and a touch of indulgence to the finished scones.

What you’ll need in the kitchen

To make these scones, a few basic kitchen tools will make the process much smoother:

• Mixing bowls: One large bowl for the dry ingredients and a smaller one for the glaze.
• Pastry blender or fork: Perfect for cutting the butter into the flour. If you don’t have one, clean hands work just as well.
• Sharp knife: For cutting the dough into triangles. A bench scraper can also help if you have one.
• Baking sheet and parchment paper: Parchment prevents sticking and makes cleanup a breeze.
• Cooling rack: Helps the scones cool evenly before glazing.

Step-by-step: Making strawberry scones

Let’s get into the fun part—baking! Here’s how to make these scones:

1. Prep your oven and baking sheet. Preheat your oven to 400°F and line a baking sheet with parchment paper. This ensures the scones bake evenly without sticking.
2. Mix the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. I find this step therapeutic—there’s something relaxing about getting everything perfectly combined.
3. Cut in the butter. Add the cold, cubed butter to the dry ingredients. Using a pastry blender (or your hands), cut the butter into the flour until the mixture resembles coarse crumbs. The little bits of butter will create those flaky layers we love.
4. Add the strawberries. Toss the diced strawberries into the flour mixture. This step lightly coats them in flour, which helps keep them from sinking to the bottom during baking.
5. Bring it all together. Gently fold in the half and half until a soft dough forms. The dough will be sticky—don’t worry, that’s normal! Be careful not to overmix, as this can make the scones tough.
6. Shape the dough. Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle or circle. If it’s too sticky, sprinkle a bit of flour on top.
7. Cut the scones. Using a sharp knife, cut the dough into 6-8 triangles. I love how rustic they look at this stage!
8. Bake. Arrange the scones on the prepared baking sheet and bake for 16-18 minutes, or until they’re golden and cooked through. Every oven is a little different, so keep an eye on them around the 15-minute mark.
9. Cool and glaze. Once the scones are baked, transfer them to a cooling rack and let them cool for about 10 minutes. Meanwhile, whisk together the glaze ingredients. Dunk the tops of the scones into the glaze or drizzle it over the top.

Variations to try

One of the reasons I love this recipe is how versatile it is. Here are some fun adaptations:

• Vegan strawberry scones: Use plant-based butter and replace the half and half with almond or coconut milk.
• Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free blend.
• Seasonal fruit swaps: Try blueberries, raspberries, or chopped peaches instead of strawberries.
• Zesty twist: Add a teaspoon of lemon or orange zest to the dough for a bright, citrusy flavor.
• Chocolate lovers: Toss in a handful of white or dark chocolate chips with the strawberries for an extra treat.

Serving and presentation ideas

For a charming presentation, arrange the scones on a pretty serving platter and drizzle the glaze right before serving (it adds a lovely shine). Garnish with a few whole strawberries or a dusting of powdered sugar. These scones pair wonderfully with whipped cream, clotted cream, or even a dollop of strawberry jam.

Drinks to pair with your scones

There’s nothing better than enjoying a freshly baked scone with a warm or cold drink. For a classic pairing, go with a cup of Earl Grey tea or coffee. If you’re in the mood for something refreshing, a strawberry lemonade or sparkling rosé complements the fruity flavors beautifully.

Storage and reheating tips

These scones are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 300°F oven for 5-7 minutes to restore their flakiness. You can also freeze unglazed scones for up to 2 months; just thaw them at room temperature and glaze before serving.

Adjusting for different servings

This recipe makes 6-8 scones, but it’s easy to adjust. For a smaller batch, halve the ingredients and bake the same way. To double the recipe, simply double everything and bake in two batches or use a larger baking sheet. Just remember not to overcrowd the pan, as the scones need space to rise.

Encouragement to give it a try

I hope you’re as excited about these strawberry scones as I am. They’re a little taste of comfort, with a pop of fruity sweetness that makes every bite special. Don’t be afraid to make them your own—try different fruits, add a sprinkle of sugar on top, or just enjoy them exactly as written. Trust me, once you’ve made homemade scones, you’ll wonder why you ever bought them from the store.

FAQs

1. Can I use frozen strawberries?
Yes! Dice them while still frozen to avoid extra juice, and mix them in as directed.

2. Why is my dough so sticky?
That’s normal! A sticky dough leads to moist, tender scones. Just lightly flour your surface and hands when shaping.

3. How do I know when the scones are done?
They should be golden on top and no longer wet in the center. Check with a toothpick if you’re unsure.

4. Can I make these scones ahead of time?
Absolutely! Shape the scones, freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.

5. Can I skip the glaze?
Of course! The scones are delicious on their own, but the glaze adds an extra touch of sweetness if you’re in the mood.

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