Description

These Fresh Strawberry Scones are sweet, tender, and delightfully soft, perfect for a warm spring morning. Made with fresh strawberries and a simple glaze, these scones rival anything you’d find at a bakery. Easy to make with basic ingredients and either a food processor or box grater, they deliver a bakery-quality treat right from your oven.

Ingredients

Scale

For the Scones

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup sugar
8 tablespoons unsalted butter, frozen
½ cup plain yogurt, sour cream, or buttermilk
1 heaping cup hulled and diced fresh strawberries
1 large egg

For the Glaze

3 tablespoons unsalted butter, melted
1 cup confectioners’ sugar, sifted
½ teaspoon pure vanilla extract OR 1 drop lemon oil (optional)

Instructions

Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Lightly grease your scone pan if using one; otherwise, line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together all your dry ingredients: flour, baking powder, baking soda, salt, and sugar.
Cut Butter into Flour: If using a box grater, grate the frozen butter over the flour mixture and use your fingers to incorporate it until the texture resembles coarse meal with pea-sized chunks. If using a food processor, pulse the flour and frozen butter chunks until reaching the same consistency. Gently fold in the diced strawberries.
Combine Wet Ingredients and Form Dough: In a small bowl, whisk together the yogurt (or sour cream/buttermilk) and egg until smooth. Gently stir this mixture into the flour-butter-strawberry mixture using a wooden spoon or spatula, careful not to crush the berries. As the dough starts clumping, use your hands to gently press and form it into a ball. If dough feels too dry, add up to 2 tablespoons of milk, 1 teaspoon at a time, until it holds together.
Shape the Scones: If you don’t have a scone pan, place the dough on a floured surface and gently pat it into a 7-inch circle about ¾ inch thick. Cut into 8 even triangles and space them about 1 inch apart on the parchment-lined baking sheet. If using a scone pan, press the dough evenly into each wedge slot.
Bake: Bake scones in the preheated oven for about 15 minutes or until they turn golden brown. Remove from the oven and let them cool for 10 minutes.
Prepare the Glaze: While cooling, in a medium bowl whisk together melted butter, sifted confectioners’ sugar, and vanilla extract or lemon oil (if using) until smooth.
Glaze the Scones: Drizzle the glaze generously over the warm scones or dip the tops into the glaze for a thicker coating. Serve warm and enjoy their melt-in-your-mouth goodness.

Notes

Using frozen butter and cutting it properly into the flour is key to tender and flaky scones.
The food processor method is faster and maintains texture, but grating frozen butter by hand is a great alternative with less cleanup.
Be gentle folding in the strawberries to avoid crushing them and turning the dough pink and wet.
If the dough feels too crumbly, add milk sparingly to bring it together.
These scones are delicious without glaze but glazing elevates them to a bakery-level treat.
They pair wonderfully with breakfast staples like eggs and bacon or can be served with clotted cream and jam for tea parties.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Keywords: strawberry scones, fresh strawberry recipes, scone recipe, baked goods, spring baking, breakfast scones, glazed scones