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Strawberry Scones

Strawberry Scones

These strawberry scones are soft and buttery and bursting with fresh strawberries. They’re super easy to make and everyone will love them!

These soft and buttery strawberry scones are absolutely delicious. Filled with fresh strawberries and topped with a sweet vanilla glaze, they make the best treat with your morning coffee.

strawberry scones

If you’ve never made homemade scones before, I highly recommend it. They’re a thousand times better then the dry scones you get at the coffee shop.

And they are so easy to make. Once you make them from scratch, you will never again want one from the coffee shop. These are so much better!

easy homemade fresh strawberry scones

What is the secret to making good scones?

The key is to use really cold butter and cream, and to chill the scones in the freezer for 20 minutes before baking.

When you put them into the oven cold, the bits of butter melt and form little air pockets in the scones. This is what gives them their flaky texture. So don’t skip the chilling step!

The other important thing when making scones is to not over work the dough. You will want to keep stirring and kneading it to try and get it to come together completely, but don’t.

strawberry scones

Just stir until the dough starts coming together into some bigger lumps, and then stop and dump it all onto a parchment lined baking sheet.

It will look like a crumbly mess that couldn’t possible become scones, but it’s fine, I promise. Just press all the bits together into a flat, 8 inch disc, and stick the whole thing in the freezer to chill. I just lift up the parchment paper and slide the whole thing into the freezer on the paper.

fresh strawberry scones

Once the dough chills, you will be able to cut the disc into wedges and separate them a bit. I like to use a pie server to separate the scones so they don’t fall apart.

They will still look a bit crumbly, but will mostly stay together now. They will bake up perfectly in the oven, so don’t worry about it if they look like they will crumble apart. They’ll be fine once they bake.

strawberry cream scones

Should strawberry scones touch when baking?

It’s a personal preference whether to have the scones touch when baking or not. I usually spread mine out a bit, but if you prefer to keep them closer together you definitely can.

If you keep them pretty close together, they will rise a bit higher as they can’t spread out. They will also have softer sides. If you spread them out more on the baking sheet, the sides will be crisper. I prefer the edges of my scones to be crisp so I always spread mine out.

easy strawberry scones

How to make Strawberry Scones:

  • Make sure to use cold butter, cold cream, and chill the scones before baking them. It does make a difference in the rise and the texture of the scones.
  • Use heavy whipping cream, which is 35% milk fat. Coffee cream, or half and half will not work as well in this recipe.
  • I used fresh strawberries. You could likely use frozen strawberries instead, but if you do keep them frozen, don’t thaw them first. You will likely end up with some colour bleeding through the dough if you use frozen berries though.

Here are some more great scone recipes for you:

fresh strawberry scones
Yield: 8 large scones

Strawberry Scones

fresh strawberry scones

These strawberry scones are soft and buttery and bursting with fresh strawberries. They're super easy to make and everyone will love them!

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes


For the scones:

  • 3/4 cup cold, unsalted butter
  • 2 large eggs
  • 3/4 cup heavy cream (35% whipping cream)
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped fresh strawberries

For the glaze:

  • 1 1/4 cups powdered sugar
  • 1/4 teaspoon vanilla
  • 2-3 tablespoons milk


  1. Line a baking sheet with parchment paper, or a non-stick silicone mat and set aside.
  2. Grate the butter and place it in the freezer so it is very cold when you add it to the scones.
  3. In a small bowl, whisk together the eggs, cream, and vanilla until well combined. Set aside.
  4. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the frozen, grated butter, and toss until the butter is coated in the flour mixture.
  5. Stir in the chopped strawberries.
  6. Add the egg mixture to the dry ingredients and stir until it just starts to come together. Knead the dough lightly in the bowl to bring everything together into a ball, but try not to over-work the dough. It will still be a fairly loose, crumbly mixture - this is okay.
  7. Transfer the dough to the prepared baking sheet and form it into a large, 8 inch circle.  
  8. Place the dough in the freezer to chill for 20 minutes, and preheat the oven to 425 degrees F.
  9. Take the dough from the freezer and cut the circle into 8 wedges with a sharp knife.  
  10. Spread the pieces out a bit if you like. If you prefer the edges of your scones to stay soft, you can leave them together. Spreading them out gives you crisper edges.
  11. Bake the scones for 17-20 minutes, or until they are golden brown.  
  12. Let the cool for 5-10 minutes on the baking sheet and then move them to a wire rack to cool completely.  
  13. Whisk together the powdered sugar, vanilla, and milk. Drizzle the cooled scones with the glaze. 
  14. Allow the glaze to set.
  15. Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.


If you would like to make smaller scones, you can shape the dough into 2 six inch circles and cut each into 6-8 wedges instead of just one large circle. Bake for 14-16 minutes instead if you are doing this.

Source: Adapted from my Peach Scones.

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Nutrition Information:



Serving Size:

1 scone

Amount Per Serving: Calories: 552Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 118mgSodium: 437mgCarbohydrates: 70gFiber: 2gSugar: 32gProtein: 8g

Nutrition Information is estimated based on ingredients used and may not be exact.

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