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a close image of bits of strawberries in glazed scones
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5 from 7 votes

Strawberry Scones

Spring and Summer just aren't complete without these tender, buttery Vanilla Glazed Fresh Strawberry Scones that are studded with ruby-hued bits of sweet strawberries in every bite! They are perfect for weekend breakfasts, a sweet afternoon snack, or any festive occasion like Mother's Day or Easter Brunch!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 399kcal
Author: Amy Nash



  • 2 cups all-purpose flour
  • cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup very cold salted butter
  • 1 egg beaten
  • ½ cup cold heavy cream plus extra for brushing on the tops of the scones
  • 1 teaspoon vanilla extract
  • 1 cup chopped strawberries
  • 2-3 Tablespoons coarse sanding sugar for sprinkling


  • 1 cup powdered sugar
  • 2-3 Tablespoons cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
  • Grate the butter over the flour mixture (it helps to use a frozen stick of butter). Toss to coat the butter in flour, then cut it in using a pastry cutter. A food processor could also be used. Add the chopped strawberries and toss to coat in the flour mixture.
  • In a separate bowl, beat the egg with the cream and vanilla extract. Add to the flour mixture, stirring with a fork just until a shaggy dough starts to come together. It's very much like a biscuit dough.
  • Turn the shaggy dough out onto the parchment-lined baking sheet. Use the paper to lift and press the dough together, kneading it a couple of times until it can be shaped into an 8-inch disc. If it's warm in your house, you might want to stick it in the freezer for a few minutes.
  • Cut the disc into 8 wedges using a sharp knife or bench scraper. Space them out on the baking sheet, then brush the top of each scone with a little extra cream and sprinkle with the coarse sugar. Refrigerate for 15 minutes so the butter is nice and cold before baking.
  • Bake for 22 to 25 minutes until the scones are golden brown on top.
  • While the scones are cooling, make the simple glaze by whisking the powdered sugar, cream, vanilla, and salt together until smooth. If you need to thin it out more, you can use additional cream.
  • Drizzle the glaze over the cooled scones. The glaze will dry and set after an hour, if you can wait that long.


  • Freezing: The baked scones freeze best without the glaze, although they freeze okay with the glaze and are just a little sticky when thawed. If you know you will not be eating all of the scones immediately, I recommend transferring any unused glaze to a ziploc bag and freezing it along with the scones. Thaw both on the counter, then snip the end off the baggie and use it to drizzle the glaze over the thawed scones.


Calories: 399kcal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 437mg | Potassium: 88mg | Fiber: 1g | Sugar: 27g | Vitamin A: 660IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg