Strawberry Scones

Strawberry scones are soft, tender, and bursting with fresh fruit and topped with a sweet strawberry glaze. Easy to make and perfect for brunch, these cake-like scones will become your new favorite

Why You’ll Love This Recipe

• Soft and tender texture – More cake-like than traditional scones, with a melt-in-your-mouth crumb
• Fresh strawberry flavor – Real fruit in every bite, brightened with a touch of lemon zest
• Easy to make – No fancy equipment needed, just a bowl and a whisk
• Beautiful presentation – That strawberry glaze makes them look bakery-perfect
• Perfect for sharing – Makes 18–24 scones, ideal for brunch gatherings or weekend baking

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Ingredients You’ll Need

For the Scones

• 2½ cups all-purpose flour – the foundation of tender scones
• 1 tablespoon baking powder – helps them rise beautifully
• ½ teaspoon baking soda – adds extra lift and tenderness
• ½ teaspoon salt – balances the sweetness
• ½ cup (1 stick) unsalted butter, cold and cubed – keep it cold for the best texture!
• ¾ cup granulated sugar – just the right amount of sweetness
• ½ cup sour cream – makes them incredibly moist and tender
• 2 large eggs – binds everything together
• 1 tablespoon vanilla extract – warm, sweet flavor
• Zest of 1 lemon (optional) – brightens the strawberry flavor beautifully
• 1–1½ cups diced fresh strawberries – drained on paper towels to prevent sogginess

Optional Add-Ins

• 1 tablespoon lemon juice – toss with strawberries for extra zing
• Sugar crystals – for rolling tops before baking
• White chocolate chips – a sweet, creamy addition

For the Strawberry Glaze

• 1–1½ cups powdered sugar – creates that sweet, glossy finish
• 1–2 tablespoons milk or cream – thins the glaze to the perfect consistency
• 1–2 tablespoons fresh strawberry puree or juice – gives it that gorgeous pink color
• Optional: a drop of vanilla or lemon juice – enhances the flavor

Why These Ingredients Work

The magic of these scones is all in the balance. Cold butter creates those tender, flaky pockets throughout the dough—don’t skip this step!

Sour cream adds incredible moisture and a subtle tang that makes these scones taste more complex than your average sweet treat. The baking powder and baking soda work together to give you that perfect rise and soft, cake-like texture.

Fresh strawberries bring bursts of fruity sweetness, while the lemon zest (trust me, don’t skip it!) brightens everything up and makes the strawberry flavor pop even more.

And that strawberry glaze? It’s not just pretty—it adds an extra layer of fruity sweetness that takes these from good to absolutely irresistible.

Essential Tools and Equipment

• Large mixing bowls (at least 2)
• Whisk for combining ingredients
• Pastry cutter or fork (or just use your fingertips!)
• Cookie scoop or tablespoon for portioning dough
• Baking sheet
• Parchment paper for easy cleanup
• Wire cooling rack
• Paper towels for draining strawberries
• Small bowl for mixing the glaze

Step-by-Step Instructions

Step 1: Prep Oven & Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—this keeps your scones from sticking and makes cleanup a breeze.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed so your scones rise perfectly.

Step 3: Cut in Butter

Add those cold, cubed butter pieces to your dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces still visible. Those little butter bits are what make your scones tender and flaky!

Step 4: Mix Wet Ingredients

In another bowl, whisk together the sour cream, eggs, sugar, vanilla extract, and lemon zest if you’re using it. Whisk until everything is smooth and well combined.

Step 5: Combine Dough

Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. You should still see a few flour streaks—that’s perfect! Overmixing is the enemy of tender scones, so resist the urge to keep stirring.

Step 6: Fold in Strawberries

Gently fold in those drained, diced strawberries. Be careful not to mash them—you want pretty pieces of fruit throughout your scones, not strawberry mush!

Step 7: Form Scones

Using a cookie scoop or tablespoon, drop about 2 tablespoons of dough per scone onto your prepared baking sheet, spacing them about 2 inches apart. If you’re feeling fancy, roll each scoop lightly in sugar crystals for a sparkly finish.

Step 8: Bake

Bake for 12–15 minutes, until the edges are lightly golden. The centers might look a bit soft—don’t worry! They’ll finish setting as they cool. Overbaking will make them dry, so pull them when they’re just set.

Step 9: Cool

Let the scones cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before glazing.

Step 10: Make the Strawberry Glaze

In a small bowl, whisk together the powdered sugar, strawberry puree or juice, and milk until smooth and pourable. Add a splash of vanilla or lemon juice if you want extra flavor. Drizzle that gorgeous pink glaze over your cooled scones and let it set for a few minutes.

You Must Know

These scones are more delicate than traditional scones, so handle them gently! The key to success is keeping your butter cold—if your kitchen is warm, pop the butter back in the fridge for a few minutes while you prep your other ingredients.

And here’s the thing about strawberries: they release moisture as they sit, so make sure you pat them dry on paper towels before folding them into your dough. Wet strawberries equal soggy scones, and nobody wants that!

Also, resist the urge to overmix once you add the flour. A few lumps are totally fine—overmixing develops the gluten and makes your scones tough instead of tender.

Personal Secret: I like to freeze my butter for 15 minutes before cubing it, especially on warm days. This ensures those butter pieces stay cold and create the most beautiful, tender texture.

Pro Tips & Cooking Hacks

• Make uniform scones – Use a cookie scoop for perfectly sized scones every time
• Keep everything cold – Cold butter = tender scones. If your kitchen is hot, chill your bowl too!
• Don’t overmix – Stir until just combined, even if you see flour streaks. They’ll incorporate during baking
• Drain those berries – Pat strawberries dry on paper towels for at least 10 minutes before using
• Test one first – Bake a test scone to check timing before doing the whole batch
• Glaze when cool – Warm scones will make the glaze melt and slide right off
• Sugar sparkle – Roll tops in coarse sugar before baking for a bakery-style finish
• Freeze the dough – Scoop onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2–3 extra minutes

Flavor Variations & Suggestions

Want to switch things up? Try folding in white chocolate chips along with the strawberries for a sweeter, more decadent treat. You can also swap the strawberries for blueberries, raspberries, or even diced peaches when they’re in season.

For a more citrusy version, increase the lemon zest to 2 tablespoons and add a tablespoon of lemon juice to the wet ingredients—it makes them taste bright and refreshing.

If you’re feeling adventurous, add a teaspoon of almond extract instead of vanilla for a subtle nutty flavor that pairs beautifully with strawberries. And for a chocolate twist, fold in mini chocolate chips or drizzle with melted chocolate instead of the strawberry glaze.

Make-Ahead Options

These scones are perfect for making ahead! You can prepare the dough, scoop it onto a parchment-lined baking sheet, and freeze the unbaked scones until solid. Once frozen, transfer them to a freezer bag and store for up to 3 months.

When you’re ready to bake, just pop them straight from the freezer onto a baking sheet and add 2–3 extra minutes to the baking time.

You can also bake the scones completely, let them cool, and store them unglazed in an airtight container at room temperature for up to 2 days. Make the glaze fresh when you’re ready to serve—it only takes a minute and tastes so much better fresh!

If you’re planning a brunch, you can mix the dry ingredients and cut in the butter the night before, then keep it covered in the fridge. In the morning, just mix your wet ingredients, combine everything, and bake!

What to Serve With Strawberry Scones

These scones are absolutely perfect for brunch alongside a big pot of hot coffee or your favorite tea. They pair beautifully with fresh fruit salad, crispy bacon, and scrambled eggs for a complete breakfast spread.

For a real treat, serve them with clotted cream or sweetened whipped cream and extra fresh strawberries on the side. They’re also wonderful with a glass of cold milk, iced tea, or fresh-squeezed lemonade on a warm spring or summer morning.

If you’re hosting a baby or bridal shower, arrange them on a pretty platter with fresh berries, mint leaves, and edible flowers for a gorgeous presentation that’ll have everyone reaching for seconds.

Allergy Information

These scones contain common allergens including wheat (gluten), dairy (butter, sour cream, milk), and eggs. For a dairy-free version, you can substitute the butter with cold vegan butter or coconut oil, use dairy-free sour cream (coconut-based works well), and replace the milk in the glaze with almond milk or oat milk.

For a gluten-free version, use a 1:1 gluten-free baking flour blend that contains xanthan gum—the texture will be slightly different but still delicious.

If you need egg-free scones, you can try using flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), though the texture will be a bit denser. Always check labels on baking powder and other ingredients if you have severe allergies, as some brands may contain traces of allergens.

Storage & Reheating

Store your glazed scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If you want to store them longer, freeze the baked scones (without glaze) in a freezer-safe container or bag for up to 3 months.

To reheat, pop a scone in the microwave for 10–15 seconds, or warm in a 300°F oven for 5–7 minutes until just heated through. The glaze might soften a bit when warmed, but it’ll still taste amazing!

For the freshest flavor, I recommend making the glaze fresh when you’re ready to serve reheated scones.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for these scones, but if you need to use frozen, make sure to thaw them completely and drain them very well on paper towels—frozen berries release a lot more moisture. Pat them as dry as possible and expect slightly softer scones.

My scones spread too much while baking – what happened?

This usually means the butter got too warm before baking. Make sure your butter stays cold, and if your kitchen is hot, pop the shaped scones in the fridge for 10 minutes before baking. Also, don’t overmix the dough—that can cause spreading too!

Can I make these without the lemon zest?

Absolutely! The lemon zest is optional but highly recommended—it really brightens the strawberry flavor. If you skip it, your scones will still be delicious, just a bit less zippy.

How do I know when the scones are done?

Look for lightly golden edges and a set center. They might look slightly soft in the middle—that’s perfect! They’ll firm up as they cool. If you overbake them, they’ll be dry.

Can I make mini scones instead?

Yes! Use about 1 tablespoon of dough per scone and reduce the baking time to 10–12 minutes. You’ll get about 36–40 mini scones, perfect for parties or showers!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your strawberry scones turned out.