Fresh Strawberry Scones

strawberry scones drizzled with sweet glaze

Strawberry Scones are stuffed with lots of juicy fresh strawberries tucked inside a flaky tender pastry and topped with a sweet vanilla glaze. For Mother’s Day, Easter brunch, and lazy spring mornings.

a stack of strawberry scones on a cooling rack

all you’ll need for fabulous strawberry scones

  • strawberries
  • all purpose flour
  • granulated sugar
  • butter
  • baking powder, baking soda, and salt
  • milk (use half and half or cream for extra rich scones)
  • confectioner’s sugar
  • vanilla extract (you can use almond extract as well)

You can count on my scones to be super tender, none of that cardboard coffee shop stuff. But one warning – DON”T try to eat these in the car on the way to work, they’ll crumble in your lap, ruin your work clothes, and definitely cause some collateral damage, your insurance will go up, it won’t be good. These scones are meant to be enjoyed in a civilized manner, at an actual table, with a plate, a napkin, and a cup of tea. (Imagine!)

strawberry scones on parchment paper with drizzled glaze

I make my scones quick and easy in a food processor

The secret to flakey scones is to cut the butter into the flour quickly and thoroughly. I find the food processor does an amazing job at this, much better than I could do by hand.

If you don’t have a food processor you can definitely make them by hand, just be sure to use cold butter and a pastry cutter to blend the butter and flour efficiently.

which is better, rounds or wedges?

Somehow I think round scones are a little more elegant, so if you’re baking for a sweetheart, or a Mother’s Day breakfast in bed, you might want to use your biscuit cutter.

Cutting scones into wedges has advantages, though. You won’t have to reform any of the dough, or have any waste. Just pat the dough into a fat 8 inch circle and slice like a pizza.

cutting out strawberry scones with a round biscuit cutter

fresh or frozen strawberries?

Often I’ll recommend using frozen berries for baking, but for this recipe you’ll want to use fresh strawberries. Frozen strawberries will be too watery and will throw off the classic scone texture.

make ahead directions

Scones are best eaten the day they’re made, but if you want to make them ahead you can cut out the scones (up through step 7 in the recipe) and then refrigerate them until you are ready to bake, up to a day ahead.

If you want to bake them a day ahead, be sure to add the glaze right before serving.

storing and freezing scones

Store leftover baked scones lightly covered at room temperature. They can be briefly microwaved to refresh.

Scones can be frozen before or after baking.  I prefer to freeze them before baking.  Just place the cut scones into the freezer until they’re frozen solid, then transfer them to an airtight freezer container, or even a heavy duty zip lock freezer bag.

Place them in the refrigerator the night before you want to bake to allow them to thaw.

what to serve with strawberry scones?

Serve your scones with a little pot of clotted cream, of course! Clotted cream is hard to find in stores, but you can make clotted cream at home, with this easy recipe!

strawberry scone, broken in half

a glaze gives scones some additional sweetness

Scones aren’t super sweet on their own, so the glaze really helps make them extra special and brings out the flavor of the strawberries, in my opinion. If you don’t want to glaze them you could sprinkle them with sparkling sugar before baking.

strawberry scones drizzled with sweet glaze

still hungry?

“As I sit here, covered in crumbs and glaze, I cannot help but thank you for this recipe. This was my first attempt at scones. I followed your recipe exactly and they came out too delicious. I will most certainly make these again.!!” ~ Stephanie

strawberry scones drizzled with sweet glaze
3.40 from 178 votes

Strawberry Shortcake Scones

Strawberry Shortcake Scones are the ultimate breakfast treat, with tons of juicy fresh strawberries tucked inside a flaky tender pastry.  These pretty strawberry scones will be a guaranteed hit for a Mother’s Day or Easter brunch.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 8 scones
Calories 360kcal
Author Sue Moran


  • food processor (optional)
  • baking sheet
  • parchment paper


  • 2 1/4 cups all purpose flour ~ measured with the fluff, scoop and level method
  • 1/2 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp cold unsalted butter ~ cut in pieces
  • 3/4 cup whole milk , buttermilk, half and half, or cream
  • 1 tsp vanilla or almond extract
  • 1 cup finely chopped strawberries


  • 1 1/2 cups confectioner’s sugar
  • 1/2 tsp vanilla or almond extract
  • pinch of salt
  • 4 Tbsp milk, cream, or half and half to thin, or more as needed


  • preheat oven to 400F Line a baking sheet with parchment paper.
  • Put flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor and pulse to combine.
    cutting butter into flour for strawberry scones
  • Add the butter pieces and pulse about 30 times to incorporate it, the mixture will be crumbly.
    Making strawberry scone dough in a food processor
  • Add the milk (or half and half, or cream) and the extract to the processor and process briefly just until the dough comes together. It will be soft and sticky.
    scone dough in a food processor
  • Transfer the dough to a bowl and fold in the strawberries with clean hands.
    folding strawberries into scone dough in a bowl
  • Mix just enough to get the berries evenly distributed. The mixture will be sticky.
    strawberry scone dough in a bowl
  • Turn the dough out onto a floured surface and knead once or twice, adding a little more flour if necessary to get a soft dough that isn't overly sticky. Pat or roll out to about an inch thick and cut out 6-8 scones with a 3 inch biscuit cutter. Note: reform the dough as needed but try not to over work it or the scones can become tough.
    cutting out strawberry scones with a biscuit cutter
  • I like to refrigerate my scones for about 15 minutes before baking, but this is optional. I think it helps them rise higher. After chilling, arrange the scones onto a parchment lined baking sheet, 2 inches apart.
    strawberry scones on a parchment lined baking sheet
  • Bake for about 18 minutes, until the scones are golden. Cool on a rack before glazing.
    strawberry scones just out of the oven
  • To make the glaze, mix the sugar with enough milk to make it drip off the end of a spoon. Add the extract if desired. Drizzle the cooled scones liberally.
    scones drizzled with glaze

Cook’s notes


  • an alternate method for mixing in the berries: after step 3, transfer the crumbly mixture to a large bowl and add the strawberries. Toss well. Then add the liquid and mix until everything is combined.  Proceed with step 7.


Calories: 360kcal | Carbohydrates: 58g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 231mg | Potassium: 260mg | Fiber: 1g | Sugar: 30g | Vitamin A: 400IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 10, 2021 at 11:51 pm

    Any changes for high altitude?

  • Reply
    April 10, 2021 at 3:18 pm

    Sue, haven’t gotten a chance to make these yet but they are on my short list. Was wondering what you think of using a portion scoop for them instead of rolling/patting and cutting since some say the dough is quite wet. This way wouldn’t have to add extra flour. What do you think? Or do you think stick with patting and cutting either with biscuit cutter or as wedges?

    Thanks so much!

    • Reply
      Sue Moran
      April 11, 2021 at 5:08 am

      Interesting idea, I’ve never used a scoop for scones. I can’t really say how they’d turn out, but I’d love to know if you try it.

      • Reply
        April 11, 2021 at 7:28 am

        I always use #16 scoop for my blueberry scone recipe and it works well. May try here. If i do, will let you know.

        • Reply
          Sue Moran
          April 11, 2021 at 7:37 am

          Please do, I like the idea.

  • Reply
    April 1, 2021 at 5:02 am

    Sue, these look great and I can’t wait to make them. Question: I’ll be using whole milk, do you still use the baking soda when using whole milk? I can see using it with the baking powder if using buttermilk, but just want to confirm I should go ahead and use it as written even with whole milk. Thanks!

    • Reply
      Sue Moran
      April 1, 2021 at 5:26 am

      Yes, I’d stay with it, even with milk.

    • Reply
      May 1, 2021 at 11:19 am

      Sue, I tried these today with the #16 portion scoop and it works well, i heaped the scoop and got 12 scones. They look more craggily and not as smooth as if rolled/patted and cut like yours do, but works for me! Brushed with egg wash and topped with sugar instead of glazing. Thanks!

  • Reply
    March 22, 2021 at 1:50 pm

    Will this recipe work if almond milk is used to replace the milk or cream?

    • Reply
      Sue Moran
      March 22, 2021 at 5:33 pm

      Yes, you can make them with almond milk.

  • Reply
    mary d. pierce
    March 22, 2021 at 10:37 am

    5 stars
    Hello, these sound delicious. Fresh strawberries are just coming in, but their taste is not a good as the crop that comes later. Until then can I use freeze-dried strawberries?

    • Reply
      Sue Moran
      March 22, 2021 at 11:39 am

      I haven’t tried that Mary, I’m wondering if they would be too dry?

  • Reply
    Bea Hubbs
    December 7, 2020 at 6:25 pm

    Is it possible to substitute dried cranberries?
    Should I reconstitute them first?

    • Reply
      December 7, 2020 at 7:03 pm

      You can use them dried, that’s fine.

    • Reply
      March 23, 2021 at 5:20 pm

      I imagine that it would take some experimenting to get it right. Maybe, just better to wait till strawberry season!

  • Reply
    August 4, 2020 at 7:25 pm

    5 stars
    Just made this! So easy and so delicious!!

  • Reply
    cheryl mcluckie
    July 31, 2020 at 6:48 pm

    what is the best cream or half and half????

    • Reply
      July 31, 2020 at 7:06 pm

      Sort of depends on how rich you like your scones, but both are great.

  • Reply
    June 21, 2020 at 4:58 am

    Can you make these without a food processor .?

    • Reply
      June 21, 2020 at 5:31 am

      Yes, just cut in the butter with a pastry cutter, 2 forks, or even your fingers.

  • Reply
    June 5, 2020 at 3:05 pm

    5 stars
    I got so many compliments on these. Everyone that tasted them fell in love. I will be making these repeatedly.

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