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.

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

ready for more?


Reader Rave ~

“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
Print
3.33 from 171 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

Equipment

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

Ingredients

  • 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
  • 1 tsp vanilla or almond extract
  • 3/4 cup whole milk , buttermilk, half and half, or cream
  • 1 cup finely chopped strawberries

icing

  • 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

Instructions

  • 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) 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

notes and variations

 

  • 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.

Nutrition

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 theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

email prompt

You Might Also Like

83 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    NRS
    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
        NRS
        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
    NRS
    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
    Cher
    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
      Sue
      December 7, 2020 at 7:03 pm

      You can use them dried, that’s fine.

    • Reply
      mary
      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
    Michelle
    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
      Sue
      July 31, 2020 at 7:06 pm

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

  • Reply
    Marj
    June 21, 2020 at 4:58 am

    Can you make these without a food processor .?

    • Reply
      Sue
      June 21, 2020 at 5:31 am

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

  • Reply
    Daisy
    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.

  • Reply
    Jill Cooke
    June 3, 2020 at 6:58 am

    5 stars
    These aren’t even out of the oven yet, and I can tell they’re amazing. Quick question – since you can chill the tray of scones for a few minutes, etc. while you clean up, I’m wondering if I could make them the night before and leave them covered in the fridge until the morning to bake them?

    • Reply
      Sue
      June 3, 2020 at 9:34 am

      Yes, for sure, you can leave the unbaked scones in the fridge overnight.

  • Reply
    Judith Barbiaux
    March 6, 2020 at 10:45 am

    3 stars
    I measured the flour carefully but added the whole cup of 1/2 & 1/2, a little at a time. WAY too gooey! Really made a mess. Wish I’d have added about 3/4 cup only. They taste OK but no shape…like great big biscuits.

    • Reply
      Sue
      March 6, 2020 at 11:14 am

      It’s always a judgement call with scones, I find. If your strawberries were juicy you might have needed extra flour.

  • Reply
    Summer Miller
    February 3, 2020 at 11:01 am

    Where it says half and half or cream, is this where we would use the whey from the clotted cream?

    • Reply
      Sue
      February 3, 2020 at 12:04 pm

      Well, technically you should be able to do that Summer. The whey from clotted cream tends to be fairly rich, so I would say go for it.

  • Reply
    Jean
    May 18, 2019 at 3:52 pm

    I made these with the frozen berries (need to use them before fresh crop shows up). The dough turned out too wet to shape, but still ohh so good. I pulsed the frozen berries, but I think the “slush” that resulted was the set up to the flat “scones” that resulted. I will try again with fresh fruit.

    • Reply
      Sue
      May 18, 2019 at 4:19 pm

      That’s the only drawback to frozen fruit, especially berries, Jean.

  • Reply
    Lorinda
    May 16, 2019 at 5:59 am

    5 stars
    I’ve been planning to make these for a few weeks. Finally did it today. Oh. My. Word. So easy and very delicious! This is going in my recipe file. Thanks for the inspiration to bake something awesome for my family!

    • Reply
      Sue
      May 16, 2019 at 7:05 am

      I love that this is going in your recipe file…I hope it becomes a recipe you go to again and again every season.

  • Reply
    Pam
    April 30, 2019 at 8:38 am

    I can’t wait to make these!
    Can they be frozen?

    • Reply
      Sue
      April 30, 2019 at 8:59 am

      Yes, scones do well in the freezer, I like to wrap them in plastic wrap, and then pop them into sturdy freezer bags.

  • Reply
    Shug
    April 29, 2019 at 8:34 pm

    5 stars
    Every single one of your recipes is wonderful. These scones came out great….my entire family enjoyed them. I did not make the glaze and they were sweet enough for us. Thank you for your inventiveness and simple instructions. Please never stop posting!

  • Reply
    Ann
    March 20, 2019 at 1:39 pm

    These look delicious! What would you suggest for high altitude adjustment?

  • Reply
    Wendy
    March 4, 2019 at 7:53 am

    5 stars
    I made these last year for Mothers Day and everybody loved them, will be making again this year, thanks!

  • Reply
    Cynthia
    March 4, 2019 at 7:44 am

    5 stars
    Just made these delicious strawberry scones.Wow so good,I did use almond extract
    Definitely will make again.
    Could you use frozen blueberries?

    • Reply
      Sue
      March 4, 2019 at 7:47 am

      You can definitely use frozen blueberries, I would use them from frozen, don’t defrost first. And I love that you used almond extract, what a lovely combination. I used that in my Strawberry Cake from last week (Strawberry Cake)

  • Reply
    Stephanie
    March 2, 2019 at 5:45 pm

    5 stars
    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.

    • Reply
      Sue
      March 2, 2019 at 5:55 pm

      Oh wow, love this comment Stephanie, I can picture you there happily covered in your crumbs 🙂

  • Reply
    Taryn
    August 7, 2018 at 9:28 pm

    Just pulled these out of the oven. I agree with others, mine spread and grew a ton in the oven (much more so than any other scone recipe I’ve ever made)…they are very large. I’m not sure if it’s due to the moisture in the dough, or the quantity of baking powder+baking soda. But they smell delicious!

    • Reply
      Sue
      August 9, 2018 at 7:06 am

      When I make fresh fruit scones they do spread more, and you’re right, it’s probably from the moisture.

  • Reply
    Diana
    January 16, 2017 at 3:20 pm

    If I don’t have a food processor is there any other suggestion?

    • Reply
      Sue
      January 16, 2017 at 5:43 pm

      You can do this by hand, Diana, it just takes a little more work. You can incorporate the butter with a pastry cutter, or even two forks.

    • Reply
      Jim Allen
      April 23, 2019 at 1:48 pm

      Hi, 12 tbsp is approx 3/4 cup. Measure and freeze, then take out frozen and use a box grater or fine shredder right into your flour mixture. Done!

      • Reply
        Sue
        April 23, 2019 at 2:48 pm

        Thank you for the tip Jim!

  • Reply
    Kathryn
    November 29, 2016 at 3:50 am

    Sue, can you advise for using frozen fruit to replace fresh for this recipe?

    • Reply
      Sue
      November 29, 2016 at 7:35 am

      I don’t use frozen strawberries too often, so I’m not totally sure, I know they can have more moisture in them, which could be a problem for the texture. I’d defrost them, chop, and drain. You might also use dried (not dehydrated!) strawberries, I think Trader Joe’s carries those.

      • Reply
        Kathryn
        November 30, 2016 at 2:02 pm

        Thank you!

  • Reply
    Steph
    June 26, 2016 at 8:10 am

    5 stars
    Scones are one of those things I’ve always believed I *should* like, in theory they’re right up my alley. But, invariably, whenever I order one I’m disappointed.
    This recipe totally proved me right – I do like scones, they just have to be good scones, like these one bursting with delicious strawberry flavor!

    • Reply
      Sue
      June 26, 2016 at 8:28 am

      I’m so glad to be the one to redeem scones for you Steph!!

  • Reply
    Lani
    May 8, 2016 at 10:11 am

    I made these today. The dough turned out too wet for some reason so I had to add flour. Also they grew HUGE. They are way bigger than I had anticipated. I might try to make them smaller next time.

    • Reply
      Sue
      May 8, 2016 at 10:41 am

      Scone dough can be very wet, Lani — I like it that way, it bakes up super moist. Maybe next time leave it wet?

  • Reply
    Pebbles
    April 30, 2016 at 11:42 am

    5 stars
    This recipe is awesome. Just made them lastnight. One change i did was macerate the strawberries in a little sugar first to make them sweeter. Then i used the reserved liquid from the strawberries to make the glaze using less milk. Ended up with a pretty pink glaze 🙂 One thing I will change next time is to use a biscuit cutter to make slightly smaller scones as these made 8 enormous ones.

    • Reply
      Sue
      April 30, 2016 at 12:14 pm

      thanks for the feedback! I like the idea of mascerating the strawberries, sometimes they can be so tart!

    • Reply
      Shannon
      June 10, 2018 at 10:40 am

      Same! Mine were HUGE! Taste great though

      • Reply
        Sue
        June 10, 2018 at 11:02 am

        I go big with my scones, but feel free to cut them smaller, it’s all good 😉

  • Reply
    Amy Tong
    May 16, 2015 at 10:43 pm

    I haven’t make scones for a while and now I’ve craving for some after seeing your post and recipe. 🙂 You know what I’m going to have for Sunday brunch tomorrow!? Yes, Strawberry Shortcake Scones. Can’t wait to try these tomorrow.

  • Reply
    Sippitysup
    May 7, 2015 at 2:24 pm

    Wow. These are beautiful. Do you have a trick to keep the strawberries from oozing moisture during baking? I’ve always gotten burnt bottoms. Maybe it’s oven temp? GREG

    • Reply
      Sue
      May 7, 2015 at 4:07 pm

      I did use parchment paper, which helps, and I did bake at 400 rather than 425 which a lot of scone recipes call for.

  • Reply
    Medha @ Whisk & Shout
    May 7, 2015 at 11:40 am

    I agree that half the experience is the eating! I love your photos, these scones look so fluffy and delicious 🙂

  • Reply
    grace
    May 7, 2015 at 8:26 am

    5 stars
    scones are definitely not an eat-on-the-go breakfast, but they’re delicious, this batch especially!

  • Reply
    Joanne Bruno
    May 7, 2015 at 3:59 am

    So you’re basically saying I should be late to work making and eating these because trying to eat them on your commute is just crazypants. Twist my arm. 😛

  • Reply
    Kristi @ Inspiration Kitchen
    May 7, 2015 at 12:21 am

    Sue, what a great looking scone! Now I’m dreaming of having these for breakfast, and it doesn’t matter what the weather is… they look fabulous!

  • Reply
    [email protected]+Riffs
    May 6, 2015 at 9:40 am

    It’s AC for us today. Which means the house temperature is perfect for scones! These are terrific. And the pictures are superb. Thanks.

  • Reply
    Trisha (Stew or a Story)
    May 6, 2015 at 8:20 am

    5 stars
    So I went strawberry picking last weekend and have a huge container of strawberries in my fridge that need to be used up. This scone recipe is perfect! I will do my best to eat them elegantly with hot tea, but I’m also not opposed to eating them on the go and making a mess in my car!

    • Reply
      Sue
      May 6, 2015 at 8:41 am

      I speak from experience, Tricia 😉

  • Reply
    Laura (Tutti Dolci)
    May 5, 2015 at 10:53 pm

    Oh you had me at strawberry, I love these scones!

  • Reply
    [email protected]
    May 5, 2015 at 7:55 pm

    These look so gorgeous – those photos are fabulous.

  • Reply
    [email protected]+This+is+How+I+Cook
    May 5, 2015 at 7:04 pm

    Well. You know I love your scones. I’m sure these would be no exception! It is cold and rainy here and scones would be a highlight of my day!

  • Reply
    Michelle { A Latte Food }
    May 5, 2015 at 5:13 pm

    Oh my goodness, these scones are amazing! They are absolutely gorgeous, and I love the strawberry shortcake idea!

    • Reply
      Sue
      May 5, 2015 at 5:20 pm

      Thanks Michelle 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    May 5, 2015 at 4:39 pm

    Scones are my weakness and these are perfection!

  • Reply
    Christina @ Christina's Cucina
    May 5, 2015 at 4:07 pm

    Just say the word scone and I’m hooked! These look absolutely gorgeous, and this cool weather is perfect to make them-wish I had strawberries right now!!

  • Reply
    Susan
    May 5, 2015 at 2:21 pm

    These look perfect for strawberry season, Sue! I love the weather comment too 🙂 I also love Mark Twain’s quote, “If you like the weather (here) just wait five minutes.”.

  • Reply
    Lynn | The Road to Honey
    May 5, 2015 at 1:45 pm

    My favorite cheat food for breakfast is a scone and these scones are making me wish today was in fact a cheat day. I love the little juicy bits of strawberries as they add a pretty pop of color and give my tastebuds something extra special to discover.

  • Reply
    Ashley
    May 5, 2015 at 1:27 pm

    The weather is the same around here – hot then cold! But that’s just spring isn’t it!

    I love a good scone and these sound fantastic with the strawberry!

  • Reply
    Toni | BoulderLocavore
    May 5, 2015 at 12:50 pm

    These sound delicious! I love the fresh strawberries. We are having a cold, rainy day and these sound like spring! Thanks for brightening my day.

  • Reply
    Catherine
    May 5, 2015 at 12:05 pm

    Dear Sue, These scones look heavenly to enjoy in any weather! I would love them with cup of tea. xoxo Catherine

  • Reply
    Carolyn Selheim-Miller | Boxes and Jars
    May 5, 2015 at 11:51 am

    These look so beautiful and sound completely delicious! Would be such a great addition to a weekend brunch. I bet my mom would love them…might have to make them for Mother’s Day!!!

  • Reply
    Chris Scheuer
    May 5, 2015 at 10:10 am

    Yikes, these look spectacular Sue and your description has me ready to crank up the oven. I think your warm weather has blown over to the East coast but I don’t care, these would be so worth heating up the kitchen for!

  • Reply
    Monique
    May 5, 2015 at 10:01 am

    I adore scones too..You made me smile about the weather..just read a fantastic quote..
    Spring is the time of year when it is summer in the sun and winter in the shade..Charles Dickens.
    How true and lovely a quote!

    • Reply
      Sue
      May 5, 2015 at 10:07 am

      I love that – and so true!!

  • Reply
    Tricia @ Saving room for dessert
    May 5, 2015 at 9:37 am

    Oh you know I love a good scone! These sound wonderful with all those fresh strawberries. Icing makes it even better. Hey thanks for sending the heat wave our way! Glad to know cooler weather is close behind 🙂

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!

 

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!