Strawberry Shortcake Scones

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glazed strawberry shortcake scone

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.

strawberry shortcake scones

 These Strawberry Shortcake Scones are bursting with spring strawberries!

And 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!)

tender strawberry scones

Did you ever notice how some things taste so good you don’t even think to feel guilty?  That’s the case with these scones.  Yes they’re made with butter, and cream, they’re scones, after all.  But a fresh strawberry scone on a spring morning is a beautiful thing, not to be messed with.  You can go back to your yogurt smoothie tomorrow.

strawberry shortcake scones ready for the oven

These strawberry scones can be served with or without the glaze.

I like the glaze, and I like them warm.  If they’ve already cooled, zap them for a few seconds in the microwave, they go all soft and pillowy that way.

glazed strawberry shortcake scone

I think scones are just the perfect breakfast treat. Easy to make, and such a great vehicle for all kinds of flavor combinations! Check out some of my other favorite scones recipes!

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

glazed strawberry shortcake scone
Add to Your Recipe Box
3.12 from 152 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
Yield 8 scones


  • 3 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
  • 12 Tbsp unsalted butter ~ cut in pieces
  • 1/2 tsp vanilla or almond extract
  • 1 cup half and half or cream
  • 2 cups about 10-12 chopped strawberries


  • 2 cups confectioner's sugar
  • 1/4 tsp vanilla or almond extract optional
  • milk, cream, or half and half to thin


  • set oven to 400F
  • Put flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor and pulse to combine.
  • Add the butter pieces and pulse about 30 times to incorporate it, the mixture will be crumbly.
  • Remove the mixture to a large mixing bowl and add the strawberries. Toss to combine.
  • Mix the half and half with the extract and drizzle it into the bowl, mixing just until the dough comes together. It will be sticky and a little unwieldy due to the strawberries.
  • Turn the dough out onto a floured surface and form into a 7 or 8 inch flat round. Cut in half, then into 8 triangles.
  • Arrange the scones onto a parchment lined baking sheet, 2 inches apart. Put the tray in the refrigerator while you clean up.
  • Bake for about 20-25 minutes, until the scones are golden. Cool on a rack before glazing.
  • To make the glaze, mix the sugar with enough milk to make a spreadable glaze. Add the extract if desired.

Thanks for pinning these Strawberry Shortcake Scones!

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    Leave a Reply

    Please rate this recipe!

  • 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.

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

    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
      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
      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
      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
    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
      May 18, 2019 at 4:19 pm

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

  • Reply
    May 16, 2019 at 5:59 am

    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
      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
    April 30, 2019 at 8:38 am

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

    • Reply
      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
    April 29, 2019 at 8:34 pm

    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
    March 20, 2019 at 1:39 pm

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

  • Reply
    March 4, 2019 at 7:53 am

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

  • Reply
    March 4, 2019 at 7:44 am

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

    • Reply
      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
    March 2, 2019 at 5:45 pm

    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
      March 2, 2019 at 5:55 pm

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

  • Reply
    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
      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
    January 16, 2017 at 3:20 pm

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

    • Reply
      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
        April 23, 2019 at 2:48 pm

        Thank you for the tip Jim!

  • Reply
    November 29, 2016 at 3:50 am

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

    • Reply
      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 strawberries, I think Trader Joe’s carries those.

      • Reply
        November 30, 2016 at 2:02 pm

        Thank you!

  • Reply
    June 26, 2016 at 8:10 am

    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
      June 26, 2016 at 8:28 am

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

  • Reply
    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
      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
    April 30, 2016 at 11:42 am

    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
      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
      June 10, 2018 at 10:40 am

      Same! Mine were HUGE! Taste great though

      • Reply
        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
    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
      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
    May 7, 2015 at 8:26 am

    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

    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
      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
      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
    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
    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
    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
    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
      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 🙂