Why You’ll Love This Recipe

Fresh Strawberry Scones with strawberry glaze are a tender, flaky pastry bursting with juicy strawberries and topped with a vibrant, sweet glaze made from real fruit. Perfect for breakfast, brunch, or a teatime treat, these scones offer a delightful balance of buttery richness and fruity brightness. They come together easily and look beautiful on any table—ideal for spring and summer gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
salt
cold unsalted butter
fresh strawberries (chopped)
heavy cream
egg
vanilla extract

For the strawberry glaze:
fresh strawberries
confectioners’ sugar
lemon juice (optional)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Gently fold in the chopped strawberries.

In a separate bowl, whisk the heavy cream, egg, and vanilla extract together.

Pour the wet ingredients into the dry mixture and stir just until combined. Do not overmix.

Transfer the dough to a floured surface and gently shape it into a circle about 1 inch thick.

Cut the dough into 8 wedges and place them onto the prepared baking sheet.

Brush the tops with a bit of heavy cream for a golden finish.

Bake for 18–22 minutes, or until the scones are golden brown on the edges.

While the scones are cooling, mash the strawberries for the glaze and strain to remove seeds if desired.

Whisk the strained strawberry juice with confectioners’ sugar (and lemon juice, if using) until smooth.

Drizzle the glaze over the cooled scones.

Servings and timing

This recipe yields 8 scones.
Preparation time: 15 minutes
Baking time: 20 minutes
Cooling and glazing time: 20 minutes
Total time: 55 minutes

Variations

Add lemon zest to the dough for a bright citrus note.
Use frozen strawberries if fresh are unavailable—just don’t thaw them.
Incorporate white chocolate chips for an extra indulgent touch.
Swap the strawberry glaze with a vanilla glaze for a classic finish.

storage/reheating

Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds.
For longer storage, freeze unglazed scones for up to 2 months and glaze after reheating.

FAQs

Can I make the dough ahead of time?
Yes, shape and refrigerate it overnight, then bake fresh in the morning.

Why are my scones tough?
Overmixing the dough can make them dense. Handle it gently.

Can I use milk instead of cream?
Heavy cream gives the best texture, but whole milk can be used in a pinch.

What if I don’t have a pastry cutter?
Use two forks or your fingers to cut in the butter.

Can I use other berries?
Yes, blueberries, raspberries, or blackberries all work well.

Is the glaze necessary?
No, but it adds a delicious strawberry boost and visual appeal.

How do I prevent soggy scones from juicy strawberries?
Pat strawberries dry before folding them in, and don’t overmix.

Can I double the recipe?
Yes, just divide the dough into two circles before cutting.

Do I have to strain the strawberries for the glaze?
No, but straining creates a smoother finish.

Are these scones sweet?
They have a lightly sweet base, with the glaze adding extra sweetness.

Conclusion

Fresh Strawberry Scones with strawberry glaze are a lovely way to highlight seasonal fruit in a buttery, comforting pastry. Easy to make and even easier to enjoy, they’re a crowd-pleaser whether served fresh out of the oven or saved for later with a quick reheat. Add these to your baking list for a fresh, fruity treat that’s perfect year-round.