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strawberry scones on cooling rack

Strawberry Scones

Buttery, flaky scones studded with delicious strawberries and topped with either coarse sugar or a vanilla glaze.
Course Bread, Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings 8 scones
Calories 341kcal
Author Tara Kringlen



  • 2 cups all-purpose flour
  • ½ cup sugar
  • 2 1/2 tsp baking powder
  • ½ tsp kosher salt
  • 8 tbsp cold unsalted butter frozen and grated
  • 1 large egg lightly beaten
  • 1/2 cup heavy cream + 1 tbsp cold, divided
  • 2 tsp vanilla
  • 1 cup chopped strawberries
  • Sanding sugar or coarse sugar for sprinkling optional

Vanilla Glaze-Optional

  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp heavy cream



  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix flour, sugar, baking powder, salt.
  • Add the cold grated butter and mix at the lowest speed until the butter is mostly combined and the dough looks craggy.
  • Combine the eggs, 1/2 cup of heavy cream and vanilla. With the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy and may not be fully incorporated yet!
  • Add the chopped strawberries and mix on low until just combined.
  • Dump the dough onto a well-floured surface and form it into a large disc pressing any dry ingredients into the dough to combine.
  • Mold the dough into a circle, about 1-inch thick. You should still see small pieces of butter in the dough.
  • Slice the circle into 8 wedges. Place them onto the prepared sheet pan.
  • Brush the tops of the scones with the remaining tablespoon of cream and sprinkle with sanding or coarse sugar.
  • Freeze the scones for 30 minutes or refrigerate the dough for about 1hr prior to baking.
  • Bake for about 15-16 minutes, until the tops are golden brown. Let the scones cool for about 15 minutes on a wire rack.

Vanilla Glaze

  • Combines 3/4 cup powdered sugar, 1 tsp of vanilla and 3 tablespoons of heavy cream. Whisk until combined. Add more heavy cream by the teaspoon until the desired consistency is achieved.


To make these ahead, you can freeze the scones on the baking sheet as in the recipe but once frozen, transfer the scones to a zip-top bag or other container and freeze until ready to bake. They may require an extra minute or two of baking time due to being completely frozen.