There’s nothing quite like the aroma of fresh scones baking in the oven, especially when they’re filled with juicy strawberries.
These Strawberry Scones with Vanilla Glaze are tender, buttery, and golden on the edges, with a sweet strawberry burst in every bite.
Topped with a simple vanilla glaze, they’re the perfect treat for breakfast, brunch, or an afternoon snack with tea.
Why You’ll Love This Recipe
Tender and flaky – Made with cold butter for the perfect crumb
Bursting with real strawberries – Sweet, fruity pockets in every bite
Ready in under 30 minutes – No chilling required
Minimal ingredients – Everything you need is probably in your pantry
Great for spring and summer – Or anytime you want a fruity pastry
Perfect for sharing – Makes 12 wedges, ideal for gatherings
What You’ll Need (Ingredient Highlights)
Here’s what makes these strawberry scones irresistible:
For the Scones:
All-Purpose Flour – The base of your dough
Granulated Sugar – Lightly sweetens the dough
Baking Powder – Gives the scones a nice lift
Fine Sea Salt – Balances and enhances the sweetness
Cold Unsalted Butter – Cut into the flour for flaky texture
Fresh Strawberries – Diced and folded in gently
Egg + Heavy Cream – Binds the dough and keeps it moist
Milk + Coarse Sugar – Brushed and sprinkled on top for golden crunch
For the Glaze:
Powdered Sugar – Smooth and sweet base
Milk – Thins the glaze to a pourable consistency
Pro Tips Before You Start
Use cold butter and cream – This keeps the scones flaky, not dense
Don’t overwork the dough – Stir until just moistened for tender texture
Generously flour your surface – The dough will be sticky from the berries
Cut with a sharp knife – To keep the edges clean for proper rising
Use parchment paper – For easy transfer and less cleanup
How to Make Strawberry Scones with Glaze
Step 1 – Prepare the Dry Ingredients
Preheat your oven to 400˚F. In a large mixing bowl, sift together:
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
Add ½ cup cold, diced butter and use a pastry blender or fork to cut the butter into the flour until it resembles coarse crumbs (pea-sized pieces).
Gently fold in 1 cup chopped strawberries.
Step 2 – Add the Wet Ingredients
In a separate small bowl, beat 1 large egg and stir in ½ cup cold heavy cream.
Pour this mixture into the flour-strawberry mixture and stir with a large spoon just until moistened.
Do not overmix—the dough should be shaggy and slightly sticky.
Step 3 – Shape and Cut the Dough
Turn the dough out onto a sheet of floured parchment paper.
With floured hands, bring the dough together into a ¾-inch-thick circle.
Use a sharp knife to cut into 12 equal wedges and gently separate them, leaving at least ½ inch between pieces.
Step 4 – Brush, Sprinkle, and Bake
Brush the tops with 1 tablespoon milk, then sprinkle ½ tablespoon coarse sugar over the wedges for extra texture and shine.
Transfer the parchment sheet onto a baking tray and bake at 400˚F for 15–16 minutes, or until puffed and lightly golden.
Step 5 – Make the Vanilla Glaze
In a small bowl, stir together:
⅔ cup powdered sugar
1 tablespoon milk
Mix until smooth. For a thicker glaze, add more sugar.
For a thinner drizzle, add a splash of milk.
Drizzle over warm or room-temperature scones.
What to Serve It With
These strawberry scones shine on their own, but pair wonderfully with:
Hot tea or coffee – Classic breakfast or afternoon pick-me-up
Lemon curd or berry jam – Adds tangy contrast
Greek yogurt & honey – For a light, balanced breakfast plate
Fresh berries – Enhance the fruity flavor
Scrambled eggs or frittata – For a more filling brunch
Variations / Substitutions
Use blueberries or raspberries instead of strawberries
Add vanilla extract to the glaze or the dough for extra flavor
Swap heavy cream for buttermilk for a slight tang
Use gluten-free flour for a GF version (1:1 baking blend works best)
Skip the glaze for a more classic scone style
Storage & Leftovers
Room temp: Store in an airtight container for up to 2 days
Refrigerate: Keep up to 5 days, but texture softens
Freeze: Wrap baked scones individually and freeze for up to 2 months
Reheat: Warm in a toaster oven or microwave for 10–15 seconds
Glaze after freezing: Wait to glaze until ready to serve for best results
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid adding too much moisture to the dough.
How do I keep scones from spreading too much?
Make sure your butter and cream are cold, and don’t overmix the dough.
Why are my scones tough?
Overmixing is usually the culprit. Mix until just combined.
Can I double the recipe?
Yes! Make two batches side by side or shape into two separate circles for baking.
Do I need a pastry blender?
Not necessarily—two forks or clean fingers will work to cut in the butter.
What type of sugar is best for sprinkling on top?
Use coarse sugar like turbinado or sanding sugar for the best crunch.
Can I make the dough ahead of time?
You can shape and cut the scones, then freeze them unbaked.
Bake directly from frozen, adding 2–3 extra minutes.
Final Thoughts
These Strawberry Scones with Vanilla Glaze strike the perfect balance between light and indulgent.
Fluffy on the inside, golden on the outside, and bursting with fruit—this recipe is easy to make yet impressive enough for any brunch table or afternoon tea.
Whether you’re baking for Mother’s Day, a picnic, or just a sweet weekend treat, these scones will hit the spot.
