Why This Strawberry Scones Recipe is a Must-Try

Hi, I’m thrilled to share my perfected strawberry scone recipe with you! I’ve always loved baking, but achieving the perfect scone – soft, flaky, and never dry – was a real challenge. After much experimentation, I finally cracked the code, and these strawberry scones are the delicious result.

I’ve been on a serious scone-making journey lately, and honestly, I don’t see it ending anytime soon. Once I finally mastered the art of baking scones that are truly soft and flaky, instead of dry and crumbly, I couldn’t resist experimenting with different flavors. Strawberry scones were next on my list, and I knew I wanted them bursting with fresh fruit and finished with a simple, elegant glaze.

Working with fresh strawberries in baked goods can be a bit tricky, so it took a few attempts to get the texture just right. The goal was to create scones that held their shape beautifully, baked up tall and proud, and still delivered juicy strawberry pieces in every single bite. The secret ingredient? Greek yogurt! It keeps the dough incredibly moist without weighing it down, giving the scones that tender, bakery-style texture I was after.

These strawberry scones have officially earned a permanent spot in my regular baking rotation. They feel special enough for a weekend brunch but are easy enough to whip up on a weekday morning. That’s exactly the kind of recipe I love sharing – one that brings joy and deliciousness to any occasion. Prepare to be amazed by the delightful combination of textures and flavors in every bite!

Ingredients You’ll Need for the Best Strawberry Scones

Gather these simple ingredients to create your own batch of irresistible strawberry scones:

Tips for Perfect Strawberry Scones

Here’s a quick tip to ensure your scones turn out perfectly:

Keep it Cold! Cold ingredients are key to flaky scones. Chill the flour, freeze the butter before grating, and use cold wet ingredients. The colder the dough, the better the scones will be. This prevents the butter from melting into the flour, creating steam during baking which results in a light and airy texture.

Step-by-Step Guide to Making Strawberry Scones

Follow these easy steps for perfectly baked strawberry scones:

1. Prep: Freeze the butter for at least 30 minutes. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Dry Mix: In a large bowl, whisk together the flour, sugars, baking soda, baking powder, and salt.
3. Butter: Grate the frozen butter into the dry mix using a box grater. Toss to coat the butter in the flour mixture. This prevents the butter from clumping together. Then gently stir in the chopped strawberries.
4. Wet Mix: In a separate bowl, whisk together the vanilla extract, almond extract (optional), Greek yogurt, and egg until smooth.
5. Combine: Pour the wet ingredients into the dry ingredients and mix gently with a fork or spatula until just combined. Be careful not to overmix, as this can result in tough scones.
6. Shape: Turn the dough out onto a lightly floured surface. Gently knead it into a ball. Form the dough into a 5.5-inch disc, about ¾ to 1 inch thick. Use a sharp knife or a pastry cutter to cut the disc into 8 equal triangles.
7. Bake: Place the scone triangles onto the prepared baking sheet, leaving a little space between each. Brush the tops with heavy cream or milk for a golden crust. Sprinkle with a bit of granulated sugar if desired. Bake for 14-16 minutes, or until golden brown. While the scones are baking, prepare the glaze.

Storing Your Homemade Strawberry Scones

Want to know the best way to store your strawberry scones? Here’s how to keep them fresh:

Enjoy these scones fresh, ideally within a few hours of baking, for the best flavor and texture.

Make Ahead: You can prepare the scone dough ahead of time. Shape the scones, then refrigerate them overnight. Bake as directed the next day.

Freezing: For longer storage, freeze the unbaked scones. Place them on a baking sheet and freeze until solid. Then, transfer them to an airtight bag or container. They can be stored in the freezer for up to a month. Bake directly from the freezer, adding 1-3 minutes to the baking time for perfectly golden scones.

More Strawberry Recipes to Love

If you adore strawberries, here are a few more of my favorite strawberry-filled recipes you might enjoy:

Strawberry Scones Recipe

Ingredients

• 2 cups flour
• 1/4 cup + 1 teaspoon granulated sugar divided
• 1/4 cup light brown sugar
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter frozen
• 1/2 cup chopped strawberries
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1/2 cup honey vanilla Greek yogurt
• 1 large egg
• 2 to 3 tablespoons heavy cream (optional)
• 2 tablespoons milk or heavy cream
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Freeze butter until completely frozen. Move oven rack to the lower third of the oven and preheat to 400°F. Line a large sheet pan with a silicone baking mat or parchment paper and set aside.
2. In a large bowl, toss together flour, 1/4 cup granulated sugar, brown sugar, baking soda, baking powder, and salt.
3. Remove frozen butter from the freezer and grate it on the large holes of a cheese grater.
4. Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry cutter (or 2 butter knives) until butter is worked into the flour. Add chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
5. In another bowl, mix together vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.
6. Add the wet ingredients to the dry and mix with a fork until just combined. Use your hands to press the dough into a large ball. The dough will be slightly sticky, and it may seem dry like it won’t come together. Keep kneading and pressing gently into a ball and it will come together. The less you mix and knead, the better the texture will be.
7. Using your hands, form the mixture into a 5.5 x 5.5-inch round disc, about 3/4th to 1-inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don’t shimmy the knife into the scones; use decisive, swift cuts. Separate the 8 triangles and place on the prepared sheet pan about 1 inch apart.
8. If desired, brush the tops of the scones with heavy cream (using a pastry brush) and sprinkle with the remaining 1 teaspoon granulated sugar. Place the scones in the fridge to chill for 20 minutes.
9. Remove scones from fridge and bake in the preheated oven until lightly golden around the edges and barely golden on top, about 14–16 minutes.
10. Remove from oven and allow to stand on the sheet pan for 5 minutes. The steam is still cooking the insides! Allow scones to cool to room temperature, then drizzle the glaze on top with a spoon.
11. For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.)