These Strawberry Scones taste like strawberry shortcake! Tender and flaky with fresh strawberries throughout and a dreamy glaze!
Homemade scones are easy to make and nothing like those bricks you get at your local coffee shop! Another favorite is our Lemon Blueberry Scones – so good!
Strawberry Scones Recipe
Up until a year ago, I had never eaten a decent scone, and couldn’t understand why everyone loved them so much. I thought they were dry and tasteless. And that’s because all the ones I had tried…were. Then my sister made some for a family get together. They were fantastic. And I fell in love.
I’ve made this strawberry scones recipe and several other scone recipes so many times now – it’s really easy! And the results are a fantastic pastry, perfect for entertaining or a simple weekend breakfast. These strawberry scones are loosely based off of my master scones recipe. They are flaky, tender, full of flavor, and amazing.
Ingredients Needed
Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- All-purpose flour
- Baking powder
- Granulated sugar
- Salt
- Chilled unsalted butter, cut into tiny cubes
- Small strawberries, hulled and diced
- Half and half (this is simply equal parts whole milk and heavy cream)
- For the glaze: powdered sugar, half-n-half, vanilla
Recipe Variations
- Change the berry: You can use different berries in this recipe, though keep in mind that when mixing raspberries, blackberries, or blueberries, they tend to bleed color more than strawberries.
- Freeze dried strawberries: Freeze dried strawberries can be used instead of fresh, but the flavor won’t be nearly as good.
- Try different extracts: Add a little flavor to the glaze by trying a different type of extract. Coconut or almond extract would work well.
- Chocolate lovers: Turn these into a fun dessert by drizzling melted chocolate on top instead of the sugar glaze.
How to Make Strawberry Scones
These scones are super easy to make in only a few steps. The perfection comes from the details.
(Scroll below to the printable recipe card for details and measurements.)
- Whisk together the dry ingredients until blended.
- Cut in the chilled butter with a pastry blender (or your hands!) until mixture resembles fine crumbs.
- Toss in strawberries and coat lightly with the flour mixture.
- Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. It will be wet. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1-inch thick circle, without kneading. (If dough is very sticky, sprinkle with just a hint of flour.)
- Using a sharp knife or bench scraper, cut into 6 (or 8) triangles.
- Place scones on a parchment-lined baking sheet and bake in a 400 degree F preheated oven. They bake for approximately 16-18 minutes or until no longer wet, and golden on top and bottom.
- While they cool, make the glaze. Then you can either gently dunk them or drizzle the icing on top.
How to Store Scones
- How long do strawberry scones last? These strawberry scones will keep at room temperature for a day. After that, they need to be refrigerated in an airtight container and will keep for another 3 days.
- Can you freeze strawberry scones? Yes! Allow baked scones to cool completely, and freeze before topping with icing. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator. Warm in the microwave for about 20 seconds or on a baking sheet, tented with foil, in a 325 degrees F oven for 5-10 minutes. Allow to cool, then top with icing.
- Can I make the dough ahead of time? Yes. You can form the dough, cover them, and then place in the refrigerator the night before baking.
Video: How to Make Strawberry Shortcake Scones
More Scones Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Strawberry Scones
Ingredients
- 2 cups all-purpose flour , spooned and leveled
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter , cut into tiny cubes
- 12 small strawberries , hulled and diced
- 3/4 cup half and half
For the glaze
- 2 cups powdered sugar
- 1/4 cup half and half
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. Toss in strawberries and coat lightly with the flour mixture.
- Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. It will be wet. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)
- Using a sharp knife, cut into 6 (or 8) triangles.
- Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)
- Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
- In the meantime, make glaze by whisking together powdered sugar, vanilla, and half and half until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
- Gently dunk the tops of the scones in the glaze or drizzle over the top. (Glaze will firm up when scones are completely cool.) Eat and enjoy!
Video
Nutrition
Other Notes
This recipe is amazing!! Try it with blueberry and lemon zest and you won’t regret it
Wow. I’ve had these on my to-do list for over a year and finally made them. I’m so mad it took me this long to get to them because they were so much easier than I ever imagined…and amazing. We LOVED them. Thanks so much for sharing this wonderful recipe!
these were delicious and easy to make!
My sister made these and shared them! They are delicious! I’m going to try and make them. Also the Blueberry Lemon scones!
Can I use frozen strawberries?
These scones have the best taste and texture using fresh strawberries, but you could try it.
First time making scones and they were amazing!
I was out of half and half for the icing so I tried coffee creamers and it worked beautifully!
These were deeeelicious!
These were so yummy! I subbed earth balance butter and creamy oat milk and skipped the glaze this time. Can’t wait to make these again with farmers market strawberries!
Best breakfast treat…so soft & the strawberries really came through in the flavor!
I made this for my family. I was very nervous as I had not tried this before. They turned out well after all :) We loved them!!
Great recipe! And so easy! My husband loves it! He says they taste like a fancy pop tart!
These were FANTASTIC.
These were easy and super delicious! Thanks!
These are fantastic and easy to make!
Easy to make and so delicious! Added smashed strawberries with juice to make glaze and less half and half.
It was quick and simple to make these scones. I’ll definitely make them again.
Perfect…especially with Jersey strawberries!!
Currently in season!
First time making scones and these were so easy and a huge hit with my family – highly recommend.
These were wonderful. Didn’t use all the glaze called. Will definitely make again, they were so easy.
Best scones ever! Next time will make a double recipe.
All my family love these scones
I have made this quite a few times I love it and very simple!!
This recipe is SO good and so easy to make. The scones I have made in the past require using a heavy stand mixer and once dough is made, rolling it out , and using cookie cutters. This recipe eliminates those steps. I will definitely be making these scones again!!!
I made these Easter weekend and they turned out great! I used fresh ripened strawberries from a fruit stand instead of the grocery store. I used your icing recipe and poured it on thick. Oh so good?? I will definitely make these again.
Just made these this afternoon and they were a challenge for me having not made things like this before. Dough is always intimidating to me but I think this turned out pretty good. They don’t look as pretty as yours but taste wonderful. Thanks for sharing I will make them again.
These turned out great! And they were easy!
These were very very good. I’ve already had 3 and they came out of the oven, not 10 minutes ago!!!
The only changes I made were to use gluten free flour, and sour cream instead of the half and half because it is too hot to go to the store. I also did not add the topping. Thank you very much for a great recipe!
These strawberry scones are absolutely the bomb! Wow amazing. I sprinkled tops with sugar before baking instead of the glaze! Yum!!!
These were absolutely delicious! I subbed in self-rising flour for the all purpose and baking powder. They turned out incredibly moist (not at all dry or crumbly). Thank you!
This scone recipe is amazing! Turns out great every time! Our family’s favourite!
I made these on a Saturday and they were gone by Monday morning… and it’s only me and my boyfriend here hah. Safe to say these were delicious! I accidentally used heavy whipping cream and did not dilute but they still turned out great. Looking forward to making these again, and maybe adding a few white chocolate chips.
This recipe is amazing! Quick, easy and most of all, delicious! If you are looking for a scone recipe, this one is definitely the one!!!!
Can you use regular butter
Hi Bonnie – do you mean salted butter? It’s not my preference, but yes. If so, I would cut back on the 1/2 tsp salt listed to 1/4 tsp. Enjoy!
These were the best scones I have ever made!
These were AMAZING!
***** 5 Stars!
These were so delicious and special I’m thinking of giving them away as gifts and adding them to meals I make for new mom’s.
These were so good! I, of course, got distracted and cooked them a bit longer than they should be. Even so, they were still so soft and flavorful. They gave my bland strawberries new life, thank you!
Can I use a scone pan to bake them?
The same thing happened to me! Too wet to even get it on the baking sheet. So disappointed.
Hi Madison – if you read through all the comments here (and on the Facebook video, and on Pinterest where these have been saved thousands of times), there are literally hundreds of people who have made them without any issues, and loved them. I myself have made them dozens of times. It’s clearly operator error. I would love to troubleshoot with you, but since I wasn’t in the kitchen with you, I can’t say what you did wrong.
I’m going to try cranberries…..
Don’t have half and half where I live.How much heavy cream and how much milk I use??Thanks
Do you have a recipe for just a delicious vanilla scone ?
Yep! https://bellyfull.net/scones-recipe/
How could these be made dairy free?!??
Use coconut milk
Excuse my ignorance, but what is “half and half”?
Equal parts heavy cream and whole milk – in the states, you can buy it in the dairy section pre-made.
Might i be able to use the same non-dairy creamer I use for my coffee?
How much heavy cream and how much milk??Font hv half and half hire tho?thanks
Just made these and they are great! Followed the recipe exactly.
Is it possible to use buttermilk?? Or will that change the texture?? Thank you!
It won’t change the texture, but it will definitely change the flavor. I wouldn’t recommend it in this particular recipe, but you could try it.
First time for making scones and these were easy and are delicious! The whole family loved them, probably bc they are not harder like the typical scone. I used extra strawberries and only a small amount of glazing on the top. This is an easy and yummy recipe that I will be making again!
So yummy! I made with buttermilk I had leftover from another recipe. Hadn’t made scones before; OH SO WORTH IT
I made these using heavy cream instead of half n half – out of this world!
I went with your idea and tweeked it a little…drizzled over the top and it was wonderful!! Thank you for the idea!
I made these to share with family and co-workers, I would change nothing. They were so moist and delicious. Thank you for sharing.
Has anyone tried a cinnamon apple version or would apples become to runny?
Amy~ Made these tonight with fresh blueberries and everyone loved them! It isn’t often my husband says, “They’re delicious!” When I try a new recipe on him. ? They’ll go in the family recipe book for sure!
I was going to try blueberries too. What quantity of blueberries did you use?
Hi Stacie – I have a slightly different scone recipe for blueberries, also wonderful! https://bellyfull.net/blueberry-lemon-scones/
About how much blueberries did you use?
I have made this recipe with raisins , also yummy.
How would you suggest doing these for a bake sale? Could they be wrapped in cling wrap?
I just made these and my daughter loved them! They are so easy to make. I love this recipe! Thanks!
I juts made some and they are wonderful!!
You I have frozen these scones so I don’t NEED to eat them quickly. I have also used dried cranberries in lieu of the strawberries.
I made two batches of these today. Rave reviews! Thank you for sharing!
I find it odd that there is no egg in this. Must try them later today.
The recipe calls for half and half, not milk That might be the problem or part of the problem. If it was still very wet after adding h&h, then I probably would add a bit more flour by small increments to get the texture to a dough.
what is half and half please x
These were perfection! Next time I’ll make a double batch.
Can you use self rising flour in stead of plain flour?
I read a lot of the comments I want to make some for work, can I make them and bake them put into a container for the next morning and then glaze them?
Yes, that’s fine.
I made these this morning. So good, I had to make a second batch, because everyone in my family wanted two. Thanks for sharing!
I habitually mix the dough, form into scones, then put into the refrigerator. I take them out in them morning and cook. They always turn out good.
I’ve got rhubarb in the fridge, will that work?
I thought the same. Wondering if I need to cook the rhubarb at first .
Rhubarb would be wonderful! But I don’t think it would break down enough in the 16-18 minutes cooking time. It would probably require a little cooking prior.
What about fresh blueberries?
I have a slightly different recipe for blueberry scones. Also wonderful!
https://bellyfull.net/blueberry-lemon-scones/
Just finished making a batch. Perfection! Will definitely make these again!!
Is it possible to use freeze dried strawberries instead of the fresh ones? as anyone tried that before and what amount?
You can, sure. But they won’t be nearly as good.
I’d love to try these with fresh blackberries. I know they have quite a bit of moisture though. Think they would be too wet to bake or be ok?
Yes, they will burst and the liquid will spread (same with blueberries.) Try to use ones that are smaller in size and I would also suggest dusting them with a little flour before adding them to the dough.
Freeze your blueberries before adding to the dough. They are less likely to poof and color the scones.
Thank you for the recipe! I didn’t have strawberries so I substituted with a cup of blueberries. Turned out great! Also, since I was using blueberries I thought almond extract would be a nice compliment in the icing. I used a splash in addition to the vanilla and it was wonderful!
I can’t wait to make this but I’m having trouble with the strawberries ? all of them are very large. So I was wondering if you knew how many cups diced strawberries it would be? Then I could just cut them up and measure.
-Thank you !
Hi Ashley! You’ll need 1 cup diced. Enjoy!
Can you refrigerate left over glaze? If so foe how long?
First time making as recipe says and turned out great . Husband on second round with his tea and loves them ! Will use again. Thank You
So happy to hear it, Diane!
Hi Amy,
Thanks for sharing the great recipe. I would like to try this as it’s looks delish. Need to find out from you. If I make my half and half, what cream should I use ? Whipping cream ? Can I use sour cream ?
Half and Half is equal parts heavy whipping cream and whole milk. Enjoy!
We don’t have half and half available here. So can u tell me how to makeit
Half and half is equal parts whole milk and cream.
Can anything else be substituted for half and half? I just ran out this morning but want to make these now…I have 2% milk….or sweetened condensed milk…???
Do you have heavy cream? Equal parts of that and the 2% milk will work. Just the milk will probably be fine, they just won’t be as rich.
Try buttermilk, mix whole milk with 1 tbsp. Vinegar let sit 10 minutes then use. Very good.
Hello Amy,
I am so glad that I happened upon your blog today! Besides all the wonderful, delicious sounding recipes you share, I love the way you write! Each story is so interesting and easy conversation. I am so sorry you lost your precious pets. Their pictures were very sweet. Your tribute to them was heartbreaking and touched a familiar chord.
I can’t wait to make your recipe for Halibut with strawberry salsa, cheesy corn dip, and Cowboy pasta salad…..and lots more!
Thank you!
So glad you found me too, Debbie!
I have been making your recipe for the past few years and they are hands down the best scones I’ve ever made!! I get rave reviews every time I bake them :)
That makes me so happy, Julie!
If you go to sparkrecipes(dot) com, you can input the recipe and it’ll give you the full nutritional information. I use it often. (I get no personal or monetary benefit from recommending that.)
I want to make these to take on vacation. Should I bring them and put the glaze on before I serve them or will it be ok to glaze them as in the directions?
These are best served fresh. But if you must take them with you, then wait to put the glaze on.
OMG, these are so yummy, just took them out of the oven and the kids are loving them. I cut the glaze recipe in half and still have some left. Kiddies are already demanding these for breakfast! Thanks for this great recipe, will be trying more of your recipes for sure!
Can i use self rising flour?
For optimal results use all-purpose, as listed. Thanks!
So good, I made these the other day…… delish
Can you use frozen strawberries?
For optimal results, stick with fresh.
Made these today. They were such a hit I’m making them again tomorrow! Thank you for my new favorite scone recipe!
I’d like to make these but I don’t have strawberries on hand can I use raspberries and how many would I use?
I’m sure you could, but raspberries will not hold their shape and will bleed, so just keep that in mind.
I used raspberries today and they do leak color into the dough but the taste is wonferful. I also put a shot of lemon juice in the dough as well as the glaze = fantastic!
Going to make these tomorrow
Hi, what’s half and half please?
Equal parts milk and cream.
Thank you Amy :D
I used to make muffins on Sunday morning by mixing the dry ingredients together at night and adding the remaining ingredients the next morning. Saved lots of time!!
I make scones quite often and freeze the dough beforehand and while the end result might be slightly drier, they still come out pretty good, so I think you would be okay making the dough ahead, then just refrigerating it overnight.
Yum first time ever making sconces they are so good Great taste easy receipe
The BEST scones I’ve ever made and EATEN! Thanks for posting this one!!
Forgot to mention, super easy to make <3
Hi There-
These look soooo good! Can they be made ahead and frozen a week or so before I want to serve them? I don’t want to have them lose any flavor or texture by freezing and was curious how you think they would be! Thanks so much. Elana
Hi Elana – for optimal results I would serve them fresh. They’re so good, you’re going to love them!
These were perfection!! No problems – followed the recipe to a T.
Made them last night with almond milk, they are delicious!!
I use vanilla almond milk with great results. (My daughter has a milk allergy.) Happy Baking!
Yes, I am allergic to dairy so I used Earth Balance margarine and vanilla soy milk and they worked really well. For the glaze even a nondairy creamer like Silk or So Delicious coconut milk creamer all work. This is a great recipe!
I made these this morning!!! They were delicious!! I had blackberries and raspberries on hand so used them. Soooo yummy!!!! Thanks for the recipe!
Is the scone itself recipe adaptable to other ingredients such as chocolate chips? Or does it need to be modified for that?
Hi Donna – I have a similar scone recipe using chocolate chips and zucchini. If strawberries isn’t your thing, I would check that one out.
I definitely will. I’m craving a chocolate chip scone. Thank you so much for replying.
Hello,
These look amazing and I cant wait to try them! I wonder how I could make these in a gluten free version.
I use “cup 4 cup” for all of my gluten free baking. Just substitute the flour with cup4cup. I think it’s amazing. The texture may seem different at first, but after baking, it is great. It can be purchased at Wegmans and Williams Sonoma.
Yummy scones! I added too much half and half so it took a bit longer to bake, but they still turned out well. Thanks for the recipe!
These are so beautiful, Amy!
Thank you so much, Kristen!
I just saw this recipe on Pinterest – tried it it was awesome so I reposted it to my friends on fb
Happy to hear it! Thanks, Linda!
You missed the strawberries!!!
What do you mean, Beth? They’re in the list of ingredients and mentioned in step 3 of the directions. O.o
Do you know of a gluten-free version to this recipe? These look amazing!
I don’t, sorry :( But I’ve heard good things about Pamela’s gluten free flour. You could see about buying some and subbing, although I can’t guarantee the results. Good luck!
Use pamela’ s baking mix or other gluten free baking mixes of your liking but add 1 cup more than recipe calls for or a half cup of potatoes FLOUR! Gluten free flours tend to be finer sifted so by adding more you can get the right consistancy!
Can you use a different fruit-like blueberries? I can’t have strawberries & I really want to make these.
Absolutely!
Looks yummy!!
Want to make these today, but am car challenged today…grrrr. The only ingredient I don’t have is the half and half… Have you ever substituted regular milk for it? Dying to make!! Thanks!
Hi Rita! I haven’t ever made them with regular milk. I recommend using the half and half – it’ll be worth the wait!
I used to milk to make them last night. They are delicious. Their consistency after baking is more of a biscuit than a scone. I don’t know if that’s because of the milk substitution.
I use canned milk in my scones and have never had a problem.
Oh my stars! I have had scone and these sound delicious. The best scones I had were made by a man I worked with years ago.
These are a favorite in my house – I make them all the time!
How do I store them????
Hi Kelly – mine have actually never lasted long enough to need to store them, but my guess is you could leave them out on a plate for a day, in the refrigerator if longer. But do not put them in a ziploc bag because that will trap moisture and make them soggy.
Just made these as a trial for a baby shower treat. Yummy!! I did half of them as mini scones and they are adorable and wonderfully moist. (I diced half the berries smaller to account for smaller scones and they were just as good as the bigger scones.) Thanks for the recipe!
Oh yay! I can’t imagine anyone not loving these…and in mini? Everything is better when it’s cute, amiright?
I have never really understood their magnetism, either. But they get me like no other sweet treat. I CRAVE scones. I am even fine with the occasional dry one. But these look anything but. These look moist, flaky and delectable. And I love the chunks of strawberries.
I’m just now getting back into baking and plan to make it a hobby and I will try this strawberry shortcake scones recipe ASAP!
may i have one now, please?
I made some apple pie scones this past fall. Also my first attempt and I loved them (way better than the dry crumbly biscuit blech I’ve had everywhere else). I’ll be trying these!!
I love scones either dry or moist, but my other half hates them because they are usually dry.
Can’t wait to give this recipe a try.
I just can’t get into scones either and I’m sure it’s because I just haven’t found the right recipe. Definitely giving these a try! Anything with strawberries has to be a good thing.
I, too, have only had experience with dry, tasteless scones. I think I’ve probably had one, maybe two, good ones in my life. Yours, I’m sure I could trust. Trevor has good taste.
Ok, seriously? What are the chances that I would be making scones, the very ones you mention, the SAME day you post this?! Yes, I’m serious…planned it a week ago. I’ll have to try these too!
WHOA. No kidding, Jen? I’ve been meaning to get that recipe from you….please send!
Awww Trevor. I bet he was MAD for these.
I hear you on scones. I thought they were dry, cakey, painful things, like bad southern biscuits. Then – seriously – Central Market changed my mind. We were there together one day, Steve and I, and he spotted a sample of some scones over at the bakery. Holy cow. LOVE. I avoid buying a big container of them now every time I’m there. And with strawberries? *Cries* Come make some for me, wouldja?
Ya, Trevor. He was over the moon! He’s so easy. With Haley…I need to buy her a pony or something. Lol.
I completely understand the not buying them in bulk now. And especially these, with the icing. I die. I’m going to make these again, without question, but afraid I might devour too many the first day. How to control myself….?
Hi Amy,
I gotta say, those are some delicious looking scones. I can imagine how wonderful they are with a cup of coffee. Yum!
Thanks, Jerry! A tall glass of milk washed mine down, but I think coffee or tea would be the more popular choice ;-)
do you believe I have never eaten and/or made a scone?
Really, Pam? Reaaallly? Wow. You and I can live under a rock together!