These Strawberry Scones taste like strawberry shortcake! Tender and flaky with fresh strawberries throughout and a dreamy glaze!
Some things are just certain – death, taxes, mail delivery 6 days a week. And Trevor’s excitement over anything with strawberries.
While away from my computer, and my Pinterest screen left up, I heard with a squeal,”Mommy! Mommy! WHAT ARE THOOOSE????” coming back to see him pointing at these strawberry scones.
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 sister Jen made some for a family get together. They were fantastic. And I fell in love.
These strawberry scones were my first attempt at homemade scones. I couldn’t believe how easy they were to make. And they reminded me of the ones from a year ago – flaky, tender, and full of flavor.
Scones Recipe Variations
- You can use different berries in this recipe, though keep in mind that when you’re mixing raspberries, blackberries, or blueberries, they tend to bleed color more than strawberries.
- Freeze dried strawberries can be used instead of fresh, but the flavor won’t be nearly as good.
- Add a little flavor to the glaze by adding lemon zest or try a different type of extract. Coconut or almond extract would work well.
- Turn these into a fun dessert by drizzling melted chocolate on top instead of the sugar glaze.
What is half & half? Can I use something else instead?
Half and half is a type of creamer that’s composed of equal parts heavy cream and whole milk. You can use a different type of milk (like almond or coconut milk), however the recipe won’t be as creamy or tender. If you don’t have half and half, use one of the following mixtures:
- 3/4 cup whole fat milk + 1/4 cup heavy cream
- 2/3 cup low fat milk + 1/3 cup heavy cream
- 1/2 cup whole milk + 1/2 cup light cream
Can I make Strawberry Scones ahead of time?
You can form the dough, cover them, and then place in the refrigerator the night before baking. However, you run the risk of the dough drying out, so this is not preferred. For best results make the dough and bake right away.
How do you store Strawberry Scones?
Wait for scones to be completely cooled and do not glaze. Line a plastic container or baking dish with wax paper and put a layer of the scones in it. Place more wax paper on top and add another layer of scones. If they won’t be eaten within a day or so, place them in the refrigerator. Don’t put them in a ziploc bag as that will trap the moisture and make them soggy. When ready to serve, then glaze them.
Watch the video for Strawberry Scones!
I’ve made these and several other scone recipes so many time now – it’s really easy! And the results are a fantastic pastry, perfect for entertaining or a simple weekend breakfast.
Other Scone recipes we love!
How To Make This Strawberry Scones Recipe
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter , cut into 1/4-inch cubes
- 12 small strawberries , hulled and diced
- 3/4 cup half and half
For the glaze
- 3 cups powdered sugar
- 1/4 cup half and half
- 1/2 teaspoon vanilla
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine 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. (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 triangles. (If you shaped your dough into a rectangle, you'll get 12. If you shaped the dough into a circle, you'll get 8. Watch the video for guidance!)
- Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
- 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!
adapted lightly from Alaska From Scratch