Glazed Strawberry Scones

Buttery, light, tender, glazed strawberry scones. A total mood!

We love a good scone. I make these lemon poppyseed scones on repeat throughout Spring and Summer and these maple scones during the colder months.

Scones may sound like a fancy or intimidating dessert to make but they are really easy to bring together.

Everyone always love when I serve them with breakfast or brunch and they pair deliciously with a piping-hot cup of tea or coffee.

And because the misconception is out there… I must mention these strawberry scones are anything but plain, dry and crumbly. You’ll love their tender crumb and how flaky and buttery they are.   

Ingredient Notes:

Be sure to scroll down to the recipe card for the full list of ingredients and measurements.

• All-Purpose Flour: As the name suggests, all-purpose flour is suitable for all types of baked goods such as bread, pizza, cookies, etc. It provides the structure in baked goods.. so it’s really important!
• Baking Powder: I love adding baking powder to most of my baked goods because it adds volume. It gives them a little lift towards the sky.
• Salt: Adding salt adds flavor to the scones.
• Cinnamon: I love a little cinnamon in these but feel free to leave out if you want! I think cinnamon and strawberries make a delicious combination.
• Butter: Butter is important when making scones because it is responsible for the flakiness and crisp edges. Also, be sure butter stays nice and cold! I recommend using frozen butter. It is helpful for making scones rise higher.
• Heavy Cream: Heavy cream is a thick liquid, which is important to prevent the scones from coming out dry and flat. Using cold heavy cream will ensure the scones taste better and look better rather than using another liquid, like milk.
• Greek Yogurt: Keeps scones moist. Be sure to use a full-fat or 2% plain variety.
• Egg: Will add flavor, structure, and lift to the scones.
• Strawberries: Fresh strawberries chopped into small pieces. I also toss in a little flour to help prevent the strawberries from bleeding throughout the scones. Since the dough is fairly thick, you shouldn’t have an issue with the fruit “sinking” in this recipe.
• Vanilla Extract: Adds flavor and sweetness. Also an essential for yummy baked goods!
• Powdered sugar: Works beautifully to make icings and frostings because it dissolves so easily.

Step by Step Directions

Be sure to scroll down to the recipe card for the full recipe instructions.

1. Preheat the oven to 400°F
2. Mix the dry ingredients together in a mixing bowl and mix in the frozen, grated butter. Place in freezer.
3. In medium sized bowl, whisk together the egg, heavy cream, Greek yogurt and vanilla.
4. Add the wet ingredients into the flour mixture.
5. Gently fold in the strawberries.
6. Turn the dough out onto a floured, clean surface and form the dough together in a disk. Cut into 8 triangles.
7. Bake until golden brown on top and cool. Top with glaze and enjoy!

Tips and Variations

• Use any seasonal fruit in this recipe! Blueberries, peaches, blackberries, etc.
• Always use cold ingredients. Keep the egg, heavy cream and yogurt all in the fridge right before you use it in the recipe. Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result.
• I like using frozen butter but if you don’t have any frozen, place butter in the freezer 15 minutes before beginning to ensure it is cold!
• You can even place the bowls you are using in freezer before you begin baking to ensure everything is very cold.
• Gently knead the dough but do not over work it. Scones, like biscuits, are most tender when handled minimally. So have your ingredients ready, and use a soft touch when mixing and patting the dough. Use a little additional flour on your hands if the dough is sticky.
• Your hands can sometimes warm up the dough when working with it, and as we know it’s important for it to stay cold. If you feel the dough has warmed up, cut the scone dough into wedges, place them on a baking sheet, and keep them in the fridge while the oven preheats.
• Chilling the dough before baking also relaxes the gluten which yields a tender texture. It also cools the butter down again, which is how you’ll get that flaky texture.
• Make sure your oven is fully preheated before baking the scones.
• Don’t over-bake; dark scones will be dry. Break one open to check for doneness: the interior shouldn’t appear doughy or wet, but should feel nicely moist.
• Spacing: Space scones apart from each other 1-2 inches on the baking sheet.

More Scone Recipes To Try

Chocolate Chip Scones

Maple Scones with Pecans

Pumpkin Scone Recipe with Sour Cream

Lemon Poppyseed Greek Yogurt Scones

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