4.63 from 8 reviews

Glazed Strawberry Scones

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scones on a baking sheet lined with parchment paper

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.   

a scone on a white plate with glaze on top

Ingredient Notes:

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

ingredients in small white bowls to make strawberry scones
  • 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.
a scone on a white plate with a bite taken out of it

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!
step by step photos making scones
scones cut into triangles on a baking sheet

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.
a scone on a white plate with a bite taken out of it


What can I substitute for the Greek yogurt?

Sour cream works very well!

Why are my scones dry?

You may have kneaded the dough too much, sometimes doing so can toughen the scones. Work the dough just until it comes together and can form a disk.

Why did my strawberry scones turn out flat?

Check to see if your ingredients are fresh. Be sure the oven is preheated and hot when you place the scones in. Place the scones only a few inches apart on the baking sheet so they can rise upwards and not outwards.

Can I use frozen strawberries?

Yes. Keep frozen when ready to fold in, do not thaw them first.

scones on a gold baking sheet with glaze on top

Pick one!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

scones on a baking sheet lined with parchment paper
4.63 from 8 reviews

Glazed Strawberry Scones

Prep: 30 minutes
Cook: 23 minutes
Total: 41 minutes
Servings: 8 scones
These strawberry scones are baked to perfection with a golden brown exterior, an ultra-soft interior, the perfect amount of fresh strawberries in each bite and drizzled with a powdered sugar glaze.


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. cinnamon
  • 1/2 cup frozen butter, unsalted (8 Tbsp.)
  • 1 large egg
  • 1/2 cup heavy cream, + 2 Tbsp. for brushing on top of scones
  • 1/4 cup Greek yogurt, full fat
  • 1 tsp. vanilla extract
  • 1/2 cup strawberries, fresh, diced small + 1 Tbsp. flour
  • 2 Tbsp. coarse sugar (optional)

For the glaze

  • 1 cup powdered sugar
  • 3 Tbsp. heavy cream
  • 1/2 tsp. vanilla extract
  • pinch salt

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
    2 cups all-purpose flour, 1/2 cup granulated sugar, 1 Tbsp. baking powder, 1/2 tsp. salt, 1/8 tsp. cinnamon
  • Grate the frozen butter using a box grater and add the butter to the dry ingredients. Break up any larger shreds of butter into small pea sized pieces. Place in the freezer while you prep the wet ingredients.
    1/2 cup frozen butter, unsalted (8 Tbsp.)
  • Whisk together the egg, heavy cream, Greek yogurt and vanilla extract.
    1 large egg, 1/2 cup heavy cream, + 2 Tbsp. for brushing on top of scones, 1/4 cup Greek yogurt, full fat, 1 tsp. vanilla extract
  • Make a well in the dry ingredients and pour the wet ingredients in. Stir a few times.
  • Toss the diced strawberries in 1 Tbsp. flour and then gently fold in the strawberries just until combined. The dough will be sticky and a bit shaggy, that's ok.
    1/2 cup strawberries, fresh, diced small + 1 Tbsp. flour
  • Turn the dough onto a lightly floured surface. With lightly floured hands, work the dough into a ball and then flatten into a round, making it about 3/4-1 inch thick. Using a bench scraper, into 8 wedges to make the scones.
  • Optional step: freeze the scones for 15-30 minutes. Sometimes when working the dough with our hands the dough can warm up and scones are best nice and cold so a little freezer time can help. I recommend it for a tender, flaky scone and it gives them a better rise.
  • Preheat the oven to 400°F.
  • Place scones on the prepared baking sheet and brush the tops with heavy cream. Sprinkle with coarse sugar (optional).
    2 Tbsp. coarse sugar (optional)
  • Bake for 23-25 minutes, or until the tops of the scones are browned. Allow to cool for 5 minutes on the baking sheet then transfer to a cooling rack.
  • Whisk together the ingredients for the glaze in a mixing bowl and drizzle on top of scones once they have cooled. Enjoy!
    1 cup powdered sugar, 3 Tbsp. heavy cream, 1/2 tsp. vanilla extract, pinch salt


Nutrition Information

Serving: 1scone, Calories: 411kcal (21%), Carbohydrates: 54g (18%), Protein: 5g (10%), Fat: 20g (31%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 77mg (26%), Sodium: 424mg (18%), Potassium: 90mg (3%), Fiber: 1g (4%), Sugar: 29g (32%), Vitamin A: 690IU (14%), Vitamin C: 5mg (6%), Calcium: 143mg (14%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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4.63 from 8 votes (6 ratings without comment)
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I’ve never tried making my own scones, but these look amazinggg!!! *-*

Nicolas Hortense

These look so fluffy and light. And that is a great point you make about having cold butter. You certainly wouldn’t want the butter to melt in the dough. You are doing a fabulous job. Keep it up (: