Glazed Strawberry Scones – Soft, Sweet, and Perfect for Brunch
Nothing says a cozy morning like a warm scone fresh from the oven. These Glazed Strawberry Scones are soft in the center, lightly crisp on the edges, and packed with juicy berries. They’re simple enough for a weekday treat but feel special enough for a weekend brunch.
The vanilla glaze adds just the right touch of sweetness without overpowering the fruit. If you love bakery-style scones with a homemade feel, this recipe hits the sweet spot.
Glazed Strawberry Scones - Soft, Sweet, and Perfect for Brunch
Ingredients
Method
- Prep your pan and oven. Line a baking sheet with parchment paper.Preheat the oven to 400°F (200°C). Keep ingredients cold until needed.
- Mix the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, and salt until well combined.
- Cut in the butter. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits. Cold butter is key to flaky scones.
- Whisk the wet ingredients. In a small bowl, whisk together the cream, egg, and vanilla.Stir in the lemon zest if using.
- Combine the mixtures. Pour the wet ingredients into the flour mixture. Stir gently with a spatula until a shaggy dough forms. It should look a bit dry—avoid overmixing.
- Fold in the strawberries. Pat the diced strawberries dry with paper towels to reduce excess moisture.Sprinkle them over the dough and gently fold to distribute. If needed, lightly dust with flour to keep the berries from clumping.
- Shape the dough. Turn the dough onto a lightly floured surface. Gently press it together and shape into a 7–8 inch round, about 1 inch thick.Don’t knead; just press until it holds together.
- Cut the scones. Using a sharp knife or bench scraper, cut the round into 8 wedges. Transfer to the prepared baking sheet, spacing them slightly apart.
- Chill briefly. For best rise, place the sheet in the fridge or freezer for 10–15 minutes. This firms up the butter and helps the scones keep their shape.
- Brush and bake. Brush the tops with a little cream.Bake for 16–20 minutes, until the edges are golden and the centers feel set. Rotate the pan halfway through for even browning.
- Cool. Let the scones cool on the pan for 5 minutes, then transfer to a rack to cool slightly. They should be warm but not hot before glazing.
- Make the glaze. Whisk powdered sugar, vanilla, a pinch of salt, and just enough milk or cream to reach a thick, pourable consistency.If it’s too thick, add a few drops more liquid; if too thin, add a bit more sugar.
- Glaze and set. Drizzle or spoon the glaze over the warm scones. Let it set for 10–15 minutes before serving.
What Makes This Special
These scones balance tenderness and structure, thanks to cold butter and a gentle hand. Fresh strawberries bring bright, natural flavor and pretty pops of color.
The glaze gives a smooth, glossy finish that makes each bite feel complete. Plus, the dough comes together quickly—no fancy tools, just a bowl, a pastry cutter or fork, and a baking sheet. This is a recipe you’ll come back to whenever berries are in season.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (113g) unsalted butter, very cold, cut into small cubes
- 1/2 cup (120ml) cold heavy cream (plus a little more for brushing)
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup (150g) fresh strawberries, diced small and patted dry
- 1 tsp lemon zest (optional, but brightens the flavor)
For the glaze:
- 1 cup (120g) powdered sugar, sifted
- 1–2 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prep your pan and oven. Line a baking sheet with parchment paper.Preheat the oven to 400°F (200°C). Keep ingredients cold until needed.
- Mix the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, and salt until well combined.
- Cut in the butter. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits. Cold butter is key to flaky scones.
- Whisk the wet ingredients. In a small bowl, whisk together the cream, egg, and vanilla.Stir in the lemon zest if using.
- Combine the mixtures. Pour the wet ingredients into the flour mixture. Stir gently with a spatula until a shaggy dough forms. It should look a bit dry—avoid overmixing.
- Fold in the strawberries. Pat the diced strawberries dry with paper towels to reduce excess moisture.Sprinkle them over the dough and gently fold to distribute. If needed, lightly dust with flour to keep the berries from clumping.
- Shape the dough. Turn the dough onto a lightly floured surface. Gently press it together and shape into a 7–8 inch round, about 1 inch thick.Don’t knead; just press until it holds together.
- Cut the scones. Using a sharp knife or bench scraper, cut the round into 8 wedges. Transfer to the prepared baking sheet, spacing them slightly apart.
- Chill briefly. For best rise, place the sheet in the fridge or freezer for 10–15 minutes. This firms up the butter and helps the scones keep their shape.
- Brush and bake. Brush the tops with a little cream.Bake for 16–20 minutes, until the edges are golden and the centers feel set. Rotate the pan halfway through for even browning.
- Cool. Let the scones cool on the pan for 5 minutes, then transfer to a rack to cool slightly. They should be warm but not hot before glazing.
- Make the glaze. Whisk powdered sugar, vanilla, a pinch of salt, and just enough milk or cream to reach a thick, pourable consistency.If it’s too thick, add a few drops more liquid; if too thin, add a bit more sugar.
- Glaze and set. Drizzle or spoon the glaze over the warm scones. Let it set for 10–15 minutes before serving.
How to Store
- Room temperature: Keep glazed scones in an airtight container for up to 2 days. Place a piece of parchment between layers to prevent sticking.
- Refrigerator: Store for 3–4 days if your kitchen is warm or the berries are very juicy.Warm briefly in a low oven to refresh.
- Freezer: Freeze unglazed scones (baked or unbaked). For baked, cool fully, wrap well, and freeze up to 2 months. Reheat at 350°F (175°C) for 10–12 minutes, then glaze.For unbaked wedges, freeze on a tray, then bag; bake from frozen adding 2–4 extra minutes.
Why This is Good for You
These scones focus on real ingredients—butter, cream, and fresh fruit—so you get flavor without artificial extras. Strawberries bring vitamin C, fiber, and antioxidants, adding natural sweetness and color. The portion-controlled wedge makes it easier to enjoy a treat without overdoing it.
Pair with a protein-rich side like yogurt or eggs for a balanced breakfast.
Pitfalls to Watch Out For
- Warm butter = dense scones. Keep everything cold and work quickly. If the dough softens, chill it before baking.
- Overmixing toughens the dough. Stir just until combined. A shaggy, slightly dry dough is ideal.
- Too-wet berries make soggy pockets. Dice strawberries small and pat them dry.Avoid macerating with sugar.
- Spreading in the oven. Chill the shaped wedges before baking and make sure your baking powder is fresh.
- Overbaking dries them out. Pull them when the edges are golden and the tops are set. Residual heat will finish the center.
Recipe Variations
- Lemon Strawberry: Add 1 tbsp lemon zest to the dough and 1 tsp lemon juice to the glaze.
- Almond Strawberry: Swap half the vanilla for almond extract and sprinkle sliced almonds on top before baking.
- Strawberry White Chocolate: Fold in 1/2 cup white chocolate chips with the berries for a dessert-style scone.
- Whole Wheat Blend: Use 1 cup all-purpose and 1 cup white whole wheat flour. Add 1–2 tsp extra cream if the dough feels dry.
- Buttermilk Swap: Replace cream with cold buttermilk for a tangier crumb.The dough may be slightly stickier; flour your hands.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum. Chill the dough longer to help it hold shape.
- Strawberry Jam Glaze: Whisk 1 tbsp strawberry jam into the glaze for a pink hue and extra berry flavor.
FAQ
Can I use frozen strawberries?
Yes, but keep them frozen until you fold them in. Toss lightly with a spoonful of flour to absorb moisture, and avoid thawing, which can make the dough watery.
Do I need a pastry cutter?
No.
Your fingertips or two forks work fine. Work quickly to keep the butter cold, and stop when you see pea-sized bits throughout the flour.
Why did my scones spread?
Warm dough and soft butter cause spreading. Chill the cut wedges before baking and make sure your oven is fully preheated.
Also check that your baking powder is fresh.
How do I make the tops extra golden?
Brush with cream before baking and sprinkle a little coarse sugar. This adds color and a light crunch without overbaking.
Can I reduce the sugar?
Yes. Reduce the dough sugar to 1/4 cup, or skip the glaze and dust with powdered sugar.
The strawberries still provide natural sweetness.
What if I don’t have heavy cream?
You can use half-and-half or whole milk, though the texture will be slightly less rich. Start with a bit less liquid and add as needed to form a shaggy dough.
How do I reheat leftovers?
Warm scones in a 300°F (150°C) oven for 8–10 minutes to revive the crumb. Microwaving works in a pinch, but it can soften the edges.
Wrapping Up
Glazed Strawberry Scones are simple, bright, and satisfying—just the kind of treat that makes a morning feel special.
With a few smart steps, you’ll get flaky layers, juicy berry bursts, and a glossy finish every time. Keep this recipe handy for spring berries, weekend brunch, or a sweet little pick-me-up. Once you master the method, you can swap in other fruits and flavors and make it your own.
