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An iced strawberry scone on a plate
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5 from 1 vote

Strawberry Scones

Buttery, flaky, lightly sweet and packed with juicy, ripe strawberries.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast or Brunch
Cuisine: American
Keyword: breakast, scones, strawberry
Servings: 8
Calories: 410kcal
Author: Tricia


For the scone dough:

  • 1 cup whole milk, cold (8oz)
  • ¼ cup granulated sugar (55g)
  • ½ teaspoon salt
  • 3 cups all-purpose flour (378g)
  • 2 ½ teaspoons baking powder
  • 10 tablespoons unsalted butter, cold (5oz)
  • 1 cup diced strawberries, plus two extra strawberries for topping
  • 1 tablespoon coarse sugar, for topping

For the glaze:

  • 1 cup powdered sugar (115g)
  • ¼ teaspoon vanilla extract
  • 1 tablespoon milk, cream or water


To prepare the scones:

  • Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • In a two cup measuring cup combine the milk, sugar and salt. Whisk until dissolved. Set aside.
  • In a large mixing bowl whisk together the flour and baking powder. Cut the butter into ½-inch pieces and add to the flour mixture. Blend using a pastry cutter until only small pea size pieces remain. Add the diced strawberries to the butter and flour mixture and fold gently until all berries are incorporated. Add the milk and stir with a wooden spoon or stiff spatula until the dough comes together and all flour is incorporated. Take care not to smash the strawberries.
  • Line an 8-inch cake pan with a double layer of plastic wrap with extra hanging up and over the sides. Using lightly floured hands, gather the dough and gently press into the pan. Lightly flour the top of the dough (if sticky) and press gently to form an even 8-inch round. Lift the dough out of the pan and place on the prepared baking sheet. Discard the plastic wrap.
  • Cut the remaining strawberries into ½-inch pieces and press on top of the scone cake for extra decoration. Lightly brush the top of the dough with milk. Generously sprinkle the top with coarse sugar. Cut the dough into 8 wedges. Separate the scones and bake for 25 to 30 minutes or until golden brown. Transfer to a wire rack and cool slightly before adding the drizzled glaze.

To prepare the glaze:

  • Whisk the ingredients together and drizzle over the scones. Serve immediately.


  • Scones are best eaten the day they are made.
  • Refrigerate leftovers in an airtight container for 2 to 3 days. Rewarm gently in the microwave if desired. The scones will soften over time but are still delicious.
  • You can also use lightly floured hands to form the dough into an 8-inch round and skip forming in a cake pan.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 410kcal | Carbohydrates: 62g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 295mg | Potassium: 124mg | Fiber: 2g | Sugar: 25g | Vitamin A: 490IU | Vitamin C: 11mg | Calcium: 123mg | Iron: 2mg