Looking for a simply delicious strawberry scone recipe? This scone is so soft, flaky, buttery, and tender bursting with fresh strawberries and topped with a sweet vanilla glaze. the perfect treat for breakfast, brunch, or dessert for every day!
What is Scone?
Scones are a type of quick bread made with chemically leavened dough. They typically use baking powder as the leavening agent and are enriched with ingredients like eggs, milk, dairy fat, and sugar. Often, scones are flavored with inclusions such as fruits, nuts, or chocolate.
The history of scones dates back to Scotland in the early 1500s, with the first known print reference to them appearing in 1513, thanks to a Scottish poet. Originally, scones were crafted using oats, forming a large round shape that was then divided into four or six wedges. While there is some debate about their precise origin, many believe scones indeed originated in Scotland during the 16th century, with ties to another quick bread called bannocks.
There is often debatable surrounding whether scones should be classified as bread or considered denser, sweet pastries. The term “scone” is thought to have its roots in the Dutch word “schoonbrot,” which means fine white bread, and the closely related German word “sconbrot,” signifying fine or beautiful bread.
This is what I like best about scones. They get the sweet or savory flavor from the fillings and toppings that you use with them, not from the pastry themselves. This is great if you don’t want a dessert that is too rich, sweet or overbearing.
Scones go perfectly with the usual suspects: hot coffee and tea. So, let’s Bring the aroma of fresh-baked strawberry scones to your kitchen right now!
Ingredients of Strawberry Scone
- All-purpose Flour; All-purpose flour is the main dry ingredient in scones. It provides structure and helps bind the other ingredients together.
- Fresh Strawberry; Strawberries add flavor and moisture to the scones. Cut into small pieces. They also provide small bursts of sweetness and a fruity aroma. Be sure to slice them into small pieces to distribute the strawberry flavor evenly throughout the scones. I highly recommend you use fresh strawberries meanwhile frozen release too much liquid and your dough will be very hard to work with at best and will melt into pancakes in the oven at worst.
- Unsalted Butter; Cold, diced butter is cut into the dry ingredients, creating small pockets of fat. When the scones are baked, these pockets of fat melt and create layers in the dough, resulting in a flaky and tender texture.
- Sugar; Just use white granulated sugar, which adds sweetness to the scones, making them a delicious treat. It also contributes to browning during baking and can help tenderize the dough slightly.
- Heavy Cream; Chilled first, it also helps bind the dry ingredients together.
- Egg; To be mixed into the scones and as an egg wash before baking, helping to hold the scone dough together
- Baking Powder; helps the scones rise and become light and fluffy. It creates air pockets in the dough, making the scones tender. Don’t substitute with baking soda otherwise, you’ll end up with an odd aftertaste.
- Salt; to taste or balance the sweetness.
- Powdered Sugar; is the primary sweetening agent in the glaze. It dissolves easily and provides a smooth, sweet coating for the scones
- Milk; to thin the powdered sugar and create a glaze with a desirable consistency. It also adds a touch of creaminess to the glaze. You can adjust the amount of milk to achieve the desired thickness of the glaze.
How to Make Strawberry Scone
First, begin with preheat oven, Preheat the oven to 400°F (205°C). This step ensures that the oven reaches the right temperature before you start baking, allowing for even cooking.
Second, In a mixing bowl, combine all-purpose flour, sugar, baking powder, and salt. Stir until the ingredients are well mixed. This mixing step ensures that the dry ingredients are evenly distributed in the dough. Sugar adds sweetness, baking powder helps the scones rise, and salt enhances flavor.
Third, Cut the chilled, diced butter into the dry mixture using a fork or pastry cutter until the mixture looks like coarse crumbs. This technique helps distribute small butter pieces throughout the dough, creating flakiness. Then, gently fold in the sliced strawberries, which add flavor and moisture.
Fourth, In another bowl, lightly beat the egg and stir in the heavy cream. Combine these wet ingredients and pour them into the dry mixture. Stir until just combined without overmixing. This step binds the ingredients together and contributes to a tender texture.
Next, Transfer the dough to a floured surface and shape it into a ¾-inch thick circle. Then, cut the circle into 8 equal triangles and place them on a baking sheet lined with parchment paper. This shaping step ensures the scones bake evenly and have the right thickness.
After all is set, now time to bake! bake for 15 minutes or until the tops turn golden. Baking at the specified temperature and time allows the scones to rise, brown on top, and cook through, resulting in a light and fluffy interior.
This is optional, for making the glaze first combine powdered sugar and milk together. If the glaze is too thick then add more milk or if it’s too thin then add more powdered sugar. adjust with your taste, then you can add food-grade coloring.
Lastly, drizzle the glaze over the scone and the scones are ready to serve.
EVERYTHING ABOUT STRAWBERRIES YOU WILL LOVE;
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- 2 cup All-purpose Flour
- 1 cup Fresh Strawberry sliced
- ½ cup Unsalted Butter chilled and diced
- 3 tbsp Sugar
- ½ cup Heavy Cream chilled
- 2 Egg
- 1 tbsp Baking Powder
- ¼ tsp Salt
- ⅔ cup Powdered Sugar
- 1 tbsp Milk
Preheat oven to 400℉ (205℃)
In a mixing bowl, combine all-purpose flour with sugar, baking powder, and salt. Stir until well combined.
Cut in diced butter with fork or pastry cutter until the mixture resemble coarse crumbs. Fold in the strawberries.
In another bowl, lightly beat egg then stir in heavy cream. Pour the egg mixture to flour mixture and barely mix the dough. Do not overwork it.
Put the dough to a floured surface, then pull it together and form the dough to ¾ inch thick circle. Cut into 8 equal triangle and place it to a baking sheet lined with parchment paper. Bake for 15 minutes or until the top are golden.
Combine powdered sugar and milk together. If the glaze is too thick then add more milk or if it's too thin then add more powdered sugar.
Drizzle the glaze over the scone and the scones are ready to serve.