Strawberry Scones are a delicious blend of ripe strawberries and flaky, buttery goodness. As someone who lives just minutes away from the world’s strawberry capital, I am committed to doing them justice with this easy, fresh strawberry scones recipe! These scones are simply divine—airy, tender, with just the right crumble, and bursting with juicy strawberries. To make them even more delicious, they’re topped with a sweet strawberry glaze, perfect when paired with a cup of coffee in the morning!

When strawberry season rolls around, I always look for more delicious recipes to make with them! I’m a scone-aholic, so fresh strawberry scones were clearly on the list! The best part of these strawberry and cream scones is just how easy they are to make with simple ingredients.

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Reasons to Try Scones with Strawberries

  • Amazing flavor and texture! They are bursting with the best fresh strawberry flavor nestled in a deliciously buttery sweet biscuit!
  • A must-have recipe – Scones are easy to make and should always be in your recipe repertoire. Once you’ve mastered a base scone recipe, the add-ins and flavor possibilities are endless!
  • Built for Spring – While strawberries can be found year-round, they are freshest, sweetest, and most delicious during the season!

Ingredients to Make Strawberry Scones

  • Fresh strawberries – Make sure they’re ripe for the sweetest berry! You can slice or dice them however you prefer.
  • Dry ingredients – These scones are made with all-purpose flour, sugar, baking powder, and salt.
  • Heavy cream – Use very cold heavy cream to help keep the rest of the dough cold. Then, use a little extra to brush on top before baking for a golden, flaky top!
  • Butter – Pop a stick of butter in the freezer and then use a grater to shred the butter into small pieces finely. This step reduces the amount of handling required, as the pieces are already the right size to be incorporated into the dough.
  • Egg – Adds a richness and more structure to your scone.

How to Make Strawberry Scones

These fresh berry scones are just as easy to make as biscuits. They require no fancy equipment and come together quickly.

Combine dry ingredients with the grated butter in a bowl. Use your fingers to incorporate the butter into the flour mixture to form pea-sized pieces.

Add the egg, heavy cream, and vanilla.

Use a wooden spoon to combine until you have a shaggy, mostly combined dough.

Add the fresh diced strawberries and gently fold into the dough..

Shape the dough into a thick round, about 8 inches wide.

Cut it into equal-sized triangular pieces and freeze for about 15 minutes.

Before baking: Brush the tops of your scones with heavy cream.

Recipe Tips and Substitutions

  • Keep the butter and ingredients cold – For the best texture, use frozen butter and very cold ingredients. I like to take the extra step of placing the shaped scones in the freezer right before baking. While baking, the frozen butter gradually melts creating steam pockets, resulting in perfectly tender and flaky scones.
  • Avoid overmixing your dough – To ensure that your scones turn out tender and flaky, avoid overmixing the wet and dry ingredients. Gently mix them until they are just combined, and once the dough is shaggy, fold in the fresh strawberries.
  • Crust Formation – The fat content in the cream contributes to crust formation, giving the scones a slightly crispy exterior while maintaining a soft interior.

Frequently Asked Questions

More Scone Recipes

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Strawberry Scones

Recipe by Dianna MoatesCourse: All Recipes, BreakfastCuisine: American, britishDifficulty: Easy


Prep time


Cooking time



These are the best Strawberry Scones, with a buttery, flaky texture bursting with juicy strawberries and topped with a sweet glaze. They’re perfect with your morning coffee!


  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup unsalted butter (1 stick), frozen and grated

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/4 cup heavy cream, + 2 tablespoons for brushing on top

  • 1 large egg

  • 1 1/2 cups sliced fresh strawberries


  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • In a medium bowl, combine the flour, sugar, salt, and baking powder. Add in grated butter and incorporate it into the flour until small pea-sized balls form.
  • In a measuring cup or small bowl, whisk together heavy cream, vanilla, and egg.
  • Add the wet ingredients to the dry bowl and use a wooden spoon to stir until just combined. Do not overwork. Then, gently fold in the strawberries.
  • Dump the dough on a lightly floured surface. It will be a little crumbly but fold into together about 4 times, gently pressing in the addins.
  • Press into an 8-inch round, about 1 1/2 inch thick. Cut round into 8 equal triangles and place on the prepared sheet pan. Chill in the freezer for about 15 minutes. Then, right before baking, brush the tops with heavy cream.
  • Bake scones for 20 minutes or until the edges begin to brown and tops are golden. Remove from oven and allow to cool, then top with powdered sugar or glaze.

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