These soft and buttery strawberry scones are filled with sweet pieces of frozen strawberries and baked until beautifully golden around the edges. They have a tender, flaky center with just the right amount of sweetness, while the strawberries add a delicious fruity flavor to every bite. Perfect for breakfast, brunch, or an afternoon treat, these homemade strawberry scones are especially lovely served slightly warm with a cup of coffee or tea. They are simple to make, beautiful on the table, and a wonderful treat to enjoy any time of year.
I love that this recipe uses frozen strawberries because it means these delicious strawberry scones can be enjoyed at any time of year. Frozen fruit can release additional moisture during baking, so it is important to handle it properly; this helpful guide to baking with frozen fruit
offers a few useful tips. If you enjoy fruit-filled breakfast recipes, you may also love my Gluten-Free Banana Pancakes with Strawberries, which are quick, naturally sweet, and perfect for an easy breakfast.”
Quick Recipe Info
Prep Time: 15 minutes
Chill Time: 10 minutes
Bake Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 8 scones
Baking Temperature: 350°F (175°C)
Difficulty: Easy
Why You’ll Love This Recipe
Soft and buttery texture: These strawberry scones are tender inside with lightly crisp, golden edges.
Made with frozen strawberries: You can enjoy each strawberry scone any time of year without waiting for strawberry season.
Easy to prepare: The dough comes together with simple ingredients and only needs 10 minutes of chilling.
Sweet strawberry flavor: Juicy strawberry pieces add fruity flavor and beautiful color to every scone.
Finished with a simple glaze: The sweet glaze adds the perfect finishing touch without making the scones overly sweet.
Perfect for any occasion: Serve them for breakfast, weekend brunch, or an afternoon snack.
Ingredients You’ll Need
These strawberry scones are made with simple baking ingredients and frozen strawberries, creating a soft, buttery texture with sweet strawberry flavor in every bite.
All-purpose flour: Gives the scones their structure while keeping the inside soft and tender.
Granulated sugar: Adds a gentle sweetness that balances the slightly tart strawberry flavor.
Baking powder: Helps the scones rise and creates a light, tender texture.
Salt: Enhances the buttery flavor and balances the sweetness.
Cold unsalted butter: Cut it into small cubes and keep it cold. Cold butter is important for creating soft, flaky layers in the scones.
Heavy whipping cream: Adds richness and moisture to the dough. It is also used to make the icing smooth and easy to drizzle.
Large egg: Helps bind the ingredients and gives the scones a tender texture.
Vanilla extract: Adds a warm, sweet flavor to both the scone dough and the icing.
Strawberries: Frozen strawberries work perfectly for this recipe, but fresh strawberries can also be used. You can also replace them with another fresh or frozen berry, such as blueberries, raspberries, or blackberries.
Powdered sugar: Combined with vanilla and heavy whipping cream to make a simple, sweet icing for drizzling over the cooled scones.
How to Make Strawberry Scones
Prepare the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold butter cubes and work them into the dry ingredients until the mixture is only partially combined and has a coarse, crumbly texture. Small visible pieces of cold butter are perfectly fine and will help create tender, flaky scones.
Mix the Wet Ingredients
In a separate bowl, whisk together the heavy whipping cream, egg, and vanilla extract until smooth and fully combined.
Make the Scone Dough
Pour the wet mixture into the bowl with the dry ingredients. Mix gently until the dough begins to come together. Avoid overmixing, as this can make the finished scones dense instead of soft and tender.
Add the frozen strawberries, breaking larger strawberries into halves or quarters depending on how large you want the fruit pieces to be. Gently fold them into the dough until evenly distributed.
Chill the Dough
Place the dough in the refrigerator and allow it to chill for 10 minutes. This helps keep the butter and strawberries cold before baking.
Shape the Scones
Lightly flour your work surface and transfer the chilled dough onto it. If the dough feels very sticky, sprinkle a small amount of flour over the top, but avoid adding too much.
Divide the dough into 8 equal portions and gently shape each piece into a scone. Line a baking sheet with parchment paper and arrange the scones on it, leaving some space between each one.
Bake
Preheat the oven to 350°F (175°C). Bake the strawberry scones for approximately 40 minutes, or until they are risen and beautifully golden around the edges.
Remove them from the oven and allow them to cool completely before adding the icing.
Prepare the Icing
While the scones are cooling, combine the powdered sugar, vanilla extract, and heavy whipping cream in a small bowl. Start with the smaller amount of cream and add more gradually until the icing reaches a smooth, pourable consistency without any lumps.
Glaze and Serve
Drizzle the icing gently over the completely cooled strawberry scones. Allow it to set briefly before serving.
Serve and Enjoy
Serve the strawberry scones slightly warm or at room temperature once the icing has had a few minutes to set. They are delicious on their own, but you can also enjoy them with butter, strawberry jam, whipped cream, or a spoonful of yogurt.
These scones are perfect for breakfast, weekend brunch, an afternoon snack, or a sweet treat with coffee or tea. For the best texture and flavor, serve them on the day they are baked, when the centers are still soft and tender and the edges are lightly crisp.
Serve and Enjoy
Serve the strawberry scones slightly warm or at room temperature once the icing has had a few minutes to set. They are delicious on their own, but you can also enjoy them with butter, strawberry jam, whipped cream, or a spoonful of yogurt.
These scones are perfect for breakfast, weekend brunch, an afternoon snack, or a sweet treat with coffee or tea. For the best texture and flavor, serve them on the day they are baked, when the centers are still soft and tender and the edges are lightly crisp.
How to Store and Freeze
Allow the strawberry scones to cool completely before storing them. Place them in an airtight container and keep them at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Bring chilled scones to room temperature before serving, or warm them briefly in the microwave or oven.
To freeze, arrange the cooled scones in a single layer until firm, then transfer them to a freezer-safe container or bag. For best results, freeze them without the icing and add a fresh drizzle after thawing. They can be frozen for up to 3 months.
Thaw frozen scones overnight in the refrigerator or for a few hours at room temperature. Reheat them in a 300°F (150°C) oven for 8-10 minutes to refresh their soft center and lightly crisp edges.
Can I use fresh strawberries instead of frozen strawberries?
Yes. Fresh strawberries can be used in place of frozen strawberries. Cut them into small pieces and gently fold them into the dough to avoid crushing them and adding too much moisture.
Should I thaw frozen strawberries before adding them?
No. Add the frozen strawberries directly to the dough. Thawing them first may release too much liquid and make the dough overly wet and difficult to shape.
Can I use a different type of berry?
Yes. You can replace the strawberries with blueberries, raspberries, blackberries, or a mixture of berries. Both fresh and frozen berries can work.
Why is my scone dough sticky?
Scone dough should be slightly soft and sticky. Lightly flour your work surface and sprinkle a little flour over the dough if necessary. Avoid adding too much flour, as this can make the scones dry and dense.
How do I keep strawberry scones soft and tender?
Use very cold butter, avoid overmixing the dough, and chill it before shaping and baking. Mixing only until the ingredients come together helps prevent tough scones.
How do I know when the scones are fully baked?
The scones are ready when they have risen, the tops and edges are lightly golden, and the centers no longer look wet or underbaked. Baking time may vary slightly depending on your oven and the size of the scones.
Can I make the scones ahead of time?
Yes. You can prepare and shape the scones, refrigerate them covered, and bake them later the same day. You can also freeze the baked, unglazed scones and add the icing after they have thawed.
Do the scones need to cool before adding the icing?
Yes. Allow them to cool completely before glazing. If the scones are still warm, the icing may melt and run off instead of setting on top.
Nutrition Per Serving
Serving Size: 1 scone
Calories: Approximately 370 kcal
Carbohydrates: 56 g
Protein: 5 g
Fat: 14 g
Saturated Fat: 9 g
Cholesterol: 60 mg
Sodium: 345 mg
Fiber: 1 g
Sugar: 29 g
Nutrition values are estimates based on 8 scones and approximately 3 tablespoons of heavy whipping cream in the icing. Actual values may vary depending on the ingredients and amount of icing used.
Conclusion
These soft and buttery strawberry scones are a simple homemade treat filled with sweet strawberry pieces and finished with a smooth vanilla icing. With tender centers, lightly golden edges, and plenty of fruity flavor, they are perfect for breakfast, brunch, an afternoon snack, or a special treat to share with family and friends.
Because they are made with frozen strawberries, you can enjoy these delicious scones at any time of year. Serve them with a warm cup of coffee or tea, and enjoy every soft, sweet, and buttery bite.
Happy baking!
Strawberry Scones
Ingredients
Equipment
Method
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt.Add the cold cubed butter and work it into the dry ingredients until the mixture has a coarse, crumbly texture. Small pieces of butter should remain visible.In a separate bowl, whisk together the heavy whipping cream, egg, and vanilla extract until smooth.Pour the wet ingredients into the dry ingredients and mix gently until the dough begins to come together.Add the frozen strawberries, halved or quartered as desired, and gently fold them into the dough. Do not overmix.Refrigerate the dough for 10 minutes.
- Lightly flour the work surface and place the chilled dough on it. Sprinkle the top with a small amount of flour only if the dough is too sticky.Divide the dough into 8 equal portions and gently shape each portion into a scone.Arrange the scones on a baking sheet lined with parchment paper, leaving space between them.Bake at 350°F (175°C) for approximately 40 minutes, or until risen and golden around the edges.Remove the scones from the oven and allow them to cool completely before adding the icing.
- In a small bowl, combine the powdered sugar, vanilla extract, and 2 tablespoons of heavy whipping cream.Mix until smooth, adding additional cream gradually until the icing reaches a pourable consistency.Drizzle the icing over the cooled strawberry scones. Allow it to set briefly before serving.
Notes
- -Add frozen strawberries directly to the dough without thawing them first.
- -Fresh strawberries or another fresh or frozen berry may also be used.
- -Keep the butter cold and avoid overmixing the dough for soft, tender scones.
- -Add only a small amount of extra flour if the dough is too sticky.
- -Allow the scones to cool completely before adding the icing.
- -Store in an airtight container at room temperature for up to 2 days or refrigerate for up -to 5 days.
- -For longer storage, freeze the unglazed scones for up to 3 months.