Home > Breakfast > Strawberry Scones Strawberry Scones June 19, 2020 | 15 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Try these Strawberry Scones with a sugared glaze, featuring a crispy exterior, flaky interior, and sweet strawberry pieces. They’re enriched with Greek yogurt for extra moisture and flavor. Strawberry Scones Recipe These strawberry scones are quite simple to make and boast the best flavor and texture! They are flaky and light, with crisp, crunchy edges and a perfectly sweet glaze on top. They are one of my go-to recipes for breakfast or brunch meals because everyone adores them! Once you’re hooked on these give our Chocolate Chip Scones a try! Scones can be a bit tricky to perfect, but I’ve included all my top tips and tricks for success every time. So, let’s get started! Ingredients In Strawberry Scones Flour: The main structure of the scones. White and Brown Sugar: Sweeten the scones, with brown sugar adding a slight molasses flavor. Baking Soda & Baking Powder: Leavening agents that help the scones rise. Salt: Enhances flavors. Frozen Butter: Creates flaky layers and adds richness. Chopped Strawberries: Provide bursts of fruity sweetness to these strawberry scones. Vanilla & Almond Extracts: Add depth to the flavor. Greek Yogurt: Adds moisture and a tangy flavor, contributing to a tender texture. Egg: Binds the ingredients and contributes to the structure. For the Glaze: Milk or Heavy Cream: Thins the glaze. Powdered Sugar: Sweetens and thickens the glaze. Vanilla Extract: Enhances flavor. QUICK TIPMy # 1 tip: Keep the butter and dough as cold as possible! I chill the flour, freeze the butter before grating it, and grab wet ingredients straight from the fridge. The colder your dough, the better your Strawberry Scones will be. How To Make Strawberry Scones Prep: Freeze butter; preheat oven to 400°F; line a baking sheet. Dry Mix: Combine flour, sugars, baking soda, baking powder, and salt. Butter: Grate frozen butter into dry mix; add strawberries. Wet Mix: Whisk vanilla, almond extract (optional), Greek yogurt, and egg. Combine: Mix wet into dry, knead into a ball. Shape: Form into a 5.5-inch disc, cut into 8 triangles, place on baking sheet. Chill: Optionally brush with cream and sugar; chill 20 minutes. Bake: 14-16 minutes until golden. Let strawberry scones cool on a sheet. Glaze: Mix milk/cream, powdered sugar, vanilla; drizzle over scones. STORAGE Storage Tips Enjoy Strawberry Scones fresh, ideally an hour or two after baking. To make ahead, refrigerate shaped dough overnight and bake the next day. To freeze, store unbaked scones in an airtight bag for up to a month; bake directly from the freezer, adding 1-3 minutes to the baking time. (More details on freezing and baking scones here). More Strawberry Favorites Strawberry Shortcake Strawberry Milkshake Dairy Free Strawberry Smoothie Strawberry Jell-o Parfait Cups Strawberry Shortcake Trifle FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Scones 5 from 4 votes - Review this recipe Simply delicious Strawberry Scones with a sweet sugared glaze on top have crisp and crusty exteriors, with flaky and soft interiors, and bursts of sweet strawberry bites throughout. These sweet and buttery scones are made with a secret ingredient that makes them supremely moist and flavorful -- Greek yogurt! SAVE TO RECIPE BOX Print Recipe Strawberry Scones 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Simply delicious Strawberry Scones with a sweet sugared glaze on top have crisp and crusty exteriors, with flaky and soft interiors, and bursts of sweet strawberry bites throughout. These sweet and buttery scones are made with a secret ingredient that makes them supremely moist and flavorful -- Greek yogurt! Course Breakfast Cuisine American Keyword Strawberry Scones Prep Time 30 minutes minutes Cook Time 15 minutes minutes Chilling Time 20 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 8 scones Chelsea Lords Calories 375kcal Author Chelsea Lords Cost $4.61 IngredientsStrawberry Scones▢ 2 cups white flour (See Note 1)▢ 1/4 cup + 1 teaspoon white sugar, divided▢ 1/4 cup light brown sugar, lightly packed▢ 1/4 teaspoon baking soda▢ 1 teaspoon baking powder▢ 1/2 teaspoon fine sea salt▢ 8 tablespoons unsalted butter, frozen▢ 1/2 cup chopped strawberries (See Note 2)▢ 1 teaspoon vanilla extract▢ 1/4 teaspoon almond extract, optional▢ 1/2 cup full-fat honey vanilla Greek yogurt (I recommend Honey Vanilla Greek Gods)▢ 1 large egg▢ Optional: 2-3 tablespoons heavy creamGlaze▢ 2 tablespoons milk or heavy cream▢ 1 cup powdered sugar▢ 1/2 teaspoon vanilla extractUS - Metric USMetric InstructionsPREP: Freeze 1 stick (8 tablespoons) of butter until completely frozen. Move the oven rack to the lower third of the oven and preheat to 400 degrees F. Line a large sheet pan with a nonstick liner or parchment paper and set aside.DRY INGREDIENTS: In a large bowl, toss together the flour (See Note 1), 1/4 cup white sugar, brown sugar, baking soda, baking powder, and salt.GRATE BUTTER: Remove the frozen butter from the freezer and grate it on the large holes of a cheese grater.CUT BUTTER INTO DRY INGREDIENTS: Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry blender (r two butter knives) until the butter is worked into the flour. Add in the chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.WET INGREDIENTS: In another bowl, mix together the vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.COMBINE WET AND DRY: Add the wet ingredients to the dry and mix until just combined with a fork. Use your hands to press the dough into a large ball. The dough will be slightly sticky and it may also seem dry like it won't come together. Keep kneading and pressing it gently into a ball and it will come together. Keep in mind, the less you mix and knead, the better the texture will be. (See Note 3)FORM SCONES: using your hands, form the mixture into a 5.5 x 5.5 inch round disc that is about 3/4th to 1 inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don't shimmy the knife into the scones, instead cut in decisive swift cuts. Separate the 8 triangles and place on the prepared cookie sheet about 1 inch apart.CHILL: If desired, brush the tops of the scones with heavy cream (using a pastry brush) and sprinkle with the remaining 1 teaspoon of sugar. Place the sheet pan with the scones in the fridge and chill for 20 minutes.BAKE: Remove scones from fridge and place in the preheated oven. Bake until lightly golden around the edges and barely golden on top, about 14-16 minutes.COOL: Remove from the oven and allow to stand on the sheet pan for 5 minutes. The steam is still cooking the insides! Allow scones to cool to room temperature and then drizzle the glaze on top with a spoon.GLAZE: For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.) Recipe NotesNote 1: Make sure to spoon and level the flour measurement. If you scoop a measuring cup into a bag of flour you will pack in too much flour (drier scones). Note 2: I like to only use the outsides of the strawberries for the scones (and eat the inside, white parts). This helps keep the scones consistently sweet with ruby red flecks. Note 3: Go easy on the kneading. As soon as the dough comes together, stop kneading; the key is to mix the dough as little as possible. A few bumps and lumps are good. Remember, we want to keep the dough as cold as possible and the more you have your hands on the dough, the softer the butter will become. Additionally, the more you mix the dough, the denser the scones will be. This is because the gluten in flour is activated and becomes tougher with more mixing. Nutrition FactsServing: 8servings | Calories: 375kcal | Carbohydrates: 54.5g | Protein: 4.3g | Fat: 12.5g | Cholesterol: 53.9mg | Sodium: 16.2mg | Fiber: 1g | Sugar: 30g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Such a fun and YUMMY twist on regular scones!! This has to be one of our all time favorite treats! Thanks Chelsea🥰 Reply
Heaven in a bite! So amazing! I like it as much as the chocolate chip scones on this site and I love chocolate! Reply
I have a question if I want to make in the future could I put all the dry ingredients together including the baking soda etc in a bag in the freezer will anything happen to the baking soda Reply
A bakery in Laguna Beach, CA makes the “best” scones…not too soft not too dry and I have had them mailed to me in Idaho…..not anymore!! Chelsea I have gone thru too many recipes UNTIL I found ur tart cherry scone recipe.. YOU ARE THE BEST and I thank you so very much Reply