Strawberry Scones Recipe with a sweet glaze, crispy on the outside, flaky inside, and packed with juicy strawberry pieces, all made extra moist with Greek yogurt.
author note
I Finally Cracked the Soft, Flaky Scone Code and I’m Not Going Back!
I’ve been on a big scone kick lately, and honestly, I don’t see it ending anytime soon. Once I finally cracked the code on making scones that are actually soft and flaky instead of dry and crumbly, I couldn’t stop experimenting. Strawberry scones were next on my list, and I knew I wanted them packed with real fruit and finished with a simple glaze.
Fresh strawberries can be a little tricky in baked goods, so it took some testing to get the texture just right. The goal was scones that held their shape, baked up tall, and still had juicy strawberry pieces in every bite. Greek yogurt ended up being the secret. It keeps the dough moist without making it heavy and gives the scones that tender bakery style texture I was after.
These strawberry scones have officially earned a spot in my regular baking rotation. They feel special enough for brunch but easy enough to make just because, and that’s exactly the kind of recipe I love sharing.
Strawberry Scones Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Flour | Spoon and level to avoid dry scones. |
| Frozen Butter | Grate it for easy mixing. |
| Strawberries | Use the outer red parts for best color and sweetness. Want to switch things up? Try these chocolate chip scones next! |
| Greek Yogurt | I use Greek Gods honey vanilla Greek yogurt and it’s so good in these! |
| Sugar | A combo of white and brown sugar is used for extra flavor. |
| Baking Powder & Baking Soda | Use both as written, don’t skip. |
Quick Tip
Keep the butter and dough cold! Chill the flour, freeze the butter before grating, and use cold wet ingredients. The colder the dough, the better the scones.
How To Make This Strawberry Scones Recipe
- 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.
- Bake: 14-16 minutes until golden. Whisk together the glaze while they cool.
Storage
Enjoy this Strawberry Scones recipe 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:
Desserts
Strawberry Shortcake Recipe
Desserts
Strawberries and Cream Cake
Desserts
Strawberry Jello Parfait Cups
Desserts
Strawberry Shortcake Trifle
Strawberry Scones
Equipment
- Large sheet pan (15" x 21")
- Silicone baking mat or parchment paper
- Pastry cutter or 2 butter knives
Ingredients
- 2 cups flour see note 1
- 1/4 cup + 1 teaspoon granulated sugar divided
- 1/4 cup light brown sugar lightly packed
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon 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 honey vanilla Greek yogurt I recommend Honey Vanilla Greek Gods
- 1 large egg
- 2 to 3 tablespoons heavy cream optional
- 2 tablespoons milk or heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Freeze butter until completely frozen. Move oven rack to the lower third of the oven and preheat to 400°F. Line a large sheet pan with a silicone baking mat or parchment paper and set aside.
- In a large bowl, toss together flour (see note 1), 1/4 cup granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Remove frozen butter from the freezer and grate it on the large holes of a cheese grater.
- Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry cutter (or 2 butter knives) until butter is worked into the flour. Add chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
- In another bowl, mix together vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.
- Add the wet ingredients to the dry and mix with a fork until just combined. Use your hands to press the dough into a large ball. The dough will be slightly sticky, and it may seem dry like it won’t come together. Keep kneading and pressing gently into a ball and it will come together. The less you mix and knead, the better the texture will be (see note 3).
- Using your hands, form the mixture into a 5.5 x 5.5-inch round disc, 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; use decisive, swift cuts. Separate the 8 triangles and place on the prepared sheet pan about 1 inch apart.
- If desired, brush the tops of the scones with heavy cream (using a pastry brush) and sprinkle with the remaining 1 teaspoon granulated sugar. Place the scones in the fridge to chill for 20 minutes.
- Remove scones from fridge and bake in the preheated oven until lightly golden around the edges and barely golden on top, about 14–16 minutes.
- Remove from 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, then drizzle the glaze on top with a spoon.
- 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 Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
