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Best Ever Strawberry Scones Recipe (Flaky & Easy)

Best Ever Strawberry Scones Recipe (Flaky & Easy)

Tender, flaky strawberry scones made with cold butter, fresh berries, and a simple vanilla glaze. This recipe yields eight golden scones with crisp edges and soft, fruit-filled centers.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Strawberry Scones
  • 2 cups (250 g) All-purpose flour
  • 1/2 cup (100 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 6 tablespoons (85 g) Cold unsalted butter, cut into small cubes
  • 1 Large egg
  • 1/2 cup (120 ml) Cold heavy cream, plus extra for brushing
  • 1 teaspoon Vanilla extract
  • 1 cup (150 g) Fresh strawberries, hulled and finely diced
Optional Glaze
  • 1 cup (120 g) Powdered sugar
  • 1-2 tablespoons Heavy cream or milk
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  2. Cut the cold cubed butter into the flour mixture with a pastry cutter or your fingertips until coarse crumbs form, leaving some pea-sized pieces of butter visible.
  3. Whisk the egg, cold heavy cream, and vanilla together in a separate bowl. Pour the wet ingredients into the flour mixture and stir just until a shaggy dough forms.
  4. Gently fold in the finely diced, blotted strawberries, taking care not to overmix. The dough should be somewhat sticky and uneven rather than smooth.
  5. Transfer the dough to a lightly floured surface and gently pat it into a round about 1 inch thick. Cut the round into 8 wedges with a sharp knife.
  6. Arrange the wedges on the prepared baking sheet and brush the tops lightly with extra cream. Chill the cut scones for 15–30 minutes so the butter firms up.
  7. Bake for 20–25 minutes, until the tops are lightly golden and the centers are set. Cool briefly on the baking sheet before serving.
  8. For the optional glaze, whisk the powdered sugar with 1–2 tablespoons of cream or milk and the vanilla. Drizzle it over cooled or slightly warm scones.

Notes

Use very cold ingredients and handle the dough as little as possible. Blot diced strawberries to remove excess moisture. For taller scones, chill or briefly freeze the cut dough before baking and place the wedges close together on the baking sheet.