Fresh Strawberry Scones with Strawberry Glaze
Tender, buttery scones studded with fresh strawberries and finished with a bright strawberry juice glaze. The key to success is keeping all ingredients cold and avoiding overworking the dough, which creates tender crumbs instead of tough, dense scones. This version balances the tartness of the glaze against sweet berry pieces throughout. Serve warm or at room temperature with tea or coffee for breakfast, brunch, or afternoon snacks. The combination of fresh fruit and simple technique makes these accessible to home bakers while delivering bakery-quality results.
Ingredients
- ½ cup fresh strawberries, chopped
- 1 tsp granulated sugar, for glaze base
- 1 tsp water, for glaze base
- ½ cup powdered sugar, for glaze
- 2 cups all-purpose flour, plus more for dustinggluten-free 1-to-1 flour1:1gluten-freegluten-free
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- ½ cup granulated sugar, divided
- 1 tablespoon granulated sugar, divided
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, cut into small pieces and chilled
- 1 tablespoon unsalted butter, divided
- ½ cup heavy cream, divided
- 1 tablespoon heavy cream, divided
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- 1
Whisk together flour, half the granulated sugar, baking powder, baking soda, and salt in a large bowl.
- 2
Cut cold butter into small pieces and work into dry ingredients by tossing and squeezing between your fingers until pea-sized.
- 3
Whisk heavy cream, egg, and vanilla in a separate bowl.
- 4
Pour wet ingredients into dry mixture and stir with a wooden spoon until about half combined.
- 5
Add chopped strawberries and stir until well combined and mostly moistened, adding extra flour if too wet.
- 6
Transfer dough to floured surface and shape into a 1-inch thick disk with floured hands.
- 7
Cut disk into eight wedges with a knife.
- 8
Arrange wedges on parchment-lined baking sheet with 2-inch spacing and refrigerate for 15 minutes.
- 9
Preheat oven to 400 degrees.
- 10
Brush scone tops with remaining heavy cream and sprinkle with remaining granulated sugar.
- 11
Bake until golden brown around edges, 21-23 minutes.
- 12
Rest scones on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
- 13
Combine chopped strawberries, granulated sugar, and water in a small saucepan over medium heat.
- 14
Simmer, stirring occasionally, until strawberries are very soft and juices release, about 5 minutes.
- 15
Cool completely, then strain through fine mesh strainer, pressing with spoon to extract juice.
- 16
Whisk powdered sugar with approximately 2 tablespoons strawberry juice until smooth.
- 17
Spoon glaze over cooled scones.
Tips
Keep all ingredients, especially butter and cream, cold throughout preparation to achieve tender, flaky scones with distinct layers.
Avoid overworking the dough after adding wet ingredients; mix just until most dry ingredients are moistened for the best texture.
Make the glaze while scones cool so it sets partially before spooning, ensuring it adheres to cooled tops rather than dripping off warm scones.
Good to Know
Store cooled scones in an airtight container at room temperature for up to 1 day. Not recommended for longer storage due to texture degradation.
Prepare dough through the cutting step and freeze wedges on a baking sheet for up to 2 months. Bake from frozen, adding 2-3 minutes to baking time. Make glaze fresh on serving day.
Serve warm or at room temperature the same day baked. Pair with tea, coffee, or a simple cream cheese spread.
Common Mistakes
Do not thaw frozen butter or skip the chilling step to avoid dense, tough scones instead of flaky ones.
Do not overmix the dough after adding wet ingredients to prevent developing gluten, which creates a bread-like texture.
Do not use room-temperature ingredients to avoid a greasy, cohesive dough that bakes into flat, dense scones.
Substitutions
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General Alternatives
FAQ
Can I make these scones ahead of time?
Yes. Shape and cut the dough, freeze wedges on a baking sheet for up to 2 months, then bake directly from frozen, adding 2-3 minutes to the baking time. The glaze should be made fresh on serving day for best flavor and consistency.
What if my dough is too wet after adding strawberries?
Incorporate additional all-purpose flour 1-2 tablespoons at a time until the dough is tacky but not overly wet. This prevents dense, heavy scones and ensures proper rise during baking.
How long do these scones keep at room temperature?
Fresh scones are best enjoyed the day of baking. Leftover scones can be stored in an airtight container at room temperature for 1 day before the texture begins to deteriorate significantly.