If you’re searching for the perfect blend of sweet, tangy, and utterly comforting, these Strawberry Scones will sweep you off your feet. They’re soft, buttery, and bursting with fresh strawberries, with a bright lemon glaze that ties everything together. Whether you’re a scone aficionado or just discovering homemade pastries, this recipe guarantees melt-in-your-mouth bites packed with strawberry goodness. Enjoy them for breakfast, brunch, or a delightfully indulgent snack.

Ingredients You’ll Need

This scone recipe features a handful of simple, essential ingredients that each play an important role in texture and flavor. From the juicy strawberries to the classic buttermilk base, every component brings out the best in these Strawberry Scones.

Buttermilk: Adds a subtle tang and keeps the scones deliciously tender.
Large egg: Provides richness and helps bind the dough together for a soft crumb.
All-purpose flour: Gives the scones structure without making them heavy—plus a little extra flour makes working the dough a breeze.
Granulated sugar: Sweetens the dough and encourages those golden edges.
Baking powder: Ensures the perfect rise and light, airy texture every time.
Fine sea salt: Balances the sweetness and sharpens the strawberry flavor.
Cold unsalted butter: The secret to flaky layers—make sure it’s cold for the best results.
Chopped strawberries: Fresh, juicy strawberries absolutely steal the show and add little pops of color.
Powdered sugar: Forms the base for the gorgeous, glossy glaze on top.
Fresh-squeezed lemon juice (or milk): Brightens the glaze and provides a zippy finish—feel free to swap for milk if you want something milder.

How to Make Strawberry Scones

Step 1: Mix Buttermilk and Egg

First things first, whisk your buttermilk and egg together in a large measuring pitcher. This creates a creamy, unified liquid that will moisten your dough evenly. Set it aside—it’ll be ready to bring everything together just when you need it.

Step 2: Combine Dry Ingredients and Cut in Butter

In your stand mixer, gently combine the flour, a couple tablespoons of sugar, baking powder, and salt. This ensures every bite is balanced. Add the cold, cubed butter. The mixer will break it into pea-sized bits, giving the scones their signature flakiness. If you don’t have a stand mixer, a pastry cutter or even your fingertips will work in a pinch—just work quickly to keep the butter cold.

Step 3: Add Liquids and Strawberries

Lower the mixer speed and slowly pour in the buttermilk-egg mixture. Stir only until things are just coming together—over-mixing leads to tough scones. Gently add the chopped strawberries and give it one last quick mix to distribute them evenly throughout the dough.

Step 4: Shape and Chill the Dough

Turn the dough out onto a floured surface and, using floured hands, pat or softly roll it into a 1-inch thick round. Don’t worry if it’s rustic! Wrap up the dough in plastic and let it rest in the fridge for 1 to 2 hours. This chill time helps the butter firm up, which is key for those flaky layers and extra flavor.

Step 5: Preheat and Prep

When you’re ready to bake, set your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat. This ensures easy cleanup and prevents sticking—so your Strawberry Scones come off the tray perfectly golden every time.

Step 6: Cut and Arrange the Scones

Grab a sharp knife or pastry cutter and cut your chilled dough round into 8 even wedges. Arrange them about 2 inches apart on your prepared baking sheet, giving them plenty of room to expand and rise.

Step 7: Bake to Perfection

Pop the pan in the oven for 15 to 18 minutes. Your kitchen will suddenly smell incredible! Once the scones are golden brown and cooked through, transfer them to a wire rack to cool completely. This bit of patience pays off in tender scones with the perfect crumb.

Step 8: Make the Lemon Glaze

While the scones are cooling, mix your powdered sugar and fresh lemon juice (or milk) in a small bowl. Stir until smooth, adding a touch more liquid as needed until you reach a pourable consistency. The glaze should be thick enough to drizzle, yet silky and glossy.

Step 9: Glaze and Set

Drizzle the luscious glaze over each cooled scone. Allow about an hour for the glaze to set before serving—this way, each bite has that irresistible, sweet-tangy finish.

How to Serve Strawberry Scones

Garnishes

For a finishing touch, sprinkle your Strawberry Scones with a little extra powdered sugar or fresh lemon zest. If you’re feeling fancy, add some thinly sliced strawberries right before serving—they’ll look stunning on a brunch table or tea tray!

Side Dishes

These scones are wonderful with a dollop of whipped cream or clotted cream. They go perfectly alongside fresh fruit, a hot cup of tea, or a frothy latte. For a more decadent breakfast, serve with yogurt and a drizzle of honey on the side.

Creative Ways to Present

For something special, arrange your scones on a cake stand or vintage platter. You can even wrap them in parchment and twine for a thoughtful homemade gift. For brunch, set up a “scone board” with jams, fresh berries, and a few scone varieties to make everyone smile.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Strawberry Scones, store them in an airtight container at room temperature for up to two days. For best texture, keep them in a single layer so the glaze stays intact and the scones don’t lose their delicate crumb.

Freezing

These scones freeze beautifully—either before or after baking. To freeze unbaked scones, cut and freeze them on a tray, then transfer to a zip-top bag. To freeze baked scones, let them cool completely, wrap tightly, and freeze. Thaw at room temperature and add glaze after thawing for the freshest flavor.

Reheating

To bring back that fresh-baked magic, gently warm your Strawberry Scones in a 300°F oven for about 5 minutes. If they’re already glazed, let them cool slightly before enjoying so the glaze doesn’t melt off entirely. For a quicker option, a few seconds in the microwave works, but the oven keeps the texture just right.

FAQs

Can I use frozen strawberries instead of fresh?

Yes! Frozen strawberries work well—just chop them while still frozen and toss with a little flour to help prevent excess moisture in the dough. They may bleed a bit of color, but the flavor is just as lovely.

What if I don’t have buttermilk?

No buttermilk? No problem! Combine just under 1/3 cup milk with a teaspoon of lemon juice or white vinegar, let it sit for a few minutes, and you’ve got a quick homemade substitute that works perfectly in these scones.

Can I make Strawberry Scones dough ahead of time?

Absolutely! Prepare the dough, shape it into a round, wrap tightly, and pop it in the refrigerator overnight. In fact, a longer chill helps develop the flavors and ensures ultra-tender scones the next morning.

Do I have to glaze the scones?

The glaze adds a beautiful sweetness and a little sparkle, but you can absolutely enjoy Strawberry Scones without it. If you skip the glaze, try sprinkling the scones with coarse sugar before baking for a crisp, golden top.

Can I make these scones gluten-free?

Yes! Simply substitute a high-quality 1-to-1 gluten-free flour blend for the all-purpose flour. The method remains exactly the same and you’ll still get that irresistible buttery texture, just gluten-free.

Final Thoughts

There’s just something special about baking up a batch of Strawberry Scones—whether you’re sharing them with friends or treating yourself on a quiet morning. Let these scones become a new tradition in your kitchen; they’re as delightful to make as they are to eat. Give them a try, and I promise you’ll want to keep this recipe close by forever!