Strawberry Scones with Strawberry Icing
These Strawberry Scones with Strawberry Icing are a simple, from-scratch treat bursting with real strawberry flavor. Tender, buttery scones are filled with fresh, juicy strawberries and lightly sweetened for the perfect balance.
Finished with a naturally vibrant strawberry glaze made from freeze-dried berries, these scones feel both rustic and special—perfect for slow mornings, spring gatherings, or an afternoon treat with coffee.
Strawberry Scones Recipe with Strawberry Glaze
These strawberry scones are soft, buttery, and filled with juicy strawberry pieces. Each scone is topped with a sweet strawberry glaze and a sprinkle of crushed dried strawberries for a beautiful finish.
Don’t be intimidated by this scrumptious recipe, it really is incredibly simple to make. You can easily bake up coffee house or bakery inspired scones simply at home!
Instructions
Preheat the oven and line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the chopped strawberries.
Some tips for making this recipe
- Keep ingredients cold. Cold butter and cream create the flakiest texture.
- Gently fold in the strawberries to avoid crushing them, this keeps your dough from becoming too wet.
- If your dough feels sticky, lightly dust your hands and work surface with flour.
Be sure to check out the full recipe and ingredient list in the recipe card below.
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Pour in the cold heavy cream and vanilla extract. Gently mix just until a dough forms, do not overmix.
Turn the dough out onto a lightly floured surface and press into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet. Brush the tops lightly with a bit of cream.
To make the glaze:
In a small bowl, whisk together powdered sugar, freeze-dried strawberry powder, milk, and vanilla until smooth and pourable. Drizzle the glaze generously over the cooled scones.
Immediately sprinkle crushed freeze-dried strawberries on top before the glaze sets.
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How to store leftover scones
Store scones in an airtight container at room temperature for up to 2 days or refrigerated for up to 4. Reheat in the microwave for 10–15 seconds before serving.
FAQ (frequently asked questions)
Freeze-dried strawberry powder is made from strawberries that have been dried and ground into a fine powder. It adds concentrated flavor without extra moisture. If you don’t have it, you can pulse freeze-dried strawberries in a blender or food processor. Fresh strawberry puree is not recommended for the glaze, as it can make it too runny.
Use very cold butter and handle the dough as little as possible. Overworking the dough can lead to dense scones instead of tender, flaky ones.
Yes! You can prepare the dough and cut the scones, then refrigerate them overnight or freeze them to bake later. Bake straight from cold for best results.
Troubleshooting: How to Get Perfect Strawberry Scones Every Time
- Why did my scones turn out dry? This usually happens from adding too much flour or overbaking. Be sure to measure flour evenly (spoon and level, don’t scoop), and remove the scones as soon as the edges are lightly golden.
- Why did my scones spread too much? Your butter may have been too warm, or the dough wasn’t chilled long enough. Make sure to use very cold butter and, if needed, chill the shaped scones for 10–15 minutes before baking.
- Why are my scones dense instead of light and flaky? Over-mixing is the most common cause. Mix just until the dough comes together—it’s okay if it looks a little shaggy.
- Why is my dough too sticky to work with? Fresh strawberries release juice, which can make the dough sticky. Lightly flour your hands and work surface, and handle the dough gently. You can also chill the dough briefly to make it easier to handle.
- Why is my glaze too thin or too thick? For a glaze that’s too thin, add more powdered sugar or a bit more strawberry powder. If it’s too thick, add milk just a teaspoon at a time until it reaches your desired consistency.
- Why don’t my scones have much strawberry flavor? Fresh strawberries add subtle flavor, so the freeze-dried strawberry powder in the glaze helps intensify that classic strawberry taste. Make sure it’s not omitted for the best result.
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Thank you! ~ Mary
Strawberry Scones with Strawberry Glaze
Ingredients
Strawberry Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¾ cup heavy cream, cold (plus more for brushing)
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries
Strawberry Glaze
- 1 cup powdered sugar
- 1 tablespoon freeze-dried strawberry powder
- 1 tablespoon milk (more as needed for consistency)
- ½ teaspoon vanilla extract
Topping
- 1 tablespoon crushed freeze-dried strawberries
Instructions
For the scones
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold cubed butter and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the chopped strawberries.
- Pour in the cold heavy cream and vanilla extract. Gently mix just until a dough forms, do not overmix.
- Turn the dough out onto a lightly floured surface and press into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
- Brush the tops lightly with a bit of cream. Bake for 18–22 minutes or until the edges are golden and the centers are set. Allow to cool for 15 minutes before glazing.
For the glaze
- To create the freeze dried strawberry powder, add ¼ cup of the freeze dried strawberries to a food processor and pulse until they become a powder.
- In a small bowl, whisk together powdered sugar, 1 tablespoon freeze-dried strawberry powder, milk, and vanilla until smooth and pourable.
- Drizzle the glaze generously over the cooled scones. Immediately sprinkle crushed freeze-dried strawberries on top before the glaze sets.
Notes
- Keep ingredients cold. Cold butter and cream create the flakiest texture.
- Gently fold in the strawberries to avoid crushing them, this keeps your dough from becoming too wet.
- If your dough feels sticky, lightly dust your hands and work surface with flour.
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