Strawberry Scones with Strawberry Glaze

strawberry icing on top of the finished strawberry scones.

These Strawberry Scones are soft, buttery, and filled with fresh strawberries, then topped with a naturally flavored strawberry icing for a simple, from-scratch treat perfect for breakfast, brunch, or an afternoon snack.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Keyword: strawberry scones

Servings:

Calories: 403kcal

Author: Mary Woita

Equipment

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

Tips for Success

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.

Storage

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.

Nutrition