Strawberry Scones Recipe with a sweet vanilla glaze, crisp golden edges, a soft flaky center, and juicy pieces of strawberry in every bite. Greek yogurt helps keep these homemade strawberry scones moist, tender, and full of flavor.
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Soft, Flaky Strawberry Scones That Actually Stay Moist
I have been making scones often lately, and this strawberry scones recipe quickly became one of my favorites. A good scone should never be dry or heavy. It should have crisp edges, a flaky crumb, and enough moisture to make each bite feel tender and fresh. These scones deliver all of that, plus sweet strawberry pieces and a simple glaze on top.
Fresh strawberries can be tricky in baked goods because they release moisture as they bake. After testing, the best result came from using chopped strawberries in a chilled dough and keeping the butter very cold. Greek yogurt also makes a big difference. It adds moisture without weighing the dough down, helping the scones bake up soft inside while still holding their shape.
These glazed strawberry scones are perfect for breakfast, brunch, or a cozy afternoon treat. They feel bakery-worthy but are still simple enough to make at home with everyday ingredients. If you love fruit-filled scones, this is a reliable recipe to keep in your baking rotation.
Strawberry Scones Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Flour | Spoon the flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the scones dry. |
| Frozen Butter | Freeze the butter until solid, then grate it. Small cold pieces of butter help create flaky layers. |
| Strawberries | Use chopped strawberries, especially the bright red outer parts, for the best color and sweetness. |
| Greek Yogurt | Honey vanilla Greek yogurt adds moisture and flavor while keeping the dough tender. |
| Sugar | A mix of granulated sugar and light brown sugar gives the scones sweetness and a little extra depth. |
| Baking Powder & Baking Soda | Use both as written. They help the scones rise and create the right texture. |
Quick Tip
Keep everything cold. Chill the dry ingredients if your kitchen is warm, use frozen butter, and work quickly once the dough comes together. Cold dough helps the strawberry scones rise higher and bake with a better flaky texture.
How To Make This Strawberry Scones Recipe
- Prep: Freeze the butter until firm. Preheat the oven to 400°F and line a large baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: Combine the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt in a large bowl.
- Add Butter: Grate the frozen butter into the dry mixture, then cut it in quickly until the butter is distributed throughout the flour.
- Add Strawberries: Gently stir in the chopped strawberries, taking care not to crush them too much.
- Mix Wet Ingredients: Whisk together the vanilla extract, optional almond extract, Greek yogurt, and egg until smooth.
- Bring Dough Together: Add the wet ingredients to the dry ingredients and mix with a fork. Press the dough gently until it forms a ball.
- Shape: Form the dough into a 5.5-inch round disc, about 3/4 to 1 inch thick. Cut into 8 triangles with clean, firm cuts.
- Chill: Place the scones on the prepared pan and chill for 20 minutes before baking.
- Bake: Bake for 14 to 16 minutes, until the edges are lightly golden and the tops are just set.
- Glaze: Let the scones cool, then drizzle with the thick vanilla glaze.
Storage
These strawberry scones are best served fresh, ideally within an hour or two after baking, when the edges are crisp and the centers are soft.
To make ahead, shape the dough, cover it well, and refrigerate overnight. Bake the chilled scones the next day.
To freeze, place unbaked scones in an airtight freezer bag and freeze for up to 1 month. Bake directly from frozen, adding 1 to 3 minutes to the baking time as needed.
More Strawberry Favorites:
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Strawberry Shortcake Recipe
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Strawberries and Cream Cake
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Strawberry Jello Parfait Cups
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Strawberry Shortcake Trifle
Strawberry Scones
Equipment
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Large sheet pan, about 15 x 21 inches
-
Silicone baking mat or parchment paper
-
Pastry cutter or 2 butter knives
-
Box grater
Ingredients
- 2 cups flour spooned and leveled
- 1/4 cup + 1 teaspoon granulated sugar divided
- 1/4 cup light brown sugar lightly packed
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter frozen
- 1/2 cup chopped strawberries
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 1/2 cup honey vanilla Greek yogurt
- 1 large egg
- 2 to 3 tablespoons heavy cream optional, for brushing
- 2 tablespoons milk or heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
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Freeze the butter until completely solid. Move the oven rack to the lower third of the oven and preheat to 400°F. Line a large sheet pan with parchment paper or a silicone baking mat.
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In a large bowl, combine the flour, 1/4 cup granulated sugar, brown sugar, baking soda, baking powder, and salt.
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Remove the frozen butter from the freezer and grate it on the large holes of a box grater.
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Working quickly, cut the grated butter into the dry ingredients with a pastry cutter or two butter knives until the mixture is evenly crumbly. Gently stir in the chopped strawberries, then place the bowl in the refrigerator while preparing the wet ingredients.
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In a separate bowl, whisk the vanilla extract, almond extract if using, Greek yogurt, and egg until smooth.
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Add the wet ingredients to the dry ingredients and mix with a fork until just combined. Use your hands to gently press the dough into a ball. It may look dry at first, but it will come together. Do not overmix.
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Shape the dough into a round disc about 5.5 inches wide and 3/4 to 1 inch thick. Use a sharp knife to cut the disc into 8 equal triangles. Make clean cuts instead of dragging the knife through the dough.
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Place the scones on the prepared sheet pan about 1 inch apart. If desired, brush the tops with heavy cream and sprinkle with the remaining 1 teaspoon granulated sugar. Chill for 20 minutes.
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Bake for 14 to 16 minutes, or until the edges are lightly golden and the tops are barely golden.
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Let the scones rest on the sheet pan for 5 minutes after baking. Transfer or leave them to cool to room temperature before adding the glaze.
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For the glaze, whisk together the milk or heavy cream, powdered sugar, and vanilla extract until smooth. Add a little more liquid only if needed; the glaze should be thick. Drizzle over cooled scones.
Recipe Notes
Strawberries: The bright red outer pieces of the strawberries give the scones the best color and sweetness.
Dough: Stop kneading as soon as the dough holds together. A few lumps are fine and help keep the texture light. The dough should stay as cold as possible before baking.
Storage: These scones taste best fresh. For longer storage, freeze the unbaked scones in an airtight bag for up to 1 month and bake from frozen, adding 1 to 3 minutes if needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.