Strawberry Scones, featuring fresh strawberries, burst with strawberry flavor, thanks to a secret strawberry ingredient! These buttery scones are topped with a strawberry glaze recipe and are the perfect centerpiece to any homemade weekend brunch. Makes 12-16 scones.
This scone recipe was originally shared on September 9, 2015. It was updated and republished in February 2021.
Strawberry season is coming up, and I’m still adoring the fruit. I eat it in salads daily (hi there, Strawberry Romaine Salad), like it in my drinks (ahem, Strawberry Margarita) and love it at brunch (hey, Strawberry Dark Chocolate Pancakes).
It should come as no surprise that I’ve got yet another strawberry recipe for y’all today.
Why I love this recipe:
This Fresh Strawberry Scone recipe took a lot of tries to get it perfect. I wanted my scones to be singing with strawberry flavors without having to add strawberry extract to the mix.
These scones are super strawberry-y, and it’s not just because of the fresh strawberries used or the rich strawberry glaze recipe that tops them. I learned through my experimentations over the years that too many fresh strawberries can be a bad thing… and your scones could turn out gloopy because of the moisture the strawberries add in if you’re not careful.
My secret ingredient that makes these beauts sing is freeze-dried strawberries. We blitz them in the food processor to turn them into a powder so they mix in beautifully to the rest of the ingredients. And they add tons of strawberry flavor without the added liquid.
Need breakfast or brunch inspiration? Head on over to my Brunch Recipe Index for food ideas!
What you need to make Strawberry Scones
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In addition to these tools, you need some ingredients to make these scones, too.
- All-purpose flour
- Freeze-dried strawberries—unsweetened, please and thank you.
- Granulated sugar
- Baking powder
- Kosher salt
- Unsalted butter, cut into ¼” squares, cold
- Fresh strawberries
- Banilla extract
- Milk—we keep whole milk at our house pretty exclusively, but you can make this with a lower fat milk, too
- Turbinado sugar
- Powdered sugar
How do you make strawberry scones from scratch?
First and foremost, line a baking sheet with parchment paper, and set aside.
Also, pulverize a bag of freeze-dried strawberries in the food processor. Set them aside for later.
Make the dough for the strawberry scones recipe
In a large bowl, combine the flour, pulverized freeze-dried strawberries, sugar, baking powder and salt. Use a dough blender to cut the cold, sliced butter into the flour mixture. The dough will be coarse crumbles and look like wet sand. Next, gently fold the berries into the dough.
In a smaller bowl, combine the beaten egg, vanilla and milk, then mix well.
Pour the wet ingredients into the dry ingredients. Stir until just combined using a rubber spatula. The dough will be crumbly, so don’t fret about that!
Turn the dough out onto a floured surface, and gently sculpt it into a ball, being careful not to smush the berries. Next, press the dough into a rectangle that’s about 1″ thick, and use a dough scraper or a sharp knife to cut the rectangle into 12-16 triangles.
Transfer the wedges to a prepared baking sheet, and brush the tops with egg wash. Sprinkle the turbinado sugar on top of them, and transfer to the freezer for 15 minutes. This will ensure your strawberry scones keep their shape as they bake.
While the scones chill, preheat the oven, then when the chill is over, bake for 20 minutes, or until the tops are golden brown.
Remove and let cool completely before icing with the strawberry glaze recipe.
Bake the scones and make the strawberry glaze
While the scones cool, prepare the glaze in a small bowl or the food processor where you pulverized the freeze-dried strawberries.
To make the glaze, combine all the ingredients and whisk together until smooth. Set aside.
When the scones are cooled, drizzle with the strawberry glaze, and enjoy immediately.
Frequently Asked Questions
Extra cold butter and cold ingredients make a huge difference in these scones!
American scones are more dense than British scones and also use more butter. Generally, American scones are triangular-shaped while British scones are round.
2 days max. These don’t store well because they’ll lose the crispiness of their exterior the longer they sit out. And even if you refrigerate them, they won’t have the same crunch.
Interested in making this goodness? Scroll down to learn how easy these scones are to whip up for a crowd… or yourself… this weekend!
Strawberry Scones burst with strawberry flavor, thanks to a secret strawberry ingredient! These scones, which are the perfect centerpiece to any homemade weekend brunch, will disappear in no time.
- 2 ½ cups unbleached all-purpose flour
- 1/3 cup pulverized unsweetened freeze-dried strawberries
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, cut into ¼" squares, cold
- 1 ¼ cups sliced strawberries, fresh
- 1 egg, beaten
- 1 teaspoon pure vanilla extract
- 6 tablespoons milk
- 1 egg, for egg wash
- 2 tablespoons turbinado sugar, for sprinkling
- 1 tablespoon unsweetened freeze-dried strawberries, pulverized
- ½ cup powdered sugar
- 2 tablespoons milk
- Line a baking sheet with parchment paper, and set aside.
Make the scone dough
- Pulverize a 1.2 oz. bag of freeze dried strawberries in the food processor. Set aside.
- In a large bowl, combine the flour, pulverized freeze-dried strawberries, sugar, baking powder and salt.
- With a dough blender, cut the cold, sliced butter into the flour mixture. Once this is complete, the mix will be coarse crumbles and look a little like wet sand.
- Gently fold the berries into the dough.
- In a smaller bowl, combine the beaten egg, vanilla and milk, then mix well.
- Pour the wet ingredients into the dry ingredients. Stir until just combined using a rubber spatula. It will be crumbly.
- Turn the dough out onto a floured surface, and gently knead the dough into a ball, being careful of the berries.
- Press the dough into a 13" x 4 ½" rectangle that is about 1" thick.
- Using a dough scraper or a sharp knife, cut the rectangle into 12-16 triangles.
- Transfer the wedges to a prepared baking sheet.
- Brush the tops with the egg wash, then sprinkle the raw sugar on top of them.
- Pop the baking sheet into the freezer for 15 minutes.
Bake the scones and make the glaze
- While the scones chill, preheat the oven to 425°F.
- When the scones are cold, transfer to the preheated oven. Bake for 20 minutes, or until the scones are a golden brown.
- While the scones bake, prepare the glaze in a small bowl or the food processor where you pulverized the freeze-dried strawberries.
- To make the glaze, combine all the ingredients and whisk together until smooth. Set aside.
- When the scones are baked and have cooled, drizzle with the glaze, and enjoy immediately.
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Serving Size:1 scone
Amount Per Serving: Calories: 256Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 150mgCarbohydrates: 43gFiber: 1gSugar: 21gProtein: 5g
Nutrition facts are an estimate and not guaranteed to be accurate.