Strawberry Scones {Melt in Your Mouth Good} - Two Peas & Their Pod (2022)

Strawberry Scones-soft and tender scones bursting with fresh strawberries and finished with a sweet vanilla glaze. The perfect scone recipe for spring and summer.

Strawberry Scones {Melt in Your Mouth Good} - Two Peas & Their Pod (1)

Strawberry Scones

Scones are the perfect treat for breakfast, brunch, or dessert and these Strawberry Scones are perfect in every way. They are soft, tender, buttery, and bursting with fresh strawberries. The vanilla glaze takes them over the top!

Strawberry scones are the perfect way to welcome warmer months and bake a little sunshine in your kitchen! My family is absolutely scone crazy, so any variation of our favorite baked good gets two enthusiastic thumbs up. These Strawberry Scones are no exception!

Are Scones Hard to Make?

You can totally make scones, they are easy! With my step-by-step directions, you will make perfect scones that taste better than bakery scones. The main thing to remember is to work quick enough that the dough stays cold!

Strawberry Scones {Melt in Your Mouth Good} - Two Peas & Their Pod (2)

Fresh Strawberries

For this scone recipe, I use fresh strawberries and not frozen strawberries. It is normally ok to swap frozen berries for fresh berries when making scones, but not with this recipe. Frozen strawberries are too watery and release too much liquid, so go with fresh strawberries for this recipe!

I love making these scones when strawberries are in season. They are extra tasty when strawberries are ripe and juicy! They are the perfect treat for spring and summer!

Strawberry Scones {Melt in Your Mouth Good} - Two Peas & Their Pod (3)

Strawberry Scone Ingredients

Good news: it’s mostly pantry ingredients and fresh strawberries!

  • All-purpose flour
  • Sugar
  • Baking powder (make sure it is fresh)
  • Salt
  • Cold, unsalted butter
  • Heavy cream (I really recommend using cream, not milk, to give these scones their moist and tender texture!)
  • Pure vanilla extract
  • Fresh strawberries
  • Turbinado sugar (for sprinkling on top!)
  • Glaze ingredients: confectioner’s sugar, vanilla, and milk

How to Make Strawberry Scones

There is nothing better than a batch of homemade scones. Let’s get baking!

  • Start with your oven preheating to 400 and a large baking sheet lined with parchment paper or a Silpat baking mat.
  • Whisk your dry ingredients in a large bowl. Flour, sugar, baking powder, and salt all get tossed in there!
  • We’re going to work quickly here. Ready? Use a pastry blender (or your clean hands) to quickly cut in the cold butter. “Cutting in” just means combining it with the dry ingredients without melting or softening the butter. You’ll want to see it resembling a coarse meal, so a few bigger lumps of butter in there are totally fine!
  • Now grab a small bowl and a whisk and combine 1 cup of heavy cream and the vanilla extract. Pour this mix over the flour/butter combo and stir it with a spatula until a dough begins to form. Don’t over mix it, though! Easy does it! Gently fold in the chopped strawberries.
  • Sprinkle a bit of flour on the countertop and push the dough together with your hands until it forms a ball. Using gentle patting and pushing, form the dough into a circle that’s about 1-inch thick. Don’t overwork the dough, and work quickly enough that the butter doesn’t get warm. Cut this circle into 8 triangles (like a pizza!).
  • Place the scones on the baking sheet you prepared earlier and pop it in the freezer for 15-20 minutes. This gives them less opportunity to spread in the oven. You want that beautiful triangle shape to hold!
  • Brush the tops of the scones with a little heavy cream and sprinkle them with turbinado sugar. So pretty, right?! Now they’re ready to bake for 18-23 minutes, until they’re golden brown on the edges and bottoms.
  • Let them cool on the baking sheet for 5 minutes before scooting them over to a wire cooling rack.
  • Now we glaze! As the scones cool make a glaze with powdered sugar, milk, and vanilla whisked until smooth. Drizzle glaze (lots of glaze!) over the cooled scones. Enjoy!
Strawberry Scones {Melt in Your Mouth Good} - Two Peas & Their Pod (4)

How to Store

A little scone secret: you can freeze them before or after baking!

To freeze the dough, follow the recipe up until the point when you’d put them in the oven. Freeze them on the pan until they’re solid (about 40 minutes!) and then put them in a freezer-safe container for up to 2 months. Just increase the baking time by a few minutes to adjust for the frozen dough!

If you want to freeze baked scones just let them cool completely and don’t add the glaze. Place them in a sealed freezer-safe container and freeze for up to 2 months. Defrost and glaze!

More Scone Recipes

  • Blueberry Scones
  • Raspberry Almond Scones
  • Chocolate Chip Scones
  • Coconut Chocolate Chunk Scones
  • Lemon Cream Cheese Scones
Strawberry Scones {Melt in Your Mouth Good} - Two Peas & Their Pod (5)
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Strawberry Scones {Melt in Your Mouth Good} - Two Peas & Their Pod (6)

Breakfast/Brunch

Strawberry Scones

Strawberry Scones-soft and tender scones bursting with fresh strawberries and finished with a sweet vanilla glaze. The perfect scone recipe for spring and summer!

4.65 from 51 votes

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Review

Prep Time 20 mins

Cook Time 20 mins

(Video) Baking gosh darn blueberry scones 🔴LIVE - Simplybakelogical returns

Total Time 40 mins

Cuisine American

Servings 8

For the scones:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter into 1/4-inch cubes
  • 1 cup heavy cream plus 1 tablespoon for brushing the scones
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped fresh strawberries
  • 2 tablespoons turbinado sugar

For the vanilla glaze:

  • 1 ½ cups confectioners’ sugar
  • 2 tablespoons milk
  • ½ teaspoon pure vanilla extract
  • Preheat oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  • Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.

  • In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the strawberries.

  • Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1-inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into 8 triangles.

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  • Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.

  • Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar. Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.

  • While the scones are cooling, make the glaze. In a small bowl, whisk the confectioners’ sugar, milk, and vanilla together until smooth. Drizzle glaze generously over the cooled scones.

Calories: 427kcal, Carbohydrates: 59g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 64mg, Sodium: 236mg, Potassium: 240mg, Fiber: 1g, Sugar: 33g, Vitamin A: 700IU, Vitamin C: 11mg, Calcium: 99mg, Iron: 2mg

Have you tried this recipe?

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Photos byMolly

Strawberry Scones {Melt in Your Mouth Good} - Two Peas & Their Pod (7)

Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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FAQs

What is the secret to a good scone? ›

The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. Similar to making pie crust, using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result.

Are scones Scottish? ›

Scones originate from the Scottish 'bannock', which is derived from the Gaelic for cake and made using a thin, round, flat combination of oats and wheat flour.

How to bake frozen scones? ›

Electric Oven
  1. Pre-heat your oven to 360F.
  2. Place frozen scones on a tray, lined with parchment paper, on the center of the middle rack.
  3. After 5 minutes, reduce oven temperature to 350F.
  4. Total baking time for the regular size scones will be between 25-30 minutes depending on your oven.

What is the best flour to use when making scones? ›

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

How do you keep scones fresh overnight? ›

Home-made scones generally last 1-2 days stored in an airtight container and placed in a kitchen cupboard or larder. Any longer and they can become a bit dry. If storing scones in the fridge they will last for about a week.

Why is it called scone? ›

The name 'scone' is thought to have come from the Scottish name for the Stone of Destiny, where Scottish kings were (supposedly) once crowned. The first appearance of the word 'scone' in print was in a Scottish version of the Aeneid in 1513.

What are scones called in England? ›

Scone (UK) / Biscuit (US)

American do have things called biscuits too, but they are something completely different. These are the crumbly cakes that British people call scones, which you eat with butter, jam, sometimes clotted cream and always a cup of tea.

Is a scone a cake or bread? ›

A scone is a small cake made from flour and fat, usually eaten with butter. We chatted over tea and scones.

Are strawberries good for your face? ›

Strawberries can be your beauty secret. This super fruit performs miraculously when it comes to treating skin conditions and rejuvenating your skin. They have strong astringent, anti-inflammatory, and anti-oxidants properties that treat burns, protect your skin from UV rays, and delay ageing.

Why is strawberry good for you? ›

The tiny strawberry is packed with vitamin C, fiber, antioxidants, and more. The heart-shaped silhouette of the strawberry is the first clue that this fruit is good for you. These potent little packages protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer.

Can dogs eat strawberries? ›

Yes, dogs can eat strawberries. Strawberries are full of fiber and vitamin C. Along with that, they also contain an enzyme that can help whiten your dog's teeth as he or she eats them. They contain sugar, so be sure to give them in moderation. No, dogs should avoid tomatoes.

Should you freeze scones before or after baking? ›

Freezing scones before baking makes for a fresher reheating experience than freezing them straight from the bakery. Depending on how many you plan on baking at once, freeze scones one by one in foil and plastic wrap, or freeze the whole batch on a baking tray and combine in a heavy duty plastic freezer bag once frozen.

Is it best to freeze scones cooked or uncooked? ›

The best way to freeze scones is to freeze them uncooked. This way, once you reheat the scones, you will enjoy them as freshly made and baked.

How long can you keep scone dough before baking? ›

If you do prefer to get ahead you can shape the dough into scones and leave them in the fridge overnight, ready for baking the next day.

What does adding an egg to scones do? ›

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

How do you make scones rise higher? ›

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher. Since the heat causes the scones to rise, if they are placed side by side, the scones will be forced to rise upwards, not outwards.

Can I use margarine instead of butter in scones? ›

Butter is the best option for flavour and richness in your scones. However, you can absolutely make scones using a margarine or baking spread.

Should you cover scones after baking? ›

SCONES, FRESHLY BAKED - HOMEMADE OR BAKERY

To maximize the shelf life of scones, cover with foil or plastic wrap or place in plastic bag to prevent drying out. Properly stored, freshly baked scones will last for about 1 to 2 days at normal room temperature.

Why do you wrap scones in a tea towel? ›

Make scones the day you need them and wrap them in a clean tea towel straight from the oven, wrapping in a cloth helps to trap steam and keeps the scones lovely and soft.

Do scones have to be refrigerated? ›

Store muffins, biscuits and scones in an airtight container at room temperature. (If made with cheese, cream cheese or other perishable foods, they should be stored in the refrigerator.) Muffins stay fresh for up to 3 days. Biscuits and scones should be eaten within 1 to 2 days.

Should you let scone dough rest? ›

But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries. Rested dough is far easier to shape cleanly than unrefrigerated dough is, and it bakes up noticeably taller, smoother, and with crispier edges.

How do you make scones more moist? ›

Freeze the dough – For super a soft texture, it's important to keep the dough cold. Use cold ingredients and handle the dough as little as possible with your hands. After shaping the scones, place them on a baking sheet and pop them into the freezer for 20 to 30 minutes.

Why are my scones dry and crumbly? ›

Why are my scones too crumbly? The liquid that you add after adding the butter is required to keep the whole dough together. If there's not enough water to keep the dough together, it will fall apart too easily and it will be very hard to bring it all together.

Why do my scones go flat and not rise? ›

Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.

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