If you are on the hunt for the perfect sweet breakfast or afternoon treat, this Strawberry Scones Recipe is one of my absolute favorites to share! These scones are just the right balance of tender and crumbly with juicy bursts of fresh strawberries in every bite. The subtle vanilla and almond notes, along with a delicate honey vanilla yogurt moisture, take these scones to that next-level flavor experience. Whether you’re whipping them up for a weekend brunch or just because, this Strawberry Scones Recipe will quickly become your go-to comfort food for sharing with loved ones or savoring with your favorite cup of tea.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential for creating scones with a perfect texture and delicious flavor. Each item is carefully chosen to contribute to the buttery, tender crumb and the fresh sweetness of the strawberries.
- Flour (2 cups): The base that gives structure to your scones, make sure it’s all-purpose for the ideal crumb.
- Granulated sugar (1/4 cup + 1 teaspoon): Adds sweetness and a slight crunch on top when sprinkled before baking.
- Light brown sugar (1/4 cup): Brings a subtle caramel note that rounds out the flavor beautifully.
- Baking soda (1/4 teaspoon) and baking powder (1 teaspoon): These leavening agents work together to give the scones lift and fluffiness.
- Salt (1/2 teaspoon): Just enough to balance and enhance the overall sweetness and flavor.
- Unsalted butter (8 tablespoons, frozen): Key for flakiness, grating it frozen into the flour mixture creates tender layers.
- Chopped strawberries (1/2 cup): Fresh and juicy, these little pops of fruit are the star of the show.
- Vanilla extract (1 teaspoon): Brings warmth and aroma that complements the strawberries.
- Almond extract (1/4 teaspoon, optional): A subtle layer of flavor that pairs wonderfully with strawberry and vanilla.
- Honey vanilla Greek yogurt (1/2 cup): Adds moistness and a gentle tang that tenderizes the scone dough.
- Large egg (1): Helps bind everything together and adds richness.
- Heavy cream (2 to 3 tablespoons, optional): For brushing the tops to get that beautiful golden-brown finish.
- Milk or heavy cream (2 tablespoons): Used to thin the glaze to the perfect consistency.
- Powdered sugar (1 cup): Sweet, silky glaze ingredient that makes the scones irresistibly shiny and sweet-tart.
How to Make Strawberry Scones Recipe
Step 1: Prepare Your Ingredients and Oven
Start by freezing your butter solid—it’s crucial for small, flaky pockets in the scones. Adjust your oven rack to the lower third and preheat to 400°F. Line a large baking sheet with parchment paper or a silicone mat to keep your scones from sticking and easy to clean up.
Step 2: Combine the Dry Ingredients
In a big mixing bowl, toss together the flour, the bulk of the granulated sugar, brown sugar, baking soda, baking powder, and salt. This mixture sets the stage for a balanced and flavorful dough.
Step 3: Grate and Cut in the Butter
Using a cheese grater, grate the frozen butter right into the dry ingredients—this creates tiny chunks that melt during baking for tender flakes. Quickly use a pastry cutter or two butter knives to work the butter in until it’s evenly distributed but still chunky. Toss in the chopped strawberries last to avoid breaking them up too much, then chill the bowl while you tackle the wet ingredients.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the vanilla and almond extracts, your creamy honey vanilla Greek yogurt, and the egg until smooth. These ingredients bring moisture, flavor depth, and binding power to the dough.
Step 5: Combine Wet and Dry
Add the wet mixture to your chilled dry ingredients. Use a fork to stir until just combined—you’ll notice the dough is a little sticky and may feel dry at first. Don’t give up! Press and gently knead with your hands until a cohesive dough forms. Minimal handling maintains that tender crumb everyone loves.
Step 6: Shape Your Scones
Form the dough into a compact 5.5 x 5.5-inch round disc about 3/4 to 1 inch thick. With a sharp knife, slice the disc decisively into 8 equal triangles. Placing them about an inch apart on your lined baking sheet lets them bake evenly without sticking together.
Step 7: Chill and Prep to Bake
If you want an extra golden top, brush the scones lightly with heavy cream and sprinkle with the remaining teaspoon of granulated sugar. Pop them into the refrigerator for 20 minutes to chill and firm up before baking.
Step 8: Bake Until Perfect
Bake in your preheated oven for about 14 to 16 minutes, until the edges are lightly golden and the tops have just started to show a hint of color. Remove and let them rest on the pan—the steam continues to finish the baking gently from inside.
Step 9: Make and Drizzle the Glaze
Whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth and thick but drizzleable. Spoon this luscious glaze over the cooled scones for that final touch of sweetness and shine that keeps folks coming back for more.
How to Serve Strawberry Scones Recipe
Garnishes
Adding a dusting of powdered sugar or a few fresh strawberry slices on top of your glazed scones turns these beauties into little works of art. A light sprinkle of toasted almond flakes can add texture and a hint of nuttiness that pairs perfectly with strawberry flavors.
Side Dishes
Serve your strawberry scones alongside a bowl of fresh fruit salad, a dollop of whipped cream, or even a small dish of lemon curd to balance the sweetness. A hot cup of tea, coffee, or even a sparkling lemonade round out this delightful snack or breakfast.
Creative Ways to Present
For a fun brunch, arrange your Strawberry Scones Recipe on a rustic wooden board alongside small jars of jam, honey, and butter to spread. You can also slice the scones in half horizontally and create strawberry shortcake-inspired mini sandwiches with whipped cream and more fresh berries.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your strawberry scones in an airtight container at room temperature for up to two days. If you want to keep them fresh longer, the refrigerator is fine but may slightly change the texture.
Freezing
These scones freeze beautifully! Wrap them individually in plastic wrap and place in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw at room temperature or heat straight from frozen.
Reheating
Warm leftover scones in a 350°F oven for 5–8 minutes to bring back that freshly baked warmth and flakiness. Avoid microwaving if you want to keep the texture just right—oven reheating is your friend here.
FAQs
Can I substitute frozen strawberries for fresh in the Strawberry Scones Recipe?
You can, but fresh strawberries hold up better in the dough. Frozen berries tend to release more moisture, which might make the dough wetter and affect the texture, so thaw and drain frozen berries thoroughly before using.
Is it necessary to grate the butter frozen?
Yes! Grating frozen butter ensures that the fat stays cold and creates little pockets in the scone dough. This results in flaky, tender scones instead of dense ones.
Can I use a different type of yogurt?
You can experiment with other flavors, but honey vanilla Greek yogurt adds sweetness and moisture while complementing the strawberries. Plain yogurt might work, but you may want to add a bit more sweetener.
Why do the scones need to chill before baking?
Chilling firms up the butter and dough, helping the scones hold their shape and develop that desirable crumb structure during baking. It also prevents spreading too much.
Can I make this recipe gluten-free?
Substituting with a gluten-free flour blend might work, but results can vary. Choose a blend designed for baking, and consider adding a binding agent such as xanthan gum if your mix does not already have it.
Final Thoughts
There’s something truly special about making a homemade Strawberry Scones Recipe that fills your kitchen with mouthwatering aromas and delivers that unforgettable first bite. Whether you are new to baking scones or looking to perfect your technique, this recipe is approachable and rewarding. I hope you enjoy baking and sharing these tender, fruity delights as much as I do—happy baking and even happier eating!
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Strawberry Scones Recipe
These Strawberry Scones are a delightful treat combining tender, flaky texture with the sweet freshness of chopped strawberries. Made with frozen butter for perfect flakiness and a honey vanilla Greek yogurt base, they are lightly sweetened and topped with a luscious vanilla glaze. Perfect for breakfast, brunch, or a tasty afternoon snack.
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
Ingredients
Dry Ingredients
- 2 cups flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar (lightly packed)
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar (for topping)
Butter
- 8 tablespoons unsalted butter (frozen)
Fruit
- 1/2 cup chopped strawberries
Wet Ingredients
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 cup honey vanilla Greek yogurt (e.g., Honey Vanilla Greek Gods)
- 1 large egg
Topping
- 2 to 3 tablespoons heavy cream (optional, for brushing)
Glaze
- 2 tablespoons milk or heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare: Freeze the butter until completely solid. Move your oven rack to the lower third position and preheat the oven to 400°F. Line a large sheet pan with a silicone baking mat or parchment paper and set aside.
- Combine Dry Ingredients: In a large bowl, toss together the flour, 1/4 cup granulated sugar, light brown sugar, baking soda, baking powder, and salt to evenly distribute all dry components.
- Grate Butter: Remove the frozen butter from the freezer and grate it using the large holes of a cheese grater.
- Cut Butter into Dry Ingredients: Quickly work the grated butter into the dry mix using a pastry cutter or two butter knives, ensuring the butter is incorporated into the flour to create a crumbly texture. Gently fold in the chopped strawberries. Chill the mixture in the fridge while preparing the wet ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the vanilla extract, almond extract (if using), honey vanilla Greek yogurt, and egg until smooth and well combined.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry mixture and stir lightly with a fork until just combined. Then use your hands to press and gently knead the dough into a single large ball. The dough will be slightly sticky and may feel dry initially, but continue gently pressing and kneading until it comes together. Avoid over-mixing to maintain a tender scone texture.
- Form Scones: Shape the dough into a 5.5 by 5.5-inch round disc, approximately 3/4 to 1 inch thick. Using a sharp knife, cut the disc into 8 equal triangle pieces with swift, decisive cuts. Separate the scones on the prepared sheet pan, spacing them about 1 inch apart.
- Chill: (Optional) Brush the tops with heavy cream using a pastry brush and sprinkle with the remaining teaspoon of granulated sugar. Refrigerate the scones for 20 minutes to firm up before baking.
- Bake: Bake the chilled scones in the preheated oven for 14 to 16 minutes, or until the edges are lightly golden and the tops just begin to brown.
- Cool: Remove the scones from the oven and allow them to rest on the sheet pan for 5 minutes to let the steam finish cooking the interiors. Then transfer to a wire rack and cool to room temperature before glazing.
- Make Glaze: Whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. Adjust the consistency by adding more milk or cream if needed, keeping the glaze thick but pourable. Drizzle the glaze over the cooled scones with a spoon.
Notes
- Note 1: Use all-purpose flour for best results. You can substitute a gluten-free all-purpose blend if desired but adjust liquid as needed.
- Note 2: Fresh strawberries are best. If using frozen, thaw and drain excess moisture before chopping.
- Note 3: Avoid overmixing and overkneading the dough, as this can make the scones tough instead of tender and flaky.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
