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Strawberry Scones

Looking for that delicious breakfast, brunch or dessert recipe? You have to make a batch of these amazing Strawberry Scones. Perfectly sweet, moist and flavorful.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8
Calories: 374kcal
Author: Allison


  • 2 1/2 cups all-purpose flour
  • 1 Tbs baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter small diced
  • 1 cup + 1 tablespoon buttermilk
  • 1/4 cup light brown sugar packed
  • 2 tsp vanilla extract
  • 1 cup chopped fresh strawberries
  • 2 Tbs coarse decorators sugar

For the glaze:

  • 3/4 cup powdered sugar
  • 3 Tbs heavy cream
  • 1/2 tsp vanilla extract


  • Line a sheet tray with parchment paper, set aside.
  • In a large bowl, mix together the flour, baking powder, baking soda, and salt.
  • Add the cold butter to the bowl and using a pastry cutter, cut in the butter with the flour mixture until the mixture resembles coarse crumbs smaller than peas, set aside.
  • In a small bowl, whisk together 1 cup of buttermilk, brown sugar, and vanilla until combined.
  • Add the wet ingredients to the dry and stir it together with a spoon until it is almost all the way mixed in.
  • Add the strawberries and stir them in until fully combined, the mixture may be a little sticky from the strawberries.
  • On a lightly dusted clean work surface, form the mixture into a ball and flatten out the top. Dust lightly with flour and roll it out into an 8-inch circle.
  • Cut the circle into 8 triangles, I like to use a bench scraper for this. Place the triangles on the prepared sheet tray, 2-3 inches apart. Place the sheet tray in the fridge for 15 minutes.
  • While the scones are resting, preheat the oven to 400°F.
  • Brush the remaining 1 tablespoon of buttermilk on the tops of the scones with a pastry brush. Sprinkle the decorator’s sugar on top of the scones evenly.
  • Bake for 17-20 minutes until lightly golden brown. Let cool for 10 minutes on the sheet tray and transfer to a wire rack to cool completely.
  • While the scones are cooling, make the glaze by stirring together the powdered sugar, heavy cream, and vanilla until smooth.
  • Place a piece of parchment paper until the cooling scones and drizzle the glaze on top. Serve warm or room temperature.


  1. Since the dough is slightly sticky from the fresh strawberries, I found using a pie server helps to transfer the formed triangles from the work surface onto the sheet tray.
  2. You do not have to use buttermilk, but it's recommended above I tell you how to make your own homemade buttermilk.
  3. You can double this batch too feed more people or have some to bake later.
  4. These can be frozen, see my tips above.
  5. You can use frozen strawberries, but see my tips above on how to go about using them.
  6. Brushing the buttermilk on top is essential for the browning of these, do not forget that step.
  7. If you cant find decorators sugar you can use regular sugar in it's place.


Calories: 374kcal | Carbohydrates: 54g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 304mg | Potassium: 129mg | Fiber: 1g | Sugar: 23g | Vitamin A: 489IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 2mg