Strawberry Scones
These strawberry scones feature a delicious, flaky pastry with fresh strawberries mixed into the dough and a creamy vanilla glaze on top. They’re a sweet option for a special breakfast or brunch!
I’m always excited about new scone recipes, and this strawberry scone recipe is perfect for springtime, when strawberries are in season. Like this strawberry cream cheese danish recipe and this berry baked oatmeal recipe, it’s perfect for a spring brunch.
For late spring and early summer, this easy strawberry scones recipe creates the perfect balance of sweet and fruity, with juicy, fresh berries bursting with flavor in every bite. It would go so well with this easy breakfast casserole and this homemade London fog tea latte recipe!
Once you try these tender scones, you’ll want to make them all strawberry season long!
Why You’ll Love This Recipe
- Perfect for breakfast, dessert, or tea parties: Scones are delicious paired with coffee, tea, or simply served alone. Whether you’re enjoying them in the morning for breakfast or serving them at brunch or a tea party, these strawberry scones will brighten up your occasion.
- Delicious: Bursting with strawberries and covered in a rich vanilla glaze, these perfect scones have a deliciously crumbly, yet soft, airy texture.
- Quick: These scones take less than an hour to make, making them a great option when you need a fresh quick bread that won’t take all day to whip up.
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Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Measuring Spoons
- Whisk
- Sharp Knife
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Flour: This recipe uses unbleached, all-purpose flour.
- Sugar: You’ll need both granulated and powdered sugar.
- Coffee creamer: This recipe calls for vanilla coffee creamer made with real cream.
- Strawberries: You’ll need fresh strawberries (the fresher the better!).
- Vanilla bean paste: Vanilla bean paste adds a rich vanilla flavor to the glaze.
How to Make Strawberry Scones with Vanilla Bean Glaze
Steps 1-3: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Add the flour, baking powder, and sugar to a large bowl and whisk to combine.
Step 4: Add the cold butter chunks to the mixing bowl and mix with your hands or a pastry blender, ensuring the butter is thoroughly worked into the dry ingredients and the entire mixture is moistened.
Step 5-8: Create a small well in the center of the butter/flour mixture and pour the wet ingredients of coffee creamer and smashed strawberries into the well.
Mix with your hands or a wooden spoon, working from the bottom up, until fully combined. The dough will be very soft and sticky.
Step 9: Turn the dough out onto a generously floured surface and gently form it into a thick disk shape. Carefully transfer the dough disk to the prepared baking sheet and cut it carefully into 8 equal triangles using a sharp knife.
Step 10: Bake the scones in the preheated oven for about 18 minutes until lightly golden brown.
Remove the scones from the oven and allow them to rest on the baking sheet for about 10 minutes before separating them.
Steps 11-12: For the glaze, add the powdered sugar, vanilla bean paste, and vanilla coffee creamer to a small bowl and stir until smooth.
Spoon the glaze evenly onto each scone, allowing it to drip down the sides. Serve immediately, or store any leftover scones in an airtight container.
How to Store
After they’ve cooled, store leftover scones in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. If you want to keep them longer, you can freeze them for up to three months—just thaw and warm before serving!
Recipe FAQs
1. Can I use a different type of creamer for the scones? You can substitute the vanilla coffee creamer with any flavored or plain creamer you prefer. You can also substitute heavy cream, half and half, or try coconut milk.
2. What if my dough is too sticky to handle?
If your dough is too sticky to shape, lightly flour your hands and the work surface to make handling easier. But be careful not to add too much flour, as that could affect the texture of your scones.
3. Can I make these scones ahead of time?
Absolutely! You can prep the dough ahead of time, shape it into a disk, and refrigerate it until you’re ready to bake. Just bake it straight from the fridge and add a few extra minutes to the baking time.
More Breakfast Recipes
- Strawberry Cream Cheese Danish
- Berry Baked Oatmeal
- Strawberry Donuts
- Dutch Puff Pancake
- Easy Breakfast Casserole
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Strawberry Scones
Equipment
- Sharp knife
Ingredients
Ingredients for scones:
- 3 cups all-purpose flour plus extra for forming the scones
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- ½ cup unsalted butter 1 stick, very cold and cut into chunks
- 3 tablespoons vanilla coffee creamer or heavy cream
- ½ cup milk
- ¾ cup smashed strawberries
Ingredients for glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ cup vanilla coffee creamer or heavy cream
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Add the flour, baking powder, and sugar to a large bowl and whisk to combine.
- Add the cold butter chunks to the mixing bowl and mix with your hands or a pastry blender, ensuring the butter is thoroughly worked into the dry ingredients and the entire mixture is moistened.
- Create a small well in the center of the butter/flour mixture and pour the wet ingredients of coffee creamer, milk, and smashed strawberries into the well. Mix with your hands or a wooden spoon, working from the bottom up, until fully combined. The dough will be very soft and sticky.
- Turn the dough out onto a lightly floured piece of parchment paper, and gently form it into a thick disk shape. Lift the piece of parchment paper up and place it on a baking sheet.
- Cut the dough disk carefully into 8 equal triangles using a sharp knife. Arrange the scones on the parchment-lined baking sheet, allowing some space between each scone.
- Bake the scones in the preheated oven for about 18 minutes until lightly golden brown.
- Remove the scones from the oven and allow them to rest on the baking sheet for about 10 minutes before separating them.
- For the glaze, add the powdered sugar, vanilla bean paste, and vanilla coffee creamer to a small bowl and stir until smooth.
- Spoon the glaze evenly onto each scone, allowing it to drip down the sides.
- Serve immediately, or store any leftover scones in an airtight container.
