Strawberry Scones

5 from 1 vote

Try this strawberry scone recipe for a sweet, flaky treat with fresh berries and a smooth vanilla glaze—perfect for breakfast or dessert!

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings: scones

Calories: 399kcal

Author: Joy Kincaid

Equipment

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.

Notes

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 use 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.

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