Fresh Strawberry Scones Recipe with a Vanilla Glaze
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Fresh Strawberry Scones with Vanilla Glaze are buttery, tender, delicious, and perfect for any occasion, whether you’re serving them for breakfast, brunch, or even dessert. The amazing homemade scones are topped with a sweet vanilla glaze, making them over the top irresistible.
Your family will love them!
Fresh Strawberry Scones
Nothing tastes better than Fresh Strawberry Scones with Vanilla Glaze straight from the oven. Tart yet slightly sweet, these scones pair well with a steaming cup of coffee or tea.
Fresh Strawberry Scones are light and tender, with just the right amount of sugariness to satisfy any sweet tooth. Bursting with fresh strawberries, they are a nice light treat any time of day.
Why You Should Make This Strawberry Scones Recipe
- Easy to make – I’ll admit I have always been intimidated by scones. I worried I just wouldn’t get the dough right. Now I can honestly say it is quite easy to make scones from scratch. Make this recipe, and you’ll see for yourself.
- No need for extensive kneading or rising – This scone recipe comes together easily in just a few steps. No need to let the dough rise or knead it extensively.
- Great summertime recipe – If you’ve got access to fresh local strawberries, this recipe is a perfect way to use them.
Ingredients + Tips for the Best Strawberry Scones
- Strawberries | Fresh strawberries that are not too ripe are perfect for this recipe, you could also use dehydrated strawberries.
- All-purpose flour | All-purpose flour produces a higher-rising scone that holds its shape. This is a very moist scone with lots of butter and the addition of yogurt, and depending on the water content of your strawberries, you may need to add more flour to get the dough to come together. (On the opposite side, you may need to add a tablespoon or two of milk. Just use your judgment.)
- Sugar | you will need 2 types: confectioners sugar (powdered sugar) and granulated sugar. White granulated sugar is what is needed for the scone recipe. (Sugar adds sweetness (of course), but also helps tenderize the scone, and adds to the golden brown color when cooked.) And the powdered sugar is needed to make the glaze.)
- Baking powder | Baking powder allows the scones to rise ever so slightly.
- Butter | Cold, unsalted butter works well, but if you only have salted, that will also work.
- One egg | You’ll need just one egg at room temperature to bind the dough in this scone recipe.
- Yogurt | Plain or vanilla yogurt will work well. If you don’t have any yogurt, you can also use sour cream. (I like to use greek for an extra kick of protein.)
- Milk | Any kind of milk will work in this recipe. Higher fat milk will result in a more tender scone. (I used whole milk in the scone and heavy cream in the glaze.)
- Lemon zest | Fresh lemon zest adds a nice fresh brightness to the dough. If you don’t have lemon, you can sub it with another citrus fruit or just leave it out.
- Vanilla | I always recommend pure vanilla over imitation vanilla. Pure vanilla tastes so much better. If you have clear vanilla, your glaze will be much whiter. (If you notice, mine is off-white due to my vanilla being dark brown.
- Salt | Regular table salt works well, or any salt will work just make sure it is finely ground.
How To Make Strawberry Scones, Step by Step
1.Preheat the oven to 425˚ F. Line a baking sheet with a silicone baking mat or parchment paper.
2.In a small bowl, whisk together the egg, yogurt, milk, and lemon zest until blended; set aside.
3.Mix together flour, sugar, baking powder, and salt. Add the butter pieces to the bowl with the dry ingredients, and using a pastry blender (if you don’t have a pastry blender, you can use two knives or just your hands,) cut the butter into the flour until the largest butter pieces are the size of small peas.
4.Add the strawberries to the flour mixture and toss to coat.
5.Add the wet ingredients to the bowl with the dry ingredients and gently fold together until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated, and the dough has come together. The dough will be very sticky.
6. If your dough seems to dry, add more milk one tablespoon at a time to hydrate the remaining dry ingredients. If your dough seems too wet, add about 1/4 cup more flour. (but not too much – the dough should be on the sticky/wet side. It’s part of what makes them so moist and tender.)
7.Transfer the dough to a well-floured work surface and pat it into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice the disc into eight wedges.
8.The dough is wet and sticky, so you will need to use a floured spatula to transfer the shaped scones to the prepared baking sheet. (Reshape a bit if needed after transferring.) Bake until lightly browned on top, about 13 to 15 minutes.
9.Let cool a few minutes on the baking sheet and then transfer the strawberry scones to a cooling rack. Let scones cool completely before adding glaze.
How to Make Vanilla Glaze
1.In a medium bowl, whisk together the powdered sugar, cream, and vanilla. For a thicker glaze, add more sugar. For a thinner glaze, add more milk.
2.Spoon over the cooled scones and serve.
Recipe Tips
- Make sure your butter is very cold. If you don’t have a pastry cutter, you can use your hands to blend the dough thoroughly. (I like to place my dough into the freezer for a few minutes before adding the wet ingredients to ensure the butter is very cold.)
- The dough will be sticky, so sprinkle flour on your work surface and your hands.
- Depending on the “juiciness” (ripeness/water level) of your strawberries, you may need to add up to 1/4 cup more flour OR a tablespoon or 2 of milk. Use your judgment when kneading the dough.
- If preferred, before cutting and baking, separate the dough into two discs to get 16 smaller scones instead of 8 large ones.
- For an extra crunchy topping, you can sprinkle the tops of the unbaked scone with turbinado sugar.
- Allow scones to cool completely before drizzling with glaze.
One thing to keep in mind: strawberries are a very wet fruit and have the tendency to make the scones soggy after a few hours. One suggestion to help avoid soggy scones is to shape the dough into scones, cook the number of scones you want and freeze the leftover dough!
When you are ready to bake the rest of the scones, you can either defrost the dough first or you can cook them from frozen. To cook from frozen, you will need to add about 5 to 8 minutes to the cooking time. (I’ll admit, this is never a problem in our house, treats are typically gone within the day!)
Variations of Strawberry Scones
- If you are worried about your berries being too wet, you can sub fresh strawberries with dehydrated strawberries for a delicious scone.
- Use a different fruit. Raspberries or blueberries are great options. Or use a mix of berries.
- Add white or dark chocolate chips.
- Drizzle with a chocolate glaze instead of a vanilla glaze.
- Make a savory scone with scallions, chives, and cheddar cheese. Or better yet, add some bacon chunks for a real savory treat.
- Use jam or jelly if fresh berries are unavailable.
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FAQs
What is the secret to making good scones?
- Use cold ingredients and keep the scones as cold as possible until they are ready to go into the oven. This will make them rise better.
- Make sure your oven reaches the correct temperature before putting the scones in.
- Lastly, make sure your fruit is not too moist.
Do I need to use the vanilla glaze?
I recommend the glaze as it adds a level of moisture and additional sweetness. If you prefer your strawberry scones less sweet, you could omit the glaze and brush the scones with an egg wash instead.
How do I store scones?
These strawberry scones are best eaten fresh but can be stored in an air-tight container on the kitchen counter for a day or two, or in the fridge and can last up to a week.
You can also place uneaten scones in the freezer. Pop in the toaster oven to thaw and eat. The toaster will help crisp up the dough.
How should scones be served?
You can serve these scones warm or at room temperature. I find it difficult to wait for them to cool down, so we end up eating them straight from the oven.
Can these strawberry Scones be frozen?
Yes, as mentioned above, you can freeze before baking or after baking as well. Once the scones have completely cooled, wrap them individually in plastic wrap and then foil. They will last up to 3 months in the freezer.
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Strawberry Scones Recipe
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: desserts
- Method: oven
Description
Fresh Strawberry Scones with Vanilla Glaze are buttery, tender, delicious, and perfect for any occasion, whether you’re serving them for breakfast, brunch, or even dessert. The amazing homemade scones are topped with a sweet vanilla glaze, making them over the top irresistible.
Ingredients
For the scones:
- 1 large egg
- 1/4 cup plain or vanilla yogurt
- 1/2 cup milk
- 1 tsp lemon zest
- 2 1/2 cups all-purpose flour (plus more if needed)
- 1/3 cup sugar, plus more for sprinkling
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 8 tbsp. cold unsalted butter, cut into small pieces
- 1 cup diced fresh strawberries
For the glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Scones:
- Preheat the oven to 425˚ F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a small bowl, whisk together the egg, yogurt, milk, and lemon zest until blended; set aside.
- Mix together flour, sugar, baking powder, and salt. Add the butter pieces to the bowl with the dry ingredients, and using a pastry blender (if you don’t have a pastry blender, you can use two knives or just your hands,) cut the butter into the flour until the largest butter pieces are the size of small peas.
- Add the strawberries to the flour mixture and toss to coat.
- Add the wet ingredients to the bowl with the dry ingredients and gently fold together until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated, and the dough has come together. The dough will be very sticky.
- If your dough seems to dry, add more milk one tablespoon at a time to hydrate the remaining dry ingredients. If your dough seems too wet, add about 1/4 cup more flour. (but not too much – the dough should be on the sticky/wet side. It’s part of what makes them so moist and tender.)
- Transfer the dough to a well-floured work surface and pat it into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice the disc into eight wedges.
- The dough is wet, so you will need to use a floured spatula to transfer the shaped scones to the prepared baking sheet. (Reshape a bit if needed.) Bake until lightly browned on top, about 13 to 15 minutes.
- Let cool a few minutes on the baking sheet and then transfer the strawberry scones to a cooling rack.
- Let scones cool completely before adding glaze.
Glaze:
- In a medium bowl, whisk together the powdered sugar, cream, and vanilla.
- Spoon over the cooled scones and serve.
Notes
- For a thicker glaze, add more sugar. For a thinner glaze, add more milk.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 381
- Fat: 15
- Carbohydrates: 52
- Protein: 8
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