Irresistibly Soft, Flaky, and Glazed Strawberry Scones: Your Ultimate Homemade Recipe
Welcome to the delightful world of homemade scones! These incredible glazed Strawberry Scones are not just easy to make, but they are also wonderfully soft, incredibly tender, and boast a perfect flaky texture. They are an ideal treat for any breakfast or brunch occasion, guaranteed to impress.
Have you ever hesitated to bake scones at home, perhaps associating them with being dry or bland? Many people do, but I’m here to share a little secret with you: when made correctly, homemade scones are anything but! They are, in fact, the complete opposite of dry and boring.
Truly exceptional scones feature a beautifully golden-brown exterior that hints at a slight crispness, while the interior remains astonishingly soft, tender, and light. Each bite practically melts in your mouth, leaving a rich, buttery flavor that is simply irresistible. This is the hallmark of a perfectly baked scone.
Today, I’m thrilled to share my simple yet incredibly effective scone recipe, elevated with the addition of juicy fresh strawberries and a luscious, sweet cream glaze. This particular strawberry scone recipe is the perfect excuse to utilize those peak-season, bursting-with-flavor strawberries you find at the market. Beyond being a delightful everyday treat, these gorgeous strawberry scones also make for an easy and elegant option for special occasions like Mother’s Day, spring gatherings, or any weekend brunch where you want to add a touch of homemade magic. Get ready to bake the best strawberry scones you’ve ever tasted!
Essential Ingredients for Flaky Strawberry Scones
One of the fantastic aspects of this easy strawberry scone recipe is that all your ingredients need to be cold. This means no waiting around for butter or eggs to reach room temperature! You can simply pull everything from your refrigerator and pantry, mix it up, and get straight to baking. This crucial detail ensures those coveted flaky layers that define a truly great scone.
Here’s a detailed look at the simple ingredients you’ll need to create these delectable scones from scratch:
- All-purpose flour: This forms the foundational structure of your scones. It’s essential to measure flour correctly – spoon it into your measuring cup and then level it off with a straight edge. Incorrect measurement (e.g., scooping directly from the bag) can result in too much flour, leading to dense, dry scones instead of the light, tender ones we’re aiming for.
- Baking powder: This leavening agent is key to giving your scones their characteristic rise and airy texture in the oven. It reacts with moisture and heat to create gas bubbles, ensuring a light crumb.
- Salt: A small amount of salt is vital. It doesn’t just season the dough; it balances and enhances the sweetness from the sugar and the natural sweetness of the strawberries, bringing all the flavors into harmony.
- Granulated sugar: This provides the perfect level of sweetness to the scone dough without introducing any additional flavors, allowing the strawberry and vanilla notes to shine.
- Butter: This is arguably the most critical ingredient! It absolutely *must* be cold and unsalted. When cold butter is cut into the dry ingredients and then bakes in the oven, the small pieces of butter melt and release steam. This steam creates tiny pockets within the dough, which are responsible for the incredibly flaky, tender, and airy texture of perfectly baked scones.
- Heavy whipping cream: Using heavy cream (at least 36% fat) is crucial for achieving ultra-moist and rich scones. The high fat content contributes to the tender crumb and luxurious mouthfeel, preventing any dryness. You’ll also use a touch for brushing the tops and in the glaze.
- Egg: A large egg acts as a binder, helping to hold the scone dough together and adding richness and a subtle golden color to the finished product.
- Vanilla extract: Pure vanilla extract provides a warm, aromatic depth of flavor that complements the sweetness of the strawberries and cream. Don’t skimp on quality here for the best taste.
- Strawberries: The star of the show! Fresh, ripe strawberries are ideal, but high-quality frozen berries will also work beautifully. If you opt for frozen, make sure to thaw them completely and drain any excess liquid thoroughly before chopping to prevent the dough from becoming too wet.
- Powdered sugar: Also known as confectioners’ sugar, this fine sugar is blended with a little cream and vanilla to create that smooth, sweet, and beautifully setting glaze that finishes these scones perfectly.
How to Bake Perfect Glazed Strawberry Scones
Crafting these delightful strawberry scones is a straightforward process, even for beginner bakers. Follow these steps for an undeniably delicious result:
- Prepare the Dry Ingredients: Begin by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper or a silicone baking mat. In a spacious mixing bowl, vigorously whisk together the all-purpose flour, baking powder, salt, and granulated sugar. This ensures all the dry ingredients are thoroughly combined before the butter is added.
- Incorporate the Cold Butter: Add the cubed, cold unsalted butter directly into the dry ingredients. Using a pastry cutter, two knives, or even your fingertips, quickly cut the butter into the flour mixture. Work swiftly to prevent the butter from warming too much. Continue until the butter pieces are roughly the size of small peas. This step is critical because those tiny pockets of cold butter are what create the tender, flaky layers as they melt and release steam during baking.
- Mix the Wet Ingredients: In a separate medium-sized bowl, whisk together the heavy whipping cream, large egg, and vanilla extract until they are fully combined and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry butter-flour mixture. Gently mix with a spatula or your hands until the dough just begins to come together. At this stage, it will appear somewhat dry and crumbly, which is perfectly normal.
- Add the Strawberries: Once the base dough has partially formed, gently fold in your chopped fresh (or thawed and drained frozen) strawberries. It’s important to add them now and mix gently to avoid crushing the delicate berries, which could lead to pink-tinged scones or a watery dough. Mix just enough so the strawberries are evenly distributed.
- Shape the Dough: Lightly flour a clean work surface and turn the scone dough out onto it. Using your hands, gently work the crumbly mixture together until it forms a cohesive ball. Remember not to overwork the dough; excessive handling can warm the butter and develop the gluten too much, leading to tough scones instead of tender ones. Flatten the dough ball into a uniform disc, about 1-inch thick.
- Cut and Arrange: Using a sharp knife or a scone cutter, cut the dough disc into eight equal-sized wedges or rounds. Carefully transfer each scone piece to your prepared baking sheet, ensuring there’s a little space between each one for even baking. For an extra golden finish and a slightly richer crust, you can brush the tops of each scone with a little extra heavy whipping cream before baking.
- Bake to Golden Perfection: Bake the scones in your preheated oven at 400°F (200°C) for approximately 20-25 minutes, or until their tops are lightly golden brown and they sound hollow when tapped on the bottom. Once baked, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Sweet Cream Glaze: While the scones cool, prepare the irresistible glaze. In another mixing bowl, whisk together the powdered sugar, milk (any kind works, adjust as needed), heavy whipping cream, and vanilla extract until you achieve a smooth, pourable consistency with no lumps. If the glaze is too thick, add a tiny bit more milk; if it’s too thin, whisk in a little more powdered sugar until it reaches your desired thickness. The heavy cream in the glaze creates a rich, luxurious finish that perfectly complements the scones and sets beautifully.
- Glaze and Serve: Once the scones have cooled sufficiently (they can still be slightly warm), evenly drizzle or spread the prepared glaze over the tops of all eight scones. Allow the glazed scones to sit for about 10 minutes, giving the glaze time to set and harden slightly. Then, they’re ready to be devoured!
Why Homemade Strawberry Scones Are Simply the Best
There’s a special kind of magic that comes with baking scones from scratch, especially when they’re bursting with fresh strawberries and adorned with a homemade glaze. Unlike their store-bought counterparts, homemade strawberry scones offer unparalleled freshness, a custom-tuned sweetness, and that signature tender, flaky texture that’s often missing in mass-produced versions. You have complete control over the quality of ingredients, ensuring no artificial flavors or preservatives. The aroma alone, filling your kitchen with the scent of warm butter and ripe berries, is reason enough to choose homemade. Plus, the satisfaction of creating such a beautiful and delicious treat for yourself and your loved ones is truly unmatched.
Expert Tips for Scone Success
Achieving the perfect scone every time is easy with a few key techniques. Keep these tips in mind for consistently delicious results:
- Keep Ingredients Cold: This is paramount! Ensure your butter, heavy cream, and egg are thoroughly chilled. Cold ingredients are essential for creating steam pockets during baking, which results in those desirable flaky layers. If your kitchen is warm, you can even chill your mixing bowl and pastry cutter for a few minutes beforehand.
- Measure Flour Accurately: Always spoon and level your all-purpose flour. Scooping flour directly from the bag can compact it, leading to significantly more flour than intended. Too much flour will result in dense, dry, and crumbly scones.
- Don’t Overwork the Dough: Mix the dough just until it comes together. Over-mixing develops the gluten in the flour, making the scones tough instead of tender. Gentle handling also helps keep the butter cold.
- Gentle with Berries: When incorporating fresh or thawed strawberries, fold them in very gently to avoid crushing them. Crushed berries can release too much liquid, potentially making the dough wet, and can also tint the entire scone pink.
- Fresh or Frozen Strawberries: Both work beautifully! If using frozen strawberries, make sure to thaw them completely and drain them well to remove any excess moisture. Pat them dry with a paper towel before chopping.
- Scone Thickness: Aim for a disc about 1-inch thick. If the scones are too thin, they’ll bake too quickly and may be dry; if too thick, they might not bake through properly.
- High Heat Baking: Scones benefit from a hot oven (400°F or 200°C). The high heat helps the butter quickly melt and create steam, promoting a good rise and a golden crust.
- Cool Before Glazing: While it’s tempting to glaze warm scones, allowing them to cool slightly (or completely for a firmer glaze) helps the glaze set properly and prevents it from melting off.
- Versatile Flavors: This recipe is incredibly adaptable! If you’re not a fan of strawberries, feel free to substitute them with other fruits like blueberries, raspberries, or even chopped apples. You can also get creative with add-ins like chocolate chips, dried cranberries, or citrus zest.
Flavor Variations & Substitutions
While these Glazed Strawberry Scones are phenomenal as written, this recipe is wonderfully versatile, allowing you to get creative with different fruits and add-ins. Don’t be afraid to experiment and customize your scones to your taste!
- Other Berries: Swap out strawberries for an equal amount of fresh or thawed blueberries, raspberries, or blackberries. A mix of berries (mixed berry scones!) would also be delicious. Just remember to drain thawed frozen berries thoroughly.
- Chopped Fruit: Finely chopped apples, pears, or even peaches (peeled and diced) can make excellent additions. Consider adding a pinch of cinnamon or nutmeg with these fruits.
- Chocolate Chips: For a decadent twist, fold in a generous half-cup of your favorite chocolate chips – white, milk, or dark chocolate all pair wonderfully with the scone base. You can even combine them with strawberries for chocolate-strawberry scones.
- Citrus Zest: Enhance the flavor by adding the zest of one lemon or orange to the dry ingredients. Lemon zest, in particular, would brighten the strawberry flavor beautifully.
- Dried Fruits & Nuts: Dried cranberries, raisins, or chopped apricots can add a chewy texture and concentrated sweetness. For a nutty crunch, fold in some finely chopped pecans or walnuts.
- Spices: A hint of cinnamon or cardamom can add warmth and complexity, especially if you’re using autumn fruits or spices like pumpkin pie spice.
- Glaze Variations: Beyond the classic vanilla cream glaze, you could make a lemon glaze (powdered sugar + lemon juice), an orange glaze, or even a simple milk glaze with a touch of almond extract for a different flavor profile.
Serving Suggestions for Strawberry Scones
These homemade strawberry scones are a delicious treat on their own, especially with their sweet glaze. However, you can elevate the experience even further with a few simple additions. Serve them warm with a dollop of clotted cream or freshly whipped cream for an extra touch of indulgence. A side of good quality jam (strawberry or raspberry would be divine) or lemon curd also makes a wonderful accompaniment. Of course, they are perfect alongside a hot cup of coffee, a refreshing glass of iced tea, or a fragrant herbal tea, making them an ideal centerpiece for any breakfast, brunch, or afternoon tea spread.
Storage and Freezing Instructions
To ensure your delicious strawberry scones stay fresh and tender, proper storage is key:
- Storing Glazed Scones: These glazed strawberry scones are truly at their best when enjoyed on the day they are baked. However, any leftovers can be stored in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. The glaze may soften slightly over time in the fridge.
- Storing Unglazed Scones: If you plan to enjoy them over a few days, it’s often best to store unglazed scones. Place them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can then prepare the glaze just before serving.
- Freezing Baked Scones: For longer storage, baked (and preferably unglazed) scones can be frozen. Once completely cooled, wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They will keep for up to 3 months. To reheat, thaw at room temperature, then warm gently in a toaster oven or microwave.
- Freezing Raw Dough: You can also prepare the scone dough up to the point of cutting the individual pieces. Place the cut scones on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag. They can be stored for up to 3 months. When ready to bake, place frozen scones on a prepared baking sheet and bake as directed, adding a few extra minutes to the baking time.
Frequently Asked Questions (FAQs)
Here are some common questions about making homemade scones:
- My scones turned out dry. What went wrong?
The most common culprits for dry scones are over-measuring flour (packing it too much), over-mixing the dough, or baking them for too long. Ensure you spoon and level your flour, mix just until the dough comes together, and remove them from the oven as soon as they’re golden brown. - Can I make the dough ahead of time?
Yes! You can prepare the scone dough, shape it into a disc, and cut the individual pieces. Place the unbaked scones on a plate or baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. You can bake them directly from the fridge, possibly adding a minute or two to the baking time. - What’s the difference between scones and biscuits?
While similar in appearance and baking method, scones typically contain eggs and a higher fat content (often from heavy cream), giving them a richer, slightly sweeter flavor and a more tender, cake-like crumb. Biscuits usually use milk or buttermilk and less fat, resulting in a savory, flakier texture ideal for savory pairings. - My scones didn’t rise much. Why?
This could be due to old or inactive baking powder. Always check the expiration date on your baking powder. Additionally, overworking the dough or using ingredients that weren’t cold enough can also inhibit a good rise.
More Delicious Homemade Scone Recipes to Try!
If you’ve fallen in love with homemade scones, you’re in luck! There are endless flavor combinations to explore. Once you’ve mastered these incredible strawberry scones, be sure to try some of these other fantastic recipes:
- Lemon Blueberry Scones
- Chocolate Chip Scones
- Pumpkin Scones
- Cinnamon Apple Scones
- Classic Scones
Strawberry Scones
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Ingredients
For the scones:
- 2 cups (250 grams) all-purpose flour , spooned & leveled
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (65 grams) granulated sugar
- 6 tablespoons (85 grams) cold unsalted butter , cubed
- 1/2 cup (120 ml) heavy whipping cream (plus extra for brushing on top of the scones)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (115 grams) chopped strawberries
For the glaze:
- 1 cup (120 grams) powdered sugar
- 1-2 tablespoons (15-30 ml) milk (any kind, use as needed)
- 1 tablespoon (15 ml) heavy whipping cream
- 1/2 teaspoon vanilla extract
Instructions
To make the scones:
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Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
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In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add in the cubed cold butter and cut it into the dry ingredients with a pastry cutter or fork until you have small pea sized crumbs. Set aside.
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In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will be a little bit crumbly. Add in the chopped strawberries and gently fold them into the mixture.
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Scoop the dough onto a lightly floured surface and work it together with your hands into a ball. The dough may seem a little crumbly or dry at first, but keep working it together gently with your hands. Flatten the ball of dough into a disc about 1-inch thick. Cut into 8 equal sized pieces and place each piece on the prepared baking sheet, making sure to leave a little room between each one.
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Brush the tops of each scone with a little bit of heavy whipping cream.
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Bake at 400°F for 20-25 minutes until lightly golden brown. Remove from the oven and set aside to cool.
To make the glaze:
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In a separate mixing bowl, whisk together the powdered sugar, milk, heavy whipping cream, and vanilla extract until well combined and no lumps remain. If the glaze is too thick, mix in a little extra milk. If the glaze is too thin, mix in a little extra powdered sugar until it has reached your desired consistency.
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Evenly distribute the glaze between all 8 scones and allow to sit for 10 minutes for the glaze to harden.
Notes
Adapted from All Recipes and Martha Stewart.