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Tender and never dry, these beautiful strawberry scones changed my mind about scones forever. We especially love them for a springtime breakfast treat, with an afternoon cup of tea, or as a sweet treat after dinner—finishing with a glaze makes anytime feel extra special.
Once upon a time, when I had only experienced coffee counter scones, I thought scones were just supposed to be bone dry. Curious, I headed to the kitchen to test recipes. I was pleasantly surprised to find that the homemade version was tender, flaky, delicious, and not at all dry!
These strawberry scones are a favorite. This scone recipe is different than others on my site because it uses sour cream rather than buttermilk or some form of cream. The scone dough seems drier than some recipes, but don’t worry! It bakes up incredibly tender, moist, delicious scones.
My husband claimed these to be the absolute best scones ever! They taste even better than the scones from our favorite bakery. It’s like a strawberry shortcake, but for breakfast!
For more scones that are sure to set the tone, try my apple scones, maple pecan scones, and pumpkin scones.
CAN I USE FROZEN STRAWBERRIES?
I used fresh strawberries for this recipe, but you can use frozen ones if you want. When using frozen, it’s best to keep them slightly frozen so they don’t disintegrate into the dough and add too much moisture.
INGREDIENTS YOU’LL NEED FOR STRAWBERRY SCONES RECIPE
- Sour Cream
- Vanilla
- Egg
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Butter
- Strawberries
- Sparkling Sugar
- Confectioner’s Sugar
- Milk
- Vanilla Extract
STRAWBERRY SCONE TIPS + TRICKS
- Frozen Butter: I like to leave my stick of butter in the freezer overnight so it’s frozen through. Cold butter is a must to make proper scones, and freezing it ensures the butter temperature is perfect.
- Cutting In The Butter: Even though I grate the butter, I still want it in smaller pieces, so I cut it in with a pastry cutter (pastry blender), or 2 butter knives.
- Scone Dough: It’s important not to overmix the dough. After mixing the dry ingredients with the wet ingredients with a fork, it will be shaggy and have lumps, resembling very coarse crumbs, and even some dry bits.
- For instance, you may have just a few dry bits at the bottom of the large bowl. The dough finishes coming together when you press it against the bowl into a ball, and when it’s turned out and pressed into a flat circle. These last two steps are part of the mixing process.
- Cutting Scones: When cutting the scones into wedges, press directly down. This will allow the scones to rise properly. Don’t pull the knife through the dough or use a sawing motion.
- Baking: Don’t over-bake or you will dry out the scones. The edges will become golden brown when they’re done. Remember, baking time will vary depending on your oven.
- Tops Of The Scones: To achieve a more golden scone top, brush with egg wash or heavy cream.
HOW TO STORE + FREEZE + MAKE-AHEAD
- Room Temperature: These will last 2 days stored at room temperature without the glaze.
- How Long Can You Keep This In The Refrigerator? Since the glaze on these scones contains milk, you’ll want to put them in the fridge as soon as you can. They’ll last up to a week in a baggie or container.
- Can You Freeze This? Yes, store these strawberry scones in a resealable plastic bag and they will last for 2-3 months in the freezer.
- Make-Ahead Tips: You can make the dough ahead of time, place the shaped scones on a baking sheet, cover it, and keep it in the fridge overnight.
- Reheat: Microwave your scones at 5-10 second intervals to recreate that fresh out of the oven experience!
WHAT TO SERVE WITH FRESH STRAWBERRY SCONES
These are perfect to serve for breakfast or brunch. They’re wonderful served with my tater tot breakfast casserole, biscuits and gravy casserole, or my Bisquick sausage balls with a bowl of fresh berries.
Coffee, tea, or a glass of milk are, of course, required!
VARIATIONS
- Strawberry Lemon Scones: To create a whole new flavor, add 1 tablespoon of fresh lemon zest to the dough when you add strawberries.
- Strawberry Scones With Lemon Glaze: Omit the vanilla and swap the milk for fresh lemon juice. Your glaze will be more translucent than white.
MORE STRAWBERRY DESSERT RECIPES
- Strawberry Shortcake Cake
- Strawberry Pound Cake
- Strawberry Layer Cake
- Strawberry Cheesecake Salad
- Strawberry Heaven On Earth Cake
- Bisquick Strawberry Shortcake
- Strawberry Cookies
- Strawberry Dump Cake
- Strawberry Tres Leches Cake
- Frescas Con Crema
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Strawberry Scones
Ingredients
Scones:
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 large egg
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, frozen
- 1 cup chopped strawberries
- sparkling sugar
Vanilla Glaze:
- 1 1/2 cups confectioners' sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
Instructions
Make Scones:
- Adjust oven rack to lower-middle position and preheat oven to 400°F (204ºC). Line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together sour cream (1/2 cup), vanilla (1 teaspoon), and eggs (1); set aside.
- In a medium bowl, whisk flour (2 cups), 1/3 cup sugar, baking powder (2 teaspoons), baking soda (1/4 teaspoon), and salt (1/2 teaspoon) until evenly combined.
- Using the large holes of a box grater, grate butter (8 tablespoons) directly into the flour mixture, stopping a few times during the process to toss the butter pieces into the flour. Use a pastry blender to cut the butter into slightly smaller pieces (the mixture should resemble a coarse meal) and stir in strawberries (1 cup).
- Use a fork, and stir in half of the sour cream mixture into the flour mixture. Add the strawberries and remaining sour cream mixture and stir until most of the dry flour bits are incorporated, but the dough is still shaggy. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Turn dough out onto a lightly floured work surface. Press the dough a few times, shaping it into a 6-inch diameter circle that's 1-inch-thick, until it just holds together (Don't overwork it or scones will be tough).
- Sprinkle top with clear sparkling sugar. Cut into 8 triangles.
- Transfer scones gently, using a spatula to lift them, onto the prepared baking sheet.
- Bake until golden, about 14 to 16 minutes. Remove to a wire rack and cool. Drizzle cooled scones with glaze.
Powdered Sugar Glaze:
- Whisk the powdered sugar (1 1/2 cups), vanilla (1 teaspoon), and just enough milk to create a thick, pourable consistency, until smooth. Add more milk if too thick.
Fans Also Made:
Notes
- Frozen Butter: I like to leave my stick of butter in the freezer overnight so it's frozen through. Cold butter is a must to make proper scones. Freezing it ensures the butter temperature is perfect.
- Cutting In The Butter: Even though I grate the butter, I still want it in smaller pieces so I cut it in with a pastry cutter (paster blender), or 2 butter knives.
- Scone Dough: It's important not to over mix the dough. It will be shaggy and have lumps, or resembling very coarse crumbs, even some dry bits after mixing the dry ingredients with the wet ingredients with a fork.
- For instance, you may have just a little bit of dry bits in the bottom of the large size bowl. The dough finishes coming together when you press it against the bowl into a ball and when it's turned out and pressed into a flat circle. These last 2 steps are part of the mixing process.
- Cutting Scones: When cutting the scones into wedges, press directly down. This will allow the scones to rise properly. Don't pull the knife through the dough or use a sawing motion.
- Baking: Don't over bake or you will dry out the scones. The edges will become golden brown when they're done. Remember baking time will vary depending on your oven.
- Tops Of The Scones: If you want a more golden scone top, brush with egg wash or heavy cream.
Nutrition
Do you think you can use frozen strawberries?
Yes frozen will work. When using frozen, it’s best to keep them slightly frozen so they don’t disintegrate into the dough and add too much moisture.
Easy to make and very tasty.next time I will use the lemony version as it would add a great flavour .
That sounds so good, Jan! Thank you for your positive feedback 🙂
I love these scones! They are delicious, and each bite is filled with the sweet taste of strawberries; I absolutely adore them!
Aw! Thank you so much!
Oh my gosh, I can’t help but eat 3 scones in a row! This is the best!
Hi, Kelly! It’s so irresistible, right? Thank you so much for your positive review 🙂