Try these Strawberry Scones with a sweet glaze, crispy on the outside, flaky inside, and packed with juicy strawberry pieces, all made extra moist with Greek yogurt.
Strawberry Scones Recipe
These strawberry scones are quite simple to make and boast the best flavor and texture! They are flaky and light, with crisp, crunchy edges and a perfectly sweet glaze on top. They are one of my go-to recipes for breakfast or brunch meals because everyone adores them! Once you’re hooked on these give our Chocolate Chip Scones a try!
Scones can be a bit tricky to perfect, but I’ve included all my top tips and tricks for success every time. So, let’s get started!
Ingredients In Strawberry Scones
- Flour: Spoon and level the flour to avoid packing it in too tightly.
- Sugar: A combo of white and brown sugar is used for extra flavor.
- Baking Soda & Baking Powder: Don’t skip these; they make the scones light and airy.
- Salt: Just a pinch makes a big difference in flavor.
- Frozen Butter: Keep butter frozen for best results; grated butter works best.
- Chopped Strawberries: Use the outer parts of strawberries to keep scones sweet and colorful.
- Vanilla & Almond Extract: Only a little adds a lot of flavor, so use sparingly.
- Honey Vanilla Greek Yogurt: Greek yogurt helps keep the scones moist while adding a tangy twist.
- Egg: A large egg is perfect for the right texture.
- Glaze: Use heavy cream for a richer glaze, or milk for a lighter one.
Quick Tip
Keep the butter and dough cold! Chill the flour, freeze the butter before grating, and use cold wet ingredients. The colder the dough, the better the scones.
Storage
Storage Tips
Enjoy Strawberry Scones fresh, ideally an hour or two after baking.
To make ahead, refrigerate shaped dough overnight and bake the next day.
To freeze, store unbaked scones in an airtight bag for up to a month; bake directly from the freezer, adding 1-3 minutes to the baking time. (More details on freezing and baking scones here).
More Strawberry Favorites
- Strawberry Shortcake with whipped cream
- Strawberry Milkshake super simple to make
- Dairy Free Strawberry Smoothie perfect for breakfast
- Strawberry Jell-o Parfait Cups looks and tastes amazing
- Strawberry Shortcake Trifle with cake
Strawberry Scones
These Strawberry Scones are flaky on the outside, soft inside, and bursting with juicy strawberries. A hint of Greek yogurt keeps them incredibly moist and flavorful, all topped with a sweet glaze—simply delicious!
Equipment
- Silicone baking mat or parchment paper
- Pastry cutter or 2 butter knives
Ingredients
Strawberry Scones
- 2 cups flour see note 1
- 1/4 cup + 1 teaspoon granulated sugar divided
- 1/4 cup light brown sugar lightly packed
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter frozen
- 1/2 cup chopped strawberries see note 2
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 1/2 cup honey vanilla Greek yogurt I recommend Honey Vanilla Greek Gods
- 1 large egg
- 2 to 3 tablespoons heavy cream optional
Glaze
- 2 tablespoons milk or heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Freeze butter until completely frozen. Move oven rack to the lower third of the oven and preheat to 400°F. Line a large sheet pan with a silicone baking mat or parchment paper and set aside.
- In a large bowl, toss together flour (see note 1), 1/4 cup granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Remove frozen butter from the freezer and grate it on the large holes of a cheese grater.
- Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry cutter (or 2 butter knives) until butter is worked into the flour. Add chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
- In another bowl, mix together vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.
- Add the wet ingredients to the dry and mix with a fork until just combined. Use your hands to press the dough into a large ball. The dough will be slightly sticky, and it may seem dry like it won’t come together. Keep kneading and pressing gently into a ball and it will come together. The less you mix and knead, the better the texture will be (see note 3).
- Using your hands, form the mixture into a 5.5 x 5.5-inch round disc, about 3/4th to 1-inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don’t shimmy the knife into the scones; use decisive, swift cuts. Separate the 8 triangles and place on the prepared sheet pan about 1 inch apart.
- If desired, brush the tops of the scones with heavy cream (using a pastry brush) and sprinkle with the remaining 1 teaspoon granulated sugar. Place the scones in the fridge to chill for 20 minutes.
- Remove scones from fridge and bake in the preheated oven until lightly golden around the edges and barely golden on top, about 14–16 minutes.
- Remove from oven and allow to stand on the sheet pan for 5 minutes. The steam is still cooking the insides! Allow scones to cool to room temperature, then drizzle the glaze on top with a spoon.
- For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.)
Recipe Notes
Note 1: Make sure to spoon and level the flour measurement. If you scoop a measuring cup into a bag of flour, you will pack in too much flour (drier scones).
Note 2: I like to only use the outsides of the strawberries for the scones (and eat the inside, white parts). This helps keep the scones consistently sweet with ruby-red flecks.
Note 3: Go easy on the kneading. As soon as the dough comes together, stop kneading. A few bumps and lumps are good. You also want to keep the dough as cold as possible. Additionally, the more you mix the dough, the denser the scones will be.
Storage: Strawberry Scones are best enjoyed fresh, ideally less than 2 hours after baking. To freeze, keep unbaked scones in an airtight bag for up to 1 month; bake directly from the freezer, adding 1–3 minutes to the baking time.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 54.5g | Protein: 4.3g | Fat: 12.5g | Cholesterol: 53.9mg | Sodium: 16.2mg | Fiber: 1g | Sugar: 30g
Nutrition information is automatically calculated, so should only be used as an approximation.
A bakery in Laguna Beach, CA makes
the “best” scones…not too soft not too
dry and I have had them mailed to me
in Idaho…..not anymore!!
Chelsea I have gone thru too many
recipes UNTIL I found ur tart cherry
scone recipe.. YOU ARE THE BEST
and I thank you so very much
STOP!! This is the best compliment ever!! Than you sooo much Eileen! 🙂 You made my day!
I have a question if I want to make in the future could I put all the dry ingredients together including the baking soda etc in a bag in the freezer will anything happen to the baking soda
Not that I know of! I think that should be fine 🙂
Does a make a difference if I put all the ingredients in the fridge to chill and I mean all
Probably even better 🙂
Heaven in a bite! So amazing! I like it as much as the chocolate chip scones on this site and I love chocolate!
Thanks so much Lori! 🙂
As your sister I need everyone to know this has to be one of our all time favorite treats! Thanks Chelsea🥰
So happy you love these Strawberry Scones! 🙂
i made it. i liked it.
thanks for your awesome hard work in making us good recipes 🙂
Thanks so much! 🙂
These scones look absolutely amazing and I have to say I love all the pictures too 🙂
Your photos are seriously gorgeous, Chelsea! These look delicious!
That is so sweet of you to say, thank you so much Denise! 🙂