Best Bakery Style Strawberry Scones
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These Strawberry Scones with Strawberry Glaze bring all of that flavor and warmth of a great gathering.
One of my favorite things is getting together with friends for an afternoon tea. There is something so lovely about slowing down, pouring a cup, and just talking with the girls – no agenda, no rushing, just good conversation and something delicious to nibble on. And honestly? A plate of fresh-baked scones on the table makes the whole thing feel extra special.
These Bakery Style Strawberry Scones have become my go-to for exactly those moments. They are flaky, golden, glazed, and loaded with juicy strawberries. They look like you spent all morning in the kitchen, but they come together in about 35 minutes. That is my kind of entertaining.
Whether you’re planning a spring brunch, celebrating Mother’s Day, or just want to make a morning feel a little more special, these scones have that bakery-style feel without the bakery-level effort. That’s my kind of recipe!
Recipe Highlights – Why You Will Love These
Ingredients You’ll Need
- All-purpose flour – the base of the scone. No need for anything fancy here.
- Cold unsalted butter – this is the secret to flaky scones. Cold butter creates steam as it bakes, which gives you those gorgeous layers. If your kitchen runs warm, pop the cubed butter in the freezer for 10 minutes before you start.
- Fresh strawberries – Strawberry season makes these absolutely shine. Dice them small and pat them dry with a paper towel so the dough doesn’t get too wet. In a pinch, frozen strawberries work too, just thaw and drain them well first.
- Heavy cream – keeps the scones rich and tender.
- Vanilla extract – a little in the dough and a little in the glaze ties everything together beautifully.
- Powdered sugar – the base of the simple vanilla glaze that makes these look like they came straight from a bakery case.
How to Make Strawberry Scones
Step 1: Preheat and Mix the dry ingredients Heat your oven to 400°F and line a baking sheet with parchment paper. In a medium size mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small pieces and add to the flour mixture.
Step 2: Mix the wet ingredients. In a small bowl whisk the yogurt, egg, vanilla. Add the yogurt mixture into the flour mixture.
Step 3: Prepare Dough Transfer to a lightly floured surface and gently press dough to form a flat disk about 8” wide.
Step 4: Add the strawberries. Place the chopped strawberries in the middle of the dough.
Step 5 – Gring all the corners up and into the center to cover strawberries.
Step 6 – Place in the freezer for about 15 minutes and preheat the oven to 400 degrees f. Using a sharp knife or bench cutter, cut into 8 equal parts and slightly separate from each other.
Step 7 – Bake for 18–22 minutes until the tops are golden and cooked through. Transfer to a wire rack and let cool for at least 10 minutes before glazing.
Step 8 – Prepare strawberry glaze.
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Step 9 – Drizzle the glaze generously over the cooled scones and let it set for a few minutes.
Then they are ready to enjoy!
Tips for Success
- Keep everything cold. Cold butter = flaky scones. Work quickly and don’t be afraid to chill your bowl or the shaped scones before baking if needed.
- Dry your strawberries. Fresh strawberries have a lot of moisture. A quick pat with a paper towel before adding them to the dough makes a real difference in texture.
- Don’t overwork the dough. This is the number one scone rule! Stir just until the dough comes together.
Serving Ideas
These scones are practically made for a spring brunch spread. Here are a few of my favorite ways to serve them. Pair them with my Easy Strawberry Mimosa Recipe for the ultimate brunch combo or serve alongside a bowl of fresh fruit or a light salad.
Storage & Make-Ahead Tips
To store: Keep scones in an airtight container at room temperature for up to 2 days. They’re best the day they’re made, but a quick 10-second warm in the microwave brings them right back to life.
To freeze unbaked scones: Shape and cut the wedges, then place them on a baking sheet and freeze until solid. Transfer to a zip-top bag and freeze for up to 2 months. Bake straight from frozen at 400°F and be sure to add 5 minutes to the bake time.
To freeze baked scones: Let them cool completely before freezing. Glaze after reheating for the freshest look.
More Strawberry Recipes You’ll Love
If strawberries are your thing (same!), you’ll definitely want to check these out next:
- Easy No Bake Strawberry Crunch Parfaits
- Easy Strawberry Nutella Croissants
- Easy Strawberry Mimosa Recipe
- Easy Strawberry Almond Salad with Spinach and Feta
More Bread and Scone Recipes You’ll Love
More Scone Recipes
- Pumpkin Scones — Starbucks copycat with a simple spiced glaze
- Blueberry Scones — Flaky, buttery, and better than bakery
- Cinnamon Sugar Scones — Perfect for cinnamon roll lovers
- Raspberry White Chocolate Scones — Fancy enough for a tea party
Let’s See Your Scones!
If you make these Strawberry Scones with Glaze, I would love to see them! Tag me on Instagram or Pinterest @Organizedisland -nothing that makes me happier than seeing your kitchen creations. And if you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it means the world and helps other readers find the recipe too!
Strawberry Scones with Icing
Equipment
- Small and medium bowls
- Knife or bench cutter
- wooden spoon
- Small whisk
- wire cooling rack
Ingredients
Strawberry Scones
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup very cold butter
- 1 egg
- ½ cup vanilla yogurt (a high fat yogurt is best)
- best)
- 1 teaspoon lemon zest
- 1 cup chopped fresh strawberries
Strawberry Glaze
- 1 cup powdered sugar
- 1-2 teaspoons lemon juice
- 2 tablespoons strawberry puree (see
Instructions
- In a medium size mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Cut the cold butter into small pieces and add to the flour mixture. Cut in the butter using a pastry cutter. It should resemble small pebbles.
- In a small bowl whisk the yogurt, egg, vanilla extract and lemon zest.
- Add the yogurt mixture into the flour mixture. Lightly toss with a wooden or silicone spoon.
- Once the mixture begins to stick together, transfer to a lightly floured surface and gently press dough to form a flat disk about 8” wide.
- Place the chopped strawberries in the middle of the dough and bring all the corners up and into the center to cover strawberries. Pinch dough together to encase the strawberries in the dough
- Gently shape into a ball and then slightly flatten the ball into a disk about 8” wide. Transfer to a parchment lined baking sheet.
- Place in the freezer for about 15 minutes and preheat the oven to 400 degrees f.
- Using a sharp knife or bench cutter, cut into 8 equal parts and slightly separate from each other.
- Bake the scones for 10 minutes at 400 degrees, then without opening the oven, lower the temperature to 350 degrees and continue baking for additional 20-23 minutes. The scones should be lightly golden when fully baked but not quite set.
- Remove from the oven and allow to cool for about 10 minutes before transferring them to a wire cooling rack.
- Wash and dry 3 medium size strawberries and puree in a food processor or mash by hand. Strain out seeds with a strainer until you are left with a strawberry liquid.
- In a small bowl, add the powdered sugar and the strawberry puree. Whisk together to fully incorporate powdered sugar. Slowly add the lemon juice to form a consistency to drizzle.(You may not need very much)
- Once the scones are cooled, drizzle the glaze on top of the scones .
Notes
- Keep your butter cold until you are ready to cut it into the flour.
- Overbaking scones can dry them out and cause them to brown too much and too quickly. Avoid this by lowering the oven temperature to 325 after the initial 10 minutes at 400 and NOT opening the oven door to escape steam.
- Freezing the scone dough before baking helps to hold their shape and lock in moisture. (don’t skip this step)
Nutrition
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