Name: Strawberry Scones
Prep time: 20 min
Cook time: 12 min
Total time: 37 min
Yield: 6
Cuisine: American
Ingredients: 1 ½ cups (190 grams) organic all-purpose flour; 1 tbsp baking powder; ¼ tsp baking soda; ½ tsp unrefined salt; 6 tbsp cold salted butter, cut into pieces; 1 egg, beaten; 3 tbsp maple syrup; ½ cup Greek yogurt + more if needed; ½ cup finely chopped strawberries; ⅓ cup organic powdered sugar; 2 tablespoons freeze dried strawberries; 1 tbsp whole milk

Jump to Recipe

This Easy Strawberry Scones recipe features a soft and fluffy texture with a delightful strawberry frosting on top! Perfect for strawberry season!

A strawberry scone on a plate with fresh strawberries beside it and a cup with tea in the background.

Whether you’re searching for a scrumptious treat to serve at your next brunch or afternoon tea party, or you’re just craving a strawberry-flavored baked good, this recipe is for you!

Strawberry scones on a wire cooling rack on a sunny counter.

Here’s why these strawberry scones are amazing:

Soft, fluffy texture (no dry scones here!).
Fresh strawberries lend a lovely flavor to the dough.
Easy, uncomplicated recipe that still yields delicious results.
A scrumptious strawberry icing that takes these to the next level!

Keep in mind that these are really soft scones, not the traditional scone texture.

Okay, let me show you how to make them!

Video Tutorial

Here’s a video overview of the recipe in case you learn better by watching. The full written tutorial is below, and the printable recipe is at the bottom of the post!

Ingredient Notes

All of the ingredients needed to make the base of the easy strawberry scones.

Here are the simple ingredients you’ll need:

All-Purpose Flour: I used organic flour to test this recipe, but any all-purpose flour should work.
Baking Powder
Baking Soda
Salt: I use unrefined sea salt, so keep that in mind. If you use table salt, you may want to reduce the amount slightly.
Cold Butter: I used salted butter to test this recipe, so that’s what I recommend here. If you opt for unsalted, you can add an extra ¼ teaspoon of salt.
Fresh Strawberries: Using fresh berries will yield the best results. I don’t recommend using frozen or freeze dried strawberries here.
Greek Yogurt: This adds a great flavor to the scones, helps to activate the baking soda, and adds a bit of extra protein as well! Win-win-win.
Egg: I use pasture raised eggs whenever possible, but any large egg will do here! By the way, no need to bring it to room temperature first.
Maple Syrup: This lends a subtle sweetness to the scone dough. Please only use pure maple syrup, not imitation maple pancake syrup.

Step-by-Step Instructions:

Lining a heavy duty baking sheet with parchment paper.

Getting Ready:

Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius).

Line a heavy duty baking sheet with parchment paper and set it aside.

Mixing the Dough:

A diptych showing a food processor with chunks of butter on the left, and the mixed dough on the right.

First, you’ll want to make the base of the dough.

Place the flour, baking powder, baking soda, and salt in a food processor. Pulse until well combined.

Add the butter in chunks to the flour mixture and pulse until it resembles coarse crumbs or wet sand. You want to cut it in very well. There shouldn’t be big pieces of butter.

This can also be done by hand using a pastry blender, two forks, or even your fingers.

If you don’t have a pastry cutter, you can also use a cheese grater to grate the (frozen) butter into the flour mixture.

Adding the Strawberries:

A measuring cup full of chopped strawberries on a wooden cutting board with more fresh strawberries and a knife in the background.

Chop the strawberries into small pieces. You’re looking for ½ when chopped.

You’ll need about 2-3 large strawberries, or 4-5 medium ones.

Fresh chopped strawberries in a bowl the dry ingredients needed to make scones.

Dump the flour/butter mixture into a large mixing bowl. Add the chopped strawberries and gently fold them into the dry ingredients.

Mixing the strawberries into the dry ingredients before adding the wet ingredients helps to keep them evenly distributed in the final dough.

Adding the Wet Ingredients:

Whisking together the wet ingredients in a small measuring cup.

In a small bowl or measuring cup, whisk together the yogurt, egg, and maple syrup.

Pouring the wet ingredients into a well in the dry ingredients.

Make a well in the center of the dry ingredients and pour the egg mixture into it.

Save out a couple tablespoons of the wet ingredients to adjust the wetness of the dough.

Mixing together the wet and dry ingredients in a large bowl to make a sticky dough.

Gently fold and mix everything together to form a somewhat sticky dough. The secret to tender scones is to not over work the dough!

If the dough seems quite dry still, add the remaining wet ingredients. If the dough still seems dry, you can add extra Greek yogurt.

And if the dough seems too wet, you can always add a bit of extra flour.

You’re looking for a somewhat sticky dough.

Shaping the Scones:

A photo collage showing the process of rolling out the scones and cutting them into triangles.

Generously flour your work surface. Dump the scone dough out onto it and sprinkle some flour on top of the dough as well.
Pat the dough out into a rectangle.
Roll up the dough jelly-roll or cinnamon roll style.
Cut the dough into 6-7 triangles. Watch the video for a good demonstration.

Baking:

Place the scones a few inches apart on the prepared baking or cookie sheet. Since you’ll be frosting the scones, there’s no need to do an egg wash!

Bake in preheated oven for 10-12 minutes, or until the scones are golden brown on the top and bottom.

Remove the scones to a wire cooling rack to cool for about 5 minutes before frosting.

Making the Strawberry Icing:

A photo collage showing how to make the strawberry frosting.

You only need 3 ingredients to make the strawberry icing: powdered sugar, freeze-dried strawberries, and milk!

Place the powdered sugar and strawberries in a blender. Blend until the strawberries are completely turned to powder. Depending on your blender model, you may find that there are a few bigger chunks of strawberries that just don’t want to be ground up. That’s okay! Just pick them out.

Dump the sugar/strawberry mixture into a small bowl.

Add 1 tablespoon of milk and whisk until smooth. Add more milk if needed to achieve an icing that’s thin enough to pour, but not so thin that it will run right off the scones.

Drizzling the strawberry frosting on top of the cooled scones.

Drizzle that lovely, pink strawberry icing all over the tops of the scones.

This makes enough to lightly frost the scones. If you prefer your scones to be drenched in frosting, you may want to double it.

Serving

Serve the scones warm with your favorite cup of tea.

I’m partial to matcha, and it pairs really really well with strawberry, so I had mine with a hot matcha latte.

But of course an English breakfast tea or a cup of coffee would also be lovely.

You can serve the scones with butter or Devonshire cream, or you can even whip some heavy cream with a bit of sugar and vanilla extract for a strawberries and cream vibe! I think lemon curd would also pair quite well with these scones.

By the way, if you’re looking for a citrus flavored scone, check out my Lemon Scones and Orange Scones recipes!

Storing:

Store any leftover scones in an airtight container at room temperature for about a day. You can store them longer in the refrigerator.

You could also store the unfrosted scones in a freezer bag in the freezer for 6-8 weeks.

I have had good success freezing unbaked scone dough as well, so that’s another option. Simply add a few minutes to the baking time when baking from frozen.

What’s the Secret to Making Good Scones?

Everyone has their own opinion on what the perfect scone entails. But here are some important factors when it comes to making the best scones:

Using cold ingredients (don’t soften the butter!)
Cutting the butter in well until it resembles sand or breadcrumbs
Not overworking the dough
And finally, not over baking the scones (no dry scones, please!).

So that’s my easy, fresh strawberry scones recipe! Make sure to check out my other strawberry and scone recipes below:

More Strawberry Recipes:

A strawberry milkshake made without ice cream on a white countertop with fresh strawberries to the side.

Strawberry Milkshake without Ice Cream

Strawberry Rhubarb Cake with Crumble Topping!

Strawberry Rhubarb Crumb Cake

Shortcake Recipe with Sourdough Biscuits and Strawberry Rhubarb Compote

Rhubarb Strawberry Shortcakes

More Scone Recipes:

Sourdough Scones

Irish Buttermilk Scones

Stack of three scones on a plate drizzled with glaze.

Blueberry Lemon Scones

Recipe Card

Yield: 6-8 scones

Strawberry Scones

Make bakery-quality, scrumptious scones in your own kitchen with this easy Strawberry Scones recipe!

Prep Time 20 minutes

Cook Time 12 minutes

Cooling Time 5 minutes

Total Time 37 minutes

Ingredients

For the Scones:

1 ½ cups (190 grams) organic all-purpose flour
1 tbsp baking powder
¼ tsp baking soda
½ tsp unrefined salt
6 tbsp cold salted butter, cut into pieces
1 egg, beaten
3 tbsp maple syrup
½ cup Greek yogurt + more if needed
½ cup finely chopped strawberries

For the Glaze/Frosting:

⅓ cup organic powdered sugar
2 tablespoons freeze dried strawberries
1 tbsp whole milk

Instructions

To Make the Scones:

Preheat oven to 425° F. Line a cookie sheet with parchment paper and set aside.
In a food processor, place the flour, baking powder, baking soda, and salt. Pulse to combine. Add the butter pieces until and pulse until the mixture resembles coarse crumbs or wet sand, and there's no large chunks left.
Transfer the flour/butter mixture to a large mixing bowl. Gently mix in the strawberries to coat with the flour.
In a small bowl, whisk together the egg, maple syrup, and Greek yogurt. Add the wet ingredients to the dry ingredients, reserving a few tablespoons for adjusting, and stir to form a dough. Add more Greek yogurt as needed to get a soft, somewhat sticky dough.
Scrape the dough out onto a generously floured work surface. Pat out into a rectangle. Roll the rectangle up jelly-roll style. Cut the dough into about 6 triangles. Place on the prepared baking sheet.
Bake in preheated oven for 12-14 minutes, or until the scones are golden brown on the top and bottom and cooked through. Remove to a wire cooling rack and allow to cool for 5 minutes.

To Make the Glaze:

Meanwhile, as the scones are baking, make the glaze: Place the powdered sugar and freeze dried strawberries in a blender. Pulse until the strawberries are powdered. There may be a few chunks that don't want to grind up - that's okay! You can just pick those out.
Transfer to a small bowl. Add half of the milk and whisk. Add more milk as needed to achieve a drizzle-able consistency. You don't want it so thin that it runs right off the scones.
After the scones have cooled for 5 minutes, drizzle all over with the frosting. Serve warm.

Notes

Cutting the Butter: This can also be done by hand with a pastry blender, fork, two knives, or your fingertips. The food processor makes it really easy to cut the butter into fine pieces, though!

Frosting Alternative: If you can't find freeze dried strawberries, you can serve this scones with a simple powdered sugar frosting: just mix the powdered sugar with some milk or cream to achieve the right thickness. It won't have that extra strawberry flavor, but it will still be lovely!

Easy Strawberry Scones Recipe