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Straberry scones with white vanilla drizzle, and fresh strawberry in the background
5 from 5 votes

Strawberry Scones

These strawberry scones are soft, crumbly, and perfectly sweet! They're bursting with fresh strawberries and finished with a simple sweet vanilla glaze. Pair them with a cup of fresh coffee and you're all set for the best breakfast ever!
Author Diana
Servings 8 scones
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


For The Scones:

  • 1 cup fresh strawberries hulled and diced
  • cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter cold, cut into cubes
  • 1 egg at room temperature
  • ½ cup buttermilk at room temperature
  • 1 egg + 2 tablespoons milk for an egg wash

For The Drizzle:


  • Preheat your oven to 375 degrees fahrenheit, and line your baking tray with parchment paper.
  • In a large bowl combine the flour, sugar, baking powder, and salt.
  • Add the cold butter cubes into the flour mixture with a pastry cutter until it resembles coarse crumbs (you can use a food processor instead).
  • Fold in your chopped strawberries until they are evenly distributed.
  • In a separate bowl, combine the egg and buttermilk and mix well.
  • Add your buttermilk and egg mixture into the flour mixture and combine until it becomes a dough.
  • Transfer your dough to a lightly floured, flat surface, and form a round disc that is about 1 inch thick.
  • Using a sharp knife, divide the disc of dough into 8 equal portions.
  • Whisk the egg and milk together in a small bowl.
  • Place the scones on your prepared baking sheet and brush them with the egg and milk mixture.
  • Place the scones in the freezer for 20 minutes.
  • After 20 minutes, bake the scones in the oven for 20 to 22 minutes until the top is a nice golden brown.

To Make The Glaze:

  • While the scones are baking, combine the confectioners sugar, heavy cream, and vanilla extract in a bowl to make the drizzle.
  • Allow the scones to cool for about 20 minutes. Drizzle the scones and serve.


  1. If you like your drizzle thinner, you can add in 1 more tablespoon of cream.
  2. If you like your scones to be a little sweeter, sprinkle your strawberries with a tablespoon of sugar before folding them into your dough.
  3. Store the leftovers in an airtight container in the fridge for 5-7 days, or in the freezer for 2-3 months.


Calories: 323kcal | Carbohydrates: 51g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 101mg | Potassium: 200mg | Fiber: 1g | Sugar: 23g | Vitamin A: 374IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 2mg