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These fresh strawberry scones are the perfect way to celebrate strawberry season. Tender and buttery with a soft dough and golden tops, these homemade scones are packed with small pieces of juicy strawberries and topped with a silky vanilla glaze. Whether you’re serving them as a special breakfast, spring afternoon snack, or Mother’s Day treat, these pretty scones bring the cozy charm of a made from scratch recipe to your kitchen. Paired with a cup of coffee or a cup of tea, they’re bakery-perfect from top to bottom.
The Chemistry of Strawberry Shortbread Scones
Getting a tender scone with great lift starts with keeping your butter cold. When grated or cut in with a pastry blender, the butter melts in the oven, creating steam pockets that give your scones flakiness. Buttermilk brings acid to activate the baking powder, and the chopped ripe strawberries add natural moisture. To avoid sogginess, dry the berries well and fold gently into the flour mixture using a large mixing bowl. Chilling the dough on a lightly floured surface helps the scone tops hold their shape, and a quick egg wash adds shine to the top of the scones. Bake on a baking tray lined with parchment for even browning.
Recipe Troubleshooting
If your scones are dry, this is often due to over-mixing dry ingredients or using little sugar and extra flour on your work surface.
The berries leaked too much juice– Dice the cups of fresh strawberries small and blot dry.
My dough was too sticky– chill before cutting, and use a little flour on your biscuit cutter or cookie cutter.
They spread too much– usually from warm dough- chill before baking!
Uneven browning– use a light-metal colored baking pan lined with parchment paper so that the heat conducts evenly.
Can I use frozen strawberries? Yes, but use them straight from the freezer to avoid adding moisture.
Do I need a food processor? No hands, a fork, or a pastry blender works perfectly.
How do I get that bakery look? Use a sharp knife to cut a thick rectangle into triangles, and brush the top side with whipping cream or egg wash for a glossy finish.
They’re too crumbly– This can happen if the wet ingredients are too cold or under-measured.
They were too bland. To boost flavor, add a little lemon zest, a cup of sugar, or more vanilla extract.
The glaze melted everywhere. Wait until scones are thoroughly cooled and use a small angled spatula for precision.
Substitutions
You can substitute buttermilk with whole milk and lemon juice if you don’t have buttermilk. Use 1 cup of whole milk and 1 tbsp lemon juice.
Serving Suggestions
Fresh strawberry scones are trending for everything from Easter dessert ideas and Mother’s Day baking to TikTok scone recipes and farmers market brunch boards. These include summer tea party treats, minimalist bakes, and spring brunch strawberry scones lists.
Serve with-
- Clotted cream, homemade whipped cream, or mascarpone
- Fresh strawberry compote or a scoop of homemade custard ice cream
- Lemon icing drizzle for a bright finish
- A side of fruit salad, mini quiches, or mason jar beverages
- Sprinkle with powdered sugar for the top side.
Storage Tips
Room Temperature– Store cooled scones in an airtight container for 1-2 days at room temperature.
Refrigerate– up to 4 days.
Freezer– Store unglazed scones in a zip-top bag or wrap individually for freezing. You can freeze raw wedges on a baking tray, then transfer to freezer bags. Bake frozen scones with 3-5 minutes of extra bake time. Glaze after baking.
Making Ahead– Make the dough the night before. Refrigerate wrapped in plastic, or freeze shaped dough wedges and bake as needed. Vanilla glaze can be made ahead and kept in the fridge.
Recommended Products
Shortcake-Style Scones
These strawberry shortbread scones combine a tender scone texture with juicy berries and silky glaze, making them a star for spring and summer. Their pretty scone look and from-scratch flavor make them a must-bake for any day of the week. Whether you’re new to baking or a seasoned scone fan, this is one recipe you’ll want to keep close. Don’t forget to leave a review below.
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Strawberry Shortbread Scones with Fresh Berries
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- 1/2 tsp fine sea salt
- 8 tbsp cold unsalted butter
- 3/4 cup buttermilk
- 1 cup chopped strawberries
Glaze
- 1 1/2 cup powdered sugar
- 4 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
- Preheat the oven to 425 degrees F. Prep a light-metal cookie sheet by lining it with parchment paper.
- Add 2 1/4 cups all-purpose flour, 1 tbsp baking powder, 3 tbsp granulated sugar, and 1/2 tsp fine sea salt in a medium-sized mixing bowl. Mix until combined.
- Grate 8 tbsp of cold butter using a cheese shredder over the dry ingredients. Fold the ingredients together.
- Pour in 3/4 buttermilk and stir until combined. Fold in 1 cup of chopped strawberries.
- Roll out the dough on a lightly floured surface into a circle. Cut into eight even triangles (like slicing a pizza).
- Place the scones on the prepared cookie sheet and place them into the oven and bake for 12-14 minutes until lightly golden brown.
- Remove and allow to cool while you prepare the glaze.
Glaze
- In a small bowl whisk together 1 1/2 cup powdered sugar, 4 tbsp melted butter, 1 tsp of vanilla extract and 1 tbsp heavy cream. Whisk until smooth.
- Drizzle over the cooled shortbread and enjoy.
Nutrition
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