Strawberry scones with strawberry and vanilla glaze drizzled over the tops. The scones are on a white serving tray. There is a flower shaped dish of sliced strawberries in the upper right corner and a floral tea towel in the background.

Strawberry Scones Forever with Strawberry and Vanilla Glaze

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Summer is coming and I can’t wait for all of the fresh, seasonal fruit! Strawberries are one of my favorites and they taste so summery and fresh. Save this recipe so that you have something to make after going strawberry picking!

Strawberry scones with strawberry and vanilla glaze drizzled over the tops. The scones are on a white serving tray. There is a flower shaped dish of sliced strawberries in the upper right corner and a floral tea towel in the background.
Strawberry scones with strawberry and vanilla glaze drizzle.

Scones are a great addition to brunch and make the perfect afternoon snack with a cup of tea or coffee. They feel a little bit fancier than muffins and aren’t as heavy as other pastries. I also love how good they are the next day. To me, they are the perfect make-ahead baked good!

If you haven’t made my scones before, my dough is really sticky. Don’t panic or think that you’ve done something wrong. This dough is quite sticky and when you first put it onto your floured work surface, you may start to question everything. Just trust the process and forge ahead with more flour. It will eventually come together and you will breathe a sigh of relief!

As seen on instagram here.

More strawberry recipes…

If you love strawberries, check out my most popular strawberry recipes here:

Love You More Strawberry Cheesecake Tarts

Mother’s Day Strawberry and Lemon Pull-Apart Wreath

Fruit Pizza with Strawberry Compote and Cream Cheese Frosting

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Strawberry Scones Forever with Strawberry and Vanilla Glaze

Recipe by Sarah
0.0 from 0 votes
Course: Breakfast, BrunchCuisine: American, BritishDifficulty: Easy
Servings

16

servings
Prep time

30

minutes
Cooking time

25

minutes
Calories

244

kcal
Chilling time

30

minutes
Total time

1

hour 

25

minutes

These scones are soft, moist and tender. I double glazed them for a little extra flavor and all natural color.

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Ingredients

  • For the dough:
  • 3 1/4 c all purpose flour

  • 1/3 c granulated sugar

  • 1 tsp fine pink Himalayan sea salt

  • 2 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 c very cold unsalted butter (see notes)

  • 1 c buttermilk

  • 1 tsp vanilla extract

  • 1 c chopped fresh strawberries

  • Other:
  • 1/4 c all purpose flour ( see notes)

  • 1 tbsp buttermilk – brush on before baking

  • 1 pinch granulated sugar – sprinkle on before baking

  • Glaze:
  • 3/4 c Whipzi vanilla flavored powdered sugar

  • 3/4 c Whipzi strawberry flavored powdered sugar

  • 8 tsp milk (divided)

Directions

  • Chop strawberries into small pieces until you have 1 cup. Set aside
  • Place 3/4 c (a stick and a half) of unsalted butter into the freezer for about 15-20 mins so that it’s chilled, but you can still cut it. Slice it up thinly with a sharp knife and give it a rough chop. You can use a box grater to grate it instead, but I prefer to cut it. (Box graters make me feel like I’m going to take my knuckles right off.) Set aside.
  • Combine flour, sugar, salt, baking powder, and baking soda in a large mixing bowl and stir them with a whisk.
  • Add in the cold butter and using either a fork, a pastry cutter, or your hands, mix ingredients together until they start to form little balls the size of peas. Your ingredients should look like this:The beginning of the scones dough mixture.[ This is dry ingredients with cold butter cut into it.
  • Pour in buttermilk and vanilla extract. Mix until combined and there are no dry spots of flour left. The dough will be wet.The beginning of the scones dough mixture.[ This is dry ingredients with cold butter cut into it, then buttermilk and vanilla extract have been added.
  • Fold in the strawberries. I just mixed them gently through with a silicon spatula.Strawberry scones dough mixed together before chilling.
  • Chill dough for about 15 minutes. I put it into the freezer.
  • Add flour to your work surface, 1 tbsp at a time and roll your dough until you have a ball that no longer sticks to your hands. I used a little more than 1/4 cup of flour for this step. The dough will be extremely sticky and you may start to question everything, but it will be ok. Just keep adding flour until you can form a dough ball. I had my daughter standing by so I didn’t have to reach for more flour with my hands covered in dough. When it was no longer sticky, it looked like this:Strawberry scone dough on a floured work surface, shaped into a ball.
  • Cut your ball of dough in half and form two equal size discs. I didn’t weigh them, I eyeballed it. They will look like this:Strawberry scone dough on a floured work surface, shaped into two discs.
  • One at a time, cut these circles into 8 equal sized wedges each.Two discs of strawberry scone dough, each cut into 8 pieces.
  • Line a rimmed baking sheet with parchment paper and add your scone wedges to it. Space them apart evenly and make 4 rows of 4. They will look like this:Strawberry scones on a rimmed baking sheet before baking.
  • Chill the scones in the freezer for another 15 minutes. This chill will help prevent the scones from spreading and melting into each other while baking.
  • Preheat oven to 400 degrees F and place your rack on the top 1/3 of the oven.
  • After chilling, lightly brush the scones with buttermilk and sprinkle with a pinch of sugar.Strawberry scones on a rimmed baking sheet before baking. They have been brushed with buttermilk and sprinkled with sugar.
  • Bake in the preheated oven for 25 minutes until you can see the edges getting slightly golden. I turned my baking sheet at 15 minutes. If they don’t look completely done, you can add another minute or two. All ovens vary.Sixteen strawberry scones on a rimmed baking sheet after baking.
  • While the scones are baking, make your glaze.
  • You don’t have to make two glazes like I did, but the pink and white turned out really pretty! You’ll need two small mixing bowls. Add 3/4 c of strawberry powdered sugar to one and 3/4 c vanilla powdered sugar to the other. I then start by adding 1 tbsp of milk to each and mix with a whisk. It is usually a bit thick at this point, so I add 1 tsp of milk to each, whisk again and they should be smooth and thin enough to drizzle. The recipe above calls for 8 tsp of milk, which is 1 tbsp + 1 tsp into each bowl.Vanilla and strawberry flavored Whipzi powdered sugars with bowls of glaze made with them.
  • Once the scones are done baking, you want to let them cool for at least 10 mins so that the glaze doesn’t melt off. I allow them to cool right on the baking sheet.
  • Add the glazes to your scones using your whisk to drizzle each color separately. I like to glaze with the strawberry first and then the white on top.Close up of strawberry scones with strawberry and vanilla glaze drizzled over the tops.
  • Serve and enjoy! You can store leftover scones on the counter in an airtight container and they will be perfect the next day!Strawberry scones with strawberry and vanilla glaze drizzled over the tops. The scones are on a white serving tray. There is a flower shaped dish of sliced strawberries in the upper right corner and a floral tea towel in the background.

Equipment

Recipe Video

Notes

  • I like to use pink Himalayan sea salt for baking and I keep in on hand, but regular iodized salt works for this too. You don’t need to buy special salt.
  • I put my butter into the freezer for about 20 mins before I needed it for the recipe. I used a sharp knife to cut it into thin pieces. Some people like to grate their very cold or frozen butter into their dry ingredients.
  • This is a very sticky dough and you’ll need at least another 1/4 cup of flour for your work area and hands when you’re shaping the dough into a ball before cutting it. You can start with a couple tablespoons at a time and see how much you need. I ended up needing a little more than 1/4 cup.
  • I used Whipzi naturally flavored powdered sugars to make the glazes. I made one glaze with strawberry powdered sugar and another glaze with vanilla powdered sugar. You can shop their site and save 15% with SARAH15. If you want to keep it simple, you can use plain powdered sugar and a little bit of vanilla extract.

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1 Comment

  1. Hi! These look so lovely and delicious, but I have some ingredient substitution questions (sorry I know those are a food blogger’s nightmare, so I totally understand if you haven’t tested it and don’t know).
    Could I replace the buttermilk with either heavy cream or milk+lemon?
    And use frozen strawberries in place of fresh ones? Thawed?
    Thanks so much for any insight!

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