Tender Strawberry Scones with Light Vanilla Glaze – Soft, Fruity, and Perfect for Brunch

Fresh strawberries and a buttery crumb make these scones hard to resist. They’re soft on the inside, lightly crisp on the edges, and finished with a delicate vanilla glaze that melts into every bite. You don’t need special tools or expert skills—just a gentle touch and cold ingredients.

These are the kind of scones that feel bakery-worthy but still totally doable on a weekend morning. Serve them warm with coffee, tea, or a little extra jam if you like.

Why This Recipe Works

Cold butter creates steam as it bakes, which gives the scones lift and flakiness. The cream provides richness without making the dough heavy.

A touch of lemon zest brightens the strawberries and keeps the flavor fresh. The light vanilla glaze adds sweetness without overpowering the fruit. With a simple, chilled dough and careful handling, you get tender scones every time.

What You’ll Need

• All-purpose flour – 2 1/2 cups (300 g)
• Granulated sugar – 1/3 cup (65 g)
• Baking powder – 1 tablespoon
• Fine sea salt – 1/2 teaspoon
• Cold unsalted butter – 1/2 cup (1 stick, 113 g), cut into small cubes
• Heavy cream – 3/4 cup (180 ml), plus 1–2 tablespoons for brushing
• Large egg – 1
• Pure vanilla extract – 2 teaspoons (divided)
• Fresh strawberries – 1 cup (about 150 g), hulled and diced small
• Lemon zest – 1 teaspoon (optional but recommended)
• Turbinado sugar – 1–2 tablespoons for topping (optional)

For the Light Vanilla Glaze

• Powdered sugar – 1 cup (120 g), sifted
• Milk or cream – 2–3 tablespoons
• Pure vanilla extract – 1 teaspoon
• Pinch of salt – to balance sweetness

Instructions

1. Prep your tools and oven. Line a baking sheet with parchment paper.

   Preheat the oven to 400°F (200°C). Place diced strawberries on a paper towel to absorb excess moisture.

2. Whisk dry ingredients. In a large bowl, whisk flour, sugar, baking powder, and salt. Add lemon zest if using and whisk again.
3. Cut in the butter. Add the cold butter cubes.

   Use a pastry cutter or your fingertips to work the butter into the flour until you have pea-sized bits. Keep it cold—visible butter pieces are good.

4. Mix wet ingredients. In a measuring cup, whisk the cream, egg, and 1 teaspoon of vanilla until smooth.
5. Bring the dough together. Make a well in the flour mixture. Pour in the cream mixture and gently stir with a fork until shaggy.

   It should look a bit dry and clumpy.

6. Fold in strawberries. Sprinkle the strawberries with a teaspoon of flour, then gently fold them into the dough. Use a light hand to avoid crushing them.
7. Shape the scones. Turn the dough onto a lightly floured surface. Press together into a cohesive mass, then pat into a 7–8 inch round about 1 inch thick.

   If the dough is sticky, dust your hands with flour.

8. Cut and chill. Cut the round into 8 wedges. Transfer to the prepared baking sheet, spacing apart. Brush tops with a little cream and sprinkle with turbinado sugar if using.

   Chill the tray in the freezer for 10 minutes to firm up the butter.

9. Bake. Bake for 16–20 minutes, until the edges are golden and the centers feel set. Rotate the pan halfway for even browning. Cool on the sheet for 5 minutes, then transfer to a rack.
10. Make the glaze. Whisk powdered sugar, milk or cream, remaining 1 teaspoon vanilla, and a pinch of salt until smooth and pourable.

    Add more milk a splash at a time if needed.

11. Glaze and serve. Drizzle the glaze over warm scones and let it set for a few minutes. Serve slightly warm or at room temperature.

Storage Instructions

• Room temperature: Keep glazed scones in an airtight container for up to 2 days. If your kitchen is warm, store in the fridge.
• Refrigerator: Store for up to 4 days.

  Rewarm in a 300°F (150°C) oven for 6–8 minutes to refresh the texture.

• Freezer: Freeze unglazed scones, well wrapped, for up to 2 months. Thaw at room temperature and rewarm before glazing.
• Freeze-before-baking option: Freeze cut, unbaked scones on a sheet, then bag. Bake from frozen at 400°F (200°C), adding 2–4 minutes to the bake time.

Health Benefits

Strawberries bring natural sweetness, vitamin C, and antioxidants, so you get flavor without needing loads of sugar.

Using cream gives a satisfying texture, helping you feel full with a smaller portion. The recipe keeps the ingredient list short and simple, avoiding artificial flavors or heavy add-ins. You can also reduce the glaze or use milk instead of cream in the glaze to lighten it a bit.

What Not to Do

• Don’t overmix. Overworking the dough makes tough scones.

  Stop as soon as it holds together.

• Don’t let the butter warm up. Warm butter melts into the dough and kills flakiness. Keep ingredients cold and chill the shaped scones before baking.
• Don’t use wet berries. Excess moisture can make the dough gummy. Pat strawberries dry and dice them small.
• Don’t press the dough too thin. Thin dough leads to flat, dry scones.

  Aim for about 1 inch thick.

• Don’t drown the scones in glaze. A light drizzle enhances flavor; too much makes them overly sweet and soggy.

Variations You Can Try

• Lemon-strawberry: Increase lemon zest to 2 teaspoons and add 1 teaspoon lemon juice to the glaze.
• Vanilla bean: Swap 1 teaspoon vanilla with seeds from half a vanilla bean for a deeper, speckled vanilla flavor.
• Almond twist: Replace 1 teaspoon vanilla with almond extract and sprinkle sliced almonds on top before baking.
• Whole wheat blend: Use half whole wheat flour and half all-purpose. Add 1–2 extra tablespoons cream if the dough feels dry.
• Chocolate chip strawberry: Fold in 1/3 cup mini chocolate chips with the berries for a dessert-style scone.
• Dairy-free: Use cold plant butter and full-fat coconut milk or a rich non-dairy creamer; adjust flour as needed.

FAQ

Can I use frozen strawberries?

Yes. Don’t thaw them.

Dice while still frozen, toss with a bit of flour, and work quickly to keep the dough cold. You may need an extra minute or two of bake time.

How do I know the scones are done?

The edges should be golden, the tops dry, and the centers set. A toothpick should come out mostly clean, and the bottoms will feel firm when lifted with a spatula.

Can I make the dough ahead?

Yes.

Shape and freeze the wedges on a sheet, then transfer to a bag. Bake from frozen as needed. You can also refrigerate the shaped scones for up to 12 hours before baking.

What can I use instead of heavy cream?

Use half-and-half for a lighter crumb or full-fat canned coconut milk for dairy-free.

If the dough seems dry, add a teaspoon more at a time until it just comes together.

Why did my scones spread?

Warm dough or too much liquid usually causes spreading. Chill the shaped scones, make sure the butter is cold, and measure the cream accurately. Using parchment instead of a greased pan also helps.

How sweet is the glaze?

It’s intentionally light.

If you prefer sweeter, add an extra tablespoon of powdered sugar. For less sweet, thin it more and use a lighter drizzle.

Can I add a crumb topping?

You can, but keep it minimal to avoid weighing down the scones. A light sprinkle of turbinado sugar gives texture without heaviness.

Do I need a pastry cutter?

No.

Your fingertips work fine. You can also grate frozen butter on the large holes of a box grater and toss it in quickly.

Final Thoughts

These tender strawberry scones strike a nice balance: soft, buttery, and fruit-forward, with a gentle kiss of vanilla on top. They’re simple to make, dependable, and easy to tailor to your taste.

Keep your butter cold, handle the dough with care, and you’ll have bakery-quality scones at home. Brew a fresh cup, warm a scone, and enjoy a cozy, bright bite any day of the week.