Homemade Strawberry Scones With Strawberry Glaze

Strawberry scones are a bright, warm treat. This homemade strawberry scones with strawberry glaze recipe blends sweet fruit, tender crumb, and a soft, citrus glaze. Scones come from British tea time and grew into a home bakery favorite. Fresh berries add juices that bake into pockets of strawberry flavor. The smell in the oven is sweet and light, with orange notes and warm butter. When you bite a scone you first feel a slight crust, then a soft, flaky inside that melts with a burst of strawberry. The glaze adds a smooth, sweet finish that shines on top.

This version keeps things simple. It uses cold, cubed butter to make a flaky texture and buttermilk to give a mild tang. Orange zest and juice lift the berry taste and bring a fresh, bright edge. I use a mix of chopped strawberries inside and whole berries as a pretty garnish. The result is a classic that feels both cozy and special. You can serve these for breakfast, afternoon tea, or dessert.

These scones also pair with many things. Try them with butter, cream, honey, or a cup of strong coffee or light tea. If you like more ideas or a strawberry cake to serve with these scones, see a related cake recipe here: homemade strawberry cake. You will love the balance of sweet and tart and the simple steps to make them at home with friends often.

Why make this recipe

• Easy for beginners: The steps are clear and the dough comes together fast. You do not need fancy tools.
• Fast bake time: From start to oven in about 20–30 minutes. The bake itself is 15–20 minutes.
• Uses fresh fruit: Fresh strawberries give real, bright flavor that canned or frozen fruit cannot match.
• Cost-effective: The ingredients are common and not costly. Butter, flour, sugar, and fruit make a lot of scones.
• Great for groups: One batch makes eight scones. They work well for brunches, tea, or a small party.
• Flexible: You can change the glaze, add nuts, or use other berries. This version adds orange to lift the flavor.
• Reliable texture: Cold butter and buttermilk make scones flaky and tender, not dense.

This specific version is better because it balances butter, fruit, and citrus. The orange zest and orange juice glaze add a fresh note that keeps the scones from tasting too sweet. The method uses cold butter and quick handling to make flaky layers. If you want to learn about freezing baked goods for make-ahead planning, check these tips on freezing baked goods.

How to make Homemade Strawberry Scones With Strawberry Glaze

This recipe follows classic scone science. The goal is to create many small layers of butter and flour. Cold butter in small cubes melts in the oven and leaves pockets. Those pockets make flaky layers. The baking powder gives a quick lift. Buttermilk adds acid and tender crumb. Orange zest and strawberry pieces add fresh flavor and moisture.

Start dry: mixing flour, baking powder, sugar, nutmeg, and salt spreads the leavening and flavor evenly. Cut in butter: use a pastry cutter, two knives, or your fingers. Work fast and keep butter cold. You want pea-size pieces of butter in the dough. These bits will steam in the oven and puff the dough.

Adding strawberries: fold them in gently. If you mix too much, the fruit will break and turn the dough wet and pink. The dough should be slightly sticky, not runny. Pat into a 1-inch circle on a floured surface to keep the layers intact. Cut into wedges and give space on the sheet so the heat can reach all sides.

The oven heat (400°F / 200°C) creates a quick rise and browning. Watch for golden tops and dry edges. The glaze adds sugar and acid to balance the fruit. Drizzle it over warm scones so it sets and shines.

If you plan to freeze baked scones or bake ahead, follow the freezing tips linked above for best texture and thawing steps.

Ingredients

• 1 1/2 cups fresh Strawberries, chopped
• 5 Strawberries, for garnish
• 1 tsp orange Zest
• 2 7/8 cups All-purpose flour
• 1 tbsp Baking powder
• 2 1/2 tbsp Granulated sugar
• 1 Pinch Nutmeg
• 1 1/4 cups Powdered sugar
• 1/4 tsp Salt
• 6 tbsp Sugar
• 1 1/2 tsp Vanilla extract
• 2 tbsp Orange juice
• 6 1/2 oz unsalted Butter, cold and cubed
• 3/4 cup Buttermilk

Choose the best ingredients: pick firm, bright red strawberries that smell sweet. Use cold, unsalted butter for control over salt and for flakier layers. Use fresh orange for zest and juice — the oil in the zest gives strong aroma. Use good quality baking powder (not expired) for proper rise. For buttermilk, choose full-fat for richer scones.

Common substitutions:

• Dairy-free: use a cold, solid vegan butter alternative and a plant-based buttermilk (mix 3/4 cup plant milk + 3/4 tsp vinegar, let sit 5 min).
• Gluten-free: swap flour for a 1:1 gluten-free baking mix that includes xanthan gum.
• Lower sugar: reduce granulated sugar in dough by 1 tbsp and the glaze sugar by 2–3 tbsp, or use a sugar substitute that measures cup-for-cup.

Directions

1. Preheat the oven to 400°F (200°C).

   • Visual cue: The oven should reach full heat; the rack in the center gives even brown tops. Preheating ensures the scones rise fast and set.

2. In a large bowl, mix the flour, baking powder, granulated sugar, nutmeg, and salt together.

   • Look for even color and no clumps of baking powder. The dry mix should smell faintly spicy from the nutmeg.

3. Cut in the cold butter until the mixture resembles coarse crumbs.

   • Use a pastry cutter or two knives. Stop when you see pea-size bits and smaller crumbs. The butter pieces should still look like small dots of pale yellow.

4. Stir in chopped strawberries, orange zest, and buttermilk until just combined.

   • Be gentle. The dough should show pink streaks but not be runny. You should see bits of berry and butter. The smell will be fruity and citrusy.

5. Turn the dough onto a floured surface and pat it into a 1-inch thick circle.

   • Press lightly with your hands. The surface should look even and hold together. Flour the top if it sticks, but do not overwork.

6. Cut the circle into 8 wedges and place them on a baking sheet.

   • Use a sharp knife for clean edges. Move wedges apart so they do not touch. Place them on a parchment-lined sheet for easy lift.

7. Bake for 15-20 minutes, or until golden brown.

   • Visual cue: Tops should be golden, edges slightly darker. Tap the top lightly with a finger; it should feel set, not doughy. The oven will smell warm and buttery with fruit aroma.

8. For the glaze, mix powdered sugar, orange juice, and vanilla extract until smooth.

   • The glaze should be thick but pourable. If too thin, add more powdered sugar a tablespoon at a time.

9. Drizzle over warm scones and top with whole strawberries.

   • Drizzle while scones are warm so the glaze spreads and sets. Place a whole strawberry on each scone for a pretty finish.

10. Serve warm.

• Best right away. The scone will be crisp on the outside and soft inside. The glaze will hold a shine and add a sweet bite.

How to serve Homemade Strawberry Scones With Strawberry Glaze

• Classic tea service: serve on a plate with a small dish of clotted cream and strawberry jam. Pair with Earl Grey tea.
• Brunch board: place scones with sliced fruit, a bowl of Greek yogurt, honey, and soft cheeses. Add a pot of strong black coffee.
• Dessert plate: warm scone, a scoop of vanilla ice cream, and a drizzle of extra glaze. Garnish with mint.
• Picnic style: wrap scones in wax paper for a picnic. Pack a chilled bottle of sparkling lemonade or rosé for adults.

Plate with a light dusting of powdered sugar and a few sliced strawberries to look professional.

How to store Homemade Strawberry Scones With Strawberry Glaze

Short-term (room / fridge):

• At room temp: keep in an airtight container for up to 1 day. The crust softens with time.
• In fridge: store in an airtight container for up to 3 days. Note: refrigeration can dry baked goods. Add a small slice of bread in the container to help keep moisture.

Long-term (freezer):

• Freeze unglazed: wrap cooled scones in plastic wrap, then foil, and put in a freezer bag. Freeze up to 2 months.
• Freeze glazed: glaze can crack in the freezer. Freeze unglazed, then add glaze after thawing.

Best reheating:

• From frozen: unwrap and warm in a 350°F (175°C) oven for 10–12 minutes. If thawed, 6–8 minutes. This brings back crisp edges and warm center.
• Microwave note: microwave for 12–20 seconds for a quick warm, but this can make them slightly soggy. Finish in a toaster oven for a few minutes to crisp.

Tips to make Homemade Strawberry Scones With Strawberry Glaze

• Keep butter cold: refrigerate your butter and work fast. Warm butter ruins flaky layers.
• Don’t overmix: mix until just combined. Overworking creates tough scones.
• Dry fruit a bit: pat the chopped strawberries dry on paper towels to avoid extra liquid.
• Chill the dough briefly: if dough gets warm, chill 10 minutes before cutting to firm the butter.
• Use a sharp knife: a clean cut keeps edges neat and helps with even rise.
• Space scones well: give room on the baking sheet for hot air to circulate.
• Glaze warm, not hot: drizzle on warm scones so glaze sets and looks glossy.

Variation

• The Deluxe Version: add white chocolate chips and replace orange zest with lemon zest for a richer, sweeter scone.
• The Healthy Version: use half whole wheat flour and reduce sugar by 1 tbsp. Add a tablespoon of ground flax for fiber.
• The Spicy Version: add 1/2 tsp ground ginger and a pinch of cayenne to the dough for a warm, spicy kick.
• Berry mix: swap half the strawberries for raspberries or blueberries for mixed berry scones.

FAQs

Q: Why did my scones turn out flat?
A: Likely butter melted before baking or baking powder is old. Keep butter cold and check your baking powder date.

Q: Why are my scones dry?
A: You may have overmixed or added too much flour. Mix just until combined and measure flour by spooning into the cup and leveling.

Q: Can I use frozen strawberries?
A: Yes, but do not thaw fully. Chop frozen berries and toss in a little flour to absorb excess moisture. Frozen fruit may leak more juice.

Q: Can I make the dough ahead?
A: Yes. Make the dough, shape, and freeze unbaked wedges on a tray. When frozen, store in a bag and bake from frozen, adding a few extra minutes.

Q: My glaze is too thin. How do I fix it?
A: Add more powdered sugar one tablespoon at a time until thick. If too thick, add a few drops of orange juice.

Q: Can I skip the orange flavor?
A: Yes. Use lemon or plain vanilla in the glaze for a different note.

Conclusion

These scones bring fresh strawberry flavor with a flaky, tender crumb and a bright orange-scented glaze. For a similar recipe and extra inspiration, you can compare this version to Fresh Strawberry Scones with Strawberry Glaze – The Floating Kitchen, which shows another way to work with fresh berries and glaze. If you want a quick guide to making a smooth berry glaze for scones or other sweets, check this helpful resource: Easy Strawberry Glaze for Cookies, Scones & Loaf Cakes. Enjoy baking and sharing these warm scones.

Homemade Strawberry Scones With Strawberry Glaze

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• Author: lamharmalmehdi25
• Total Time: 35 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

Delicious and flaky strawberry scones topped with a smooth, sweet orange glaze, perfect for breakfast or tea time.

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Ingredients

• 1 1/2 cups fresh strawberries, chopped
• 5 strawberries, for garnish
• 1 tsp orange zest
• 2 7/8 cups all-purpose flour
• 1 tbsp baking powder
• 2 1/2 tbsp granulated sugar
• 1 pinch nutmeg
• 1/4 tsp salt
• 6 tbsp sugar
• 1 1/2 tsp vanilla extract
• 2 tbsp orange juice
• 6 1/2 oz unsalted butter, cold and cubed
• 3/4 cup buttermilk

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix the flour, baking powder, granulated sugar, nutmeg, and salt together.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in chopped strawberries, orange zest, and buttermilk until just combined.
5. Turn the dough onto a floured surface and pat it into a 1-inch thick circle.
6. Cut the circle into 8 wedges and place them on a baking sheet.
7. Bake for 15-20 minutes, or until golden brown.
8. For the glaze, mix powdered sugar, orange juice, and vanilla extract until smooth.
9. Drizzle the glaze over warm scones and top with whole strawberries.
10. Serve warm.

Notes

Opt for good quality ingredients for best results; try adding nuts or using different berries for variations.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 scone
• Calories: 280
• Sugar: 12g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg

Keywords: strawberry scones, baked goods, tea time snacks