Strawberry Shortcake Scones with Glaze Recipe

Strawberry Shortcake Scones with Glaze served warm with cozy spices — Comforting Strawberry Shortcake Scones with Glaze you can make today

I published this recipe for Strawberry Shortcake Scones with Glaze a few years ago after a total kitchen fail. I was trying to make a fancy layered cake for a summer picnic, and it was a disaster. The layers slid, the frosting melted… it was a mess. Sometimes, the best treats come from simple ingredients, like in this fluffy Strawberry Shortcake Puppy Chow.

In a panic, I grabbed what I had: some fresh strawberries, cream, and flour. I decided to make a simple scone dough instead. I folded in the berries, baked them, and drizzled everything with a sweet glaze. My friends went crazy for them. They said they were even better than the cake I’d planned!

That happy accident taught me a big lesson. The best recipes often come from keeping things simple and using what’s in season. These scones are my go-to for breakfast, brunch, or a sweet afternoon pick-me-up. They taste like summer in every single bite.

Recipe Overview

Cuisine: American
Category: Breakfast Pastry / Tea Time Treat
Prep Time: 20 minutes
Cook Time: 18-22 minutes
Total Time: About 45 minutes
Servings: 8 generous scones

Why This Recipe is So Special

What makes these scones special is the method. I use a trick I learned from my grandma: freeze your butter and grate it.

This gives you perfect, pea-sized bits of cold fat without overworking the dough. It’s the secret to a scone that’s wonderfully flaky and tender on the inside, with just the right crisp edge.

Plus, we macerate the strawberries with a little sugar first. This pulls out their sweet juices so they don’t make the dough soggy. You get little pockets of jammy, intense strawberry flavor in every piece.

The Full Ingredient List

Gathering your ingredients before you start is a game-changer. It makes the whole process so much smoother. Here’s everything you’ll need:

For the Macerated Strawberries:
- 1 ½ cups fresh strawberries, hulled and diced
- 1 tablespoon granulated sugar
For the Scone Dough:
- 2 ½ cups all-purpose flour, plus more for dusting
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, FROZEN
- 1 cup cold heavy cream, plus 1 tbsp for brushing
- 1 large cold egg
- 1 ½ teaspoons pure vanilla extract
For the Simple Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract

My Step-by-Step Method

Don’t be intimidated! I’ll walk you through each step. The key is to work quickly and keep everything cold.

Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Macerate Berries: In a small bowl, toss the diced strawberries with 1 tbsp sugar. Set aside for 10-15 minutes. Then, drain off any excess liquid.
Mix Dry: In a large bowl, whisk together the flour, ⅓ cup sugar, baking powder, and salt.
Grate Butter: Take your frozen stick of butter and grate it on the large holes of a box grater right into the flour mixture. Toss gently with a fork to coat the butter shreds in flour.
Combine Wet: In a separate bowl or measuring cup, whisk together the 1 cup of cold cream, the cold egg, and vanilla.
Bring It Together: Pour the wet ingredients into the dry. Gently mix with a fork until a shaggy dough forms. It will look dry in spots.
Add Strawberries: Add the drained strawberries. Use your hands to gently knead and fold the dough 3-4 times, just until the berries are distributed and no dry flour remains. Do not overwork it!
Shape: Turn the dough out onto a lightly floured surface. Pat it into an 8-inch circle, about 1-inch thick. Use a sharp knife or bench scraper to cut it into 8 equal wedges.
Bake: Place wedges on the prepared sheet, about 2 inches apart. Brush the tops with the reserved 1 tbsp of cream. Bake for 18-22 minutes, until golden brown. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Glaze: While scones cool, make the glaze. Whisk powdered sugar, 2 tbsp cream, and vanilla until smooth. Add more cream a teaspoon at a time if it’s too thick. Drizzle generously over warm scones.

My Top Tips for Success

Keep Everything Cold: Cold butter and cream are non-negotiable for flaky layers. I even pop my flour bowl in the freezer for 10 minutes before I start.
Handle the dough as little as possible. We are making scones, not bread. A few dry streaks are better than a tough scone.
Use a sharp knife or bench scraper to cut your dough. A dull knife will press down the edges and can stop them from rising nicely.
Let the scones cool for at least 10 minutes before glazing. If they’re too hot, the glaze will just melt right off.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to! Here’s what to watch for.

Over-mixing the dough. This is the #1 reason scones turn out dense. Once you add the liquid, mix just until it comes together. It should look messy.

Using warm butter. If your butter melts into the flour before baking, you lose all those flaky pockets. The frozen, grated butter trick is a total lifesaver here.

Not draining the strawberries. If you skip the macerating step, the extra strawberry juice will seep into your dough. This can make it gummy and prevent a good rise.

NUTRITION INFORMATION

Calories: ~450 kcal
Carbohydrates: 58g
Protein: 5g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 250mg
Sugar: 28g
Please note: These are estimates per scone, including glaze, and will vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use frozen strawberries?

You can, but don’t thaw them first! Toss the frozen berries in a little flour from your measured amount before folding them in. This helps prevent a purple, soggy dough.

How do I store these scones?

They are best the day they are made. Store any leftovers in an airtight container at room temperature for 1-2 days. I don’t recommend refrigerating, as it can dry them out.

Can I make the dough ahead of time?

Absolutely! After cutting the scones, place them on your baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 3-5 extra minutes to the bake time. It’s the ultimate make-ahead breakfast! This technique also works wonderfully for Pumpkin Banana Muffins with Strawberry Lemon Glaze.