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Small Batch Strawberry Scones Recipe

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Breakfast just got a little brighter with this small batch strawberry scones recipe!  An easy small batch of tender and buttery breakfast scones that showcase beautiful fresh strawberries.  The scones are finished with a creamy fresh strawberry glaze and are the perfect complement to your morning coffee.  

Close up of a glzed strawberry scone on a cutting board.

Fresh Strawberry Scones

Real talk:  I used to shy away from scones.  I found them to be dry and flavorless.  That was until I started making my own homemade scones.  It all started with my orange and almond scones.  Then we moved on to peanut butter and jelly scones, then cherry cornflake crunch scones.

Now, with these fresh strawberry scones, I love all things scones!  Here’s why:  my scones are incredibly tender, buttery, just the right amount of flaky, and perfectly sweetened.  

You take all those key components of a successful scone and add chunks of fresh strawberries – it doesn’t get much better!  The strawberries burst with jammy flavor and add a tasty counterpart to the buttery pastry.  

And let’s not forget about finishing the delicious scones with a fresh starwberry glaze.  All of the goodness of a fine breakfast pastry with a little less fuss.  That’s a breakfast win in my book!

Step-By-Step To Make Strawberry Scones

1. Gather The Simple List Of Ingredients

This strawberry scones recipe only requires a few ingredients to make tender and buttery scones. To prepare for success, place the butter cubes in the freezer for about 5 minutes. Cold butter is a key ingredient for good scones. It will release pockets of steam when baked, which will give the scones a soft and tender texture.

All the ingredients needed for a small batch of fresh fruit breakfast treats.

1. Prepare The Fresh Strawberries

It’s spring, so we should be pretty excited about the beautiful bounty of fresh strawberries! As the star ingredient in the scones, we want to make sure they are front and center.

Beautiful fresh berries spilling out of a white bowl.

Chop the strawberries into about 1/4-inch pieces.  And since we are using bright fresh fruit, we want to remove any excess liquid by placing them in a bowl lined with paper towel.  This will keep unnecessary moisture out of our scone dough – otherwise, the scones may end up too crumbly.

A paper towel lined bowl of freshly chopped strawberries.

3. Mix The Dry Ingredients

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Dry ingreidents ready to be mixed in a glass mixing bowl for breakfast scones.

3. Toss The Cold Butter Cubes INto The Dry Ingredients

Rescue the butter cubes that have been chilling in the freezer, and add to the dry ingredients. Give the mix a quick stir to coat the butter with the flour.

Cold butter cubes tossed into a mixing bowl full of flour.

Then, use your fingers to press the cold butter cubes into flat discs – about the size of a nickel. We want to keep intact pieces so they can work their magic in the strawberry scones and make them super tender.  

Dry ingredients in a mixing bowl with a wooden spoon for fruity breakfast pastries.

3. Prepare The Liquid INgredients

In a liquid measuing cup, measure out the heavy cream. I start with a 1/4 cup because humidity and flour brands can impact how much cream is actually needed. Then add the egg yolk and vanilla and give the mix a good stir with a fork or small whisk.

Liquid ingredients in a measuring cup ready to be added to the dry ingredients for breakfast pastry.

I found through numerous rounds of testing, to achieve the perfectly tender scone, heavy cream and an egg yolk combine with cold butter to yield the best scone texture. 

3. Combine The Wet And Dry Ingredients

Pour the wet ingredients over the dry. Stir with a wooden spoon or spatula until the flour is moistened and a rough, shaggy dough develops. It is at this time if you find your dough to be too dry, you can add more heavy cream 1 tablespoon at a time.

Breakfast pastry dough in a mixing bowl alongside a bowl full of fresh fruit.

Now it’s time to add the strawberries to the dough!  Gently mix the strawberries into the scone dough until just incorporated.  We don’t want to overdo it and crush the strawberries.

Chopped strawberries added to a bowl of scone dough.

3. Shape The STrawberry Scones

Pour the dough directly onto the parchment lined baking sheet. First, gently form the dough into a ball. Then press it into a 5 to 6 inch disc. If the dough is sticky, flour your hands.

Scone dough dotted with fresh strawberries on a baking sheet.

Use a metal bench scraper or sharp knife and cut the disc into 4 equal wedges.  Brush the tops of the strawberry scones with a little cream – to give them a golden crust.  Then, sprinkle turbinado sugar over the tops for a sweet crunch.

Raw strawberry scones cut into wedges on a baking sheet.

3. BAke The Strawberry Scones

Bake your fresh strawberry scones for about 23 to 35 minutes, or until the tops and edges are golden brown and delicious! You will want the scones to cool for a few minutes before you dive in!

Freshly baked golden brown and delicious strawberry scones arranged on a table.


Can I double the recipe to make more scones?

Yes, I think this would work fine!

Will milk work instead of cream?

The scones may not be as soft and tender if you use milk. My recommendation is to stick with heavy cream.

Do I really have to chill the scone dough before baking?

There are two reasons we chill the scones before baking: 1. to give the dough time to hydrate and develop flavor, and 2. to keep the butter cold so it doesn’t melt out of the scones when baked. Skipping the chill time may lead to dry, crumbly scones.

How long will the scones last?

Keep un-glazed scones covered at room temperature for up to 3 days. Or place the un-glazed scones in a freezer bag and freeze for up to 3 months.

Small Batch Strawberry Scones Recipe

Yield: 4 Scones
Breakfast just got a little brighter with this small batch strawberry scones recipe!  An easy small batch of tender and buttery breakfast scones that showcase beautiful fresh strawberries.  The scones are finished with a creamy fresh strawberry glaze and are the perfect complement to your morning coffee.  
Prep15 minutes
Cook23 minutes
Chill15 minutes
Total53 minutes


Strawberry Scones

  • 1 cup + 2 tablespoons all-purpose flour
  • ¼ cup organic cane sugar (or granulated sugar)
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, cold and cut into cubes
  • 6 tablespoons heavy cream, cold
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup fresh strawberries, chopped
  • turbinado sugar (for sprinkling)


  • Pop the cold butter cubes in the freezer for 5 minutes.
  • Chop the fresh strawberries into 1/4 inch pieces. Place them in a paper-towel lined bowl to absorb excess liquid.

Strawberry Scones

  • In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
    1 cup + 2 tablespoons all-purpose flour, ¼ cup organic cane sugar, ¾ teaspoon baking powder, ¼ teaspoon salt
  • Add the cold butter cubes to the flour. Using your fingertips, press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour. You should still see butter chunks in the dough when you are done mixing it. Note – You can also freeze the stick of butter, grate it on a box grater, and toss in the flour until coated.
    4 tablespoons unsalted butter, cold and cut into cubes
  • In a liquid measuring cup, measure 1/4 cup of heavy cream. Depending on your flour brand, humidity and weather, you may not need all 6 tablespoons. Add the egg yolk, and vanilla. Stir with a fork to combine.
    6 tablespoons heavy cream, cold, 1 large egg yolk, ½ teaspoon vanilla extract
  • Pour the liquid into the flour mix. Using a spatula or wooden spoon, gently mix until a rough, shaggy dough forms and the flour is moistened. If needed, add more heavy cream, 1 tablespoon at a time. Gently stir in the strawberries until just combined.
    ½ cup fresh strawberries, chopped
  • Pour the dough onto your rolling mat. Gently work the dough into a ball. It will be sticky, so you can flour your hands to make it easier. Press the dough ball into a 6 inch disc. Use a bench scraper or sharp knife to cut into 4 wedges.
  • Place the wedges 2 inches apart on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.
    turbinado sugar
  • Refrigerate the scones for 10 to 15 minutes (while the oven is preheating) to rest and hydrate the dough.
  • Preheat the oven to 400F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
  • Bake the chilled scones for 23 to 25 minutes, or until they are golden on tops and edges. Cool the scones on the baking sheet set on a wire cooling rack while you make the glaze.
  • Drizzle the glaze over the tops of the scones. The scones are best enjoyed the day they are baked. Leftover, un-glazed scones can be stored covered at room temperature for up to 3 days.
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  • Serving Size – This is a small batch recipe.  I have not tested a larger batch, though I think it would work.
  • Yield – As written, the recipe will yield 4 scones.
  • Strawberries – I recommend fresh for flavor and texture.  To remove excess moisture from the strawberries, place them in a mixing bowl lined with paper towel after chopping.
  • Chill Before Baking – I recommend chilling the cut scones for 10 to 15 minutes to let the dough rest and hydrate.  Otherwise, the scones my be extra crumbly.
  • Overnight Instructions – To make the night before, prepare to step 7, cover the scones and refrigerate, then follow the instructions to bake.
  • Freezing Baked Scones – The baked un-glazed and cooled scones can be frozen for up to 3 months.  Gently place in a sealed freezer bag.  Thaw at room temperature and glaze.
Course: Breakfast, Dessert, Snack
Cuisine: American
Author: Erin Cernich


Calories: 490kcal | Carbohydrates: 66g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 236mg | Potassium: 133mg | Fiber: 2g | Sugar: 14g | Vitamin A: 744IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 3mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
About the author photo.

about the author ...

I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!

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