Strawberry Shortcake Scones

Prep Time
Cook Time
Ready In

"I can't believe how easy these are to make. They are flaky, moist, tender and full of flavor! You can leave them out on a plate for a day, or in the refrigerator, but don't put them in a Zip-Lock bag, because that will trap moisture, and make them soggy. If you have been waiting to try scones, this is the perfect one to make. So easy, so good!"

Original recipe yields 12 servings


  • Serving Size: 1 (132.6 g)
  • Calories 369.2
  • Total Fat - 8.4 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 22.7 mg
  • Sodium - 198 mg
  • Total Carbohydrate - 72.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 54.6 g
  • Protein - 3 g
  • Calcium - 116.1 mg
  • Iron - 0.5 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 425 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

In a large mixing bowl combine flour, baking powder, sugar, and salt.

Step 4

Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.

Step 5

Toss in strawberries, and coat lightly with the flour mixture. Add half and half, and fold together gently, until the mixture just begins to come together and forms a soft dough. Do not knead or over mix the dough!

Step 6

Turn dough out onto a floured surface, and pat into a 1 inch thick rectangle.

Step 7

With a sharp knife cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles.

Step 8

Place scones on prepared baking sheet, and bake 16-18 minutes, or until cooked through and golden.

Step 9

Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment.

Step 10

Remove scones from pan to cooling rack.

Step 11

Cool about 10 minutes.

Step 12

Meanwhile, make glaze by whisking together confectionary sugar, vanilla, and half and half, until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more confectionary sugar).

Step 13

Dip the tops of each scone directly into the glaze until the top is covered.

Step 14

Return scones to cooling rack, and allow glaze to drip down the sides and off the rack onto parchment.

Step 15

Glaze will firm up when scones are completely cool.

Tips & Variations

No special items needed.


Bonnie Baker

Tender, flaky and moist with great strawberry pieces in every bite. Winner around the table for us!

review by:
(14 Oct 2019)


I couldn't pass these up on the name alone Looked to good to skip by and I am happy to say that when I made them they were just as good as I thought they would be. We loved the glaze on them and they were fabulous! I plan to make them to bring to my mom's house very soon for her to try!

review by:
(15 Jun 2016)

Baking Babe Bev

Delicious scones with delicious strawberries. I used frozen and just dipped them in flour before adding them to the mix. Don't forget the glaze; it really brings them to the next level!

review by:
(24 Jan 2016)


Just got some first-of-the-season local strawberries. I made these scones with some of them. They are so flaky and tender. These will be a repeat recipe for sure!

review by:
(6 Jun 2015)


Very good scones. I really liked the strawberries in them. I normally don't like any icing on top of scones, but these didn't taste complete until I added some. The recipe is easy to prepare and the directions are perfect. Thank you!

review by:
(11 Mar 2015)


These were great! We skipped the glaze but otherwise made as directed. Thanks for sharing!

review by:
(28 Feb 2015)