Bright mornings deserve a bright, buttery bite. If you crave a tender, slightly crumbly pastry studded with sweet strawberry pockets, these 15 Fluffy Fresh Strawberry Scones will start your day with a smile. You’ll find classic recipes and playful twists that keep that light, flaky texture you love.
Each recipe below focuses on producing fluffy fresh strawberry scones with realistic ingredients and achievable steps. Whether you want a lemon-scented scone, a chocolate-studded treat, or a gluten-free version, there’s a recipe here you’ll reach for again and again. Pin your favorites and try one this weekend—you’ll smell warm strawberries and butter in under an hour.
1. Classic Fluffy Fresh Strawberry Scones
These are the scones you remember from cozy mornings. The texture is flaky on the outside and tender inside, with pockets of sweet strawberry in every bite. Lightly sweet and buttery, they pair with coffee or tea and work for brunch or a simple breakfast. If you want a dependable recipe for Fluffy Fresh Strawberry Scones, this is it. The aroma of warm butter and strawberries will fill your kitchen.
Ingredients (fresh strawberry scones, quick strawberry breakfast)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup cold chopped strawberries
- 1 large cold egg
- 1 cup cold buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Whisk flour, 1/3 cup sugar, baking powder, baking soda, and salt in a bowl.
- Cut in cold butter with a pastry cutter until pea-size crumbs form.
- Stir in chopped strawberries gently to coat with flour.
- Whisk egg, buttermilk, and vanilla in a separate bowl.
- Pour wet into dry and fold with a wooden spoon until dough holds. Don’t overmix.
- Turn dough onto lightly floured surface. Pat into a 8-inch round, about 1 inch thick.
- Cut into 8 wedges and place on sheet. Brush tops with buttermilk and sprinkle coarse sugar.
- Bake 15–18 minutes until edges are golden and a toothpick comes out clean.
- Cool 10 minutes on the sheet before transferring to a rack.
How to Serve It
- Serve warm on a wooden board or ceramic plate with butter or jam.
- Garnish with fresh strawberry halves and a dusting of powdered sugar.
- Pair with black coffee, Earl Grey tea, or a tall glass of milk.
- Store in an airtight container at room temperature for 2 days.
- Freeze baked scones up to 1 month; reheat at 325°F for 8–10 minutes.
Prep: 15 min | Cook: 18 min | Yield: 8 scones
2. Lemon-Glazed Fluffy Fresh Strawberry Scones
Bright lemon lifts the sweet strawberries in this version. You get a crisp crust and ultra-tender interior with citrus notes in every bite. The lemon glaze adds a glossy finish that makes these perfect for brunch or a sunny weekend. Fans of fresh, tangy pastries will adore these Fluffy Fresh Strawberry Scones.
Ingredients (lemon strawberry scones)
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2 teaspoons lemon zest (from 1–2 lemons)
- 1 cup diced cold strawberries
- 1 large cold egg
- 3/4 cup cold heavy cream
- 1 teaspoon vanilla extract
- For glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 tablespoon milk
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Whisk flour, sugar, baking powder, and salt.
- Cut in cold butter until pea-sized crumbs appear. Stir in lemon zest.
- Toss strawberries with a tablespoon of flour to prevent sinking.
- Whisk egg, cream, and vanilla. Add to dry ingredients and fold gently.
- Pat into a 9-inch round, 1-inch thick. Cut into 8 wedges.
- Place wedges on sheet and brush tops with cream.
- Bake 14–18 minutes until tops are lightly golden and testers come clean.
- Cool 10 minutes. Whisk glaze ingredients and drizzle over warm scones.
- Let glaze set 10 minutes before serving.
How to Serve It
- Plate with thin lemon slices and extra strawberry halves.
- Garnish with mint leaves for a bright contrast.
- Pair with chamomile tea or a citrusy iced tea.
- Store glazed scones in a single layer in the fridge for up to 2 days.
- Freeze unglazed; glaze after reheating.
Prep: 15 min | Cook: 16 min | Yield: 8 scones
3. Fluffy Fresh Strawberry Scones with Vanilla Glaze
This timeless version focuses on buttery scone dough dotted with strawberry bites and finished in a simple vanilla glaze. The glaze adds sweet contrast without masking the fruit. It’s a cozy choice for family breakfasts and bake sales. Anyone who loves classic bakery flavors will reach for these Fluffy Fresh Strawberry Scones.
Ingredients (vanilla glazed strawberry scones)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup diced cold strawberries
- 1 large cold egg
- 3/4 cup cold half-and-half
- 1 teaspoon pure vanilla extract
- For glaze: 1 1/2 cups powdered sugar, 2 tablespoons half-and-half, 1/2 teaspoon vanilla extract
Instructions
- Preheat to 400°F (200°C). Prepare a parchment-lined sheet.
- Mix flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture looks like coarse crumbs.
- Gently toss strawberries with a little flour and fold into dry mix.
- Whisk egg, half-and-half, and vanilla. Add to dry and stir until just combined.
- Shape dough into an 8-inch round and cut into 8 wedges.
- Bake 15–18 minutes, until golden at edges. Toothpick should come out clean.
- Cool 8 minutes. Whisk glaze and spoon over warm scones.
- Allow glaze to set 10 minutes before serving.
How to Serve It
- Arrange warm scones on a white platter and drizzle extra glaze tableside.
- Top with a small spoonful of strawberry jam for extra fruit flavor.
- Pair with latte or fruity herbal tea.
- Keep in an airtight container at room temperature for 2 days.
- Freeze unglazed scones; glaze after thawing and reheating.
Prep: 15 min | Cook: 17 min | Yield: 8 scones
4. Brown Butter Strawberry Scones with Almond Crunch
Nutty brown butter deepens flavor, making these scones rich and fragrant. The almond crunch on top adds texture contrast to tender strawberry pockets. They’re great for a leisurely weekend breakfast or a special coffee date. If you love nutty, buttery pastries, these strawberry scones will satisfy you.
Ingredients (brown butter strawberry scones)
- 3 cups all-purpose flour
- 1/3 cup light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown butter, cooled (about 1 stick butter browned and cooled)
- 1 cup diced cold strawberries
- 1 large cold egg
- 3/4 cup cold heavy cream
- 1 teaspoon almond extract
- 1/3 cup toasted sliced almonds, plus extra for topping
Instructions
- Preheat oven to 400°F (200°C) and line a sheet.
- Brown butter: melt butter in saucepan until nutty aroma and amber color; cool to room temperature.
- Whisk flour, brown sugar, baking powder, and salt.
- Cut cooled brown butter into dry mix until coarse crumbs form.
- Fold in strawberries and 1/3 cup toasted almonds.
- Whisk egg, cream, and almond extract. Add to dry and mix until combined.
- Pat into a 9-inch round; cut into wedges and top with extra almonds.
- Bake 16–20 minutes until edges are golden brown and tester is clean.
- Cool 10 minutes on sheet then transfer to rack.
How to Serve It
- Serve on a wooden board with extra toasted almonds sprinkled.
- Try with café au lait or almond milk latte.
- Store in airtight container up to 2 days; refrigerate if warm climate.
- Make ahead: shape dough, freeze wedges raw, bake from frozen adding 3–5 minutes.
Prep: 20 min (including browning) | Cook: 18 min | Yield: 8 scones
5. Strawberry Chocolate Chip Flaky Scones
Chocolate and strawberry pair beautifully in this flaky scone. Bitter-sweet chips contrast with bright fruit, giving a dessert-like breakfast scone. The texture stays tender and flaky for a decadent treat. Chocolate lovers who enjoy fruity notes will be delighted.
Ingredients (strawberry chocolate scones)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup semi-sweet chocolate chips
- 1 cup diced cold strawberries
- 1 large cold egg
- 3/4 cup cold buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet.
- Combine flour, sugar, baking powder, and salt.
- Cut in cold butter until pea-sized.
- Fold in chocolate chips and strawberries.
- Whisk egg, buttermilk, and vanilla. Add to dry and mix until just combined.
- Pat into a 9-inch circle; cut into 8 wedges.
- Bake 14–18 minutes until golden and toothpick comes out mostly clean.
- Cool 10 minutes before serving.
How to Serve It
- Serve warm so chocolate is slightly melty.
- Add a smear of mascarpone or a dollop of whipped cream.
- Pair with espresso or mocha.
- Store in an airtight container; reheat briefly to soften chocolate.
- Freeze unbaked wedges for quick fresh-baked scones later.
Prep: 15 min | Cook: 16 min | Yield: 8 scones
6. Mini Fluffy Fresh Strawberry Scones (Bite-Sized)
Smaller scones bake faster and make lovely bite-sized treats for brunch or parties. You get all the fluffy Fresh Strawberry Scone flavor in a compact, shareable form. These are great for kids, buffets, and tea service. Expect crisp edges and pillowy centers.
Ingredients (mini strawberry scones)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup diced cold strawberries
- 1 large cold egg
- 1/2 cup cold heavy cream
- 1 teaspoon vanilla extract
- For glaze: 1/2 cup powdered sugar, 1 tablespoon milk
Instructions
- Preheat oven to 400°F (200°C). Line a small sheet.
- Mix flour, sugar, baking powder, and salt.
- Cut in butter until coarse crumbs form.
- Gently stir in strawberries.
- Whisk egg, cream, and vanilla; add to dry and mix lightly.
- Drop rounded tablespoons onto sheet for 18–20 mini scones.
- Bake 10–12 minutes until golden at edges and set inside.
- Cool 5 minutes then drizzle glaze.
- Cool another 5 minutes before serving.
How to Serve It
- Serve on tiered trays or small plates for brunch.
- Garnish with tiny mint leaves or a sprinkle of coarse sugar.
- Pair with mimosas or iced tea.
- Keep in airtight container for 1 day; best fresh.
- Freeze extras unglazed, reheat and glaze before serving.
Prep: 15 min | Cook: 12 min | Yield: 18–20 mini scones
7. Buttermilk and Honey Strawberry Scones
Buttermilk creates extra tender scones, and a touch of honey adds floral sweetness. These scones are moist, with a delicate crumb and natural strawberry brightness. They’re ideal for breakfast when you want gentle flavor and soft texture. Lovers of lightly sweet pastries will enjoy these.
Ingredients (buttermilk strawberry scones)
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup diced cold strawberries
- 1 large cold egg
- 3/4 cup cold buttermilk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a sheet.
- Whisk flour, sugar, baking powder, and salt.
- Cut in butter until pea-sized.
- Fold in strawberries.
- Whisk egg, buttermilk, honey, and vanilla.
- Add wet to dry and fold until dough holds.
- Pat dough into 8-inch round; cut into 8 wedges.
- Bake 15–18 minutes until edges are golden and firm.
- Cool 10 minutes and brush with a little warm honey if desired.
How to Serve It
- Drizzle with extra honey and add butter.
- Pair with green tea or light roast coffee.
- Store in airtight container at room temperature for 2 days.
- Make ahead: freeze raw wedges, bake directly from frozen with extra 3 min.
Prep: 15 min | Cook: 17 min | Yield: 8 scones
8. Strawberry Ricotta Tender Scones
Ricotta adds richness and yields a pillowy texture that stays moist longer. These scones are soft and delicate, with strawberry pieces folded into a tender dough. They work well for a refined brunch or a light dessert. If you like creamy textures, these strawberry scones will please your palate.
Ingredients (ricotta strawberry scones)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup whole-milk ricotta, cold
- 1 cup diced cold strawberries
- 1 large cold egg
- 1/3 cup cold milk
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 400°F (200°C) and line tray.
- Whisk flour, sugar, baking powder, baking soda, and salt.
- Cut in cold butter until mixture is coarse.
- Stir in ricotta and strawberries gently.
- Whisk egg with milk and lemon zest; add to dry and mix until just combined.
- Shape into an 8-inch round, cut into wedges.
- Bake 16–20 minutes until edges are golden and center set.
- Cool 10 minutes on sheet then transfer.
How to Serve It
- Dust with powdered sugar and garnish with ricotta dollop.
- Pair with sparkling wine or latte.
- Store refrigerated up to 2 days due to ricotta.
- Make ahead: shape dough and freeze; bake from frozen adding a few minutes.
Prep: 20 min | Cook: 18 min | Yield: 8 scones
9. Cardamom & Honey Strawberry Scones
Earthy cardamom adds floral warmth to bright strawberries. A touch of honey rounds out flavors, making these scones fragrant and balanced. They’re a lovely choice for brunch with friends or a special weekend breakfast. Fans of spice-forward baked goods will enjoy this variation.
Ingredients (cardamom strawberry scones)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 cup cold unsalted butter, cubed
- 1 cup diced cold strawberries
- 1 large cold egg
- 3/4 cup cold buttermilk
- 2 tablespoons honey
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400°F (200°C), line sheet.
- Mix flour, sugar, baking powder, salt, and cardamom.
- Cut in butter until pea-sized crumbs.
- Fold in strawberries.
- Whisk egg, buttermilk, honey, and vanilla. Add to dry mix.
- Form into 8-inch round; cut into wedges.
- Bake 15–18 minutes until edges golden and center set.
- Cool 10 minutes and drizzle with honey.
How to Serve It
- Serve with clotted cream or Greek yogurt.
- Pair with spiced chai or lightly roasted coffee.
- Store airtight; cardamom scent intensifies slightly over time.
- Freeze unbaked wedges for quick baking later.
Prep: 15 min | Cook: 16 min | Yield: 8 scones
10. Strawberry Basil Savory-Sweet Scones
Fresh basil adds a subtle herbaceous note that complements the strawberries. These scones are lightly sweet with a fragrant finish, unexpected and refreshing. They’re perfect for garden brunches and pair well with savory spreads. If you like a hint of green herb in pastries, try these.
Ingredients (strawberry basil scones)
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup diced cold strawberries
- 2 tablespoons finely chopped fresh basil
- 1 large cold egg
- 3/4 cup cold heavy cream
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet.
- Mix flour, sugar, baking powder, and salt.
- Cut in butter until coarse crumbs form.
- Stir in strawberries and basil.
- Whisk egg, cream, and lemon zest. Add to dry mix and fold gently.
- Shape into 8-inch round, cut into 8 wedges.
- Bake 15–18 minutes until golden and tester clean.
- Cool 10 minutes before serving.
How to Serve It
- Garnish with basil sprigs and thin lemon slices.
- Serve with soft cheeses like ricotta or goat cheese.
- Pair with iced tea or light rosé.
- Store airtight at room temperature for 1–2 days.
- Freeze before baking for a quick fresh-baked side.
Prep: 15 min | Cook: 17 min | Yield: 8 scones
11. Gluten-Free Fluffy Fresh Strawberry Scones
Made with a gluten-free flour blend, these scones keep texture light and tender. They’re slightly crumbly but moist, with bright strawberry pockets. Ideal for gluten-sensitive guests craving bakery-style scones. They rise well and hold shape when handled gently.
Ingredients (gluten-free strawberry scones)
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup diced cold strawberries
- 1 large cold egg
- 3/4 cup cold buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 400°F (200°C). Line sheet.
- Whisk gluten-free flour, sugar, baking powder, salt.
- Cut in butter until crumbly.
- Fold in strawberries.
- Whisk egg, buttermilk, and vanilla; add to dry and mix just until combined.
- Pat into 8-inch round; refrigerate 10 minutes to firm up dough.
- Cut into wedges and bake 16–20 minutes until golden and tester clean.
- Cool 10 minutes before serving.
How to Serve It
- Serve warm with softened butter or lemon curd.
- Pair with black tea or a mild coffee.
- Store in airtight container up to 2 days; refrigerate if humid.
- Make ahead: freeze formed wedges and bake from frozen.
Prep: 20 min | Cook: 18 min | Yield: 8 scones
12. Strawberry Cardamon Streusel Scones
Crunchy streusel brings texture and extra sweetness to strawberry scones. The topping bakes golden and contrasts the tender center for an indulgent bite. These suit weekend gatherings or dessert-style breakfasts. If you appreciate a crunchy finish, this one’s for you.
Ingredients (streusel topped strawberry scones)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup diced cold strawberries
- 1 large cold egg
- 3/4 cup cold heavy cream
- For streusel: 1/3 cup brown sugar, 1/4 cup flour, 3 tablespoons cold butter, 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 400°F (200°C). Line tray.
- Make streusel: rub butter into brown sugar and flour until crumbly; chill.
- Mix flour, sugar, baking powder, and salt.
- Cut in butter until pea-sized crumbs form.
- Fold in strawberries.
- Whisk egg and cream; add and mix until dough holds.
- Shape into 8-inch round, cut into wedges, top with streusel.
- Bake 16–20 minutes until streusel is golden and centers set.
- Cool 10 minutes before serving.
How to Serve It
- Serve on dessert plates with extra streusel.
- Pair with cappuccino or milk.
- Store covered in fridge to keep streusel crisp.
- Freeze unbaked wedges; add streusel before baking.
Prep: 20 min | Cook: 18 min | Yield: 8 scones
13. Vegan Strawberry Coconut Scones
Dairy-free and egg-free, these scones use coconut oil and plant milk for tenderness. Coconut adds a tropical note that pairs nicely with strawberries. They bake light and flaky, a pleasant vegan option for brunch or snack time. If you follow a vegan diet, these provide a satisfying treat.
Ingredients (vegan strawberry scones)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold coconut oil, solid
- 1 cup diced cold strawberries
- 3/4 cup cold canned coconut milk (full fat)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup shredded unsweetened coconut (optional)
Instructions
- Preheat oven to 400°F (200°C). Line sheet.
- Mix flour, sugar, baking powder, and salt.
- Cut in coconut oil until mixture is crumbly.
- Fold in strawberries and shredded coconut.
- Stir coconut milk, maple syrup, and vanilla, then add to dry.
- Form into 8-inch round and cut into 8 wedges.
- Bake 16–20 minutes until golden and a toothpick is clean.
- Cool 10 minutes on sheet before serving.
How to Serve It
- Top with coconut yogurt or vegan glaze.
- Pair with herbal tea or coconut coffee.
- Store in airtight container in fridge for up to 3 days.
- Freeze unbaked wedges for fresh scones later.
Prep: 20 min | Cook: 18 min | Yield: 8 scones
14. Strawberry Cream Cheese Filled Scones
Cream cheese filling makes these scones feel indulgent, almost like a pastry. Each bite has a creamy center and flaky exterior, with strawberry brightness. Great for a weekend treat or a decadent breakfast. If you love cream cheese pastries, you'll enjoy this version.
Ingredients (cream cheese filled strawberry scones)
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup diced cold strawberries
- 1 large cold egg
- 3/4 cup cold heavy cream
- For filling: 4 oz cream cheese, softened, 1/4 cup strawberry preserves
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line tray.
- Mix flour, sugar, baking powder, and salt.
- Cut in butter until crumbly.
- Stir in strawberries.
- Whisk egg and cream with vanilla; add to dry ingredients and mix until dough forms.
- Divide dough into 8 rounds. Flatten each slightly.
- Spoon 1/2 tablespoon cream cheese and 1/2 teaspoon preserves into center, fold edges to seal.
- Place seams down on sheet and bake 16–20 minutes until golden and center set.
- Cool 10 minutes before serving.
How to Serve It
- Dust with powdered sugar and serve warm to enjoy melted filling.
- Pair with cappuccino or chai.
- Store in fridge up to 2 days due to cream cheese.
- Reheat briefly in oven before serving.
Prep: 25 min | Cook: 18 min | Yield: 8 scones
15. Strawberry Oat Honey Morning Scones
Oats add a hearty chew and rustic look to these morning scones. Honey and oats make them feel wholesome while strawberries keep them bright. These scones suit breakfast with yogurt or a healthy-ish brunch. If you like texture and whole-grain notes, try these strawberry scones.
Ingredients (strawberry oat scones)
- 2 3/4 cups all-purpose flour
- 1/4 cup rolled oats, plus extra for topping
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup diced cold strawberries
- 1 large cold egg
- 3/4 cup cold milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet.
- Combine flour, oats, sugar, baking powder, and salt.
- Cut in butter until pea-sized crumbs form.
- Fold in strawberries.
- Whisk egg, milk, honey, and vanilla; add to dry mix and stir until dough holds.
- Pat into 8-inch round and top with extra oats.
- Cut into 8 wedges and bake 15–18 minutes, until golden and tester clean.
- Cool 10 minutes before serving.
How to Serve It
- Serve with Greek yogurt and extra honey drizzle.
- Pair with black coffee or a smoothie.
- Store in airtight container for 2 days.
- Freeze unbaked wedges for quick breakfasts.
Prep: 15 min | Cook: 17 min | Yield: 8 scones
Warm, fruity, and buttery—these 15 Fluffy Fresh Strawberry Scones give you so many ways to brighten your mornings. From classic glazed wedges to creative twists like brown butter, basil, and vegan coconut, there’s a version to match your mood and pantry. Try one recipe this weekend, or pin several to come back to later.
Which flavor will you bake first? Save this collection to your Pinterest board and share a batch with friends or family. I can’t wait to hear which scone becomes your new go-to morning treat.
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