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A delicious treat that is perfectly moist, crumbly and has just enough strawberry sweetness to satisfy.
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Snack
Servings 8 Scones


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cubed
  • 1/3 cup granulated sugar
  • 2/3 cup milk
  • 1 cup strawberries cut into small pieces
  • 1/4 cup almond slices optional
  • 1/2 cup powdered sugar
  • 1 teaspoon almond extract optional
  • 1 tablespoon milk


  • Pre-heat oven 425ºF.
  • Combine flour, baking powder and salt in a mixing bowl.
  • Next add butter to the flour mixture. Use pastry blender or a fork to combine until the flour mixture looks crumbly. (A food processor or mixer with paddle attachment works great too.)
  • Add sugar.
  • Create a little well in the center of the dry ingredients, pour in milk and combine.
  • Gently fold in strawberry pieces.
  • Shape into a round disk and place on a parchment lined sheet pan. I like to spread about a teaspoon of flour or powered sugar on the parchment to prevent the dough from sticking while I cut and separate the sections before baking.
  • Bake in a 425ºF oven for 12 to 14 minutes.
  • Remove from oven. Sprinkle almond slices over scones. While scones cool for a few minutes make the glaze.
  • Drizzle glaze over scones, then move to a cooling rack for glaze to harden.
  • These will last about two to three days in the fridge, then store leftovers in the freezer.