Strawberry Almond Scones

5 from 1 vote

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There is berry flavor in every crumb of these lovely strawberry almond scones even if you don’t get a bite with an actual sliced strawberry in it.

Strawberry Almond Scones

Whenever I bake scones, I always have a helper in the kitchen, but that ranges from mixing up the ingredients to just cheering me on.

My 7-year-old loves scones, and sometimes he is at the kitchen island with me. We have gotten into the habit of baking them on Sunday mornings. It is our weekend ritual.

Baking is a great way to get kids involved in food prep because it is such a clear process with individual steps. 

Given their short attention spans and varying skill levels, children can do one or two things and then move on. Or they can join in from start to finish.

Strawberry Scones with Almonds

Scones are great because they are lumpy and bumpy and not meant to look uniform. Their rustic quality is actually what makes them so appealing.

In the past I would mix the dough, pat it out and use a biscuit cutter to cut out round scones. Then I would squeeze the scraps together and repeat the all process over again. 

I can’t believe I would do this! It is much quicker and more efficient to use a cookie scoop to plop the dough right on the sheet pan. Also, you avoid waste.

Scone Flavors

My cinnamon maple scones are the ones my son requests most. He loves cinnamon sugar anything.

In second place are citrus scones. Typically I use lots of lemon zest, but sometimes I will do lime, orange or a combination.

I also like fruit in scones. We have really been embracing spring and the start of berry season, so these strawberry almond scones are a recent addition to our baking rotation.

With sliced berries and a touch of almonds extract, there is so much to love about these scones.

Stirring the wet ingredients into the dry ingredients in a bowl for the scone dough

How To Make Strawberry Almond Scones

First, preheat the oven to 400 degrees F and start mixing the dry ingredients together.

In a large bowl, combine the flour, baking powder, granulated sugar and salt. Then cut the butter into the dough using a pastry blender, a fork or your fingers.

Carefully fold in a cup of sliced strawberries. You will be amazed once these are baked how subtle strawberry flavor is in every crumb even if you don’t get a bite with an actual strawberry in it.

Portioning out scone dough on a baking sheet

After that, whisk together an egg, milk, vanilla extract and almond extract. And then, pour the wet ingredients into the dry ingredients. 

It’s important to stir gently because you don’t want to break up the strawberries too much.

When a clumpy dough starts to form, use your hands to pat it together.

Now you can portion out the dough in mounds. Again, a cookie scoop makes this process even faster and easier.

The scones bake for 18-20 minutes. They are ready when the tops are golden brown and cracked.

Whisking the glaze for the scones

Glaze For Scones

A pretty way to finish scones is with a drizzle of glaze. 

Full disclosure, I don’t do this every time, but it is a simple approach to dress them up. And in this case, it gives you another opportunity to add almond flavor.

All you have to do is wait for the scones to cool. Then whisk together a cup of confectioners’ sugar, a couple tablespoons of milk, vanilla extract and almond extract until the mixture is smooth.

Finally, drizzle that over the scones. You can sprinkle sliced almonds on top if you want and the glaze will be the glue that holds them on. 

Let the glaze set before serving.

Strawberry Almond Scones on a Wire Rack
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Strawberry Almond Scones

5 from 1 vote
Prep: 20 minutes
Cook: 20 minutes
Cooling: 2 hours
Total: 2 hours 40 minutes
Servings: 18 scones
There is berry flavor in every crumb of these lovely strawberry almond scones even if you don’t get a bite with an actual sliced strawberry in it.


  • For scones
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 6 ounces 1-1/2 sticks chilled unsalted butter, cubed
  • 1 cup sliced strawberries
  • 1 large egg
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • For glaze
  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
  • In a large bowl, stir together the all-purpose flour, baking powder, granulated sugar and salt.
  • Use a fork to cut the butter into the dry ingredients, until it resembles pea-sized clumps. You can also rub the butter and flour together with your fingers. Fold in the strawberries.
  • In a small bowl, whisk together the egg, milk, vanilla extract and almond extract. Stir into the flour-butter mixture. The dough will turn into clumps. Then you can press it together.
  • Drop the dough by 1/4-cup-full mounds on the sheet pans spreading 3 inches apart.
  • Bake until golden brown, about 18-20 minutes.
  • Cool the scones on a wire rack.
  • For the glaze, whisk together the confectioners’ sugar, milk, vanilla extract and almond extract in a small bowl. Spoon the glaze over the scones. Let the glaze set before serving. (If the glaze seems too thick, add a little milk, and if it is too thin, add a little confectioner’s sugar.)
  • Scones are best the day they are baked.


Calories: 172kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 113mg | Potassium: 59mg | Fiber: 1g | Sugar: 5g | Vitamin A: 270IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Quick Breads & Muffins
Cuisine: British
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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    1. For milk, I prefer substituting oat milk in baking. I haven’t tried to make these with a flax egg or almond flour, but I do think both will really enhance the nutty flavor.