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Strawberry Almond Scones

Strawberry Almond Scones

  • Author: Paige Adams
  • Prep Time: 15 minutes + cooling
  • Cook Time: 18-20 minutes
  • Total Time: 33-35 minutes + cooling
  • Yield: 18 scones 1x


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 (11/2 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


  1. Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
  2. In a large bowl, stir together the all-purpose flour, baking powder, granulated sugar and salt.
  3. 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.
  4. 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.
  5. Drop the dough by 1/4-cup-full mounds on the sheet pans spreading 3 inches apart.
  6. Bake until golden brown, about 18-20 minutes.
  7. Cool the scones on a wire rack.
  8. 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.)
  9. Scones are best the day they are baked.