We are knee-deep in strawberry season here and, honestly, it’s one of my favorite food seasons! We’ve already been picking twice, and I’ve put up a batch of jam and a batch of pie filling. We’ve been eating strawberries every day – and I’ve been trying some new strawberry goodies.

These strawberry scones are an adaption of my favorite savory scone recipe. They’re not too sweet, and absolutely perfect with a cup of tea. And, they’re my kick off recipe for this year’s #BrunchWeek!
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Welcome to #BrunchWeek!
Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!
Monday #BrunchWeek Recipes
Beverages Recipes
- Easy Peach Frosé by Love & Confections
- Healthy Banana Smoothie by Simply Healthyish Recipes
Bread, Grains, and Cereal Recipes
- Blueberry Bread Pudding by Big Bears Wife
- Buttermilk Waffles by The Redhead Baker
- Chocolate Banana Muffins by The Mandatory Mooch
- Cinnamon Crunch French Toast by The Nifty Foodie
- Double Chocolate Banana Muffins by Family Around the Table
- Pear Chocolate Chip Sourdough Muffins by Caroline’s Cooking
- Sourdough Belgian-Style Waffles by Karen’s Kitchen Stories
- Strawberry Scones by Kate’s Recipe Box
- Vegan Anise French Toast by Happily Curated Chaos
Egg Recipes
- Bacon, Brie & Asparagus Quiche by Sweet Beginnings
- Breakfast Tostadas by A Kitchen Hoor’s Adventures
- Gyro Omelette by Cheese Curd In Paradise
Fruit and Veggie Recipes
- Duchess Potatoes by Amy’s Cooking Adventures
- Greek Broccoli Pasta Salad by Making Miracles
Meat, Poultry, and Fish Recipes
- Carolina Shrimp And Grits by Nik Snacks
- Everything Breakfast Pizza by The Spiffy Cookie
Dessert Recipes
- Keto Macarons by Keto Basic AF
- Lemon Macarons Recipe by April Golightly
- Pasta Frola (Argentinian Lattice Tart) by Tara’s Multicultural Table
- Sprinkle Biscotti by Hezzi-D’s Books and Cooks

Ingredients
For the strawberries:
- 1 cup sliced strawberries
- 1 Tablespoon sugar
For the scones:
- 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup + 1 tablespoon sugar, divided
- 1 stick unsalted butter, cold and cut into small pieces
- 1 large egg, beaten
- 1/2 cup full-fat sour cream
- 1/2 teaspoon almond extract
For the egg wash:
- 1 large egg, beaten
- 1 teaspoon water
For the icing:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- a few teaspoons milk
I love almond extract and think it adds such a nice depth of flavor to these scones! Sliced almonds on top would also be a fabulous addition.
If almond isn’t your thing, you can use vanilla extract instead – or skip the extract altogether!

Directions
- Preheat the oven to 400 degrees. Line a baking pan with parchment.
- Toss the strawberries with 1 tablespoon sugar in a small bowl and set aside.
- In a large bowl, whisk together 2 1/2 cups flour, salt, baking powder, baking soda, and sugar. Cut in the butter until it forms a course meal.
- In a smaller bowl, combine the egg, sour cream, and almond extract. Pour into the dry ingredients and mix until just combined. Fold in the strawberries.
- Turn the dough out onto a floured board and work it into a round loaf shape. Using a pizza cutter or sharp knife, cut like a pie into 8 wedges.
- Carefully transfer the wedges to the prepared baking sheet.
- Beat together the egg and and water to make the egg wash. Brush over the scones.
- Bake for 20-25 minutes, until golden brown.
- To make the icing, Whisk together the powdered sugar, vanilla extract, and enough milk to make the icing thin enough to drizzle.
- Let the scones cool slightly, then drizzle with icing.
We served these warm from the oven and they were so, so good! The scones themselves aren’t overly sweet – but then you get a bite with the sugar-coated strawberries and the balance is perfect!
Recipe

Strawberry Scones
Fresh strawberry scones are the perfect treat for summer brunch!
Ingredients
For the strawberries:
- 1 cup sliced strawberries
- 1 Tablespoon sugar
For the scones:
- 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup + 1 tablespoon sugar, divided
- 1 stick unsalted butter, cold and cut into small pieces
- 1 large egg, beaten
- 1/2 cup full-fat sour cream
- 1/2 teaspoon almond extract
For the egg wash:
- 1 large egg, beaten
- 1 teaspoon water
For the icing:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- a few teaspoons milk
Instructions
- Preheat the oven to 400 degrees. Line a baking pan with parchment.
- Toss the strawberries with 1 tablespoon sugar in a small bowl and set aside.
- In a large bowl, whisk together 2 1/2 cups flour, salt, baking powder, baking soda, and sugar. Cut in the butter until it forms a course meal.
- In a smaller bowl, combine the egg, sour cream, and almond extract. Pour into the dry ingredients and mix until just combined. Fold in the strawberries.
- Turn the dough out onto a floured board and work it into a round loaf shape. Using a pizza cutter or sharp knife, cut like a pie into 8 wedges.
- Carefully transfer the wedges to the prepared baking sheet.
- Beat together the egg and and water to make the egg wash. Brush over the scones.
- Bake for 20-25 minutes, until golden brown.
- To make the icing, Whisk together the powdered sugar, vanilla extract, and enough milk to make the icing thin enough to drizzle.
- Let the scones cool slightly, then drizzle with icing.
Notes
These are best served the same day.

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Yum! Such beautiful scones with all those fresh strawberries and the vanilla glaze on top.
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