Fresh strawberries, zesty orange, heavy cream, and a sweet citrus glaze come together in these dreamy homemade scones.

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You ever find yourself staring at a handful of strawberries that are just this close to going bad and an orange that’s been rolling around your fruit bowl for… what, a week? That was me last spring. I had no plan, just a craving for something soft and warm that made the house smell like I knew what I was doing with my life. Spoiler: I didn’t. But somehow, I ended up with these flaky, citrus-kissed strawberry scones, and honestly? They felt like a small victory.

I remember it was raining—one of those drizzly, gray Sundays where it’s impossible to change out of sweatpants, and frankly, you don’t even want to. I tossed on an apron (mostly because my toddler had dumped flour on the dog the day before and I was still finding it in weird places), and just started throwing ingredients together. No pressure. Just baking for the joy of it. And that’s kind of what these scones taste like—casual joy, with a hint of chaos and a whole lot of heart.

Why You’ll Love This Orange Glazed Strawberry Scones Recipe?

Let’s not pretend scones don’t have a reputation, right? People hear “scone” and think dry, crumbly, and sad. Like a biscuit that gave up on life halfway through. But not these. These orange glazed strawberry scones are soft and tender in the middle, just a little crisp on the outside, and bursting with fresh strawberry goodness.

And that glaze? Oh man. It’s sweet but not cloying, with the kind of citrusy zing that makes you do a little happy dance in the kitchen. It soaks into the scone just enough to leave you licking your fingers and pretending you meant to save the last one for someone else. I wouldn’t call them perfect—because nothing that good ever really is—but they’re comforting. In the best, messiest way.

Ingredient Notes:

You don’t need a fancy mixer (though it helps). You don’t need imported flour or gold-leafed strawberries. Just a few basics and maybe a little curiosity.

• All-purpose flour: Just good ol’ plain flour. It holds everything together without making it dense.

• Sugar: Adds a little sweetness without making you feel like you’re eating dessert at 8 a.m. (unless that’s your vibe—in which case, go you).

• Baking powder: Gives these scones their lift. No one wants a flat scone. That’s just a sad pancake.

• Kosher salt: A tiny pinch does a lot. It brings balance, like yoga but edible.

• Orange zest: Do not skip this. It’s the perfume of this whole recipe. Bright, fresh, and citrusy like you’re baking in a summer garden.

• Grated cold butter: Grate it. It’s a little extra effort but it makes a world of difference—those tiny butter bits melt into pockets of joy.

• Egg + heavy cream: The richness comes from these two. Think of them as the glue and the soul of the dough.

• Strawberries: Use ripe, not mushy. Too soft and you’ll end up with pink sludge. I’ve been there. Not great.

• Powdered sugar + orange juice: For the glaze. It’s not just for looks—it makes the scone. Don’t skimp.

How To Make Orange Glazed Strawberry Scones?

I’m not gonna pretend this is one of those “throw it all in one bowl” kind of deals, but I promise, it’s not hard. Just take your time and don’t worry if it gets messy. The best ones always are.

1. Start by Prepping:
   Turn your oven to 400°F. Line a baking sheet with parchment paper. Don’t skip the parchment—I’ve learned the hard way.
2. Mix Up the Dry Ingredients:
   Grab a big bowl or your stand mixer. Toss in the flour, sugar, baking powder, salt, and orange zest. Mix it up. Add in your grated cold butter and stir until it looks crumbly—think coarse sand with flecks of sunshine.
3. Bring It Together:
   Whisk your egg and cold cream together in a little bowl. Pour it into the flour mix. Use the lowest speed or a spoon to gently bring everything together. It’s gonna look a little rough. That’s good. Add in your diced strawberries and mix just until combined. Don’t go wild—just until you’re not seeing dry flour patches.
4. Shape It (Imperfectly):
   Turn the dough out onto a floured counter. Press it into a rough circle about 8 inches across. If it’s sticky, chill it for a bit—go refill your coffee. Then, slice into 8 wedges. Think of it like a strawberry pizza without the cheese.
5. Brush and Bake:
   Place the wedges on your baking sheet. Give them space to grow. Mix an egg with a little milk and brush it on top. Bake for 20 to 25 minutes, until the tops are golden and your kitchen smells like heaven on a lazy morning.
6. Cool (or Don’t), Then Glaze:
   Let them cool for 15 minutes, if you have that kind of patience. Whisk together powdered sugar and orange juice until smooth, then drizzle over the scones. I mean drizzle. Don’t try to be neat. Let it run. Let it be wild. That’s the fun part.

Storage Options:

Honestly? They’re best the same day. But if you made extra or you’re just showing off (I see you), keep them in an airtight container at room temp for up to two days.

They’ll last in the fridge for three days, but let them come to room temp or give ’em a quick warm-up before eating. Want to freeze them? Freeze the un-glazed ones, tightly wrapped. When you’re ready, thaw, warm, and glaze fresh.

Variations and Substitutions:

Here’s the fun part. Don’t feel boxed in. Play around. That’s how this recipe even happened in the first place.

• Swap the fruit: Try blueberries, raspberries, or chopped peaches. Just pat ’em dry.

• Change the glaze: Lemon or lime instead of orange gives a whole different vibe.

• Add some crunch: Toss in white chocolate, chopped pistachios, or even shredded coconut if you’re feeling wild.

• Make it dairy-free: Use coconut cream and vegan butter. Still dreamy.

• No stand mixer? Totally fine. I’ve made them with just a wooden spoon and a stubborn attitude.

What to Serve with Orange Glazed Strawberry Scones?

You don’t need anything else, but hey—life’s too short not to overdo it sometimes.

• Coffee or tea: Obviously. I like mine with a strong Earl Grey.

• Yogurt + fruit: Makes it feel like a balanced breakfast. Kind of.

• Soft scrambled eggs: Sweet and savory on one plate? Yes, please.

• More glaze: I mean… if you know, you know.

Frequently Asked Questions:

Can I use frozen strawberries?
Totally. Just don’t thaw them first. Dice ’em straight from the freezer and toss with a bit of flour so they don’t turn the dough into mush.

My scones spread too much. What gives?
Butter was probably too warm, or maybe the dough got overmixed. Chill the cut dough for 10 minutes before baking—it helps a lot. Learned that one the hard way.

Can I double it?
Absolutely! Just divide the dough in half and make two circles. Cut each into 8 wedges. You might need two pans, but that just means more scones. Win.

Honestly, these scones feel like sunshine wrapped in a warm hug—and maybe a little chaos, depending on how much glaze ends up on your shirt. I hope you bake a batch and love them as much as I do.

And if you do try them? Come back and tell me how they turned out. Or, ya know, what you spilled on the floor. Been there too.

Keep the Flavor Coming – Try These:

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Orange Glazed Strawberry Scones

Tender scones made with fresh strawberries, bright orange zest, and finished with a sweet citrus glaze. A delightful balance of tart, buttery, and fruity flavor in every bite.

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Servings

Ingredients

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For the Scones:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon finely grated orange zest
• ½ cup 1 stick unsalted butter, cold and grated
• 1 large egg lightly beaten
• ½ cup cold heavy cream
• 1 cup fresh strawberries diced

For the Egg Wash:

• 1 large egg lightly beaten
• 2 tablespoons milk

For the Orange Glaze:

• ½ cup confectioners’ sugar
• 4 teaspoons freshly squeezed orange juice

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Instructions

 

Preheat the Oven:

1. Begin by preheating the oven to 400°F (200°C). Line a standard baking sheet with parchment paper and set aside.

Prepare the Dry Mixture:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, baking powder, kosher salt, and orange zest. Stir briefly to blend.

Incorporate the Butter:

1. Add the grated cold butter to the dry mixture and toss gently with a fork to ensure even distribution. Mix on medium-low speed until the texture resembles coarse crumbs, with visible pieces of butter no larger than small peas.

Combine Wet Ingredients:

1. In a separate mixing bowl, whisk together the lightly beaten egg and cold heavy cream. Slowly pour the liquid mixture into the flour and butter blend while mixing on low speed until a soft dough forms. Avoid overmixing.

Add the Strawberries:

1. Gently fold in the diced strawberries until evenly distributed throughout the dough. Take care not to crush the fruit.

Shape the Dough:

1. Transfer the dough onto a lightly floured surface and shape it into a flat 8-inch circle. Using a sharp knife or a pizza cutter, slice the dough into 8 even wedges.

Prepare for Baking:

1. Arrange the wedges on the prepared baking sheet, spacing them apart. In a small bowl, whisk together the remaining egg and milk, and brush the tops of each scone with this egg wash for a golden finish.

Bake the Scones:

1. Bake in the preheated oven for 20 to 25 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean. Transfer the scones to a wire rack and allow them to cool for 15 minutes.

Prepare the Glaze:

1. While the scones are cooling, whisk together the confectioners’ sugar and freshly squeezed orange juice in a small bowl until smooth and pourable.

Glaze and Serve:

1. Once the scones have cooled slightly, drizzle each one with the orange glaze. Allow the glaze to set before serving.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients (such as baking powder and confectioners’ sugar) are certified gluten-free, as cross-contamination may occur with some brands. The texture may be slightly more delicate, but the flavor will remain just as delightful.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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