Bakery-style strawberry almond scones that are flaky, buttery, and perfect for Mother’s Day brunch. Easy to make with simple ingredients and fresh strawberries.
Bakery-Style Strawberry Almond Scones (Flaky & Buttery)
I love that a batch of freshly baked scones instantly makes a morning feel a little more special.
These strawberry almond scones have that bakery-style look and texture—tall, golden, and perfectly flaky—but they come together right in your own kitchen with simple ingredients. This recipe builds on my go-to base scone method—the one I come back to again and again for that perfectly flaky, bakery-style texture.
They’re the kind of treat that feels just right for a slow weekend morning or a Mother’s Day brunch, where everything is meant to be a little softer, a little sweeter, and worth lingering over. If you're planning on treating your mother or yourself give these scones a try. They bring Spring flavor to you table and joy to your taste buds.
Enjoy!
Ingredients
- All-purpose flour
- Sugar
- Salt
- Baking powder
- Butter - Make sure your butter is cold. This is key for flaky layers.
- Eggs
- Whole milk
- Vanilla extract
- Almond extract
- Fresh strawberries - Dice them small and toss with flour—this keeps them from bleeding into the dough and helps distribute them evenly.
- Sliced almonds - for bakery style tops
- Coarse or sparkling sugar - for adding sweetness and a little crunch to the tops
Equipment
- Large mixing bowl
- Small mixing bowl
- Pastry cutter or hands
- Baking sheet
- Parchment paper
- Biscuit cutter or knife
My Go-To Tools
- Pastry Cutter (or box grater) — makes working in butter easy
- Parchment Paper — prevents sticking and promotes even baking
-- Let’s Make It Together
Preheat your oven to 450°F and line a baking sheet with parchment. Toss the diced strawberries with a little flour and set aside.
In a large bowl, whisk together the flour, sugar, salt, and baking powder. Add the grated cold butter and toss it into the flour until you still see small pieces throughout. Gently fold in the strawberries.
In a separate bowl, whisk together the egg, milk, vanilla, and almond extract. Add to the dry ingredients and mix just until the dough comes together.
Turn the dough onto a floured surface and gently bring it together. Pat into a rectangle, fold it like a letter, then repeat once more to create layers. Pat to about 2 separate round circles about 1–1¼ inches thick. Cut each circle into 6 wedges and place on the baking sheet.
Brush the tops with milk, then sprinkle with sliced almonds and coarse sugar. Bake for 12–15 minutes, until tall, golden, and set.
-- Perfecting the Cooking Process
The secret to tall, flaky scones is cold butter and minimal handling. Keep the butter cold and avoid overmixing to preserve those layers. Grating the cold butter is an easy way to work the butter into the flour. A little less messy but more action when you cut the butter into the flour is using small cubes of butter and a pastry cutter.
-- Add Your Touch
You can easily make these your own depending on what you have on hand.
Swap in blueberries or raspberries, add a light glaze for extra sweetness, or skip the almonds if you prefer a more classic scone. They’re just as good warm with a little butter or served alongside your favorite jam.
Set the Mood
If you’re building a cozy brunch or just love bakery-style treats, here are a few more recipes to try next:
- Blueberry Almond Honey Muffins — soft, tender, and perfect for mornings
- Strawberry Almond Pancakes — light, fluffy, and full of fresh flavor
- Lemon Asparagus Pasta — a fresh, savory balance for your brunch table
- Master Scone Recipe - here is my base recipe that you can start from and in your own variations and make your favorite versions.
Save these scones for your next slow morning or special gathering—they’re simple to make but feel like something truly special.
Before You Start
Can I use frozen strawberries?
Yes, but keep them frozen and dice small to prevent excess moisture.
Why are my scones not flaky?
The butter may have been too warm or the dough overmixed.
Can I make these ahead of time?
You can prepare the dough and refrigerate before baking.
Do I have to use almond extract?
No, but it adds a subtle bakery-style flavor.
How do I know when they’re done?
They should be golden on top and set in the center.
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