There's something about a warm, flaky scone straight from the oven that just feels like spring. These Honey Strawberry Scones combine fresh, ripe strawberries with the light floral sweetness of our spring honey — and the result is one of our all-time favorite breakfast and brunch recipes. Whether you're hosting a slow Sunday morning or just want to treat yourself on a weekday, these scones are worth every minute. Don't forget to incorporate the goodness of Bee Inspired Spring Honey and high-quality flour for a scone with real character. Spring Honey is one of our Honey Royales, the tier reserved for our rarest honeys, which means each year's harvest is genuinely limited and often sells out before the next season begins.
Why Fresh Strawberries Make All the Difference
When it comes to strawberry scones, fresh is always better — and once you taste the difference, you'll never go back to frozen. Fresh strawberries bring a bright, juicy flavor and hold their shape beautifully during baking, giving you those gorgeous ruby-red pockets in every slice. Frozen strawberries, on the other hand, release a lot of water as they thaw, which can make the dough wet and the finished scones dense instead of light and crumbly.
For the best results, use the ripest strawberries you can find — the sweeter and more fragrant, the better. If you're lucky enough to have a garden, there's nothing better than homegrown berries. Check out our guide to growing strawberries organically if you're thinking about starting your own berry patch. And if you want to plan around peak picking season, we've got a full breakdown of when strawberry season peaks across the country.
Why Spring Honey Belongs in This Recipe
You might be wondering — can't you just use any honey? Technically yes, but spring honey is really special here. Our raw spring honey is harvested from early-season blooms, giving it a lighter, more delicate sweetness than darker, late-season varieties. That gentle floral quality doesn't compete with the strawberries — it complements them, adding a layer of flavor you just can't get from granulated sugar or a more robust honey.
Spring honey works beautifully in both the scone dough and the honey glaze. It blends smoothly into the wet ingredients and drizzles perfectly over the top once baked. Want to learn more about what makes it special? Read our guide: What Is Spring Honey?
How to Make Honey Strawberry Scones
This recipe is approachable even for beginner bakers. The food processor does most of the heavy lifting, and the steps come together quickly. Here's everything you need.
Ingredients
Scones
- 2½ cups all-purpose flour
- ¼ tsp salt
- 2 tsp baking powder
- ½ cup unsalted butter or coconut oil, cold
- 1 tbsp ground flax meal
- 1 tbsp cornstarch
- 3 tbsp water
- 1 tbsp plant-based milk
- 3 tbsp Bee Inspired Spring Honey
- 10 fresh strawberries, washed
- 2 tbsp strawberry vodka (see note)
Scone Wash
- 2 tbsp plant-based milk
- 1 tsp butter, melted
Honey Drizzle
- 1 cup powdered sugar
- 2 tbsp Bee Inspired Spring Honey
- Splash of plant-based milk
Prefer to make your own plant-based milk? Here's our recipe for homemade almond milk.
Step One: Prep Your Oven and Baking Sheet
Heat your oven to 400°F and line a baking sheet with parchment paper. Getting this ready first makes everything smoother once your dough is shaped and ready to bake.
Step Two: Process the Flour and Butter
In a food processor bowl, combine the flour, salt, and baking powder. Pulse for a couple of seconds to mix. Chop the cold butter (or coconut oil) into pieces and add to the flour mixture. Pulse for several more seconds until the fat is fully worked in and the mixture looks like coarse crumbs. Cold fat is the key to a flaky scone — you can even freeze the butter beforehand for extra flakiness. Set aside.
Step Three: Mix the Wet Ingredients
In a separate mixing bowl, whisk together the ground flax meal, cornstarch, water, plant-based milk, and spring honey until well combined. Set aside.
Step Four: Prep the Strawberries
Remove the stems from the strawberries and quarter each one — cut in half, then cut each half in half again. Add the chopped pieces to the flour mixture in your food processor. Pulse 2–3 times, just 1–2 seconds each time. You want to coat the strawberries and break them into smaller pieces without pureeing them into the dough.
Step Five: Shape the Dough
Pour the strawberry-flour mixture over the honey mixture and gently stir to combine. The dough will be crumbly — that's perfectly normal. Add the vodka one tablespoon at a time, stirring as you go, until the dough just comes together. The vodka evaporates during baking and creates an especially flaky texture.
Turn the dough out onto a lightly floured surface and gently press it into a circle about 7–8 inches across. If pieces flake off, dab just a little vodka to patch it together. Cut the circle in half, then turn and cut the halves in half again, giving you four equal triangles. Cut each triangle in half once more to create 8 pieces total. Transfer to a tray and refrigerate for 30 minutes — this helps the scones hold their shape and bake up taller.
Step Six: Bake
Once chilled, gently transfer the 8 triangles to your prepared baking sheet. In a small bowl, stir together the 1 tablespoon plant-based milk and 1 teaspoon melted butter for the scone wash. Brush the top of each scone generously. Bake for 18–20 minutes, until the tops are golden brown. Remove from the oven and let them rest on the pan for 5 minutes, then transfer to a wire rack to cool.
Step Seven: Honey Drizzle
While the scones are baking, make your honey drizzle. Combine the powdered sugar and spring honey and stir together. Add just a splash of plant-based milk to reach a spreadable, drizzleable consistency. Once the scones have cooled on the wire rack, drizzle generously and let it set before serving.
Want a strawberry glaze instead? Swap the splash of milk for a crushed fresh strawberry. It adds beautiful color and an extra hit of fruity flavor.
Vodka note: The vodka helps bring the crumbly dough together without overdeveloping the gluten (which is what makes baked goods tough). It fully evaporates during baking, so there's no flavor or alcohol in the finished scone — just extra flakiness.
Serving Ideas for a Spring Brunch
These honey strawberry scones are wonderful on their own, but they shine as part of a full spring brunch spread. First, make this strawberry jam with honey as the perfect accompaniment. Pair them with a honey strawberry smoothie for a complete morning. If you're entertaining, round out the table with our soft pretzel bites with honey mustard sauce for something savory alongside the sweet. For dessert, our lemon lavender honey cake is a total showstopper.
Looking for even more spring honey recipe ideas? Browse our full collection: How to Use Spring Honey. Or, if you love honey in savory dishes too, don't miss our honey mustard roasted carrots — a simple, beautiful side dish that's perfect for spring dinners.
And if you're just beginning to explore what spring honey is all about, our full guide has everything you need: What Is Spring Honey?
Frequently Asked Questions
Can I use frozen strawberries in this scone recipe?
We recommend using fresh strawberries. Frozen strawberries release excess moisture as they thaw, which can make the dough wet and the finished scones dense rather than light and flaky. Fresh, ripe strawberries give you the best texture and the most vibrant flavor.
What honey is best for strawberry scones?
A lighter, more delicate honey works best so it doesn't overpower the strawberries. Our raw spring honey is ideal — its gentle floral sweetness pairs beautifully with fresh fruit and works equally well in the scone dough and the honey drizzle.
Why does this strawberry scone recipe use vodka?
Strawberry vodka helps bring the crumbly dough together without developing excess gluten, which is what makes baked goods tough. Because alcohol evaporates quickly during baking, it doesn't affect the flavor of the finished scone — just the texture, making it extra flaky and tender.
Do I have to chill the dough before baking?
Yes — chilling the shaped triangles for 30 minutes before baking is an important step. It firms up the fat so the scones bake up taller and hold their triangular shape rather than spreading flat on the pan.
Can I make these scones ahead of time?
Absolutely. Shape the triangles, place them on a lined tray, cover, and refrigerate overnight. Bake fresh the next morning. Already-baked scones keep in an airtight container at room temperature for up to 2 days, or can be frozen for up to a month.
What is spring honey?
Spring honey is harvested from early-season blooms — fruit tree blossoms, clover, and spring wildflowers. It tends to be lighter in color and milder in flavor than late-summer or fall honeys, making it especially versatile for both baking and drizzling. Learn more in our full guide: What Is Spring Honey?
