Easy Strawberry Cake Mix Scones with Creamy Vanilla Glaze
Prepare to fall in love with these delightful Strawberry Cake Mix Scones! Bursting with sweet strawberry flavor, these pretty pink pastries are dotted with real strawberry pieces and creamy white chocolate chips, all finished with a luscious vanilla glaze. They’re vibrant, flavorful, and incredibly fun to make, making them an instant favorite for any occasion.
Whether you’re planning a romantic Valentine’s Day breakfast, a whimsical princess tea party, a charming Mother’s Day brunch, or simply craving a sweet treat for your morning coffee, these strawberry scones are absolutely perfect. What makes them even more appealing is how effortlessly they come together, thanks to a clever cake mix shortcut! Don’t let the cake mix fool you; these aren’t merely cake disguised as scones. We’ve perfected the recipe to ensure you achieve that characteristic light, tender, and flaky scone texture, but with all the added convenience and built-in flavor that a boxed cake mix provides.
Explore More Delicious Scone Recipes
If you’re a true scone aficionado like us, you’ll love venturing into our other popular scone creations. Each recipe offers a unique twist on this classic baked good. From fruity delights to warm, spiced comforts, there’s a scone for every palate and every season:
- Blackberry Cream Cheese Scones
- Strawberry Lemon Scones
- Lemon Sugar Scones
- Eggnog Scones
- Earl Grey Scones
- Banoffee Scones
- Instant Oatmeal Scones
The Magic of a Cake Mix Scone
I don’t know about you, but I’m absolutely passionate about ingenious cake mix recipes! They are a true lifesaver in the kitchen, allowing you to whip up delicious baked goods with minimal effort and fantastic results. I always keep a variety of cake mixes in my pantry, ready to transform into delightful treats like homemade cookies, comforting dump cakes, and even surprisingly easy Hawaiian rolls. The versatility is simply incredible.
The idea of using strawberry cake mix for scones came to me recently, envisioning beautiful, rosy-hued pastries. It took a few attempts to perfectly balance the ingredients and achieve the ideal scone texture – not too cakey, not too dry, but wonderfully light and tender. The effort was well worth it! These scones not only look incredibly appealing with their soft pink color, but they are also absolutely brimming with sweet, authentic strawberry flavor. The subtle sweetness from the cake mix combined with fresh strawberries and white chocolate creates a truly irresistible experience. This recipe proves that convenience doesn’t mean sacrificing quality or taste.
Essential Ingredients for Your Strawberry Cake Mix Scones
One of the best things about this recipe is its straightforward ingredient list. You’ll likely have many of these staples already on hand, making these scones a perfect last-minute baking project. Here’s a detailed look at what you’ll need to create these scrumptious strawberry cake mix scones:
- Strawberry flavored cake mix: This is the star ingredient, providing both flavor and leavening. Use a standard 15.25 oz box.
- All-Purpose Flour: Essential for balancing the cake mix and achieving the proper scone structure.
- Cold Butter: Crucial for flaky scones. Keeping the butter cold prevents it from melting too quickly, creating pockets of steam during baking for that signature texture. Unsalted is best for controlling sodium levels.
- Egg White: Adds richness and helps bind the dough without adding too much moisture, contributing to a tender crumb.
- Milk: (or heavy whipping cream) Provides necessary moisture. Heavy cream will result in an even richer scone.
- Fresh Strawberries: Chopped into small pieces, these deliver bursts of fresh, juicy fruit flavor and a beautiful visual appeal.
- White Chocolate Chips: Their creamy sweetness perfectly complements the strawberries.
For the Irresistible Vanilla Glaze:
A simple yet elegant glaze adds the perfect finishing touch to these delicious scones. It’s quick to prepare and adds an extra layer of sweetness and vanilla aroma.
- Powdered Sugar: The base for our smooth, pourable glaze.
- Milk: Thins the powdered sugar to the desired drizzling consistency.
- Vanilla Extract: Infuses the glaze with a classic, comforting vanilla flavor.
You might notice this recipe doesn’t call for any additional leavening agents like baking powder or baking soda. That’s because these are already thoughtfully included in the cake mix, simplifying the recipe even further!
Step-by-Step Instructions for Making Perfect Cake Mix Scones:
Follow these detailed steps to create beautiful, delicious strawberry cake mix scones that will impress everyone!
Step 1: Prepare Your Baking Environment and Dry Ingredients. Start by preheating your oven to 375 degrees Fahrenheit (190°C). This ensures your oven is at the correct temperature when your scones are ready to bake, which helps them rise beautifully. Line a baking sheet with a silicone baking mat or parchment paper for easy cleanup and to prevent sticking.
In a spacious medium-sized mixing bowl, combine the strawberry cake mix and the all-purpose flour. Whisk them together thoroughly to ensure the ingredients are well distributed. Next, add the cold unsalted butter, which you’ve cut into small, uniform pieces. Using a pastry blender or two forks, quickly cut the butter into the flour mixture. Work swiftly to keep the butter as cold as possible. Continue until the mixture resembles coarse crumbs, with no butter pieces larger than small peas. This step is vital for achieving that desirable flaky scone texture.
Step 2: Incorporate Fresh Flavors and Liquids. Once your dry ingredients and butter are perfectly combined, gently stir in the chopped fresh strawberries and the white chocolate chips. Distribute them evenly throughout the crumbly mixture. In a separate small bowl, whisk together the 1/2 cup of milk (or heavy whipping cream for extra richness) and the large egg white. Pour this liquid mixture into the dry ingredients. Be mindful not to overmix at this stage; gentle handling is key for tender scones.
Step 3: Form the Scone Dough. Continue to stir the mixture gently with a spoon or your hands until all the flour has been just incorporated and a soft, shaggy dough begins to form. The dough should still be slightly sticky, but not wet. Avoid overworking the dough, as this can develop the gluten too much, resulting in tough scones. Less handling is always better for a tender crumb.
Lightly sprinkle a bit of extra all-purpose flour onto a clean work surface. Carefully turn the scone dough out onto the floured surface. Sprinkle a touch more flour over the top of the dough. With gentle hands, coax and shape the dough into a cohesive ball. You want to bring it together just enough so it holds its shape, without kneading or compressing it heavily.
Step 4: Shape, Cut, and Bake. Carefully transfer the ball of dough to your prepared baking sheet. Using your hands or a rolling pin, gently press the dough down and outward to form an 8-inch round disc, about 1-inch thick. Ensure the thickness is relatively even across the disc for uniform baking. With a sharp knife or a pizza cutter, cut the dough into 8 equal wedges, just like slicing a pizza. Gently separate the wedges slightly on the baking sheet to allow for even heat circulation and golden-brown edges.
Bake the scones in your preheated 375-degree F oven for 22-25 minutes. Keep an eye on them; they are ready when the tops are lightly golden and the edges begin to show a slight browning. The internal texture should be soft but cooked through. The beautiful pink hue from the strawberry cake mix will intensify slightly.
Step 5: Cool Before Glazing. Once baked to perfection, carefully remove the baking sheet from the oven. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack. It’s crucial for the scones to cool completely on the wire rack before you apply the glaze. Attempting to glaze warm scones will result in the glaze melting and running off, rather than setting into a beautiful, opaque finish.
Step 6: Prepare and Drizzle the Vanilla Glaze. While your scones are cooling, prepare the creamy vanilla glaze. In a small bowl, whisk together the powdered sugar, the remaining tablespoon of milk, and the vanilla extract. Continue whisking until the mixture is smooth, free of lumps, and has a pourable, yet thick, consistency. If it’s too thick, add a tiny bit more milk, a quarter teaspoon at a time, until desired consistency is reached. If too thin, add a touch more powdered sugar.
Once the scones have fully cooled, use a fork or a spoon to generously drizzle the vanilla glaze over the top of each scone. Allow the glaze to set for a few minutes before serving. The contrast between the soft scone and the slightly crisp glaze is absolutely divine.
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Tips for Achieving the Best Cake Mix Scones
Even with a cake mix, a few key techniques can elevate your scones from good to absolutely amazing:
- Keep Ingredients Cold: This is the golden rule for flaky scones. Cold butter creates steam pockets in the oven, giving scones their signature airy, layered texture.
- Don’t Overmix: Overmixing develops gluten, leading to tough scones. Mix just until the ingredients are combined and the dough comes together.
- Use a Pastry Blender (or your fingers!): A pastry blender is ideal for cutting in butter without warming it too much. If you don’t have one, use two knives or your fingertips, working quickly.
- Handle Dough Gently: Just like with mixing, avoid heavy kneading or pressing when shaping the dough. A light touch keeps the scones tender.
- Don’t Twist the Cutter: If using a round cutter (though we’re using wedges here), press straight down and lift straight up. Twisting seals the edges, inhibiting rise. For wedges, cut cleanly.
- Bake Immediately: Once shaped, scones should go straight into the hot oven. This helps the butter stay cold and promotes a good rise.
- Fresh Strawberries are Best: While frozen can work (don’t thaw first!), fresh, ripe strawberries offer the best flavor and texture.
Serving Suggestions for Your Strawberry Scones
These beautiful strawberry cake mix scones are fantastic on their own, but they also pair wonderfully with a variety of accompaniments. For a truly indulgent experience, serve them warm with a dollop of clotted cream and an extra spoonful of strawberry jam. They are also exquisite alongside a fresh fruit salad and a steaming cup of coffee or your favorite herbal tea. Imagine them as the star of a delightful brunch spread, nestled amongst quiches, fruit tarts, and mimosas. Their vibrant color and sweet aroma make them perfect for any festive gathering, from baby showers to spring garden parties. You can even serve them as a simple yet elegant dessert with a scoop of vanilla bean ice cream!
Storage and Freezing Instructions
These strawberry cake mix scones are best enjoyed fresh, but they store well, allowing you to savor them for a few days or even prepare them in advance for future enjoyment.
- Room Temperature Storage: Once cooled and glazed, store any leftover scones in an airtight container at room temperature for up to 3 days. The glaze may soften slightly, but the flavor will remain excellent.
- Freezing Baked Scones: If you’ve baked a large batch, you can freeze cooled, unglazed scones. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container for up to 1-2 months. Thaw at room temperature and warm gently in the oven before glazing.
- Freezing Unbaked Scones: This is an excellent option for fresh-baked scones anytime! After shaping and cutting the dough into wedges (Step 4), arrange the raw scones on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to bake, place frozen scones directly on a prepared baking sheet, then bake as directed in Step 4, adding a few extra minutes to the baking time (typically 25-30 minutes). No need to thaw!
Frequently Asked Questions (FAQ)
Here are answers to some common questions you might have about making these strawberry cake mix scones:
- Can I use a different flavor of cake mix?
- Absolutely! This recipe is incredibly adaptable. While strawberry cake mix provides that lovely pink color and fruity flavor, you could easily experiment with vanilla, yellow, or even lemon cake mix for different flavor profiles. Just consider how the flavors would meld with the fresh strawberries and white chocolate.
- What if I don’t have fresh strawberries?
- You can use frozen strawberries, but do not thaw them first. Chop them while frozen and incorporate them into the dough. Be aware that frozen berries can add a little extra moisture, so your dough might be slightly wetter. You may need a tiny bit more flour for dusting.
- Can I omit the white chocolate chips?
- Yes, you can! If you prefer a purely strawberry scone, feel free to leave out the white chocolate chips. Alternatively, you could substitute them with milk chocolate chips, dark chocolate chips, or even chopped nuts for a different twist.
- How do I know if my butter is cold enough?
- Cold butter should be firm to the touch. If it feels soft, pop it back into the refrigerator or freezer for 10-15 minutes before cutting it into the dry ingredients. Keeping your hands out of the butter as much as possible also helps.
- Why is my dough sticky?
- Scone dough is meant to be a bit shaggy and slightly sticky. If it’s too wet to handle, add a tablespoon of flour at a time until it’s workable. However, resist the urge to add too much flour, as this can lead to dry scones.
- Can I make these gluten-free?
- You would need to use a gluten-free strawberry cake mix and a gluten-free all-purpose flour blend. Ensure the GF cake mix also contains leavening agents. Results may vary slightly in texture, but it’s often possible to adapt.
Strawberry Cake Mix Scones with Vanilla Glaze
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Ingredients
Strawberry Cake Mix Scones
- 1 1/4 cups Strawberry Cake Mix (standard 15.25 oz box)
- 1 1/4 cups all-purpose flour (plus more for dusting)
- 1/2 cup cold unsalted butter (cut into small pieces)
- 1/2 cup milk (or heavy whipping cream for richer scones)
- 1 large egg white
- 1/2 cup chopped fresh strawberries
- 1/2 cup white chocolate chips
Vanilla Glaze
- 1/2 cup powdered sugar
- 1 Tablespoon milk (or more, for desired consistency)
- 1/4 teaspoon vanilla extract
Instructions
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Preheat the oven to 375 degrees F (190°C) and line a baking sheet with a silicone baking mat or parchment paper.
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In a medium-sized mixing bowl, combine the cake mix and the all-purpose flour. Stir to combine thoroughly. Add the cold butter, cut into small pieces, to the mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture is crumbly and any pieces of butter are pea-sized or smaller.
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Stir the chopped strawberries and white chocolate chips into the flour mixture. In a separate small bowl, whisk together the 1/2 cup milk with the egg white. Pour this liquid mixture into the dry ingredients and stir gently until all the flour mixture has been just incorporated and a shaggy dough forms. Be careful not to overmix.
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Sprinkle a bit of flour onto your clean work surface and turn the scone dough out onto the flour. Sprinkle a bit more over the top of the dough and gently shape the dough into a ball, bringing it together without kneading.
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Place the dough onto your prepared baking sheet and press the dough into an 8-inch round, about 1-inch thick. Using a knife or a pizza cutter, cut the dough into 8 equal wedges and gently separate them slightly on the baking sheet.
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Bake at 375 degrees F for 22-25 minutes, or until the tops are lightly golden and the edges begin to slightly brown. Allow the scones to cool completely on a wire rack before glazing.
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Once the scones have cooled, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract in a small bowl to make a glaze. Adjust milk quantity for desired drizzling consistency. Using a fork or a spoon, generously drizzle the glaze over the cooled scones. Let the glaze set for a few minutes before serving.
Notes
These scones can be frozen before baking for fresh treats later. Follow these instructions for freezing unbaked scones and bake directly from frozen, adding a few minutes to the bake time.
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