If you’re looking for a delightful treat that feels both comforting and a bit indulgent, you’re in the right place! This Strawberries and Cream Scones Recipe is one of my all-time favorites – it’s tender, buttery, and packed with juicy bursts of fresh strawberries, finished off with the creamiest glaze you can imagine. I absolutely love how this turns out every single time, and I know you’ll find it just as irresistible. Trust me, these scones are perfect for breakfast, brunch, or a sweet afternoon pick-me-up!
Why You’ll Love This Recipe
- Using Fresh Strawberries: Adds a natural sweetness and vibrant color that makes every bite feel special.
- Buttery, Flaky Texture: Achieved by using VERY cold butter, which creates that perfect crumb you want in a scone.
- Easy Glaze Finish: A simple strawberries and cream glaze that elevates these from good to downright irresistible.
- No Fancy Equipment Needed: You won’t need a pastry cutter or mixer to nail this recipe—just your hands, a fork, and a bowl!
Ingredients You’ll Need
When I gather ingredients for these scones, I look for freshness and simplicity. Each element complements the others perfectly, so the strawberries shine through without being overwhelmed.
- All-purpose flour: The base of your scones, make sure it’s fresh for better rising and texture.
- Salt: Just a pinch balances the flavors and cuts through the sweetness.
- Baking powder and baking soda: These leaveners help your scones rise beautifully and become fluffy.
- Granulated sugar: Adds sweetness, but not too much—just right.
- Unsalted butter: The secret to flaky scones; it must be VERY cold and cut into tiny cubes for that perfect texture.
- Egg: Adds richness and helps bind everything together.
- Whole milk and heavy cream: They add moisture and tenderize the crumb, making these scones extra soft.
- Fresh strawberries: Use ripe, fresh berries hulled and quartered for juicy pockets of flavor.
- Egg wash ingredients (egg, water, sugar): Give your scones that lovely golden color and a hint of crunch on top.
- Glaze ingredients (heavy cream, confectioners’ sugar, vanilla extract, salt): Combine to make a smooth, sweet glaze that ties it all together.
Variations
I love tweaking this Strawberries and Cream Scones Recipe depending on the season or my mood—there’s so much fun in making it your own. Mixing in fresh herbs or swapping berries can bring a whole new taste experience.
- Blueberry Swap: Tried this once with fresh blueberries instead of strawberries. The result? Just as delicious, and my family went crazy for the change!
- Vanilla Bean Cream: For a more decadent twist, add scraped vanilla bean seeds into the glaze. It’s a simple upgrade that makes your scones feel fancy.
- Gluten-Free: Use a gluten-free flour blend and slightly reduce the liquid; I’ve had great success keeping these just as tender with this swap.
- Mini Scones: For tea parties or snacks, halve the dough size and bake smaller wedges. They bake quicker and are adorable!
How to Make Strawberries and Cream Scones Recipe
Step 1: Combine Dry Ingredients and Cut in Butter
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar. Here’s where the magic begins: add your VERY cold butter cubes to the mix. Using your fingers, two forks, or a pastry cutter, gently cut the butter into the flour mixture until it resembles coarse meal—kind of like tiny crumbs. This step is crucial because those little butter pockets will melt in the oven, creating a flaky texture. I like to treat this part like a fun little massage session for the dough!
Step 2: Add Wet Ingredients and Fold in Strawberries
In a separate bowl, whisk together the egg, whole milk, and heavy cream. Pour this into the dry mix and gently stir with a fork just until the dough begins to come together—be careful not to overmix, or your scones will turn out tough. Now for the star ingredient: fold in those fresh, quartered strawberries with a rubber spatula. Don’t worry if some berries break up a little; it just adds to the flavor and creates beautiful pink swirls throughout your dough.
Step 3: Shape, Cut, and Prepare for Baking
Turn the dough onto a floured work surface. I find it easiest to lightly flour my hands too, then shape the dough into a roughly 8-inch circle. You may have to gently knead the dough a few times—don’t be shy!—to get the right texture. Once shaped, cut the circle into 8 wedges with a sharp knife. Carefully transfer the wedges onto your prepared baking sheet, spacing them about 2 inches apart to allow room for rising.
Step 4: Egg Wash, Sugar Sprinkle, and Bake
Mix your egg wash by beating one egg with a teaspoon of water. Brush each scone lightly with this mixture—it gives them that gorgeous golden color and a little shine. Then, sprinkle the tops generously with granulated sugar for a subtle crunch and sparkle. Bake your scones for about 18 minutes, or until they turn a lovely light golden brown. Pull them out and let them cool on the baking sheet for about 10 minutes before glazing.
Step 5: Make the Glaze and Serve
While the scones cool, whisk together the heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt for the glaze. Drizzle this over the warm scones (not piping hot, but still warm)—the glaze will melt slightly into the crumb, making each bite heavenly. Enjoy these fresh and warm for best results, though they’re still pretty darn good even the next day!
Pro Tips for Making Strawberries and Cream Scones Recipe
- Keep Butter Ice Cold: I discovered that cutting the butter into very small, frozen cubes helps the dough stay cold and makes the best flaky layers.
- Don’t Overwork the Dough: The less you handle your dough, the lighter your scones will be—trust me, I learned the hard way from dense scones!
- Use Fresh Strawberries: Frozen berries can make the dough too wet; fresh ones keep the texture just right.
- Let Scones Cool Before Glazing: Glazing scones while they’re still too hot can turn the glaze runny; waiting 10 minutes lets it set beautifully.
How to Serve Strawberries and Cream Scones Recipe
Garnishes
I like to keep it simple here—a light dusting of extra powdered sugar or a few fresh strawberry slices on top right after glazing adds a beautiful, fresh look. Sometimes, I pop a small dollop of whipped cream next to each scone when serving, making it feel luxurious without being too fussy.
Side Dishes
This scones recipe pairs wonderfully with a cup of Earl Grey tea or freshly brewed coffee. For a fuller brunch, try them alongside scrambled eggs or a light fruit salad—the juicy fruit complements the strawberries perfectly and makes the whole meal feel balanced.
Creative Ways to Present
For special occasions, I’ve arranged these scones on a lovely tiered tray, garnished with edible flowers and a scattering of extra strawberries around the base. It instantly turns the table into a pink-hued strawberry dream—Instagram-worthy and utterly delicious. You can also sandwich the glaze between two scones with a little clotted cream or mascarpone for a mini strawberry cream treat.
Make Ahead and Storage
Storing Leftovers
I usually store leftover scones in an airtight container at room temperature for up to two days. Leaving them out prevents the crust from getting soggy. When I tried refrigerating, they tended to dry out faster, so I avoid that if I can.
Freezing
These scones freeze wonderfully! I let them cool completely, then wrap each scone individually in plastic wrap and place them in a freezer bag. When I want a treat, I pull them out, unwrap, and warm them straight in the oven or toaster oven for a few minutes.
Reheating
To reheat, I preheat my oven to 350°F and warm scones for about 8–10 minutes until just heated through. This keeps them flaky and fresh-tasting, unlike microwaving, which makes them chewy and dense.
FAQs
-
Can I use frozen strawberries for this scone recipe?
While you technically can, frozen strawberries add more moisture and can make the dough soggy or heavy. I highly recommend fresh strawberries for the best texture and flavor in this Strawberries and Cream Scones Recipe.
-
How do I keep my scones tender and flaky?
Keep your butter very cold and handle the dough gently without overmixing. Also, don’t over-knead the dough when shaping—this all contributes to delicate, flaky scones every time.
-
Can I make the dough ahead of time?
Yes! You can prepare the dough up to shaping and cutting, then wrap it tightly and refrigerate for up to 24 hours. When ready, cut, egg wash, and bake as directed for fresh scones without the fuss.
-
What’s the best way to store leftover scones?
Store them at room temperature in an airtight container for up to two days. For longer storage, freeze individually wrapped scones, then reheat in the oven when ready.
Final Thoughts
This Strawberries and Cream Scones Recipe holds a special place in my heart because it’s both easy to make and impresses every time I serve it. Whether you’re baking for yourself, family, or friends, these scones bring a bit of joy and springtime freshness in every bite. I’m confident once you try making them, you’ll love how simple and flaky they turn out. So grab those strawberries and get baking—you’re in for a real treat!
Print
Strawberries and Cream Scones Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberries and Cream Scones are a delightful baked treat perfect for breakfast or afternoon tea. Featuring fresh strawberries folded into a tender, buttery dough and topped with a sweet glaze, these scones combine soft, crumbly texture with juicy bursts of fruit and a creamy vanilla finish.
Ingredients
Scone Dough
- 2 and 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 cup fresh strawberries, hulled and quartered
Egg Wash
- 1 large egg, beaten
- 1 teaspoon water
- 2 tablespoons sugar, for sprinkling
Glaze
- 2 tablespoons heavy cream
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- Tiny pinch of salt (1/8 teaspoon or less)
Instructions
- Preheat Oven and Prepare Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Stir well to evenly distribute the ingredients.
- Cut in Butter: Cut the very cold, cubed unsalted butter into the flour mixture using your fingers, two forks, or a pastry cutter until the mixture resembles coarse meal with pea-sized bits of butter.
- Combine Wet Ingredients and Mix: In a small bowl, whisk together the egg, whole milk, and heavy cream. Pour this mixture into the flour and butter mixture and lightly stir with a fork just until the dough starts to come together and is moistened.
- Add Strawberries: Gently fold the hulled and quartered fresh strawberries into the dough using a rubber spatula, being careful not to break them up too much to maintain bursts of strawberry in each scone.
- Shape Dough: Turn the dough out onto a clean, floured work surface. Shape it into an 8-inch circle. Knead the dough lightly a few times if needed to bring it to a workable texture.
- Cut and Arrange Scones: Cut the dough circle into 8 equal wedges. Carefully transfer the scones onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Apply Egg Wash and Sugar: Lightly brush each scone with the beaten egg and water mixture, then sprinkle the tops evenly with sugar to add sweetness and a slight crunch.
- Bake: Bake the scones in the preheated oven for approximately 18 minutes or until they turn a light golden brown on top.
- Cool and Prepare Glaze: Allow the scones to cool for about 10 minutes on the baking sheet. While they are cooling, whisk together the heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt in a small bowl to make the glaze.
- Glaze and Serve: Drizzle the glaze over the semi-warm scones generously. Serve immediately to enjoy their full freshness and flavor.
Notes
- Use very cold butter for the best flaky texture in the scones.
- Do not overmix the dough; stir just until ingredients come together for tender scones.
- Gently fold in strawberries to avoid excessive juice leaking and soggy dough.
- Allow scones to cool slightly before glazing to prevent glaze from melting off completely.
- These scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 13g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
