Strawberries and Cream Scones Recipe
Meet your new go-to breakfast treat: Strawberries and Cream Scones. These bakery-style scones strike the perfect balance between tender, buttery pastry and bursts of juicy strawberries, all topped with a dreamy vanilla-scented glaze. With every bite, you’ll wonder why scones ever got a reputation for being dry — trust me, these are so soft and luscious, you’ll be licking your fingers and wishing you doubled the batch.
Ingredients You’ll Need
Gathering quality ingredients is the key to making these Strawberries and Cream Scones truly shine. Each item brings something special to the mix, whether it’s richness, lift, or that irresistible fruity sweetness.
- All-purpose flour: Forms the structural base, yielding that classic, tender crumb.
- Salt: Just half a teaspoon brightens and heightens all the other flavors.
- Baking powder: Delivers the signature rise needed for tall, flaky scones.
- Baking soda: Works with the acid in the cream and strawberries for extra lift and softness.
- Granulated sugar: Brings just enough sweetness to balance the tart berries.
- Unsalted butter (very cold): The key to flaky layers and irresistible richness—keep it in the fridge until the last second!
- Large egg: Adds moisture, color, and helps bind everything together.
- Whole milk: Ensures a creamy, tender interior.
- Heavy cream: Adds even more lushness; it’s split between the dough and the glaze.
- Fresh strawberries: Their natural tartness and juiciness make every bite pop—don’t substitute frozen, or the dough will be too wet.
- Egg wash (egg + water): Creates a glossy, golden finish on each scone.
- Sugar for sprinkling: The crackly-sweet tops make these irresistible.
- Confectioners’ sugar: Blends smoothly to make a silky glaze.
- Vanilla extract: Rounds everything out with warmth and depth, especially in the glaze.
- Tiny pinch of salt: A minute amount in the glaze keeps the flavor balanced.
How to Make Strawberries and Cream Scones
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper—this keeps the bottoms from getting too dark, and ensures easy cleanup. Set that aside while you build the scone dough.
Step 2: Combine Your Dry Ingredients
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and granulated sugar. This quick mix guarantees the leaveners and salt are evenly distributed, leading to consistently risen scones with every batch.
Step 3: Incorporate the Cold Butter
Drop those tiny cubes of ultra-cold butter into your flour mix. Use your fingers, two forks, or a pastry cutter to cut it in until the mixture looks like coarse meal with some pea-sized chunks. Don’t overmix—you want those buttery pockets so your Strawberries and Cream Scones bake up tender and flaky.
Step 4: Mix the Wet Ingredients
In a small bowl, whisk together one egg, the whole milk, and two tablespoons of heavy cream. This creamy blend gives the dough just enough liquid to come together without being sticky and sticky. Pour it into your butter-flour mixture and stir with a fork until just moistened.
Step 5: Fold in Those Strawberries
Add your hulled and quartered fresh strawberries to the bowl. Use a rubber spatula to gently fold them into the dough—don’t overwork it, and don’t worry if a few berry pieces get a bit mashed. This only adds more swirls of fruity flavor!
Step 6: Shape and Cut the Scones
Flour your counter, then tip out the dough (there will still be a few dry bits). Gently knead a few times just until it holds together, then pat into an 8-inch circle. Use a sharp knife or bench scraper to cut the dough into 8 wedges—classic scone shapes!
Step 7: Transfer and Top
Carefully transfer your wedges to your prepared baking sheet, spacing them about two inches apart. Brush each one with egg wash (one egg beaten with a teaspoon of water) and sprinkle generously with sugar for a golden, crackly top once baked.
Step 8: Bake!
Slide the pan into your preheated oven and bake for about 18 minutes, or until the scones are just golden on top and a little darker around the edges. Your kitchen will smell absolutely incredible.
Step 9: Cool Just a Bit
Let your Strawberries and Cream Scones cool right on the baking sheet for 10 minutes. They’ll finish setting up, and you’ll avoid burning your tongue on molten strawberry pockets. The best part? Semi-warm scones are perfect for soaking up the glaze.
Step 10: Make the Glaze
While the scones cool, whisk together two tablespoons heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt. Drizzle this luscious glaze all over the scones, letting it pool and drip enticingly.
How to Serve Strawberries and Cream Scones
Garnishes
Pile your Strawberries and Cream Scones high on a pretty plate, dust with a little extra confectioners’ sugar, or toss a few thinly-sliced fresh strawberries on top. For color and freshness, a small sprig of mint goes a long way and looks gorgeous.
Side Dishes
These scones love company! Pair with a dollop of freshly whipped cream or a spoonful of sweet strawberry jam for even more of that Strawberries and Cream Scones vibe. For brunch, serve alongside soft scrambled eggs or a bright fruit salad to balance the richness.
Creative Ways to Present
Get fancy by splitting the scones open and stuffing them with extra sliced strawberries and lightly sweetened cream—think of it as a playful nod to classic strawberry shortcake. Or, arrange them in a circle on a wooden board with little bowls of jams, curds, and clotted cream for a DIY scone bar.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberries and Cream Scones keep best stored in an airtight container at room temperature for up to 2 days. If your kitchen is very hot or humid, pop them in the fridge to keep them tender and fresh. Just remember, freshly baked is always best!
Freezing
For the ultimate meal prep win, you can freeze unglazed scones either before or after baking. Store in an airtight container or freezer bag for up to 2 months. If freezing before baking, place shaped dough wedges on a tray, freeze till solid, then transfer to bags for easy baking any morning you crave Strawberries and Cream Scones.
Reheating
To refresh leftover or thawed scones, pop them in a 300°F oven for about 5-7 minutes, or until just warm and tender again. If you’ve already glazed them, reheat uncovered so the glaze sets like a sweet shell. Micro reheating works in a pinch, but oven is best for that classic texture.
FAQs
Can I use frozen strawberries instead of fresh?
I don’t recommend it here—the extra moisture from frozen strawberries tends to make the dough too wet and can lead to soggy, uneven scones. Fresh strawberries really give these Strawberries and Cream Scones the best texture and flavor!
How do I get extra-tall, bakery-style scones?
Start with very cold butter and milk, and handle the dough as little as possible. Tender scones are all about keeping those tiny bits of butter solid until they hit the oven. You can even chill the cut wedges for 10 minutes before baking for extra lift.
Can I make Strawberries and Cream Scones gluten free?
Yes! Swap in a quality 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be a little different, but you’ll still get that signature creamy, fruity goodness.
Should I serve these warm or at room temperature?
Honestly, Strawberries and Cream Scones are show-stopping either way. They’re cloud-soft and fragrant when slightly warm, but just as lovely cooled with the glaze set and the berries creating sweet pockets throughout.
Can I use different fruit or add-ins?
Definitely! If you’re feeling adventurous, try swapping in raspberries, blueberries, or even diced peaches. Just keep the total fruit amount the same, and fold them in very gently to avoid mushing them into the dough.
Final Thoughts
If you’re ready to treat yourself to something special, give these Strawberries and Cream Scones a try. Each bake is filled with simple joy and a touch of home-baked elegance. Share them at brunch, pop one in your lunchbox, or just savor with a hot cup of tea — you can’t go wrong!
Print
Strawberries and Cream Scones Recipe
- Total Time: 38 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delight your taste buds with these irresistible Strawberries and Cream Scones. Loaded with fresh strawberries and a creamy glaze, these scones are perfect for breakfast or a tea-time treat.
Ingredients
Dry Ingredients:
- 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
Wet Ingredients:
- 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
- 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: Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Mix dry ingredients: Combine flour, salt, baking powder, baking soda, and sugar in a large bowl.
- Add butter: Cut cold butter into small pieces and work it into the dry mixture until it resembles coarse meal.
- Prepare wet ingredients: Whisk together egg, milk, and cream in a small bowl. Add to the flour/butter mixture and stir until just moistened.
- Add strawberries: Gently fold in the quartered strawberries.
- Shape the dough: Shape the dough into an 8-inch circle on a floured surface. Cut into 8 wedges and transfer to the baking sheet.
- Brush with egg wash: Brush scones with egg wash and sprinkle sugar on top.
- Bake: Bake for 18 minutes until golden brown.
- Prepare glaze: Whisk together heavy cream, confectioners’ sugar, vanilla, and salt for glaze. Drizzle over warm scones.
Notes
- For best results, use cold butter and do not overwork the dough.
- Feel free to customize the glaze with lemon zest or almond extract for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 18g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Strawberries and Cream Scones, Scone recipe, Breakfast scones, Strawberry scones
