Strawberries and Cream Scones

Strawberries and Cream Scones are tender, flaky, and bursting with fresh strawberries in every bite! Serve warm, with extra glaze or clotted cream on the side. This is the perfect scone recipe for occasions like Mother’s Day or Easter brunch!

Strawberry Scones Recipe

Spring is quickly approaching, and with it comes fun holidays like Easter and Mother’s Day! We always host brunch on those holidays. And one of my favorite ways to welcome guests to a brunch party is with fresh scones (and maybe a strawberry mimosa)! And a variety of tea and coffee options to enjoy them with, of course. It’s such a simple step. But it really makes guests feel extra special! And it allows you, the busy host, a little extra time in the kitchen to finish any other dishes you may be preparing.

I have a TON of scone recipes in the breakfast archives, but this gorgeous glazed strawberry scone recipe is one of my favorites! That’s because they’re so easy to make – and use simple ingredients I almost always have on hand. And unlike most scone recipes, they’re not dry or bland. Instead they’re buttery, flavorful, and bursting with berries. Plus, it doesn’t hurt that they’re absolutely gorgeous.

Everyone perks up when they see these beautiful strawberry cream scones on the table!

Sweet, fruity, buttery perfection in every bite. Warm from the oven, with a hearty drizzle of vanilla cream, and cup of coffee… there’s truly no better way to start a morning!!!

Alright. Enough of my gushing. Let’s chat recipe details, y’all.

Strawberry Scones Ingredients:

flour
salt
baking powder
baking soda
sugar
1/2 cup unsalted butter (COLD butter!)
eggs
milk
heavy cream
vanilla extract
and strawberries (chopped in quarters)

You’ll also need powdered sugar for the drippy and delicious vanilla glaze!

How to Assemble the Dough

The recipe assembly is pretty simple and straightforward. You’ll begin by combing the dry ingredients in one bowl. Then you’ll work in the cold butter (very cold, remember?) with a pastry cutter – or two forks – until it resembles a coarse meal. It should look something like this ↓

I know it’s not a very pretty picture… but hopefully it’s helpful one 😉

Once this is done you’re going to add in your milk, cream, and egg. You’ll gently fold these liquid ingredients into the dry ones, creating your scone dough.

Then it’s strawberry tiiiiiiime! As mentioned earlier, it’s best to chop your berries into quarters. I tested this recipe three times and found a larger strawberry cut to yield the most delicious results. If you have really large berries, feel free to cut them into small pieces. I also found this recipe works best with fresh strawberries, although frozen can work in a pinch.

How to Shape the Dough

When you dump the scone mixture out onto your lightly floured work surface, it’s going to be a loose and shaggy mess.

How to Store Scones

These Strawberries and Cream Scones are best eaten the same day they are baked! But if you’d like to make them last an extra day or so, try this trick:

Line the bottom of a storage container with a paper towel.
Place the fully cooled scones on top of the paper towel, in a single layer.
Then add an airtight lid.
When you’re ready to eat them, preheat the oven to 400 degrees and warm for a few minutes.

Can I freeze strawberry scones?

Yes! This strawberry scone recipe freezes great for up to 2 months! When you’re ready to enjoy, simply thaw overnight in the refrigerator then heat them up, cover with glaze, and enjoy!

For more Strawberry Recipes, Check Out:

Fresh Strawberry Cupcakes
Strawberry Crumb Muffins
Strawberry Rolls with Vanilla Glaze
Strawberries and Cream Cookies
Strawberry Crisp
Super Easy Strawberry Rhubarb Galette

Ashley Manila

Classic and crumbly fresh strawberry scones topped with vanilla cream. Even scone haters LOVE these.

4.85 from 26 votes

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
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

For the egg wash:

1 large egg, beaten
1 teaspoon water
2 tablespoons sugar, for sprinkling

For 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 to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
Bake for 18 minutes, or until light golden brown.
Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the glaze:

In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

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