Name: Strawberries and Cream Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 2/3 cup heavy cream (plus extra for brushing); 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh strawberries, diced; Optional: coarse sugar for topping; Optional glaze: 1/2 cup powdered sugar + 1–2 tablespoons cream or milk

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Strawberries and cream scones are a soft, tender, and slightly sweet treat that brings a touch of elegance to any morning or afternoon. With fresh strawberries folded into a buttery scone dough and finished with a rich cream glaze or brushed cream top, these scones are bursting with flavor and perfect for breakfast, brunch, or a cozy tea break.

Why You’ll Love This Recipe

I love how these scones combine the crumbly texture of classic scones with the fruity brightness of fresh strawberries. The cream adds richness and a soft interior, while the golden top gives just the right amount of crunch. They’re easy to make, come together in under an hour, and always make the kitchen smell incredible. Whether warm from the oven or enjoyed later with tea, they feel like a special treat without too much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter (cold and cubed)
Heavy cream
Egg
Vanilla extract
Fresh strawberries (diced)
Optional: coarse sugar for sprinkling, powdered sugar and cream for glaze

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk together flour, sugar, baking powder, and salt.
I cut in the cold butter with a pastry cutter or my fingers until the mixture resembles coarse crumbs.
In a separate bowl, I whisk together the cream, egg, and vanilla extract.
I pour the wet ingredients into the dry and stir just until combined, then gently fold in the diced strawberries.
I turn the dough out onto a floured surface, gently knead it a few times, and pat it into a round disk about 1 inch thick.
I slice the disk into 8 wedges and place them on the prepared baking sheet.
I brush the tops with a bit of cream and sprinkle with coarse sugar if I’m using it.
I bake for 18–22 minutes, or until the tops are lightly golden and a toothpick comes out clean.
Once cooled slightly, I drizzle with a simple glaze made from powdered sugar and cream if I want extra sweetness.

Servings and timing

This recipe makes 8 scones.
Total time is about 40 minutes:

15–20 minutes for preparation
18–22 minutes for baking

Variations

Sometimes I add a touch of lemon zest to the dough for a citrusy contrast. If I want a richer texture, I substitute half the cream with sour cream or buttermilk. For extra decadence, I mix in white chocolate chips or top the scones with a cream cheese glaze. If I don’t have fresh strawberries, I use freeze-dried ones for a burst of flavor without the moisture.

Storage/Reheating

I store leftover scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I warm them in the oven at 300°F (150°C) for about 5–7 minutes or microwave for a few seconds. They also freeze well—just wrap individually and thaw at room temperature before reheating.

FAQs

Can I use frozen strawberries?

Yes, but I dice them while still frozen and mix them in quickly to avoid excess moisture in the dough.

How do I keep my scones from spreading too much?

I make sure the butter stays cold and avoid overmixing the dough. Chilling the scones before baking also helps them hold their shape.

Can I make the dough ahead of time?

Yes, I often prepare the dough, shape the scones, and refrigerate them overnight. I bake them fresh in the morning for the best texture.

What’s the best way to glaze the scones?

I mix powdered sugar with a little cream or milk until smooth and drizzle it over the cooled or slightly warm scones for a sweet finishing touch.

Are these scones sweet or more savory?

They’re gently sweet, especially from the strawberries and optional glaze, but not overly sugary—just the way I like them.

Conclusion

Strawberries and cream scones are the perfect balance of tender, buttery richness and fruity sweetness. They’re simple to make but feel like a bakery-style indulgence. Whether I’m enjoying one with my morning coffee or serving them at brunch, these scones always bring a touch of charm and flavor to the table.

Strawberries and Cream Scones

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Tender, buttery scones filled with fresh strawberries and finished with a cream glaze or sugar topping. These strawberries and cream scones are a lightly sweet, elegant treat perfect for breakfast or brunch.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 scones
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup heavy cream (plus extra for brushing)
1 large egg
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
Optional: coarse sugar for topping
Optional glaze: 1/2 cup powdered sugar + 1–2 tablespoons cream or milk

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until just combined.
Gently fold in the diced strawberries.
Turn the dough out onto a floured surface, knead gently, and pat into a 1-inch thick round.
Slice into 8 wedges and place on the prepared baking sheet.
Brush the tops with cream and sprinkle with coarse sugar if using.
Bake for 18–22 minutes, until golden and a toothpick inserted comes out clean.
Cool slightly, then drizzle with glaze if desired.