Strawberries and Cream Scones Recipe

If you’re looking to brighten up breakfast or just about any tea time, these Strawberries and Cream Scones will absolutely steal the show. Think tender, buttery layers wrapped around juicy bursts of fresh strawberries, finished with a dreamily sweet cream glaze that ties it all together. This recipe is easy enough for a spontaneous baking day but special enough for a celebration—giving every bite a little taste of summer.

Ingredients You’ll Need

The beauty of Strawberries and Cream Scones is that every ingredient matters. Each one plays a role in making the scones flaky, soft, and brimming with fresh flavor, while also being easy to find in any grocery store. Here’s what you’ll want on your counter before you begin:

• All-purpose flour: The trusty base for structure and softness—be sure to measure it accurately for the right tender crumb.
• Salt: Just a small amount brings out the sweetness in the berries and sugar.
• Baking powder: Adds that crucial lift for fluffy, light scones.
• Baking soda: Works with the cream for the perfect rise and soft texture.
• Granulated sugar: Sweetens the dough and balances the tartness of strawberries.
• Unsalted butter (very cold): Chilled butter ensures your scones are flaky; cut it into the flour fast and keep it cold for the best texture.
• Large egg: Binds the dough together and enriches the flavor.
• Whole milk: Adds moisture for a soft, tender scone.
• Heavy cream: Boosts richness and helps create that signature creamy flavor.
• Fresh strawberries: The star of the show! Use the ripest, reddest berries for lush, fruity bursts in every bite.
• Egg wash (egg + water): Gives the tops their gorgeous golden finish—don’t skip this step for a bakery-style look!
• Sugar for sprinkling: Adds a pleasant crunch and sparkle to the tops of your scones.
• Powdered sugar: The silky base for the sweet, luscious glaze.
• Vanilla extract: Adds warmth and rounds out the sweetness in the glaze.
• Tiny pinch of salt for glaze: Just enough to balance out the sweetness of your icing.

How to Make Strawberries and Cream Scones

Step 1: Prepare Your Baking Station

Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper. Scones work best when the ingredients and your kitchen are on the cooler side, so prep your ingredients quickly to keep everything cold—especially the butter!

Step 2: Mix Dry Ingredients

In a large bowl, combine the flour, salt, baking powder, baking soda, and granulated sugar. Give it all a good stir to make sure the leaveners and sugar are evenly dispersed. This dry blend forms the essential foundation for those perfectly tender Strawberries and Cream Scones.

Step 3: Cut in the Butter

Add your extra-cold, diced butter to the flour mixture. Use your fingertips, two forks, or a pastry cutter to work the butter in until it resembles coarse meal with pea-sized pieces scattered throughout. These little pockets of butter are your secret to delightfully flaky scones.

Step 4: Add Wet Ingredients

In a separate small bowl, whisk the egg, milk, and two tablespoons of heavy cream until smooth. Pour this mixture into the flour and butter bowl, stirring gently with a fork until everything is just moistened. Don’t overmix—less is more for tender scones!

Step 5: Fold in the Strawberries

Scatter the chopped, hulled strawberries over your dough and use a rubber spatula to gently fold them in. It’s okay if some berries get a little crushed—this just means extra spots of sweet strawberry flavor in every bite.

Step 6: Shape and Cut the Dough

Transfer the soft dough onto a lightly floured work surface and gently bring it together into an 8-inch circle. If it feels sticky, flour your hands a bit. Pat the dough into shape, then use a sharp knife to slice it into 8 even wedges. Carefully move each wedge to the prepared baking sheet, leaving a couple inches of space between them so they bake up golden and crisp on the edges.

Step 7: Apply Egg Wash and Sugar

Mash the egg with a teaspoon of water, then lightly brush the tops of each scone with this wash. Sprinkle with the extra sugar for crunchy, sparkling tops. This simple step makes your Strawberries and Cream Scones irresistible, both in looks and taste!

Step 8: Bake and Cool

Slide the tray into the oven and bake for about 18 minutes, or until the scones are beautifully golden with just-set centers. Cool the scones right on the baking sheet for 10 minutes—this helps them finish setting up while staying moist and tender.

Step 9: Glaze to Finish

While the scones rest, whisk together heavy cream, powdered sugar, vanilla extract, and a tiny pinch of salt until smooth and pourable. Once scones have cooled a bit (but are still slightly warm), drizzle that creamy vanilla glaze over the tops. Let it set for a few minutes and get ready to dive in!

How to Serve Strawberries and Cream Scones

Garnishes

For an extra special finishing touch, try topping your Strawberries and Cream Scones with a few extra sliced strawberries or a scatter of fresh mint leaves. Even a dusting of powdered sugar can turn these treats into a bakery-worthy centerpiece right at home.

Side Dishes

Pair your scones with softly whipped cream, thick Greek yogurt, or a fruity preserve like raspberry or lemon curd. For breakfast or brunch, serve alongside some crispy bacon or a fresh fruit salad to round out the flavors without overpowering that sweet strawberry punch.

Creative Ways to Present

To make your Strawberries and Cream Scones shine at a party, stack them on a tiered stand or arrange them in a circle with bowls of extra glaze and sliced berries in the center. Mini scones are perfect for baby or bridal showers—just slice the dough smaller before baking!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, Strawberries and Cream Scones keep best in an airtight container at room temperature for up to 2 days. If your kitchen is humid, refrigerate to preserve their texture—just know they’re best enjoyed the day they’re baked.

Freezing

These scones freeze beautifully before or after baking. Freeze unbaked, cut scones on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen (adding a couple of extra minutes to the time) or thaw baked scones and refresh before serving.

Reheating

Warm leftover scones in a 300°F oven for 8-10 minutes, or in a toaster oven for a bit of crispness. If glazed, heat gently to avoid melting the topping. A quick zap in the microwave works in a pinch, but oven warming brings back the best texture.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and pat them dry thoroughly to minimize excess moisture, which can affect the scone’s structure. They may tint the dough pink, but the flavor is still wonderful.

Why does the butter have to be so cold?

Cold butter creates tiny steam pockets in the oven, helping your scones rise tall and stay deliciously flaky. If the butter warms up too much, you’ll lose those magical layers!

Can I make Strawberries and Cream Scones gluten-free?

Absolutely—just swap the all-purpose flour for a good one-to-one gluten-free baking blend. The texture will be a little different, but your scones will still be tasty and tender.

Is it okay to skip the glaze?

While the glaze adds extra sweetness and that signature creamy finish, the scones are still moist and flavorful on their own. You can serve them plain or simply with a dusting of powdered sugar if you prefer.

How do I know when my scones are done?

Look for golden tops and firm edges, with a center that springs back lightly when touched. If you’re unsure, gently peek inside with a knife—there shouldn’t be any raw dough left in the middle.

Final Thoughts

These Strawberries and Cream Scones are the kind of treat that brings people running to the kitchen, whether for a weekend breakfast surprise or a sweet afternoon indulgence. Give them a try—you’ll be amazed how something so simple can taste so special. Share a batch, make a memory, and let these scones be your new favorite reason to gather.

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