Why You’ll Love Strawberry and Cream Scones Recipe

These scones strike a perfect balance of tender and golden on the outside with soft, juicy bits of strawberry inside. The heavy cream keeps them rich and moist, while the cold butter gives you those classic flaky layers that make scones so satisfying. You can enjoy them plain, with a sugar topping, or drizzled with a creamy vanilla glaze for extra sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Scones
• 2 cups all‑purpose flour
• ½ cup sugar
• 3 teaspoons baking powder
• ½ teaspoon kosher salt
• 8 tablespoons cold unsalted butter, frozen and grated
• 1 large egg, lightly beaten
• ½ cup heavy cream + 1 tablespoon cold cream, divided
• 2 teaspoons vanilla extract
• 1 cup chopped fresh strawberries
• Optional: sanding sugar or coarse sugar for sprinkling

Vanilla Glaze (optional)
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 5–7 tablespoons heavy cream

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the cold grated butter and mix until the butter is mostly blended and the mixture looks crumbly.
In a small bowl, whisk together the egg, heavy cream, and vanilla. Add this to the flour mixture and mix on low until just blended; the dough will be slightly lumpy.
Gently fold in the chopped strawberries.
Turn the dough out onto a floured surface and press it into a round about 1‑inch thick. Cut into 8 wedges and place them on your prepared baking sheet.
Brush the tops with the remaining tablespoon of cream and sprinkle with sugar if not using glaze.
Bake for about 15–16 minutes, until the tops are golden brown. Let cool slightly on a wire rack.
If using glaze, whisk together powdered sugar, vanilla, and heavy cream until smooth. Drizzle over cooled scones.

Servings and timing

Makes about 8 scones.
Prep time: ~10 minutes
Chill time (optional): ~30 minutes
Bake time: ~15–16 minutes
Total time: ~55 minutes including chilling.

Variations

• Glazed version: Use the vanilla glaze for a sweeter, dessert‑style scone.
• No glaze: Sprinkle coarse or sanding sugar on top before baking for a crunchy top.
• Mixed berries: Substitute or add blueberries or raspberries with the strawberries.
• Buttermilk substitution: Use cold buttermilk instead of heavy cream for a slightly tangy flavor.

Storage/Reheating

• Room temperature: Store cooled scones in an airtight container for up to 2–3 days.
• Freezer: Freeze un‑glazed scones for up to 1–2 months; bake from frozen, adding a couple extra minutes to the bake time.
• Reheat: Warm in a 300°F oven for about 5–10 minutes or microwave for 10–15 seconds.

FAQs

How do I prevent the scones from being dry?

Use cold heavy cream and don’t overmix the dough. Overmixing can develop gluten and make scones tough.

Can I use frozen strawberries?

Yes, but keep them frozen until you add them so they don’t release too much liquid into the dough.

Why should the butter be cold?

Cold butter creates steam when baking and helps form flaky layers.

Can I make these gluten‑free?

Yes, use a gluten‑free flour blend that measures cup‑for‑cup like regular flour.

Do I have to chill the dough?

Chilling helps the scones stay tall and flaky, but you can bake immediately if short on time.

What can I serve with scones?

Serve with clotted cream, jam, or butter alongside coffee or tea.

Can I make these dairy‑free?

Swap heavy cream for a dairy‑free alternative like oat or almond cream.

Are these scones sweet?

They’re mildly sweet; the glaze adds extra sweetness if you prefer.

Can I add other flavors?

Try lemon zest or vanilla bean for extra aroma.

What’s the best way to cut the scones?

Press into a disc and use a sharp knife or pizza cutter for clean wedges.

Conclusion

These strawberry and cream scones are a delicious homemade treat that balances flakiness, soft crumb, and bursts of fresh berry flavor. Whether you enjoy them plain, sugared, or glazed, they make a lovely addition to breakfast or afternoon tea.