Strawberries and Cream Scones

/// August 15th, 2015

My favorite scone recipe loaded with fresh strawberries and topped with a creamy vanilla glaze!

Strawberries and Cream Scones Wanna know what a really good idea sounds like? Of course you do! These Strawberries and Cream Scones. More specifically, you baking them! For your dessert tonight? Or for breakfast tomorrow? As a sweet snack for your Saturday Netflix binge-a-thon? Or perhaps as a contribution to that brunch thing you’re going to? <<< These scones are perfect for all occasions. Versatile, delicious, easy to make, and pretty ♡♡♡

Strawberries and Cream Scones Sweet, fruity, buttery perfection in every bite. Warm from the oven… with a hearty drizzle of vanilla cream… cup of coffee at your fingertips… can you think of anything better?

Strawberries and Cream Scones Alright. Enough of my gushing. Let’s chat recipe details, y’all. To make these scones you’re going to need flour, salt, baking powder, baking soda, sugar, butter, eggs, milk, heavy cream, vanilla extract, and strawberries. You’ll also need confectioners’ sugar for the G-L-A-Z-E.

A few things about these ingredients!

  1. Your butter needs to be COLD, baby. My advice? Pop that stick of butter in the freezer for a few minutes. Cold butter = tender, flaky scones.
  2. Quarter your strawberries. I know it’s tempting to chop them up into tiny little pieces… but trust. Larger chunks just work better in this recipe.
  3. Please (please please please) follow this ingredient list and recipe to a T. I know how fun it can be to experiment with a recipe, but scones are finicky little pastries and any improvisations may lead you into not-so-delicious territory.

Strawberries and Cream Scones 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?) until it resembles a coarse meal. Kind of like this.

Strawberries and Cream Scones Not pretty… but hopefully helpful 😉

Once this is done you’re going to add in your milk, cream, and egg.

Strawberries and Cream Scones 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.

Strawberries and Cream Scones When you dump the scone mixture out onto your work surface it’s going to be a shaggy mess.

Strawberries and Cream Scones Not to worry – just a few easy kneads and you’ll have a manageable dough at your fingertips.

Strawberries and Cream Scones Cut the dough into 8 triangles, place them on a baking sheet, and pop them in the oven!

Strawberries and Cream Scones Get ready for your home to smell amazing. Wafts of vanilla and swirls of strawberry dancing through your kitchen. It’s a luxury to be enjoyed.

Strawberries and Cream Scones Great news! These scones freeze like a dream (minus the glaze) for up to two months. High five if you plan on making a double batch.

Strawberries and Cream Scones

Strawberries and Cream Scones

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 scones

Serving Size: 1 scone

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


  • 2 1/2 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 milk or 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)


  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  9. Bake for 18 minutes, or until light golden brown.
  10. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
  11. For the glaze:
  12. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

My favorite scone recipe loaded with fresh strawberries and topped with a creamy vanilla glaze!

More yummy strawberry recipes:

Greek Yogurt Strawberry Banana Bread

Greek Yogurt Strawberry Banana Bread

Strawberry Mango Smoothie

Strawberry Mango Smoothie

Strawberry Rolls with Vanilla Glaze

Strawberry Rolls with Vanilla Glaze

31 thoughts on “Strawberries and Cream Scones

    1. Debby Cerra

      I made these! My 1st attempt at Scones EVER…great instructions and helpful hints..I’m so pleased at how they taste and look!!
      Thank you for an awesome recipe!

    2. Kathy Patages

      I am goinge to try these! I would love to know what the name of these plates are and how I can purchase them. I would love to buy them from you if I can. You are amazing!

  1. Angela

    My name is Angela. I run the blog, foodiebliss, on Tumblr and I was wondering if I would be able to use your current and future photos to post on my blog?

    I do not take credit for anything I post on my blog except my own creations. I never publish any recipes. There is always links back to the homepage and also the link of the post.

    I have included my blog’s website address so you can see examples of how it will look.

    I look forward to hearing from you.

    Thank you.

  2. Erika

    I made these last week for my co-workers and they were delicious! I always make your cupcake recipes and love how clearly they are written! This was my fist time making scones and they were definitely easier than cupcakes :) I made the scopes the night before and then iced them fresh in the morning. Thank you again for such an awesome and yummy recipe!

    1. bakerbynature Post author

      Hi Erika. I’m so happy to hear you’ve enjoyed making my cupcake recipes and have now ventured into making scones :) What lucky co-workers you have. Thank you for letting me know everyone enjoyed this recipe!

  3. Julie

    Why is heavy cream listed as an ingredient for the batter but not as part of the instructions? Perhaps a typo? Please clarify.

  4. donna giblin

    So I substituted Splenda for the sugar and did not glaze….these are fantastic. I make all different kinds of scones but these are an absolute favorite. Question though. Right now strawberries are in season so I can get them cheap. Can I make with frozen/thawed strawberries? Thanks, Donna. ps, I found a way to make powdered sugar from splenda but chose not to glaze them because my husband doesn’t like stuff really sweet. But I will give them a shot with the new glaze when I make for work. Thanks again!

  5. Bri

    Wow! I just made these and I can definitely say, they taste just like strawberries and cream! These scones are so flaky and buttery, and every time I get a strawberry it leaves me wanting more! Great recipe, will definitely be making again!

  6. Ashley Greene

    How do you get them to keep their shape? They turn to triangular blobs the several times I’ve made them (taste is amazing! They just don’t look as pretty as yours do).

    1. Kris

      Try chilling the dough first (or chill it in the fridge, carefully sealed, prior to shaping). This happens with some cookie doughs too, which is why a lot of peanut butter cookie recipes have you chill the dough for a bit before baking.

      1. Christine

        Possibly add less milk, or hold back some, then add if needed. It should be a craggy mess as in the photos, but maybe your flour is “holding” more moisture than some of ours. My batter was slghtly damp but it held up beautifully. Also check your baking powder.. old? fresh?

  7. Myrthe

    These are amazing! I finally made them today and they’re delicious! They didn’t rise very high but I mostly blame that on my old and untrustworthy oven as I did chill the butter and dough before baking. It doesn’t matter, as they still baked up beautifully flaky and soft. The vanilla glaze pairs wonderfully with the strawberries, too. I reckon I’ll be making this for a lovely summer treat a lot this year! Thanks for the recipe!

  8. Debi

    These are so fabulous! I have made them 3 times! Once as scones and twice as strawberry shortcakes, where I substituted raspberries, so yummy. I also tried a batch with my gluten free flour mix – great as well!! Thanks for posting :o)

  9. Sharon

    Thank you for this recipe! I have made scones before without much success so I didn’t have a lot of confidence in my ability this time either. They were kind of a hot mess before I put them in the oven but I have to say they came out great and were delicious! A big hit with my husband, daughter and her boyfriend. My strawberries weren’t as good as I hoped so instead used frozen blueberries.

  10. CampCook

    I have never made a scone before. Actually, I dont do a whole lot of baking at all but had a wild hair to try a scone. My forte is competition barbeque so if the guys get wind that I am making scones, I may never hear the end of it. Anyway, after looking through many recipes, I wanted to use yours. I got up early one morning and made them so my wife got one before leaving for work that day. I must say they were amazing! Fluffy and full of flavor (yes, I am a tough guy and I just used the word fluffy, get over it.). However, I am the kid who sticks a fork in the electrical outlet after my Dad said never to do it so when you said “trust to use bigger pieces of straweberries for this recipe”….well……I stuck the fork in the electrical outlet. I made two batches, one with larger chunks of fresh strawberry and the other with cut up smaller pieces. Both were great but, just as my Dad was the wiser one, so are you! Use the larger chunks of strawberries for this recipe. This is a fantastic recipe. Thanks for sharing it.

  11. Katie

    Just made these today and they are fantastic. My husband had two already and he’s a scone hater!

  12. Christine

    Great recipe! we eat scones a lot here and a lot of them are made with Graham flour but as you said, I didn’t change anything, except I usd half and half for all the liquids because I didn’t have any cream, didn’t do egg wash and sugar and I didn’t glaze them because I was afraid they would be too sweet. But they were great and we had them with some cheddar cheeses and some tea for a light lunch. That was one happy husband here.

  13. Tracy Thrift

    Just made these for my 18 year old daughter’s English lit class. They are having a tea party. They are wonderful,thanks for the recipe.


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