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If you love baking with fresh strawberries, try these strawberries and cream scones! The strawberry scones are moist, buttery, and golden brown. And the sweet cream glaze enhances the flavor of the fresh strawberries. My family loves this delicious scone recipe!
Fresh Strawberry Scones
My kids are obsessed with fresh strawberries! So these fresh strawberry scones are on heavy rotation in our house. They’re soft and fluffy and exploding with juicy bites of fresh strawberries in every bite. I make them at least twice a month… and always store a few in the freezer for when a craving strikes.
Sweet, fruity, buttery perfection in every bite. Warm from the oven, with a hearty drizzle of vanilla cream, and a hot cup of coffee… there’s truly no better way to start a morning!!!
Strawberry Scone Ingredients
- All Purpose Flour: Make sure you weigh the flour or lightly spoon it into the measuring cup. Using too much flour will yield dry scones.
- Salt: A small amount enhances the flavors in the scone recipe and helps balance sweetness.
- Baking Powder: Helps the scone dough rise in the oven.
- Baking Soda: Helps the scone dough spread in the oven.
- Granulated Sugar: Sweetens the scone dough and enhances the fresh strawberry flavor.
- Unsalted Butter: Creates flaky layers in the scone dough. Make sure you use very cold butter! Cold butter is king when it comes to making scones.
- Eggs: Make sure your eggs are cold, not warm or even at room temperature.
- Milk: Whole milk will create the richest tasting scones. Make sure it’s cold and not at room temperature.
- Heavy Cream: Aka whipping cream. You also want this to be cold, not room temperature.
- Vanilla Extract: Use real vanilla extract, not artificial vanilla.
- Fresh Strawberries: I don’t suggest using frozen strawberries because they often contain excess moisture that will make the scones watery.
- Confectioners’ Sugar: Aka powdered sugar, is used for the creamy glaze.
Scone Mixture Resembles a Coarse Meal
This recipe assembly is pretty simple and straightforward.
- You’ll begin by combing the dry ingredients in a large bowl. This flour mixture includes your baking soda, flour, sugar, baking powder, and salt.
- Then you’ll work in the cold butter with a pastry cutter, pastry blender, or two forks. You want to keep working it in until it resembles a coarse meal.
It should look something like the the image on the right (above). I know it’s not a pretty picture… but hopefully it’s helpful one!
Once you complete this, add the milk, cream, and egg. You’ll gently fold these liquid ingredients into the dry ones, creating your scone dough. Don’t over mix here! The dough should be quite shaggy (see images below)!
Then it’s time to bust out those fresh strawberries.
Chop your fresh strawberries into quarters for best results. I tested this recipe three times and found a larger strawberry cut to yield the most delicious results. If you have extra large strawberries, feel free to cut them into smaller pieces.
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. Don’t panic! I promise it will come together will just a little elbow grease and patience. But you might want to keep a small bowl of water near by to wet your hands, this helps avoid too much stickiness.
See? Just a few easy kneads and you’ll have a manageable dough at your fingertips. If you cannot get the dough to come together after 3 to 5 minutes, add a little more heavy cream. Start with a tablespoon at a time; you don’t want wet or ultra pliable dough!
Use a very large knife to cut the dough into 8 triangles. Then place them on the prepared baking sheet lined with parchment paper. And pop them in the oven! You’ll bake them until they’re golden brown.
Get ready for your home to smell amazing! Because when these scones are in your oven, wafts of vanilla and swirls of strawberry will be dancing through your kitchen. It’s a luxury to be savored and enjoyed.
How to Store Strawberry 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 large 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. Store at room temperature for up to 3 days.
- When you’re ready to eat them, preheat the oven to 400 degrees and warm for a few minutes. Just don’t over bake them, or they’ll dry out and taste crumbly.
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! I always have a few of these in my freezer for a quick morning treat.
Strawberries and Cream Scones
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.
Hi there! Was wondering on freezing instructions! Thanks!
Just finished baking these and while the look beautiful they are like a biscuit not a scone. Soft and moist inside. I followed the recipe to a T.
As someone suggested above they will make great strawberry shortcakes!
I will make them again…..I always give recipes a second try.
Hi Judy! You could try baking them a little longer if you’d like them to be crispier 🙂 I’m glad you enjoyed the recipe, though! Happy baking!
Made your scones for a baby shower last night and none came back! I have a question shouldn’t the vanilla go into the scones and not the icing? My icing turn tan colored not white like in your photographs. I would love a reply!
Also the first time I made them I patted the dough into an 8 inch cake pan and then cut it into 8 pieces. A bit big for a baby shower. I then used at 6 inch cake pan and made 2 sets of 8! Better size for mini treats!
I used the cake pan for a form. I did not bake them in them.
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.
How sweet! I’m so glad they were a hit, Tracy 🙂
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.
Just made these today and they are fantastic. My husband had two already and he’s a scone hater!
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.
Not sure how I’m just seeing this comment, but it totally made my morning!!! So happy you’re a fan of these scones, and now I’m craving barbecue 😉
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.
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)
That’s awesome, Debi! I’m going to try them with raspberries soon – sounds delicious.
Can I substitute blueberries, and, if so, do I use the same amount? Should I change the recipe in any other ways if I use blueberries?
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!