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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.
This recipe was delicious! It was easy to make and I finally feel successful at making scones! I have tried a few other recipes and they did not look good but theses were easy to cut and put on baking sheet and they turned out beautifully, I would serve these to guests.
Can I substitute non-dairy milk (let’s say almond milk) for the whole milk?
Can I use a scone pan? If so, I assume I adjust the baking time. Thanks
I just delivered these to my daughter and grandsons. They are very delicious.
Do you use clear vanilla extract in the frosting?
Can you make the dough the night before and bake the scones the next morning?
I would assume that you can shape them and then keep them cold until morning when you bake them. Be aware that you don’t want them frozen into a block if you haven’t cut them into 8 separate scones yet. When you bake them, you may also want to put them in for 2-4 extra minutes while the oven finishes heating up to temp. This will help warm up the dough and should lead to a soft, cooked inside with a tiny bit of delicious crust on the outside. I will be making these soon as well!