Strawberries and Cream Scones

These strawberries and cream scones are the perfect way to welcome spring mornings into your kitchen. I started making them when my daughter brought home a basket of fresh strawberries from a farm trip, and now they've become our weekend breakfast tradition. The combination of buttery, flaky layers with sweet strawberry pieces and a vanilla glaze creates something that feels bakery special but comes together right in your own kitchen.

The first time I made these was for a Mother's Day breakfast, and I was amazed at how something so impressive could be so straightforward. My family thought I'd been up since dawn, but the truth is these come together quickly once you understand the technique. Now I find myself making double batches because they disappear so fast.

Gather Your Ingredients

• All Purpose Flour: 2 and 3/4 cups. This creates the structure for your scones. Look for unbleached flour for the best flavor and texture.
• Salt: 1/2 teaspoon. Essential for balancing the sweetness and enhancing all the other flavors.
• Baking Powder: 2 teaspoons. This is your primary leavening agent that gives the scones their lift and light texture.
• Baking Soda: 1/2 teaspoon. Works with the baking powder to create those beautiful flaky layers.
• Granulated Sugar: 1/3 cup. Adds sweetness without making them too dessert like.
• Unsalted Butter: 1 stick (4 ounces), VERY cold and cut into tiny pieces. The secret to flaky scones is keeping this butter as cold as possible. Freeze it for 10 minutes before using.
• Egg: 1 large. Provides richness and helps bind everything together.
• Whole Milk: 1/2 cup. The fat content matters for tender scones.
• Heavy Cream: 2 tablespoons. Adds extra richness to the dough.
• Fresh Strawberries: 1 cup, hulled and quartered. Choose berries that are bright red and fragrant. Avoid mushy or overly soft ones.
• Egg (for wash): 1 large, beaten. For the egg wash that gives that gorgeous golden finish.
• Water: 1 teaspoon. Thins the egg wash for easier brushing.
• Sugar (for sprinkling): 2 tablespoons. Creates a sweet, slightly crunchy top.
• Heavy Cream (for glaze): 2 tablespoons. For the glaze that takes these over the top.
• Confectioners' Sugar: 3/4 cup. Makes a smooth, sweet glaze.
• Vanilla Extract: 1 teaspoon. Pure vanilla is worth it here for the best flavor.
• Tiny Pinch of Salt: 1/8 teaspoon or less. Balances the sweetness of the glaze.

How to Make It

Prepare Your Oven and Baking Sheet:

Set your oven to preheat at 400 degrees Fahrenheit. Line your large baking sheet with parchment paper and set aside.

Combine the Dry Ingredients:

In a large mixing bowl, add your flour, salt, baking powder, baking soda, and granulated sugar. Whisk or fork together for at least 30 seconds until thoroughly combined with no clumps remaining.

Cut in the Cold Butter:

Add the very cold butter pieces to the flour mixture. Using your fingertips, forks, or a pastry cutter, work the butter into the flour until it looks like coarse crumbs with some pea sized pieces visible. Work quickly to prevent the butter from melting.

Mix the Wet Ingredients:

In a small bowl, whisk together egg, milk, and 2 tablespoons heavy cream until combined and slightly frothy. Pour this over the flour and butter mixture and gently fold together with a fork just until no dry flour remains. The dough will look shaggy and rough.

Fold in the Strawberries:

Gently fold quartered strawberries into the dough using a rubber spatula, lifting and turning just until distributed. Some berry pieces may break and create pink streaks.

Shape the Dough:

Turn the shaggy dough out onto a lightly floured surface. Gently knead 3 to 4 times just to bring together, then pat into an 8 inch round about 1 inch thick.

Cut into Wedges:

Use a large sharp knife or bench scraper to cut the dough circle into 8 equal wedges. Transfer them to the prepared baking sheet about 2 inches apart.

Apply the Egg Wash and Sugar:

Beat the remaining egg with 1 teaspoon water. Brush each scone top lightly with egg wash (avoid the sides) and sprinkle with 2 tablespoons granulated sugar for crunch.

Bake to Golden Perfection:

Bake in the preheated oven for 18 minutes until golden brown on top and slightly darker at the edges. If still pale, bake another 2 to 3 minutes. Let cool on the sheet for 10 minutes.

Cool and Prepare the Glaze:

While scones cool, whisk heavy cream, confectioners' sugar, vanilla extract, and salt in a small bowl until smooth and pourable. Adjust consistency as needed. Drizzle over cooled scones to finish.

My favorite part of these scones is watching the strawberries peek through the golden dough, creating these beautiful pink streaks. I'll never forget the first time my neighbor tasted one at a coffee gathering. She closed her eyes and said it reminded her of her grandmother's baking. That's the magic of fresh strawberries and butter coming together in such a simple way.

Flavor Boosters

The strawberries you select make all the difference in these scones. For the boldest flavor, choose berries that are deep red and smell fragrant, avoiding any mushy ones or those with white shoulders. If you use frozen strawberries, thaw and pat very dry. Experiment with blueberry, raspberry, or even diced peach for a twist. Using real vanilla extract in the glaze adds an irreplaceable depth, and a sprinkle of coarse sugar on top before baking delivers a wonderful crunch and sparkle.

Serving Suggestions

Serve these scones warm for breakfast with coffee or hot tea. Arrange them on a platter with extra fresh berries, clotted cream, and jam for brunch. For a special touch, plate individual scones with strawberry slices and a dusting of powdered sugar. They also make a beautiful addition to parties and afternoon tea, and for dessert try them warm with a scoop of vanilla ice cream and strawberry sauce.

Creative Twists

Substitute the flour for a gluten free blend for wheat free scones, or use coconut oil and plant milk for a dairy free version. Swap strawberries for blueberries, raspberries, peaches, dried cranberries, or even chocolate chips. You can also cut smaller wedges to serve at tea parties or celebrations. Try adding orange zest to the dough or a drop of almond extract to the glaze for a refreshing change.

There's real magic in sharing these scones with people you love. Use the freshest berries you can find and don't be afraid of the dough looking rough—your reward will be flaky, bakery-worthy scones every time.

Common Questions About This Recipe

→ How do I keep the scones tender?

Use very cold butter, handle the dough minimally, and avoid over-mixing to ensure scones remain light and tender.

→ Can I use frozen strawberries?

Frozen berries can be used, but thaw and pat them dry first to prevent excess moisture from affecting the dough texture.

→ What type of cream is best for scones?

Heavy cream contributes to a richer flavor and softer crumb, enhancing the classic scone texture.

→ How should I store leftover scones?

Store cooled scones in an airtight container at room temperature for up to two days, or freeze for later enjoyment.

→ Is it necessary to glaze the scones?

The glaze adds a sweet finish and extra moisture, but they are delicious even without – adjust to your taste.