Strawberries and Cream Scones

Strawberries and cream scones are one of my favorite springtime bakes—light, fluffy, and packed with juicy fresh strawberries. Each bite is rich yet delicate, with a creamy texture and a golden crust that’s perfect alongside coffee, tea, or a scoop of whipped cream. They’re easy to make and feel like such a treat whether I’m baking for brunch, a shower, or a lazy weekend morning.

Why You’ll Love This Recipe

I love how these scones come together with simple ingredients but taste like something from a bakery. The cream makes them tender and moist inside, while the strawberries add brightness and natural sweetness. They’re not overly sweet, so I can enjoy them for breakfast, dessert, or an afternoon pick-me-up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Cold unsalted butter, cubed

• Fresh strawberries, diced

• Heavy cream

• Vanilla extract

• Optional: turbinado sugar for sprinkling, or a simple glaze for drizzling

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, I whisk together the flour, baking powder, salt, and sugar.

3. I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.

4. I gently fold in the chopped strawberries.

5. In a separate bowl, I mix the cream and vanilla extract, then pour it into the dry ingredients.

6. I stir just until the dough comes together, being careful not to overwork it.

7. I turn the dough out onto a floured surface, pat it into a circle about 1-inch thick, and cut it into 8 wedges.

8. I place the scones on the baking sheet and optionally brush the tops with cream and sprinkle with coarse sugar.

9. I bake for 16–20 minutes, until golden and set. I let them cool slightly before serving.

Servings and timing

This recipe makes 8 scones. It takes around 10–15 minutes to prep and 18 minutes to bake, so I usually have them ready in under 35 minutes.

Variations

Sometimes I use other berries like raspberries or blueberries, or I mix in a little lemon zest for extra brightness. I’ve also added a simple glaze made with powdered sugar and cream to drizzle over the top after baking for a little extra sweetness.

Storage/reheating

I store the scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I pop them in the oven at 300°F for 5–7 minutes or warm them in the microwave for about 15 seconds. They also freeze well—just wrap individually and thaw before serving.

FAQs

Can I use frozen strawberries?

Yes, I’ve used frozen strawberries in a pinch. I keep them frozen while mixing and bake a few extra minutes to avoid sogginess.

Why is my dough sticky?

The strawberries release moisture, so I add a bit more flour if needed while shaping the dough. I also try not to overmix to keep the scones light.

Can I make the dough ahead?

Yes, I make the dough, shape the scones, and refrigerate them overnight. I bake them straight from the fridge the next morning.

How do I get flaky scones?

Cold butter and minimal handling are key. I always start with cold ingredients and work quickly to keep the dough from getting too warm.

What can I serve with these?

I love them with clotted cream, whipped cream, or even a dollop of strawberry jam. They’re also great with a cup of tea or coffee.

Conclusion

Strawberries and cream scones are soft, buttery, and bursting with fresh fruit flavor. They’re simple to make but feel special every time I bake them. Whether warm from the oven or enjoyed the next day, they’re a sweet and satisfying way to celebrate the season.

Strawberries and Cream Scones

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Strawberries and cream scones are buttery, tender, and bursting with juicy strawberries. These easy-to-make scones have a golden crust, a soft interior, and are perfect for breakfast, brunch, or an afternoon treat.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup fresh strawberries, diced
• 2/3 cup heavy cream, plus more for brushing
• 1 teaspoon vanilla extract
• Optional: turbinado sugar for sprinkling or glaze (1/2 cup powdered sugar + 1–2 tablespoons cream)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gently fold in diced strawberries.
5. In a small bowl, stir together heavy cream and vanilla extract, then pour into the dry mixture.
6. Mix just until the dough comes together—do not overwork.
7. Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
8. Place scones on the prepared baking sheet. Brush tops with cream and sprinkle with coarse sugar if using.
9. Bake for 16–20 minutes, or until golden. Cool slightly before serving.
10. Optional: Drizzle with glaze after baking if desired.

Notes

• Use cold butter and cream for best results.
• Substitute other berries or add lemon zest for a twist.
• For frozen strawberries, keep frozen while mixing and extend bake time slightly.
• Refrigerate unbaked scones overnight to bake fresh the next day.

Nutrition

• Serving Size: 1 scone
• Calories: 250
• Sugar: 8g
• Sodium: 220mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg