Name: Strawberries and Cream Scones
Prep time: 15 min
Cook time: 22 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup cold unsalted butter, cubed; 2/3 cup heavy cream (plus extra for brushing); 1 tsp vanilla extract; 1 cup fresh strawberries, chopped; Optional: coarse sugar for topping; Optional: simple glaze (1/2 cup powdered sugar + 1–2 tsp cream)

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Strawberries and Cream Scones are soft, buttery, and bursting with juicy strawberries in every bite. These tender pastries are rich with cream and finished with a light, golden crust. I love how they make breakfast or tea time feel instantly special, and they’re surprisingly easy to make from scratch.

Why You’ll Love This Recipe

I love how these scones feel both fancy and homey at the same time. The combination of heavy cream and fresh strawberries creates a moist, delicate texture that melts in my mouth. They’re not too sweet, so I can enjoy them as a morning treat, an afternoon snack, or even dessert. Whether I serve them warm with butter or enjoy them plain, they never disappoint. Strawberries and Cream Scones

Ingredients

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

All-purpose flour
Granulated sugar
Baking powder
Salt
Cold unsalted butter, cubed
Heavy cream
Fresh strawberries, chopped
Vanilla extract
Optional: coarse sugar for topping or a simple glaze

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, sugar, baking powder, and salt.
I cut in the cold butter using a pastry cutter or my fingertips until the mixture looks like coarse crumbs.
In a separate bowl, I mix the heavy cream and vanilla, then gently stir it into the flour mixture until just combined.
I carefully fold in the chopped strawberries, trying not to overmix so the dough stays tender.
I turn the dough out onto a floured surface, gently press it into a circle about 1 inch thick, and cut it into 8 wedges.
I place the scones on the prepared baking sheet, brush the tops with a bit of cream, and sprinkle with coarse sugar if I’m using it.
I bake for 18–22 minutes, or until the tops are golden and the scones are set.
I let them cool slightly before serving. Sometimes I drizzle a simple glaze over the top for extra sweetness.

Servings and timing

This recipe makes 8 scones and takes about 40 minutes total: 15 minutes to prep and 20–25 minutes to bake, depending on my oven. They’re best enjoyed fresh but also great the next day.

Variations

If strawberries aren’t in season, I’ve used blueberries, raspberries, or even chopped peaches instead. For extra richness, I sometimes add a bit of lemon zest to the dough. A light vanilla glaze or sweetened whipped cream on top also takes these scones to another level.

storage/reheating

I store leftover scones in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days. To reheat, I warm them in the oven at 300°F for 5–7 minutes or microwave them for 10–15 seconds. I also freeze them for up to 2 months and reheat directly from frozen. Strawberries and Cream Scones

FAQs

Can I use frozen strawberries?

Yes, but I make sure to use them straight from the freezer and chop them while still frozen to avoid too much moisture in the dough.

Why are my scones too dry?

If they turn out dry, I might have overmixed the dough or added too much flour. I always handle the dough gently and use cold ingredients.

Can I make the dough ahead of time?

Yes, I often prepare the dough, shape the scones, and refrigerate them overnight. I bake them fresh in the morning for a warm breakfast.

Do I need to glaze the scones?

Not at all. I like the natural sweetness of the strawberries, but if I want something extra, I’ll drizzle a quick glaze made from powdered sugar and cream.

How do I keep the scones soft?

I don’t overbake them and always store them in an airtight container once they’ve cooled. A quick warm-up in the oven brings back that soft, fresh texture.

Conclusion

Strawberries and Cream Scones are a sweet, bakery-style treat I can easily make at home. The juicy berries, creamy texture, and tender crumb make them a standout, whether I’m serving them at brunch or saving a few for a quiet moment with tea. I keep coming back to this recipe whenever I want something a little special with just the right amount of sweetness.

Olivia