Name: Strawberries and Cream Scones Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
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; 2 tablespoons sugar, for sprinkling; 3/4 cup confectioners' sugar; Tiny pinch of salt (1/8 teaspoon or less); 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 (plus 2 tablespoons for glaze); 1 teaspoon vanilla extract; 1 teaspoon water; 1 large egg, beaten (for egg wash); 1 cup fresh strawberries, hulled and quartered

I absolutely adore baking scones, and this Strawberries and Cream Scones Recipe has become one of my all-time favorites. There's something so magical about the way the tender scone dough combines with juicy fresh strawberries and a luscious cream glaze to create a treat that’s both comforting and delightfully elegant. Every time I make these, I can’t help but think about sharing them with friends over a sunny brunch or a cozy afternoon tea. Trust me, these scones are a perfect blend of sweet, tangy, and buttery goodness that feels like a warm hug with every bite.

Why You'll Love This Strawberries and Cream Scones Recipe

When I think about why this Strawberries and Cream Scones Recipe stands out, the first thing that comes to mind is the incredible flavor profile. The scones are lightly sweetened but the fresh strawberries really shine through, offering bursts of juicy sweetness that brighten the entire bite. The addition of cream both in the dough and the glaze gives these scones a rich, velvety texture that’s hard to resist. It’s like combining the best parts of dessert and breakfast into one.

Another reason I love this recipe is how straightforward it is to prepare. Even if you’re new to baking scones, the method is simple and forgiving. I always appreciate a recipe that doesn’t require a lot of fuss but still delivers a stunning final result. From cutting the cold butter into the flour to gently folding in the berries, each step is satisfying and easy to follow.

I find these scones perfect for so many occasions. Whether it’s a laid-back weekend morning, a holiday brunch, or an afternoon tea with friends, they hit the spot every time. They offer something a little extra special without needing complicated techniques or ingredients. If you’re looking for a recipe that makes your kitchen smell amazing and your guests feel cherished, this one is a winner.

Ingredients You'll Need

A round strawberry scone is divided into eight triangular pieces arranged in a circle on light brown parchment paper. The scone has a pale creamy color with patches of bright red strawberry chunks visible on the surface, giving it a soft, crumbly texture. Around the scone, there are fresh whole strawberries and halved strawberries adding a pop of vibrant red with green leaves. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in the final flavor, texture, and appearance of the scones. I love how simple the list is, yet how it comes together to create something truly special — from the cold butter that makes the scones flaky to the fresh strawberries that add natural sweetness and color.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: The base that provides structure while keeping the scones tender.
Salt: Balances sweetness and enhances overall flavor.
Baking powder and baking soda: Give the scones a light, airy lift.
Granulated sugar: Adds just enough sweetness without overpowering.
Unsalted butter: The star for flakiness and richness; make sure it’s very cold!
Egg: Binds the ingredients and adds moisture for a soft crumb.
Whole milk and heavy cream: Create a tender, moist dough and a silky glaze.
Fresh strawberries: The fresh, juicy burst that makes these scones unforgettable.
Confectioners’ sugar and vanilla extract: Combine for a luscious drizzle that finishes the scones perfectly.
Sugar for sprinkling: Adds a sweet, crunchy top for extra texture.

Directions

Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. This helps the scones bake evenly and prevents sticking.

Step 2: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and granulated sugar to make sure everything is evenly combined.

Step 3: Cut your very cold, unsalted butter into small cubes. Then, using your fingers, two forks, or a pastry cutter, work the butter into the dry ingredients until it resembles a coarse meal with pea-sized bits of butter visible.

Step 4: In a separate small bowl, whisk together the egg, whole milk, and heavy cream until well combined. Pour this wet mixture into your flour and butter mixture, then gently stir with a fork until the dough just comes together. Be careful not to overmix.

Step 5: Gently fold in the quartered fresh strawberries with a rubber spatula. Don’t worry if some berries break down — it adds flavor and color to the dough.

Step 6: Turn the loose dough out onto a lightly floured surface. Shape and knead it gently a few times until you have a workable dough, then pat it into an 8-inch circle. The gentle kneading helps the scones be tender but hold their shape.

Step 7: Cut the circle into 8 even wedges and carefully transfer them to your prepared baking sheet, spacing each about 2 inches apart.

Step 8: For the egg wash, whisk together one beaten egg and a teaspoon of water, then lightly brush each scone’s tops. Sprinkle a little sugar on top for that irresistible crunch and sparkle.

Step 9: Bake the scones in the preheated oven for about 18 minutes or until golden brown and cooked through. You’ll know they’re ready when they have a beautiful light, crisp crust.

Step 10: Let the scones cool on the baking sheet for 10 minutes. This short resting helps them set and makes glazing easier without melting the drizzle completely.

Step 11: Meanwhile, prepare the glaze by whisking together heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt until smooth and creamy.

Step 12: Drizzle the glaze over the warm scones and serve right away for the best contrast between the warm crumb and cool, silky glaze.

Servings and Timing

This Strawberries and Cream Scones Recipe yields about 8 generous scones, perfect for sharing with family or friends. The prep time is roughly 15 minutes, making it quick enough for a weekend morning treat. Baking takes 18 minutes, followed by 10 minutes of cooling and glazing, so the total time from start to finish is around 40 minutes. There’s no additional resting time beyond what’s mentioned, which makes it ideal when you want fresh scones without waiting all day.

How to Serve This Strawberries and Cream Scones Recipe

The image shows several triangular strawberry scones on light brown parchment paper with a white marbled background, each scone containing visible pieces of red strawberries baked into a light golden crust that looks flaky and soft. The scones have a glossy white icing drizzled unevenly over the top layer, adding a shiny texture that contrasts with the roughness of the scones. One halved fresh strawberry is placed beside the scones, showing its bright red interior and green leafy top, while the overall arrangement is close-up, capturing the texture and moistness of the scones clearly. Photo taken with an iphone --ar 4:5 --v 7

When I serve these scones, I like to keep things simple so the strawberries and cream really shine. A light spread of butter or a dollop of clotted cream on the side adds a lovely creamy contrast without overwhelming the flavors. Sometimes, I also offer a small dish of extra fresh strawberries or a homemade berry compote for guests who want to layer on even more fruit goodness.

Presentation-wise, I love arranging the scones on a pretty platter with a few fresh strawberry halves and maybe some edible flowers as garnish. It feels so festive and inviting, especially if you’re hosting brunch or a special occasion. I always serve these scones warm or at room temperature because the glaze tastes best gently cooled and the crumb is tender and moist.

To drink alongside, I’m a big fan of pairing these scones with a good cup of black tea like Earl Grey or Darjeeling, which provides a nice tannic balance to the sweet cream and berries. For something cold, a sparkling rosé or a light strawberry lemonade works beautifully. These scones also fit perfectly into holiday breakfasts, baby showers, or simply an indulgent weekend treat where you want to feel pampered but fuss-free.

Variations

I love experimenting with this Strawberries and Cream Scones Recipe to suit different tastes and dietary needs. For example, substituting some of the all-purpose flour with whole wheat flour adds a lovely nutty flavor and makes the scones heartier if you prefer a more rustic texture. You can also swap the fresh strawberries for other berries like blueberries or raspberries to change things up.

If you’re baking for a gluten-free friend, I’ve had success using a gluten-free flour blend that measures cup-for-cup like regular flour. Vegan adaptations can be made by replacing the butter with a firm coconut oil or a vegan butter alternative, and using a flax egg instead of the chicken egg to hold the dough together — though the texture is slightly different, it’s still delicious.

For an extra touch, some cinnamon or lemon zest added to the dough gives a subtle twist that brightens the flavor. If you’re short on time, you could also shape the dough into smaller scones or drop them by spoonfuls onto the baking sheet for quicker baking, though the texture may be less uniform. In any case, these scones are wonderfully adaptable to whatever you have on hand.

Storage and Reheating

Storing Leftovers

I recommend storing leftover scones in an airtight container at room temperature for up to two days. If your kitchen is warm or humid, placing them in the fridge is fine, but allow them to come back to room temperature before serving for the best texture. Avoid stacking scones on top of each other to maintain their crisp edges.

Freezing

These scones freeze well if you wrap them individually in plastic wrap and then place them inside a freezer-safe resealable bag or container. They can keep in the freezer for up to three months. When you’re ready to enjoy, just thaw them overnight in the fridge or at room temperature for a couple of hours.

Reheating

For reheating, I find the oven is best to bring back that just-baked texture. Preheat your oven to 350°F, place the scones on a baking sheet, and warm them for about 8–10 minutes. Avoid microwaving if possible, as that tends to make the scones gummy or dry. If you want to refresh the glaze, add a little extra drizzle after warming. This way, your scones taste almost as fresh as the day you baked them.

FAQs

Can I use frozen strawberries in this Strawberries and Cream Scones Recipe?

While fresh strawberries are best for texture and flavor, you can use frozen strawberries if fresh aren’t available. Just thaw and drain them well first to remove excess moisture, or the dough might get soggy. Gently fold them in like fresh berries.

What if I don’t have heavy cream for the glaze?

You can substitute the heavy cream with whole milk or half-and-half to make the glaze. It won’t be as rich or thick but will still add sweetness and moisture. Just add it gradually until you get the desired consistency.

How can I tell when the scones are perfectly baked?

Look for scones that are golden brown on top with a slightly crisp exterior. They should feel firm but not hard when gently pressed. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Is it okay if the strawberries break up when folding them into the dough?

Absolutely! A bit of the berry juices mixing into the dough gives the scones lovely color and flavor. Just don’t overmix the dough after adding the fruit to avoid turning it into a batter.

Can I make this recipe dairy-free or vegan?

Yes! Use plant-based milk like almond or oat milk, substitute vegan butter, and use a flax or chia egg instead of regular eggs. The texture will be a bit different but still tasty and satisfying.

Conclusion

I genuinely hope you give this Strawberries and Cream Scones Recipe a try because it’s one of those little baking treasures that can brighten any day. Whether you’re making it for a special occasion or simply to enjoy with your morning coffee, these scones never fail to bring smiles and a bit of sweetness into my kitchen. Happy baking, and even happier tasting!