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Make breakfast a little extra special with these easy, delicious Strawberries & Cream Scones.

Strawberries & Cream Scones

Our Strawberries & Cream Scones are a delicious way to start the weekend! This fantastic scone recipe is a wonderful breakfast to serve to weekend guests, but it’s easy enough to make any day of the week.

This Strawberries & Cream Scones recipe uses the same moist, tender scone batter as our earlier peach scones recipe – and it’s just as delicious made with sweet summer strawberries.


Strawberries & Cream Scones

How do you make Strawberries & Cream Scones?

You’ll start by mixing up a buttery batter. Simply whisk together all-purpose flour, baking powder, granulated sugar, and salt. Then add cold, unsalted butter that has been cut into quarter-inch cubes and use a pastry cutter or two forks to mix the butter into the dry ingredients – creating a crumbly mixture.

Add diced strawberries and pour in some light cream, then use a rubber spatula to fold the mixture – creating a soft dough. Be careful not to over mix.

Pour the dough out onto a lightly floured surface and shape into a rectangle. Cut the dough into triangles and bake on a baking sheet.

Once the scones are cool, drizzle with a simple glaze made with confectioner’s sugar, cream and vanilla.

Strawberries & Cream Scones

How can I make sure my Strawberries & Cream Scones come out tender and not dry?

The trick to ensuring that your scones are tender and moist is keeping the butter super cold throughout the mixing process.

During the baking process, the cold butter hits the air from the hot oven and creates pockets of steam in the pastry. Similar to a good biscuit recipe, the steam also creates a super tender scone.

You may have noticed that throughout the instructions, that we have you avoid (as much as possible) touching the dough – using a pastry cutter, forks or a spatula to blend the dough.  This is by design – the heat from your hands will warm the cold butter, so be sure to use those utensils and only handle the dough when shaping it on your countertop.


Strawberries & Cream Scones

These Strawberries & Cream Scones are best eaten fresh out of the oven. Any leftovers should be stored in a tightly sealed container, and eaten within a day or two.

You may enjoy these other strawberry recipes:

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Strawberries & Cream Scones

Strawberries & Cream Scones

  • Author: A Family Feast
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Total Time: 33 minutes
  • Yield: 12 scones
  • Category: breakfast
  • Method: baking
  • Cuisine: American


For the Scones

2 cups all-purpose flour, plus a little extra for flouring your work surface

1 tablespoon baking powder

3 tablespoons granulated sugar

½ teaspoon salt

5 tablespoons cold unsalted butter, cut into ¼-inch cubes

1 cup strawberries, cleaned, stems trimmed off, and cut into ½” dice

¾ cup light cream

For the Glaze

1 ½ cups confectioner’s sugar

23 tablespoons light cream

¼ teaspoon vanilla


Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or a sheet of parchment paper. Set aside.

In a mixing bowl, combine 2 cups flour, baking powder, sugar and salt. Using a whisk, stir to combine.

Add butter pieces to the flour mixture, then using a fork or a pastry cutter, mix together until crumbly. (Avoid using your fingers. The heat from your hands will soften the butter too much.)

Add the strawberries and toss to coat in the flour mixture. Pour in light cream. Using a rubber spatula, fold the ingredients together to create a soft dough. Don’t over mix the dough – just stir until the mixture holds together.

Lightly flour your work surface, then pour the dough out on the surface. With your fingers, shape the dough into a rectangle, about 5”x10” in size and 1” thick.  With a large sharp knife, cut the rectangle into 6 squares (2 x 3 rows). Then, cut each square diagonally in half – you’ll have 12 triangles in total.

Gently place the triangles onto the prepared baking sheet. (You should be able to fit all 12 onto the same single baking sheet.) Bake 13-16 minutes in preheated oven, turning halfway through the cooking time, until scones are lightly golden brown on top.

Remove scones from the baking sheet onto a cooling rack and allow to cool for about 10 minutes.

Once the scones have cooled, place a piece of parchment paper under the cooling rack.

Prepare the glaze by whisking together confectioner’s sugar, 2 tablespoons light cream and vanilla extract.  Stir with a whisk until smooth, adding the additional tablespoon of light cream if necessary if the glaze is too thick.

Dip the whisk into the glaze, then use the whisk to drizzle the glaze over each scone.  Allow glaze to firm up before serving.

Keywords: strawberries & cream scones



Strawberries & Cream Scones

Strawberries & Cream Scones



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  • freidia Martindale wrote:

    Hello Ms. Martha,
    Could this recipe be adapted to use almond flour?
    Thank you for all that you and the Mr. do!

    • Martha wrote:

      Hi Freidia – You’re very welcome! 🙂 We’ve never tried this recipe with almond flour…my understanding is that, in general, when you swap in almond flour for all-purpose flour, you usually need to adapt further with some sort of additional binder. Without testing it out, I’m not really sure how to adapt this recipe for that. If you’re looking for a gluten-free alternative (and I’m just guessing at that) I’d probably start with one of the one-to-one gluten free substitutes instead. We’ve used the King Arthur brand with good results. Hope that helps!

  • Jeannette Shields wrote:

    These look like a great breakfast on the go or to have with a cup of hot tea!
    By “light” cream, I am assuming you mean half and half? What would happen if I used gluten free flour and/or almond milk or coconut milk??
    Thank you!

    • Martha wrote:

      Hi Jeannette – Half and half is half light cream and half milk. Where we live, you can buy just light cream (as well as half and half, and heavy cream). We haven’t tried adapting this recipe at all but I think a one-to-one gluten free flour could work (we have always had good luck with the King Arthur brand). I’m not sure how almond or coconut milk would change the results without testing it on our end. If you try any swaps, please let us know how it comes out!

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