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Strawberries & Cream Scones have sweet strawberries nestled in a tender, lightly-sweet scone and topped with a vanilla sugar glaze.
The Best Strawberry Scones Recipe
Our Strawberries & Cream Scones are a wonderful way to enjoy fresh, in-season strawberries. These are a perfect menu option when making a special breakfast for weekend guests, but easy enough to bake up any day of the week!
This Strawberries & Cream Scones recipe uses the same moist, tender scone base as our peach scones recipe – and it is just as delicious made with sweet summer berries.
A simple, buttery pastry dough is mixed with fresh, diced strawberries, then baked until lightly golden on top. A simple, sweet, vanilla-flavored glaze is drizzled over the top once the scones cool – adding a perfect amount of sweetness to every bite..
Why You’ll Love Strawberries & Cream Scones
- The combination of fresh strawberries in a tender and buttery scone, topped with a sweet vanilla glaze is heaven in every bite!
- From start-to-finish, this recipe takes only 30 minutes.
- This scone recipe mixes up in one bowl – so cleanup is quick and easy.
How can I make sure my scones come out tender and not dry?
Aside from following a good recipe (like ours 🙂 ), one of the most important tricks to ensure that your scones bake up tender and moist is to keep 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, that steam also creates a super tender scone.
You may notice throughout the instructions below, 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.
Additionally, you’ll want to avoid over-mixing the dough once the strawberries and cream are added to the butter and flour mixture. If you over-mix the dough, the gluten in the flour starts to develop – which makes the pastry less tender and flaky.
Key Ingredients & Substitutions
- Strawberries – This recipe is best when made with fresh, in-season strawberries.
- Light Cream – This is added to both the scone dough as well as the glaze. Light cream is 20% milk fat and sold in some supermarkets. It has a greater fat content than half-and-half, but not as much fat as heavy cream. If you can’t find light cream at your local market, you can make it by mixing together equal amounts of heavy cream and whole milk.
- All-Purpose Flour
- Baking Powder
- Sugar – This recipe uses both granulated sugar and powdered sugar.
- Salt – Use common table salt.
- Vanilla Extract
Special Tools You’ll Need
- Large Mixing Bowl
- Various Measuring Cups & Spoons
- Cutting Board & Knife
- Pastry Cutter or Two Forks
- Sturdy Spatula
- Baking Sheet
- Cooking Rack
How do I make Strawberries & Cream Scones?
- Whisk together all-purpose flour, baking powder, granulated sugar, and salt in a mixing bowl.
- Add cold cubes of unsalted butter to the flour mixture. Use a pastry cutter or two forks to mix the butter into the dry ingredients – creating a crumbly mixture.
- Add diced strawberries and light cream to the crumb mixture, then use a stiff 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 place on a baking sheet.
- Bake until lightly golden, then remove the scones to a cooling rack.
- While the scones cool, mix up a simple glaze of confectioner’s sugar, cream and vanilla.
- Drizzle the glaze over the scones with spoon. (Place the cooling rack over the cookie sheet to catch any excess glaze dripping down.)
Frequently Asked Questions
- Can I make Strawberries & Cream Scones ahead of time? These scones are best eaten fresh out of the oven, or at least eaten the same day you bake them.
- How do I store any leftovers? Stored in a tightly sealed container at room temperature and eat within a day or two.
- Can I freeze these scones? You can, but they won’t be as good as freshly-baked.
This Strawberries & Cream Scones recipe originally appeared on A Family Feast in May 2019. We’ve updated the post but the delicious recipe remains the same.
You might like these other Strawberry Recipes
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Strawberries & Cream Scones
Strawberries & Cream Scones have sweet strawberries nestled in a tender, lightly-sweet scone and topped with a vanilla sugar glaze.
Ingredients
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
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup strawberries, cleaned, stems trimmed off, and cut into 1/2” dice
3/4 cup light cream
For the Glaze
1 1/2 cups confectioner’s sugar
2–3 tablespoons light cream
1/4 teaspoon vanilla
Instructions
- 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.
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Can you use other fruit in these? Like peaches or blackberries?
Sure – we have a peach version of these scones here: https://www.afamilyfeast.com/peaches-cream-scones/
Hello Ms. Martha,
Could this recipe be adapted to use almond flour?
Thank you for all that you and the Mr. do!
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!
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!
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!