These Strawberries and Cream Scones are my soft, no-fail, easy-to-follow scones recipe filled with fresh strawberries, topped with a crunchy sugar coating, and drizzled with a sweet glaze. They are perfect for any occasion, whether enjoyed at breakfast (I love one with coffee), for a snack or brunch, or a sweet dessert. If you love these, be sure to check out my Strawberries and Cream Cruffins, too, for another delicious variation of these flavors.
Ingredients & Substitutions
- Butter: For the most tender scones, the butter needs to be grated and COLD. You can put it in the freezer while you work on the recipe; it only needs a few minutes to firm up. I like to use unsalted butter so I can control how much salt is in the recipe. If you use salted butter, you might want to add less salt. Keeping the butter cold until baking helps the scones hold their shape, making them flaky and moist instead of spreading out.
- Heavy Whipping Cream: You will need heavy whipping cream (also called heavy cream) for all three parts of this scone recipe. When you add it to the dough, it makes the scones more moist and tasty. (I don’t want a dry scone!) Brushing it on top before baking gives the scones a nice golden color. I do not recommend using milk instead of heavy cream. And, a few tablespoons is all you need for the sweet glaze.
- Strawberries: This recipe is perfect for using fresh strawberries when in season! (The strawberries’ flavor really shines.) Wash, hull, and chop the fresh berries before mixing them into the dough. Just a few folds are all you need when incorporating the strawberries; do not overmix.
- Turbinado Sugar: Turbinado sugar is a type of coarse sugar that is between granulated sugar and light brown sugar in color and taste. It has a yellowish-brown color because it still has some molasses in it, which gives it a slight butterscotch flavor. Turbinado sugar also has larger, coarser grains. If you don’t have turbinado sugar, you can use granulated sugar instead.
- Glaze: The simple sweet glaze is made with just two ingredients–confectioners’ sugar (powdered sugar) and heavy cream. It’s the icing (literally) on these scones!
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries in these scones! Just chop them into smaller pieces and add them while still frozen. If you need to let them thaw a bit before chopping, pop them back in the freezer to firm up again before adding them to the dough.
Can I Make Strawberries and Cream Scones Ahead Of Time?
Yes! Once your dough is ready, you can freeze the strawberry scone dough for up to a month. This way, you can enjoy freshly baked scones whenever you want. Here’s how:
- Place the shaped dough onto a parchment paper-lined baking sheet and into the freezer for about an hour.
- Once solid, store the frozen dough in freezer-safe containers, labeled and dated, for up to a month. Include the baking instructions.
- When ready to bake, simply add a few minutes to the baking time, no need to thaw first!
- Finally, once baked and cooled, don’t forget about the glaze!
How To Store Strawberries and Cream Scones
I love scones the day they are made, nice and fresh! But, you can store them in an airtight container at room temperature for a day or two. To warm them up, you can pop them in the oven at 350°F, covered with aluminum foil, for about 10 minutes. Or, wrap a scone in a damp paper towel and warm it up in the microwave.
Can I Freeze Baked Scones?
Sure! For longer storage, freeze the baked scones. I recommend freezing the scones without the glaze. (You can always add that when ready to serve.) To freeze, first, let them cool completely. Then, wrap them in plastic wrap or aluminum foil. Finally, store them in the freezer for up to 3 months. When ready to enjoy, reheat them in the oven for about 15 minutes at 350°F.
Strawberries and Cream Scones
Ingredients
Dough
- ½ cup (1 stick / 113 g) unsalted butter, cold
- 2 ½ cups (313 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup (119 g) heavy whipping cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (166 g) strawberries, washed, hulled, chopped
Topping
- 1 tablespoon heavy cream
- 2 tablespoons turbinado sugar
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons heavy cream
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
- Set out a sheet of parchment paper. Using the fine edge of a grater, grate butter onto the parchment paper. Place it in the freezer while you prepare the remaining ingredients.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Remove grated butter from the freezer. Using a fork, incorporate it into the dry ingredients.
- In a separate bowl, whisk together the heavy cream, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- Gently sitr in the strawberries, folding the dough 3-4 times. There will be some bleeding into the dough and that is okay!
- On the prepared baking sheet, shape the dough into a circle, about ¾-inch thick. Add a bit of flour to your hands to prevent sticking.
- Using a bench scraper, pastry cutter, or large knife, cut the dough into 6-8 wedges (I cut them into 8), gently separating the edges of each scone, creating a ½-inch space between each.
- Brush scones with heavy cream, making sure to cover all exposed edges. Sprinkle with turbinado sugar.
- Bake the scones for 18-23 minutes, or until golden brown.
- In a small bowl, whisk together the confectioners’ sugar and heavy cream. Add more heavy cream until you reach the desired consistency.
- Drizzle glaze over the warm scones.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These scones are really good! They are light, fluffy, and bursting with fresh strawberry flavor. The glaze is a sweet finishing touch (literally)!
Elizabeth
Our scone recipes are so good, and these are right up there with the others! My favorite are still the pumpkin scones, but these give me summertime vibes (and flavor).
Annabelle
Deliciously moist and tender! The turbinado sugar gives a great crunch on top.
Bella
The strawberries add such a refreshing taste. The scones were soft on the inside with a nice crunchy top!
Selena
Absolutely loved these! They were the perfect balance of sweet and fruity, with a rich creaminess.
