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Strawberries and Cream Scones on a wooden cutting board on a white table from overhead.
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Strawberries and Cream Scones

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 for a sweet dessert.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Breakfast
Keyword: Strawberries and Cream Scones
Servings: 8 scones
Calories: 492kcal
Author: Amanda Rettke--iambaker.net

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.

Video

Nutrition

Serving: 1scone | Calories: 492kcal