Strawberries and Cream Scones: A Classic, Buttery Delight

There’s nothing quite like biting into a freshly baked Strawberries and Cream Scone—tender, crumbly, and bursting with juicy strawberries, all topped with a luscious vanilla cream glaze. Whether you’re a scone enthusiast or a skeptic, this recipe is guaranteed to win you over. Perfect for breakfast, brunch, or an afternoon tea, these scones are a delightful treat that combines simplicity with irresistible flavor.

In this comprehensive guide, we’ll walk you through everything you need to know about making the perfect Strawberries and Cream Scones, from ingredient selection to baking tips, storage advice, and even creative variations. Plus, we’ll dive into why this recipe stands out and how you can achieve bakery-quality results at home.

---

Why You’ll Love These Strawberries and Cream Scones

Before we get into the nitty-gritty of the recipe, let’s talk about why these scones are so special:

✔ Perfect Texture – Flaky, buttery, and just the right amount of crumble.
✔ Bursting with Fresh Strawberries – Juicy, sweet-tart berries in every bite.
✔ Creamy Vanilla Glaze – A smooth, sweet finish that ties everything together.
✔ Quick & Easy – Ready in just 30 minutes, with minimal prep work.
✔ Versatile – Great for breakfast, brunch, or dessert.

Even self-proclaimed “scone haters” have been converted by this recipe—it’s just that good!

---

Ingredients for Strawberries and Cream Scones

To make these irresistible scones, you’ll need the following ingredients:

For the Scones:

• 2 and 3/4 cups all-purpose flour – The base of the dough, providing structure.

• 1/2 teaspoon salt – Enhances flavor and balances sweetness.

• 2 teaspoons baking powder – Helps the scones rise.

• 1/2 teaspoon baking soda – Adds extra lift.

• 1/3 cup granulated sugar – Sweetens the dough without overpowering the strawberries.

• 1 stick (4 oz) unsalted butter, VERY cold – The key to flaky layers.

• 1 large egg – Binds the dough together.

• 1/2 cup whole milk – Adds moisture and richness.

• 2 tablespoons heavy cream – Makes the scones extra tender.

• 1 cup fresh strawberries, hulled and quartered – The star ingredient!

For the Egg Wash:

• 1 large egg, beaten – Gives the scones a golden shine.

• 1 teaspoon water – Thins the egg for easy brushing.

• 2 tablespoons sugar, for sprinkling – Adds a sweet, crunchy top.

For the Vanilla Cream Glaze:

• 2 tablespoons heavy cream – Creates a smooth, drizzle-able consistency.

• 3/4 cup confectioners’ sugar – Sweetens the glaze.

• 1 teaspoon vanilla extract – Adds warm, aromatic flavor.

• Tiny pinch of salt (1/8 tsp or less) – Balances the sweetness.

---

Step-by-Step Instructions for Perfect Strawberries and Cream Scones

Step 1: Preheat & Prep

• Preheat oven to 400°F (200°C).

• Line a baking sheet with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together:

  • 2 and 3/4 cups flour

  • 1/2 tsp salt

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/3 cup sugar

Step 3: Cut in the Butter

• Cut cold butter into small cubes (or grate frozen butter for easier mixing).

• Work butter into the flour mixture using a pastry cutter, fork, or your fingers until it resembles coarse crumbs.

Step 4: Add Wet Ingredients

• In a small bowl, whisk:

  • 1 egg

  • 1/2 cup whole milk

  • 2 tbsp heavy cream

• Pour into the flour mixture and stir with a fork until just combined.

Step 5: Fold in Strawberries

• Gently fold in 1 cup quartered strawberries (avoid overmixing to prevent dough from becoming gummy).

Step 6: Shape & Cut

• Turn dough onto a floured surface and shape into an 8-inch circle.

• Cut into 8 wedges and transfer to the baking sheet, spacing them 2 inches apart.

Step 7: Egg Wash & Bake

• Brush tops with egg wash (1 beaten egg + 1 tsp water).

• Sprinkle with sugar for a sweet, crunchy crust.

• Bake for 18-20 minutes until golden brown.

Step 8: Make the Glaze

• While scones cool slightly, whisk together:

  • 2 tbsp heavy cream

  • 3/4 cup powdered sugar

  • 1 tsp vanilla extract

  • Pinch of salt

• Drizzle over warm scones and serve immediately.

---

The Secret to Perfect Strawberries and Cream Scones – Ingredient Breakdown

When it comes to baking the best Strawberries and Cream Scones, the quality and handling of your ingredients make all the difference. Let’s dive deep into each component and why it matters.

1. Flour – The Foundation

The base of any scone is flour, and using all-purpose flour is ideal for achieving the right balance between tenderness and structure. Some bakers prefer using pastry flour for an even lighter texture, but all-purpose works perfectly.

🔹 Why it matters:

• Too much flour = dense, dry scones.

• Too little flour = sticky, flat scones.

• Pro Tip: Measure flour correctly by spooning it into the measuring cup and leveling it off—don’t scoop directly from the bag!

2. Butter – The Key to Flakiness

Cold butter is non-negotiable for flaky scones. When small pieces of butter melt in the oven, they create steam pockets, resulting in that perfect, layered texture.

🔹 Best practices:

• Use unsalted butter to control salt levels.

• Keep it ice-cold—even freeze it for 10 minutes before grating or cubing.

• Work quickly to prevent the butter from softening.

3. Fresh Strawberries – The Star Ingredient

Fresh strawberries bring natural sweetness and a juicy burst of flavor. Frozen strawberries can be used in a pinch, but they release more moisture, which can make the dough soggy.

🔹 How to prepare strawberries:

• Hull and quarter them for even distribution.

• Pat them dry with a paper towel to remove excess juice.

• Alternative: If using frozen, toss them in flour before folding into the dough.

4. Leavening Agents – Baking Powder & Baking Soda

These are essential for lift and lightness.

🔹 Why both?

• Baking powder provides initial rise.

• Baking soda reacts with the acidity in strawberries for extra fluffiness.

• Check freshness: If they don’t fizz when mixed with vinegar, replace them.

5. Dairy – Milk & Heavy Cream

Whole milk and heavy cream add richness and moisture.

🔹 Substitutions:

• Buttermilk for a slight tang (reduce baking soda slightly).

• Half-and-half if you don’t have cream.

• Dairy-free? Use coconut milk or almond milk.

6. Sugar – Sweetness & Texture

Granulated sugar sweetens the dough, while a sprinkle on top before baking adds crunch.

🔹 Adjust to taste:

• Reduce sugar slightly if your strawberries are very sweet.

• For a deeper flavor, try turbinado sugar on top.

7. Egg – Binding & Structure

The egg helps hold everything together and adds richness.

🔹 Egg wash trick:

• Brushing with beaten egg + water gives a golden, glossy finish.

8. Vanilla Cream Glaze – The Finishing Touch

A simple mix of powdered sugar, cream, and vanilla elevates these scones to bakery-level decadence.

🔹 Glaze variations:

• Add lemon zest for brightness.

• Swap vanilla for almond extract for a nutty twist.

Final Thought:

Every ingredient plays a crucial role in texture and flavor. By understanding how they work together, you can master the perfect Strawberries and Cream Scones every time.

---

 Step-by-Step Baking Guide for Foolproof Strawberries and Cream Scones

Now that we’ve covered the ingredients, let’s walk through the exact techniques to ensure your scones turn out perfectly every time.

Step 1: Preheat & Prep

• Oven temp: 400°F (200°C) – A hot oven ensures a good rise and golden crust.

• Line baking sheet with parchment paper – Prevents sticking and makes cleanup easy.

Step 2: Mix Dry Ingredients

• Whisk together flour, salt, baking powder, baking soda, and sugar in a large bowl.

• Why whisk? Ensures even distribution of leaveners for uniform rise.

Step 3: Cut in the Butter

• Cold butter is critical – Use a pastry cutter, fork, or fingers to work it into the flour until it resembles coarse crumbs.

• Avoid overmixing – Small butter chunks = flaky layers.

Step 4: Combine Wet Ingredients

• Whisk egg, milk, and cream in a separate bowl.

• Add to dry ingredients and stir with a fork until just combined.

Step 5: Fold in Strawberries

• Gently fold to avoid crushing berries.

• If dough is sticky, add a sprinkle of flour—but don’t overwork it.

Step 6: Shape & Cut

• Pat dough into an 8-inch circle on a floured surface.

• Use a sharp knife to cut into 8 wedges.

• Pro Tip: Chill dough for 10 minutes before baking for taller scones.

Step 7: Egg Wash & Bake

• Brush tops with egg wash for shine.

• Sprinkle with sugar for crunch.

• Bake 18-20 minutes until golden.

Step 8: Glaze & Serve

• Drizzle with vanilla cream glaze while slightly warm.

• Best served fresh – Enjoy within 24 hours for peak texture.

Troubleshooting Tips:

• Flat scones? Butter may have been too warm.

• Dry scones? Overbaking or too much flour.

• Dough too sticky? Add flour 1 tbsp at a time.

Final Thought:

Following these steps precisely ensures light, flaky, and flavorful scones every time.

---

 Serving, Storing & Creative Variations for Strawberries and Cream Scones

Your scones are baked—now let’s talk about serving ideas, storage tips, and fun twists to keep this recipe exciting!

Best Ways to Serve Strawberries and Cream Scones

• Classic Tea Time: Pair with Earl Grey or chamomile tea.

• Brunch Spread: Serve with clotted cream and jam.

• Dessert Option: Add a scoop of vanilla ice cream for a decadent treat.

Storing & Reheating Tips

• Room Temp: Keep in an airtight container for 1-2 days.

• Freezing:

  • Unbaked: Freeze shaped scones, then bake from frozen (+2-3 mins).

  • Baked: Wrap tightly and freeze for up to 3 months.

• Reheating: Warm in a 300°F oven for 5-10 minutes to revive crispness.

Creative Variations to Try

1. Lemon-Strawberry Scones – Add 1 tbsp lemon zest to the dough.

2. White Chocolate Chip – Fold in ½ cup white chocolate chunks.

3. Almond Crunch – Top with sliced almonds before baking.

4. Vegan Version – Use plant-based butter and coconut cream.

Pro Tips for the Best Strawberries and Cream Scones

✅ Use VERY cold butter – This ensures flaky layers.
✅ Don’t overmix the dough – Overworking leads to tough scones.
✅ Freeze scones before baking (optional) – For extra height, freeze shaped scones for 10 minutes before baking.
✅ Adjust strawberry size – If berries are large, chop smaller to prevent dough from becoming too wet.
✅ Serve fresh – Scones are best enjoyed the same day.

---

Variations & Substitutions

🔹 Lemon-Strawberry Scones – Add 1 tbsp lemon zest to the dough for a citrusy twist.
🔹 White Chocolate Strawberry Scones – Fold in 1/2 cup white chocolate chips.
🔹 Dairy-Free Option – Use plant-based butter and coconut milk.
🔹 Gluten-Free Option – Substitute with a 1:1 gluten-free flour blend.

---

Storing & Reheating Strawberries and Cream Scones

• Room Temperature: Store in an airtight container for up to 2 days.

• Freezing: Wrap unbaked scones in plastic and freeze for up to 3 months. Bake from frozen, adding 2-3 extra minutes.

• Reheating: Warm in a 300°F oven for 5-10 minutes.

---

Print

Final Thoughts: Why This Recipe Works

These Strawberries and Cream Scones are a perfect balance of sweet, buttery, and fruity flavors with a melt-in-your-mouth texture. The vanilla cream glaze adds a luxurious finish, making them feel like a bakery treat.