Let’s be honest, scones have a bit of a reputation. We’ve all had one that was tragically dry, crumbly in a bad way, and desperately in need of a gallon of coffee to wash it down. For years, I thought I just wasn’t a scone person. But these strawberries and cream scones are the recipe that changed everything for me. They are impossibly tender, bursting with juicy, fresh strawberries, and drizzled with a simple vanilla cream glaze that ties it all together. This isn’t just a recipe; it’s a redemption story for scones everywhere, proving they can be the star of any breakfast or brunch spread.
What makes this recipe so special is how it balances simplicity with incredible flavor. We’re not using any complicated techniques here. The magic comes from using very cold butter and fresh, vibrant strawberries. The cold butter creates tiny pockets of steam as it bakes, which results in that light, flaky texture we all crave. The fresh berries soften and release their sweet juices, dotting the dough with pockets of jammy goodness. Forget those bland, rock-hard café scones. These are soft, rich, and taste like the beginning of summer. They have converted every self-proclaimed “scone hater” I’ve served them to, and I’m confident they’ll do the same for you.
Ingredients for Strawberries and Cream Scones
This recipe relies on simple pantry staples to create something truly special. The key is the temperature of your ingredients, especially the butter. Ensuring it’s as cold as possible is the secret to a perfect, flaky scone. Before you begin, gather everything so the process goes smoothly and your butter stays chilled.
For the Scones:
- 2 and 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 cup fresh strawberries, hulled and quartered
For the Egg Wash & Topping:
- 1 large egg, beaten
- 1 teaspoon water
- 2 tablespoons sugar, for sprinkling
For the Vanilla Cream Glaze:
- 2 tablespoons heavy cream
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- Tiny pinch of salt (1/8 teaspoon or less)
How to Make Strawberries and Cream Scones
Making these fresh strawberry scones is a straightforward process. The goal is to work the dough as little as possible to keep it tender. This recipe guides you through creating a light, flaky dough, incorporating the berries gently, and baking them to a perfect golden brown before finishing with a sweet vanilla glaze.
- Prep Your Station: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents the scones from sticking and makes cleanup a breeze.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Mixing these first ensures the leavening agents are evenly distributed, which helps the scones rise properly.
- Cut in the Butter: Add your very cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
- Mix Wet Ingredients: In a separate small bowl, whisk together the egg, whole milk, and 2 tablespoons of heavy cream until just combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Use a fork or a rubber spatula to gently mix until a shaggy dough begins to form. Do not overmix! A few dry spots are perfectly fine at this stage.
- Fold in the Strawberries: Gently fold the quartered strawberries into the dough. Be careful not to crush them too much; it’s okay if a few break apart and streak the dough with a bit of pink.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it just 2-3 times to bring it together into a cohesive ball. Pat the dough into an 8-inch circle, about 3/4 to 1-inch thick.
- Cut and Arrange: Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges. Carefully transfer the wedges to your prepared baking sheet, placing them about 2 inches apart to allow for spreading.
- Add the Finishing Touches: In a small bowl, whisk together the beaten egg and 1 teaspoon of water to create an egg wash. Lightly brush the top of each scone with the wash, then sprinkle generously with the remaining 2 tablespoons of sugar for a lovely, crunchy top.
- Bake to Perfection: Bake for 15-18 minutes, or until the scones are risen and a beautiful light golden brown.
- Cool and Glaze: Let the scones cool on the baking sheet for about 10 minutes before transferring them to a wire rack. While they cool, whisk together the confectioners’ sugar, heavy cream, vanilla extract, and pinch of salt for the glaze. Once the scones are just slightly warm, drizzle the glaze over the top.
Tips for the Best Scones
Scone-making can feel intimidating, but a few simple tricks can make all the difference between a dense, dry puck and a light, heavenly treat. Over the years, I’ve learned that success with this easy scone recipe comes down to a few key details. The temperature of your butter is non-negotiable, and how you handle the dough can make or break the final texture. These aren’t just suggestions; they are the core principles that will help you achieve that perfect, crumbly, and moist scone every single time. Trust the process, and don’t be afraid of a slightly messy, shaggy dough—that’s where the magic happens.
Keep Everything COLD
The number one rule of scone making is to keep your butter and wet ingredients as cold as possible. When those little pieces of cold butter hit the hot oven, they release steam, creating pockets of air that result in a light and flaky texture. I often cube my butter and then stick it back in the freezer for 10-15 minutes before I start. Some bakers even swear by grating a frozen stick of butter directly into the flour mixture. This ensures it stays solid and disperses evenly throughout the dough without melting from the heat of your hands.
Don’t Overwork the Dough
This is the second most important rule. Overworking the dough develops gluten, which leads to tough, chewy scones instead of tender, crumbly ones. Mix the ingredients until they *just* come together. The dough should look shaggy and a little messy, not smooth like bread dough. When you turn it out onto your work surface, only knead it a couple of times to bring it together. Embrace the imperfect, rustic look—it’s a sign of a well-made scone.
FAQ: How do I keep my scones from spreading too much?
If your scones spread into flat discs, it’s usually because the butter got too warm. To prevent this, try chilling the shaped scones on the baking sheet in the refrigerator or freezer for 15 minutes before baking. This solidifies the butter, ensuring the scones rise up instead of out, giving you that classic, tall scone shape.
Substitutions and Variations
While this classic strawberries and cream scone recipe is a showstopper on its own, it’s also a fantastic canvas for creativity. Whether you need to accommodate a dietary preference or just want to experiment with different flavors, there are plenty of simple swaps you can make. Don’t be afraid to play around with different fruits, zests, or extracts to make this recipe your own. The base dough is very forgiving and welcomes new additions, so you can easily adapt it to what you have on hand or what’s in season.
- Other Berries: This recipe works beautifully with other berries. Try swapping the strawberries for fresh blueberries, raspberries, or chopped blackberries. If using raspberries, be extra gentle when folding them in as they are more delicate.
- Citrus Zest: For a brighter flavor, add the zest of one lemon or one small orange to the dry ingredients. Lemon and strawberry is a classic combination that really sings.
- Buttermilk: If you don’t have whole milk and heavy cream, you can substitute an equal amount of buttermilk. It will add a pleasant tang to the scones that complements the sweet berries perfectly.
- Glaze Flavors: Feel free to experiment with the glaze. Swap the vanilla extract for almond extract, or add a little citrus juice (like lemon or orange) for a tangier finish.
FAQ: Can I use frozen strawberries?
Yes, you can use frozen strawberries if fresh ones aren’t available, but do not thaw them first. Chop them while still frozen and fold them into the dough quickly. Be aware that frozen berries will release more liquid and may bleed into the dough more, but the scones will still be delicious.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely. You can prepare the dough, cut it into wedges, and store them covered in the refrigerator for up to 24 hours. You can also freeze the unbaked scones. Place them on a baking sheet until firm, then transfer to a freezer bag. They can be baked directly from frozen; just add a few extra minutes to the baking time.
How should I store leftover scones?
Scones are best enjoyed the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 2 days. To refresh them, you can warm them in a microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes.
Why didn’t my scones rise much?
There are a few common culprits for flat scones. First, check the expiration date on your baking powder and baking soda; old leavening agents lose their power. Second, make sure your butter was very cold and wasn’t overworked into the dough. Finally, avoid twisting the cutter when you cut the scones. A clean, straight press down helps them rise tall and even.
Conclusion
There is something incredibly satisfying about pulling a tray of perfectly golden, fragrant strawberries and cream scones from the oven. It’s a simple act of baking that feels both rustic and elegant. This recipe isn’t just about the delicious result; it’s about transforming simple ingredients into a warm, comforting treat that can brighten any morning. It’s about finally making a scone that you’re truly proud of—one that’s tender, moist, and full of fresh, vibrant flavor. I hope this recipe becomes a favorite in your home and converts any remaining scone skeptics in your life. Happy baking!
Strawberries and Cream Scones
Ingredients
Equipment
Method
- Prep Your Station: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents the scones from sticking and makes cleanup a breeze.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Mixing these first ensures the leavening agents are evenly distributed, which helps the scones rise properly.
- Cut in the Butter: Add your very cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
- Mix Wet Ingredients: In a separate small bowl, whisk together the egg, whole milk, and 2 tablespoons of heavy cream until just combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Use a fork or a rubber spatula to gently mix until a shaggy dough begins to form. Do not overmix! A few dry spots are perfectly fine at this stage.
- Fold in the Strawberries: Gently fold the quartered strawberries into the dough. Be careful not to crush them too much; it’s okay if a few break apart and streak the dough with a bit of pink.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it just 2-3 times to bring it together into a cohesive ball. Pat the dough into an 8-inch circle, about 3/4 to 1-inch thick.
- Cut and Arrange: Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges. Carefully transfer the wedges to your prepared baking sheet, placing them about 2 inches apart to allow for spreading.
- Add the Finishing Touches: In a small bowl, whisk together the beaten egg and 1 teaspoon of water to create an egg wash. Lightly brush the top of each scone with the wash, then sprinkle generously with the remaining 2 tablespoons of sugar for a lovely, crunchy top.
- Bake to Perfection: Bake for 15-18 minutes, or until the scones are risen and a beautiful light golden brown.
- Cool and Glaze: Let the scones cool on the baking sheet for about 10 minutes before transferring them to a wire rack. While they cool, whisk together the confectioners’ sugar, heavy cream, vanilla extract, and pinch of salt for the glaze. Once the scones are just slightly warm, drizzle the glaze over the top.
