The Best Strawberries and Cream Scones (Simple & Fresh)

There’s a certain magic in a truly perfect scone, something that many store-bought versions just can’t capture. I used to be a scone skeptic myself, often finding them dry, bland, and utterly disappointing. But these strawberries and cream scones completely changed my mind. This isn’t just another recipe; it’s the recipe that will make you fall in love with scones, possibly for the first time. They are incredibly tender, with a rich, buttery crumble that melts in your mouth, studded with juicy pockets of fresh strawberries. The simple vanilla glaze on top is the perfect finishing touch, adding a whisper of sweetness that complements the fruit without overpowering it.

What makes this fresh strawberry scone recipe so special is its simplicity and its reliance on a few key techniques that guarantee a perfect texture every time. We’re talking about using very, very cold butter, not overworking the dough, and embracing the shaggy, slightly messy nature of a proper scone mixture. This is the kind of baking that feels both rustic and elegant, a perfect project for a slow weekend morning. The aroma that fills your kitchen as they bake is pure comfort—a blend of warm butter, caramelized sugar, and sweet berries. Whether you enjoy them with a cup of coffee or a pot of tea, these homemade scones feel like a luxurious treat, yet they are surprisingly quick and easy to whip up.

Ingredients for Strawberries and Cream Scones

The beauty of a classic scone lies in its simple, pantry-friendly ingredients. The real secret isn’t in finding exotic items, but in how you handle these humble components. For this recipe, the most important factor is temperature. Your butter, egg, and milk should be as cold as possible. This is non-negotiable for achieving that coveted flaky, tender crumb. When the cold butter hits the hot oven, it creates tiny pockets of steam, which is what gives the scones their light, airy layers. Using fresh, ripe strawberries will also make a world of difference, providing bright bursts of flavor that dried fruit just can’t replicate.

For the Scones

• 2 and 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (4 ounces) unsalted butter, very cold and cut into small cubes
• 1 cup fresh strawberries, hulled and quartered
• 1 large egg, cold
• 1/2 cup whole milk, cold
• 2 tablespoons heavy cream, cold

For the Egg Wash & Topping

• 1 large egg, beaten
• 1 teaspoon water
• 2 tablespoons sugar, for sprinkling

For the Vanilla Cream Glaze

• 3/4 cup confectioners’ sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

FAQ: Do I really need to use cold butter?

Absolutely, yes. Using very cold butter is the single most important step for a light, flaky scone. When you work the cold butter pieces into the flour, they remain solid. In the oven, as the butter melts, it releases steam, creating small air pockets that result in a tender, layered texture. If you use softened butter, it will blend into the flour and create a denser, tougher, more cookie-like scone.

How to Make Strawberries and Cream Scones

Making homemade scones is a gentle process. The goal is to handle the dough as little as possible to keep it tender. This recipe guides you through the simple steps, from cutting in the butter to gently folding in the berries. Don’t worry if your dough looks a bit shaggy or uneven—that’s actually a good sign! It means you haven’t overdeveloped the gluten, which is the key to avoiding tough, dense scones. Just trust the process, and you’ll be rewarded with bakery-quality treats right from your own oven.

1. Prep Your Station: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper so the scones don’t stick.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Getting these well-mixed now ensures an even rise.
3. Cut in the Butter: Scatter the small, very cold cubes of butter over 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 butter pieces remaining. Work quickly to prevent the butter from melting.
4. Mix Wet Ingredients: In a separate small bowl, whisk together the cold egg, whole milk, and heavy cream until just combined.
5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Use a spatula to gently mix until a shaggy dough begins to form. It’s crucial not to overmix here; stop as soon as most of the flour is moistened.
6. Fold in the Strawberries: Gently fold in the quartered strawberries. Be gentle to avoid crushing them and staining the dough completely pink.
7. 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-inch thick.
8. Cut the Scones: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like a pizza. Carefully transfer the wedges to your prepared baking sheet, placing them about 2 inches apart.
9. Add the Topping: In a small bowl, whisk the remaining egg with 1 teaspoon of water to create an egg wash. Lightly brush the tops of the scones with the egg wash, then sprinkle them generously with the remaining 2 tablespoons of sugar. This creates a beautiful, crunchy top.
10. Bake to Perfection: Bake for 15-18 minutes, or until the tops are a lovely light golden brown and a toothpick inserted into the center comes out clean.
11. 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, and salt for the glaze. Drizzle the glaze over the warm scones before serving.

Tips for the Best Strawberries and Cream Scones

Making truly exceptional strawberries and cream scones comes down to a few simple but crucial details. First and foremost, resist the urge to overwork the dough. The moment you see the flour and liquid come together, stop mixing. A shaggy, slightly sticky dough is your best friend for a tender crumb. Another pro tip is to pat your strawberries dry with a paper towel after washing them. This small step prevents them from releasing too much water into the dough, which can make it sticky and difficult to handle. These little tricks are what separate good scones from great ones.

Grating Frozen Butter

If you struggle with cutting in butter, here’s a game-changing trick: freeze your stick of butter for about 30 minutes, then grate it on the large holes of a box grater directly into your flour mixture. This creates perfect, tiny shards of butter that incorporate effortlessly and guarantee a flaky texture. It’s a much faster and less messy method than using a pastry cutter or your fingers, and it keeps the butter perfectly cold.

Don’t Twist the Cutter

When you cut your scones (whether in wedges or with a round cutter), press straight down and pull straight up. Don’t twist the knife or cutter. Twisting the cutter can seal the edges of the scone, which prevents it from rising to its full, glorious height. A clean, decisive cut ensures those flaky layers can separate and climb in the oven’s heat.

FAQ: Why are my scones tough instead of crumbly?

Tough scones are almost always the result of overworking the dough. When you mix flour and liquid, you develop gluten. A little gluten provides structure, but too much makes baked goods tough and chewy. To avoid this, mix your scone dough only until it just comes together. Be gentle, handle it minimally, and embrace a slightly messy, imperfect look before baking.

Substitutions and Variations

While this classic scone recipe is fantastic as is, it’s also a wonderful canvas for creativity. You can easily adapt it based on the season or what you have in your kitchen. The key is to maintain the ratio of dry to wet ingredients and to keep everything cold. Think of this recipe as a reliable base for all your future scone adventures. Don’t be afraid to experiment with different fruits, extracts, and spices to create your own signature scone.

• Different Berries: This recipe works beautifully with other berries. Try using fresh blueberries, raspberries (be extra gentle!), or chopped blackberries. A combination of berries is also delicious.
• Add Citrus Zest: For a brighter flavor, add the zest of one lemon or one small orange to the dry ingredients. Lemon zest pairs exceptionally well with strawberries and blueberries.
• Spice it Up: A pinch of spice can add a lovely warmth. Try adding 1/2 teaspoon of cardamom or a 1/4 teaspoon of nutmeg to the flour mixture.
• Alternative Glaze: Instead of a vanilla glaze, try a simple lemon glaze by mixing 3/4 cup of confectioners’ sugar with 1-2 tablespoons of fresh lemon juice.
• Dairy-Free Version: For a dairy-free option, you can use a high-quality, firm plant-based butter (make sure it’s very cold), full-fat oat milk or almond milk, and a plant-based cream. The texture may be slightly different but will still be delicious.

FAQ: Can I use frozen strawberries?

Yes, you can use frozen strawberries, which is great for making these scones year-round! Do not thaw them before use. Chop them while they are still frozen and fold them into the dough at the last minute. Thawing them will release too much liquid and make the dough wet and difficult to work with.

Frequently Asked Questions

Can I make the scone dough ahead of time?

Yes. You can prepare the dough, cut the scones, and place them on the parchment-lined baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, brush them with the egg wash, sprinkle with sugar, and bake directly from the fridge. You may need to add a minute or two to the baking time.

How do I store leftover strawberries and cream 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 300°F (150°C) oven for 5-7 minutes, which will help bring back some of their fresh-baked texture.

Can I freeze these scones?

Absolutely. You can freeze them either baked or unbaked. To freeze unbaked scones, place the cut wedges on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time. To freeze baked scones, let them cool completely (before glazing), then wrap them well and freeze. Thaw at room temperature and warm in the oven before glazing and serving.

A Perfect Treat for Any Morning

There is something deeply satisfying about baking a batch of these strawberries and cream scones from scratch. From the simple act of cutting cold butter into flour to the final drizzle of sweet vanilla glaze, it’s a process that feels both grounding and rewarding. These scones are more than just a breakfast food; they’re an excuse to slow down, to create something wonderful with your own hands, and to share it with people you care about. They prove that you don’t need complicated techniques or fancy ingredients to make something truly special. So go ahead, preheat your oven, and fill your home with the incredible aroma of warm, buttery, fruit-filled scones. I promise, it’s an experience you’ll want to repeat.

Strawberries and Cream Scones

This recipe for strawberries and cream scones creates an incredibly tender, buttery scone studded with juicy pockets of fresh strawberries. Topped with a simple vanilla glaze, these scones are a luxurious yet easy-to-make treat. The key to their perfect, melt-in-your-mouth texture is using very cold ingredients and handling the dough as little as possible.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• 2 and 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (4 ounces) unsalted butter, very cold and cut into small cubes
• 1 cup fresh strawberries, hulled and quartered
• 1 large egg, cold
• 1/2 cup whole milk, cold
• 2 tablespoons heavy cream, cold
• 1 large egg, beaten
• 1 teaspoon water
• 2 tablespoons sugar, for sprinkling
• 3/4 cup confectioners’ sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Equipment

• large baking sheet
• Parchment paper
• Large bowl
• Whisk
• pastry cutter
• Spatula
• Sharp knife
• bench scraper
• Wire rack
• box grater

Method

 

Instructions

1. Prep Your Station: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper so the scones don’t stick.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Getting these well-mixed now ensures an even rise.
3. Cut in the Butter: Scatter the small, very cold cubes of butter over 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 butter pieces remaining. Work quickly to prevent the butter from melting.
4. Mix Wet Ingredients: In a separate small bowl, whisk together the cold egg, whole milk, and heavy cream until just combined.
5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Use a spatula to gently mix until a shaggy dough begins to form. It’s crucial not to overmix here; stop as soon as most of the flour is moistened.
6. Fold in the Strawberries: Gently fold in the quartered strawberries. Be gentle to avoid crushing them and staining the dough completely pink.
7. 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-inch thick.
8. Cut the Scones: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like a pizza. Carefully transfer the wedges to your prepared baking sheet, placing them about 2 inches apart.
9. Add the Topping: In a small bowl, whisk the remaining egg with 1 teaspoon of water to create an egg wash. Lightly brush the tops of the scones with the egg wash, then sprinkle them generously with the remaining 2 tablespoons of sugar. This creates a beautiful, crunchy top.
10. Bake to Perfection: Bake for 15-18 minutes, or until the tops are a lovely light golden brown and a toothpick inserted into the center comes out clean.
11. 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, and salt for the glaze. Drizzle the glaze over the warm scones before serving.

Notes

The most important tip is to use very cold butter and other ingredients to create a light, flaky texture. A helpful trick is to grate frozen butter directly into the flour. Do not overwork the dough; mix only until it just comes together to avoid tough scones. Pat strawberries dry to prevent excess moisture. When cutting, press straight down without twisting to ensure a good rise. Scones are best the day they are made but can be stored in an airtight container for up to 2 days. They can also be frozen, either baked or unbaked.