Let’s be honest for a second: most scones are a disappointment. They’re often dry, dense, and criminally bland. I’ve had more than my fair share of crumbly pucks that need a whole cup of coffee just to wash down. But I’m here to tell you that these strawberries and cream scones are the complete opposite of that sad story. This is the recipe that will change your mind about scones forever. They are unbelievably tender, flaky, and absolutely bursting with juicy, fresh strawberries in every single bite. The magic is in the technique—using super cold butter and a gentle touch to create a dough that’s rich, moist, and perfect.
What truly sets this scone recipe apart is the balance of flavors and textures. The scones themselves have a subtle sweetness that perfectly complements the bright, slightly tart strawberries. Then, a simple vanilla cream glaze is drizzled over the top while they’re still warm, seeping into all the nooks and crannies. It adds that final touch of sweetness and a lovely “strawberries and cream” flavor that feels both classic and incredibly special. These aren’t just for breakfast; they are perfect for an afternoon snack with tea, a lovely brunch addition, or even a simple dessert. I’ve served these to self-proclaimed scone-haters, and every single one of them has walked away a convert, asking for the recipe. That’s when you know you have a real winner.
Ingredients You’ll Need
This recipe uses simple, staple ingredients to create something truly spectacular. The key is in the quality and the temperature, especially the butter. Here’s what you’ll need to gather before you start.
For the Scones
- All-Purpose Flour: The structural backbone of our scones. 2 and 3/4 cups provide the perfect texture.
- Granulated Sugar: Just 1/3 cup for a subtle sweetness that lets the strawberries shine.
- Baking Powder & Baking Soda: The leavening agents that give the scones their beautiful lift. You’ll need 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
- Salt: A 1/2 teaspoon to balance the sweetness and enhance all the flavors.
- Unsalted Butter: One stick (4 ounces), and it must be VERY cold. Cut it into tiny pieces before you begin. This is non-negotiable for a flaky scone!
- Large Egg: One egg helps bind the dough and add richness.
- Whole Milk & Heavy Cream: A combination of 1/2 cup of milk and 2 tablespoons of cream adds moisture and fat, resulting in a tender crumb.
- Fresh Strawberries: One cup, hulled and quartered. Fresh, in-season berries will give you the best flavor.
For the Egg Wash & Topping
- Large Egg: Beaten with a splash of water to create an egg wash for a beautiful golden-brown top.
- Water: Just a teaspoon to thin the egg.
- Sugar: Two tablespoons for sprinkling on top before baking. It creates a lovely, crunchy crust.
For the Vanilla Glaze
- Confectioners’ Sugar: The base of our simple glaze, you’ll need 3/4 cup.
- Heavy Cream: Two tablespoons to create a smooth, pourable consistency.
- Vanilla Extract: One teaspoon for that classic cream flavor.
- Salt: A tiny pinch (1/8 teaspoon or less) sharpens the sweetness of the glaze.
Step-by-Step Instructions
Making homemade scones is easier than you think. Follow these steps carefully, especially when it comes to handling the dough, and you’ll be rewarded with the best scones of your life.
- Prep Your Oven and Pan: First things first, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent the scones from sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Getting these well combined now ensures an even rise.
- Cut in the Cold Butter: Scatter the tiny pieces of very cold butter over the flour mixture. Using a pastry cutter, two knives, or just your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter bits remaining. Work quickly to keep the butter cold.
- Mix Wet Ingredients: In a separate, smaller bowl, whisk together the large egg, whole milk, and 2 tablespoons of heavy cream until just combined.
- Combine Wet and Dry: Pour the wet mixture into the dry mixture. Use a spatula to gently fold everything together until a shaggy dough begins to form. Do not overmix! A few dry spots are perfectly okay.
- Fold in the Strawberries: Gently fold in the quartered fresh strawberries. Be gentle here to avoid crushing the berries and turning your dough pink.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it just two or three times to bring it together into a cohesive ball. Pat the dough into an 8-inch circle, about 3/4-inch thick.
- Cut the Scones: Using a sharp knife or a 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.
- Apply Egg Wash and Sugar: In a small bowl, beat the remaining egg with 1 teaspoon of water. Lightly brush this egg wash over the tops of the scones. Sprinkle generously with the 2 tablespoons of sugar.
- Bake to Perfection: Bake for 16-18 minutes, or until the tops are a beautiful light golden brown and a toothpick inserted into the center comes out clean.
- 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, 2 tablespoons of heavy cream, vanilla extract, and tiny pinch of salt for the glaze. Drizzle the glaze over the warm scones and serve immediately.
Tips for Perfect Strawberries and Cream Scones
Making truly great scones comes down to a few key details. Over the years, I’ve learned that the smallest things can make the biggest difference between a dry, tough scone and a light, flaky one. The first and most important rule is to use very cold ingredients, especially your butter. When those little pockets of cold butter melt in the hot oven, they create steam, which in turn creates the light, flaky layers we all love. I often cube my butter and then stick it back in the freezer for 10-15 minutes before I start mixing. The same goes for your milk and cream. This one trick alone will dramatically improve your homemade scones.
My second crucial tip is to handle the dough as little as possible. The more you knead and work the dough, the more you develop the gluten in the flour, which leads to tough, chewy scones instead of tender, crumbly ones. Mix the wet and dry ingredients until they just come together. It will look shaggy and unfinished, and that’s exactly what you want. When you turn it out onto the counter, a few quick kneads are all you need to bring it together before shaping. Embrace the rustic, slightly messy nature of scone dough! This gentle approach is the secret to a melt-in-your-mouth texture that makes these strawberries and cream scones so irresistible.
How do I stop the strawberries from making the dough wet?
That’s a great question, as excess moisture is the enemy of a good scone. To prevent the strawberries from making your dough soggy, you can try gently tossing them with a tablespoon of your measured flour mixture before folding them into the dough. This light coating helps absorb some of the juice the berries release, keeping your dough perfectly workable and ensuring the final scone has the right texture.
Substitutions and Variations
While this classic strawberries and cream scone recipe is a star on its own, it’s also a wonderful base for experimentation. One of the easiest swaps is with the fruit. If you don’t have strawberries, this recipe works beautifully with fresh raspberries, blueberries, or even chopped peaches. If using juicier fruits like peaches, you might want to toss them in a little flour first, as mentioned in the tips section. For a brighter, tangier flavor, try adding the zest of one lemon to your dry ingredients. Lemon and strawberry are a classic combination that really sings.
You can also play around with the flavor of the glaze. Instead of vanilla, try using a little almond extract for a different flavor profile, or even a squeeze of fresh lemon juice for a simple lemon glaze. For a richer, tangier topping, you could skip the glaze altogether and serve the scones with a side of clotted cream or a simple mix of mascarpone cheese sweetened with a little powdered sugar. For a dairy-free version, you can substitute the butter with a high-quality, cold vegan butter block and use a full-fat oat milk or almond milk in place of the dairy milk and cream. The results will be just as delicious and tender.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries if fresh ones aren’t in season. The key is to not thaw them before use. Add them to the dough while they are still frozen solid. This prevents them from releasing too much water and making the dough soggy. You may need to add an extra minute or two to the baking time to ensure the scones cook through.
How should I store these scones?
These scones are best enjoyed the day they are made, preferably while still a little warm. However, you can store any leftovers in an airtight container at room temperature for up to two days. To bring back some of their freshness, you can warm them in a 300°F oven for 5-7 minutes before serving.
Can I make the scone dough ahead of time?
Absolutely! This is a great way to prep for an easy morning. You can prepare the dough, cut the scones into wedges, and place them on a baking sheet. Instead of baking, flash-freeze them on the sheet for an hour, then transfer the frozen scones to a freezer-safe bag or container. They can be stored in the freezer for up to a month. When you’re ready to bake, place the frozen scones on a parchment-lined sheet and bake as directed, adding 3-5 minutes to the total baking time. No need to thaw!
Conclusion
There is something so incredibly satisfying about pulling a tray of warm, golden, homemade scones from the oven. The aroma of baked goods and sweet strawberries fills the kitchen, promising a truly special treat. This strawberries and cream scones recipe is more than just a set of instructions; it’s an invitation to slow down and create something wonderful with your own hands. It proves that with a few simple ingredients and the right technique, you can make scones that are tender, flaky, and absolutely unforgettable. I truly hope you give this recipe a try and that it brings as much joy to your table as it does to mine. Be sure to save it, share it, and let me know how you liked it!
Strawberries and Cream Scones
Ingredients
Equipment
Method
- Prep Your Oven and Pan: First things first, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent the scones from sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Getting these well combined now ensures an even rise.
- Cut in the Cold Butter: Scatter the tiny pieces of very cold butter over the flour mixture. Using a pastry cutter, two knives, or just your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter bits remaining. Work quickly to keep the butter cold.
- Mix Wet Ingredients: In a separate, smaller bowl, whisk together the large egg, whole milk, and 2 tablespoons of heavy cream until just combined.
- Combine Wet and Dry: Pour the wet mixture into the dry mixture. Use a spatula to gently fold everything together until a shaggy dough begins to form. Do not overmix! A few dry spots are perfectly okay.
- Fold in the Strawberries: Gently fold in the quartered fresh strawberries. Be gentle here to avoid crushing the berries and turning your dough pink.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it just two or three times to bring it together into a cohesive ball. Pat the dough into an 8-inch circle, about 3/4-inch thick.
- Cut the Scones: Using a sharp knife or a 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.
- Apply Egg Wash and Sugar: In a small bowl, beat the remaining egg with 1 teaspoon of water. Lightly brush this egg wash over the tops of the scones. Sprinkle generously with the 2 tablespoons of sugar.
- Bake to Perfection: Bake for 16-18 minutes, or until the tops are a beautiful light golden brown and a toothpick inserted into the center comes out clean.
- 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, 2 tablespoons of heavy cream, vanilla extract, and tiny pinch of salt for the glaze. Drizzle the glaze over the warm scones and serve immediately.
