Name: Strawberries and Cream Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup fresh strawberries, chopped; 3/4 cup heavy cream, plus more for brushing; 1 teaspoon vanilla extract; 1–2 tablespoons coarse sugar for topping (optional)

I make Strawberries and Cream Scones when I want a tender, bakery-style treat that feels comforting and a little special. These scones are soft and flaky, filled with juicy strawberries and rich cream flavor that makes them perfect for breakfast or afternoon coffee.

Why You’ll Love This Recipe

I love this recipe because it’s simple but feels elegant. The strawberries add freshness, the cream keeps the scones tender, and they come together quickly without complicated steps. I also like how these scones feel homemade and cozy while still looking impressive. Strawberries and Cream Scones

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
salt
unsalted butter, cold and cubed
fresh strawberries, chopped
heavy cream
vanilla extract
optional coarse sugar for topping

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large bowl, I whisk together the flour, sugar, baking powder, and salt.

I cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs. I gently fold in the chopped strawberries.

I stir in the heavy cream and vanilla just until a soft dough forms. I turn the dough out onto a lightly floured surface, gently shape it into a circle, and cut it into wedges.

I place the scones on the baking sheet, brush the tops with a little cream, and sprinkle with coarse sugar if I want extra crunch. I bake them for about 15 to 18 minutes, until lightly golden.

Servings and Timing

I usually get 8 scones from this recipe.
Prep time: about 15 minutes
Bake time: about 18 minutes
Total time: about 33 minutes

Variations

I sometimes add lemon zest for a brighter flavor. When I want extra richness, I drizzle the baked scones with a simple vanilla glaze. I also like swapping strawberries for raspberries or blueberries when they’re in season.

Storage/Reheating

I store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. When reheating, I warm them briefly in the oven to restore their flaky texture. Strawberries and Cream Scones

FAQs

Can I use frozen strawberries?

I use frozen strawberries if needed, but I keep them frozen and chop quickly to avoid excess moisture.

How do I keep scones from being dry?

I avoid overmixing the dough and make sure to use cold butter and cream.

Can I make the dough ahead of time?

I shape the scones ahead and refrigerate them, then bake fresh when ready.

Can I freeze strawberries and cream scones?

I freeze unbaked scones and bake them straight from frozen with a few extra minutes.

What should I serve with these scones?

I like serving them with butter, jam, or a dollop of whipped cream.

Conclusion

I keep Strawberries and Cream Scones in my baking rotation because they’re tender, flavorful, and feel like a little treat any time of day. With fresh strawberries and rich cream, this recipe gives me a comforting scone that always tastes homemade and special.