Go Back

Strawberry Cream Scones

These strawberry cream scones are tender, flaky baked goods made by folding fresh strawberries into a buttery dough, then baked until golden. The final texture is soft and crumbly with juicy bursts of strawberry in every bite, topped with a rich, creamy finish. They are perfect for a sweet breakfast or teatime treat, showcasing the bright flavor of summer berries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1 cup heavy cream plus more for brushing
  • 1 cup fresh strawberries hulled and sliced
  • 1/4 cup powdered sugar optional, for topping
  • 1/2 cup heavy cream for glaze, optional

Equipment

  • Mixing bowl
  • Pastry cutter or forks
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Sharp knife

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until combined and airy.
  3. Add the cold butter to the flour mixture and use a pastry cutter or forks to cut the butter in until the mixture resembles coarse crumbs with pea-sized pieces.
  4. Pour in the heavy cream and gently fold with a spatula until just combined; the dough will be sticky but manageable.
  5. Gently fold the sliced strawberries into the dough, distributing them evenly without overmixing to keep the scones tender.
  6. Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick disc. Use a sharp knife to cut into 8 wedges or circles.
  7. Place the scones onto the prepared baking sheet, spacing them a few inches apart. Brush the tops lightly with extra cream for a golden finish.
  8. Bake in the oven for 15-20 minutes, until the scones are puffed and golden brown around the edges, and the strawberries are bubbling.
  9. Meanwhile, whisk together powdered sugar and the remaining heavy cream to make a glaze, if desired, for drizzling over the warm scones.
  10. Allow the scones to cool slightly before drizzling with the glaze and serving warm, with extra strawberries if desired.

Notes

For extra flavor, sprinkle a little raw sugar on top before baking. These scones are best enjoyed warm with additional cream or fresh strawberries.