These Strawberries and Cream Scones are buttery, flaky, and bursting with fresh strawberries—perfect for breakfast or an afternoon treat. Learn how to make strawberry cream cheese scones with this easy, foolproof recipe!
There’s something ridiculously special about biting into a warm scone that’s still slightly crisp on the outside but tender and buttery on the inside, with little pockets of sweet strawberries throughout.
I started making these fresh strawberry cream scones on lazy Sunday mornings, and now they’ve become my go-to whenever I want to feel fancy without actually trying that hard.
Table of Contents
What Makes These Scones So Good
Here’s the deal: these aren’t your dry, crumbly coffee shop scones. We’re talking buttery, tender pastries loaded with fresh strawberries and finished with a sweet vanilla glaze that’ll make you want to lick your fingers. They’re impressive enough for brunch guests but easy enough to whip up on a regular Tuesday morning.
The secret? Really cold butter and not overworking the dough. That’s it.
Heavenly Strawberries and Cream Scones
Equipment
- Large baking sheet
- Parchment paper
- Large bowl
- small bowl
- Whisk
- Pastry cutter or fork
- Rubber spatula
- Pastry brush
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup granulated sugar
Fat & Dairy
- 1 stick unsalted butter 4 ounces, VERY cold and cut into tiny pieces
- 1 large egg
- ½ cup whole milk
- 2 tablespoons heavy cream
Fresh Fruit
- 1 cup fresh strawberries hulled and quartered
Egg Wash
- 1 large egg beaten
- 1 teaspoon water
- 2 tablespoons sugar for sprinkling
Glaze
- 2 tablespoons heavy cream
- ¾ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt tiny pinch or less
Instructions
- Preheat your oven to 400°F. Grab a large baking sheet and line it with parchment paper.
- In a large bowl, dump in your flour, salt, baking powder, baking soda, and sugar. Give it a good whisk to combine everything evenly.
- Take that super cold butter you cut into tiny pieces and work it into the flour mixture. You can use your fingers, two forks, or a pastry cutter. Keep working it until the mixture looks like coarse meal or breadcrumbs.
- In a small bowl, whisk together the egg, milk, and heavy cream. Pour this into your flour and butter mixture, then use a fork to stir everything together until just moistened.
- Add those gorgeous fresh strawberries and gently fold them into the dough with a rubber spatula. If some berries break up a bit, don’t stress.
- Dump the whole messy situation onto a clean, floured work surface. You might need to knead it a few times to get it to come together. Shape it into an 8-inch circle.
- Cut your circle into 8 wedges, like you’re cutting a pizza. Carefully move each wedge to your prepared baking sheet, spacing them about 2 inches apart.
- Lightly brush each scone with that beaten egg wash (just mix the egg with a teaspoon of water). Then sprinkle the tops generously with sugar.
- Pop them in the oven for 18 minutes. You’re looking for a light golden brown color.
- Let them cool on the baking sheet for about 10 minutes while you make the glaze.
- In a small bowl, whisk together the heavy cream, confectioners’ sugar, vanilla, and that tiny pinch of salt. The glaze should be thick but pourable. Drizzle it over the semi-warm scones.
Notes
Ingredients You’ll Need
| Ingredient Category | What You Need |
|---|---|
| Dry Ingredients | 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 | |
| Fat & Dairy | 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 | |
| Fresh Fruit | 1 cup fresh strawberries, hulled and quartered |
| Egg Wash | 1 large egg, beaten |
| 1 teaspoon water | |
| 2 tablespoons sugar, for sprinkling | |
| Glaze | 2 tablespoons heavy cream |
| 3/4 cup confectioners’ sugar | |
| 1 teaspoon vanilla extract | |
| Tiny pinch of salt (1/8 teaspoon or less) |
Quick tip: Don’t skip the cold butter! Pop it in the freezer for 10 minutes before you start if you’re worried it’s too soft.
How To Make Strawberry Cream Cheese Scones
Prep Your Workspace
First things first—preheat your oven to 400°F. Grab a large baking sheet and line it with parchment paper. Trust me, cleanup will be way easier, and your scones won’t stick.
Mix the Dry Stuff
In a large bowl, dump in your flour, salt, baking powder, baking soda, and sugar. Give it a good whisk to combine everything evenly. This is where all the magic starts happening.
Cut In the Butter
Now here’s where it gets fun. Take that super cold butter you cut into tiny pieces and work it into the flour mixture. You can use your fingers (my favorite method), two forks, or a pastry cutter if you’re fancy like that.
Keep working it until the mixture looks like coarse meal or breadcrumbs. You want little pebbles of butter throughout—those are what make your strawberry cream cheese scones flaky and delicious.
Add the Wet Ingredients
In a small bowl, whisk together the egg, milk, and heavy cream. Pour this into your flour and butter mixture, then use a fork to stir everything together. Don’t go crazy here—just mix until it’s moistened. Some dry patches are totally fine.
Fold In the Strawberries
Time for the best part! Add those gorgeous fresh strawberries and gently fold them into the dough with a rubber spatula. If some berries break up a bit, don’t stress. That just means more strawberry flavor throughout.
The dough will look pretty shaggy and loose at this point, which is exactly what you want.
Shape the Dough
Dump the whole messy situation onto a clean, floured work surface. Here’s a little secret: you might need to knead it a few times to get it to come together. Just be gentle—we’re not making bread here.
Shape it into an 8-inch circle. It doesn’t have to be perfect. Mine never is, and they still taste amazing.
Cut and Arrange
Cut your circle into 8 wedges, like you’re cutting a pizza. Carefully move each wedge to your prepared baking sheet, spacing them about 2 inches apart. They’ll puff up a bit in the oven, so give them room to breathe.
The Finishing Touches
Lightly brush each scone with that beaten egg wash (just mix the egg with a teaspoon of water). Then sprinkle the tops generously with sugar. This creates the most beautiful golden, sparkly crust.
Bake to Perfection
Pop them in the oven for 18 minutes. You’re looking for a light golden brown color. Your kitchen is going to smell absolutely incredible right now.
Let them cool on the baking sheet for about 10 minutes while you make the glaze.
Make the Glaze
In a small bowl, whisk together the heavy cream, confectioners’ sugar, vanilla, and that tiny pinch of salt. The glaze should be thick but pourable. Drizzle it over the semi-warm scones and try not to eat them all before anyone else gets one.
Expert Tips for Perfect Scones Every Time
Keep everything cold. Seriously, this is the golden rule. Cold butter creates steam pockets when it hits the hot oven, and that’s what makes your scones flaky instead of dense.
Don’t overmix. Once you add the wet ingredients, mix just until combined. Overworking the dough develops too much gluten, and you’ll end up with tough scones instead of tender ones.
Use fresh strawberries. Frozen berries release too much moisture and can make your scones soggy. Fresh is best for these strawberries and cream scones.
Work quickly. The less time the butter has to warm up, the better. If your kitchen is super hot, chill your mixing bowl for a few minutes before you start.
Delicious Variations to Try
Want to switch things up? Try adding a teaspoon of lemon zest to the dough for a bright, citrusy twist. Or swap the strawberries for blueberries or raspberries when they’re in season.
For an extra decadent version, fold in a handful of white chocolate chips along with the strawberries. It’s like strawberries and cream got even better.
You can also make these with buttermilk instead of regular milk for an extra tangy flavor that pairs beautifully with the sweet berries.
Troubleshooting Common Issues
Scones spreading too much? Your butter probably got too warm. Next time, make sure it’s super cold and work faster. You can even chill the shaped scones for 15 minutes before baking.
Too dry and crumbly? You might’ve added too much flour or not enough liquid. Measure carefully and remember that the dough should look pretty shaggy—that’s normal.
Strawberries sinking to the bottom? Toss them lightly in a tablespoon of flour before folding them in. This helps them stay suspended in the dough.
Storage and Make-Ahead Tips
| Storage Method | Instructions | How Long |
|---|---|---|
| Room Temperature | Store in an airtight container | 2 days |
| Refrigerator | Keep in an airtight container | Up to 5 days |
| Freezer (baked) | Wrap individually in plastic wrap, then place in a freezer bag | Up to 3 months |
| Freezer (unbaked) | Freeze shaped scones on a baking sheet, then transfer to a freezer bag | Up to 2 months |
Reheating Tips
To bring these fresh strawberry cream scones back to life, pop them in a 300°F oven for about 5-7 minutes. They’ll taste like they just came out of the oven. You can also microwave them for 15-20 seconds, but the oven method is way better for keeping that crispy exterior.
Kitchen Scrap Ideas
Got leftover strawberry tops from hulling? Toss them in a pitcher of water with some lemon slices for a refreshing infused water. Or save them in the freezer to add to smoothies later. Waste not, want not!
If you’ve got extra heavy cream hanging around after making these scones, use it to make some slow cooker garlic butter beef for dinner. That’s what I call meal planning.
Nutrition Information
| Nutrient | Per Scone (1 of 8) |
|---|---|
| Calories | 380 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 80mg |
| Sodium | 320mg |
| Total Carbohydrates | 58g |
| Dietary Fiber | 2g |
| Sugars | 26g |
| Protein | 6g |
Note: Nutrition information is approximate and will vary based on exact ingredients used.
Strawberries and Cream Scones FAQs
Can I use frozen strawberries instead of fresh?
I wouldn’t recommend it for this recipe. Frozen strawberries have way too much moisture and will make your scones soggy and dense. If you absolutely must use frozen, thaw them completely, pat them super dry with paper towels, and maybe reduce the milk by a tablespoon or two. But honestly, fresh is the way to go here.
How do I know when my scones are done?
Look for a light golden brown color on top and around the edges. They should feel set when you gently touch the top—not mushy or wet. If you’re unsure, it’s better to slightly overbake than underbake scones.
Can I make the dough ahead of time?
Absolutely! You can shape the scones, arrange them on a baking sheet, and freeze them unbaked. Once they’re frozen solid, transfer them to a freezer bag. When you’re ready to bake, just add a couple extra minutes to the baking time—no need to thaw.
Why are my scones dense instead of fluffy?
This usually happens when the butter gets too warm or the dough is overworked. Make sure your butter is super cold and handle the dough as little as possible. Also, don’t skip the baking powder and baking soda—they’re crucial for lift.
Make This Recipe Your Own
These strawberries and cream scones are perfect for Mother’s Day brunch, weekend breakfast, or honestly any time you’re craving something buttery and sweet. They pair beautifully with coffee or tea, and they’re way more impressive than they are difficult to make.
I love serving these alongside my nutritious meal prep egg roll bowl for a balanced brunch spread. And if you’re having people over, don’t forget to whip up some spinach artichoke dip or 7-layer dip for appetizers before the main event.
The best part? Once you master how to make strawberry cream cheese scones, you can adapt the recipe to whatever fruit is in season. Summer peaches, fall apples, winter cranberries—they all work beautifully.
Give these a try this weekend and let me know how they turn out! Snap a pic, pin it to your favorite Pinterest board, and drop a comment telling me what you think. Did you add any fun variations? Did your family devour them in five minutes flat? I want to hear all about it!
Happy baking, friends!
