Strawberries and Cream Scones

These Strawberry and Cream Scones are so tender and delicious straight from the oven. You won’t be able to eat just one. Which is just as well because they are definitely best when eaten as fresh as possible.

Lots of cream and butter makes them super decadent and rich. With chucks of fresh strawberries, these scones are irresistible.

For a little extra sweetness, they’re drizzled with glaze.

I think there are a lot of people who don’t realize how magnificent scones can be. You’ve probably had a dry scone that you had to wash down with a drink at a bakery and thought, what a waste of calories. Well, think again.

A super fresh scone made with quality ingredients is just about the best thing you can imagine.

Tips For Making Tender Scones

To get the most delicious scones, use very cold butter and handle the dough as little as possible. Just until it holds its shape. Cold butter makes the scones rise higher. Overworking the dough can lead to a dense, tough texture. Just work the dough until the ingredients are combined to maintain a delicate and tender texture.

Recommended Equipment

Food Processor- a food processor is used to quickly mix the scone ingredients together.
Rimmed Baking Sheet
Parchment Paper

How To Store

Scones are best eaten shortly after baking but can be stored in an airtight container for a few days. Warm them in the microwave for about 8 seconds before serving.

Fresh Strawberry and Cream Scones are a luxurious treat, especially when enjoyed with a cup of coffee for a leisurely breakfast.

More Strawberry Recipes

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More Scone Recipes

Turtle Scones
White Chocolate and Cranberry Scones
Red Velvet Scones
Jalapeno Bacon Scones

Strawberries and Cream Scones

Strawberries and Cream Scones are wonderfully tender with fresh chunks of strawberry and a sugary glaze.

Course Breakfast

Cuisine American

Keyword Spring, strawberry

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 595kcal

Author Christin Mahrlig

Equipment

Ingredients

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
10 tablespoons chilled unsalted butter
1 1/2 to 2 cups heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup hulled and quartered strawberries

Glaze

1/2 cup powdered sugar
2 to 3 tablespoons heavy cream
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Place flour, sugar, baking powder, and salt in a food processor and process until blended evenly.
Cut butter into 1/2-inch cubes and scatter on top of flour mixture. Pulse about 15 to 20 times, until mixture is crumbly.
Place 1 1/2 cups heavy cream in a glass measuring cup and add vanilla and almond extracts.
With food processor running, gradually add cream mixture through the feed tube. If a dough has formed, remove from food processor and place on a lightly floured surface. If not, add cream, 1 tablespoon a a time until a dough forms.
Knead strawberries into dough, handling the dough as little as possible. Pat into a 3/4-inch thick disc and cut into 8 wedges. Place on prepared baking sheet.
Bake for 10 to 12 minutes or until just barely light golden brown and no longer doughy.
In a small bowl, whisk together powdered sugar, heavy cream, and vanilla to make glaze.
Drizzle on scones. Best eaten warm.