Strawberries and Cream Scones
Strawberries and Cream Scones are tender, flaky, and bursting with fresh strawberries in every bite! Serve warm, with extra glaze or clotted cream on the side. This is the perfect recipe for occasions like Mother’s Day or Easter brunch!
Strawberry Scones Recipe
Spring is quickly approaching, and with it comes fun holidays like Easter and Mother’s Day! We always host brunch on those holidays. And one of my favorite ways to welcome guests to a brunch party is with fresh scones! And a variety of tea and coffee options to enjoy them with, of course. It’s such a simple step. But it really makes guests feel extra special! And it allows you, the busy host, a little extra time in the kitchen to finish any other dishes you may be preparing.
I have a TON of scone recipes in the breakfast archives, but this gorgeous glazed strawberry scone recipe is one of my favorites! That’s because they’re so easy to make! And use simple ingredients I almost always have on hand. And unlike most scone recipes, they’re not dry or bland. Instead they’re buttery, flavorful, and bursting with berries!!! Plus, it doesn’t hurt that they’re absolutely gorgeous.
Sweet, fruity, buttery perfection in every bite. Warm from the oven, with a hearty drizzle of vanilla cream, and cup of coffee… there’s truly no better way to start a morning!!!
Strawberry Scone Ingredients:
- baking powder
- baking soda
- 1/2 cup unsalted butter (COLD butter!)
- heavy cream
- vanilla extract
- and strawberries (chopped in quarters)
You’ll also need powdered sugar for the drippy and delicious vanilla glaze!
How to Assemble the Dough
The recipe assembly is pretty simple and straightforward. You’ll begin by combing the dry ingredients in one bowl. Then you’ll work in the cold butter (very cold, remember?) with a pastry cutter – or two forks – until it resembles a coarse meal.
Once this is done you’re going to add in your milk, cream, and egg. You’ll gently fold these liquid ingredients into the dry ones, creating your scone dough.
Then it’s strawberry tiiiiiiime! As mentioned earlier, it’s best to chop your berries into quarters. I tested this recipe three times and found a larger strawberry cut to yield the most delicious results. If you have really large berries, feel free to cut them into small pieces. I also found this recipe works best with fresh strawberries, although frozen can work in a pinch.
How to Shape the Dough
When you dump the scone mixture out onto your lightly floured work surface, it’s going to be a loose and shaggy mess.
Not to worry, because just a few easy kneads and you’ll have a manageable dough at your fingertips.
Cut the dough into 8 triangles, place them on the prepared baking sheet, and pop them in the oven! You’ll bake them until they’re golden brown.
Get ready for your home to smell amazing! Because when these scones are in your oven, wafts of vanilla and swirls of strawberry will be dancing through your kitchen. It’s a luxury to be savored and enjoyed.
How to Store Scones
These Strawberries and Cream Scones are best eaten the same day they are baked! But if you’d like to make them last an extra day or so, try this trick:
- Line the bottom of a storage container with a paper towel.
- Place the fully cooled scones on top of the paper towel, in a single layer.
- Then add an airtight lid.
- When you’re ready to eat them, preheat the oven to 400 degrees and warm for a few minutes.
Can I freeze strawberry scones?
Yes! This strawberry scone recipe freezes great for up to 2 months! When you’re ready to enjoy, simply thaw overnight in the refrigerator then heat them up, cover with glaze, and enjoy!