A warm, buttery scone studded with sweet, sun-ripened strawberries and a touch of vanilla makes a simple afternoon feel special. These Strawberries and Cream Scones bake up golden on the outside, tender and flaky inside, with bursts of juicy fruit in every bite. They smell like fresh berries and butter and pair perfectly with a cup of tea or a spoonful of clotted cream.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Servings: 8 scones
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 scone):
- Calories per serving: 300 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 17 g
- Fiber: 1.5 g
- Sugar: 8 g
- Sodium: 340 mg
Why Make This Strawberries And Cream Scones
These scones are quick to mix and bake, yet they deliver a homemade charm that feels special. They balance sweet, tart strawberries with rich cream and flaky butter. Serve them for brunch, afternoon tea, or a casual dessert. They’re straightforward to make and give a lovely aroma of warm butter and vanilla as they bake.
How to Make Strawberries And Cream Scones
Start by keeping ingredients cold and handling the dough gently. Cold butter creates flaky layers, and folding in strawberries at the end prevents the dough from turning mushy. Pat the dough to the right thickness so the centers bake through without overbrowning the tops.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 egg (for egg wash, optional)
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Chill a bowl and your pastry cutter if you can; cold tools help keep the butter firm. Wash and pat dry the strawberries, then chop them into small pieces so they distribute evenly without making the dough wet.
Step 2: Mixing
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or two forks until the mixture looks like coarse crumbs with pea-sized bits of butter. Stir in the heavy cream and vanilla extract until the dough just comes together. Gently fold in the chopped strawberries, trying not to crush them.
Step 3: Shaping and Baking
Turn the dough out onto a lightly floured surface. Knead gently just a few times to bring it together, then pat it into a circle about 1 inch thick. Cut into 8 wedges or use a round cutter to form individual scones and place them on the prepared baking sheet. Brush the tops with a beaten egg for a shiny, golden finish if you like. Bake for 15–20 minutes until the tops are golden brown and a toothpick inserted into a center comes out mostly clean.
Step 4: Cooling and Serving
Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature. They taste wonderful with a little extra cream, jam, or butter. Enjoy the tender crumb and the sweet bursts of strawberry in every bite.
How to Serve Strawberries And Cream Scones
Serve warm with clotted cream or lightly whipped cream for a classic pairing. A smear of strawberry jam or a drizzle of honey works well too. These scones make a fresh addition to brunch spreads, tea parties, or picnic baskets. Pair with black tea, chamomile, or a glass of chilled milk.
How to Store Strawberries And Cream Scones
- At room temperature: Store in an airtight container for up to 2 days. Place a paper towel in the container to absorb excess moisture.
- In the refrigerator: Keep in an airtight container for up to 5 days. Reheat gently in a low oven (300°F / 150°C) for 5–7 minutes to refresh.
- In the freezer: Wrap individually in plastic wrap and place in a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes.
Expert Tips for Perfect Strawberries And Cream Scones
- Keep ingredients cold: Cold butter makes flaky layers. If your kitchen is warm, pop the mixed dough into the fridge for 10 minutes before shaping.
- Do not overwork the dough: Too much kneading develops gluten and makes tough scones. Handle briefly and gently.
- Chop strawberries small: Smaller pieces distribute better and reduce excess moisture pockets.
- Pat dough to even thickness: About 1 inch ensures even baking — thicker dough may remain undercooked in the center.
- Egg wash optional: Use beaten egg or milk for a golden top. Skip it if you prefer a softer, matte finish.
- If strawberries are very ripe and juicy, toss them in a teaspoon of flour before folding in to limit extra moisture.
Delicious Variations
- Lemon-Strawberry: Add 1 tablespoon lemon zest to the dough and a lemon glaze on top.
- White Chocolate: Fold in 1/3 cup white chocolate chips for sweetness and texture.
- Almond: Replace 1/4 cup flour with almond flour and sprinkle sliced almonds on top before baking.
- Strawberry-Rhubarb: Swap half the strawberries for cooked, cooled rhubarb for tangy contrast.
- Glazed: Mix powdered sugar with a splash of cream and vanilla for a simple glaze drizzled over cooled scones.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess liquid, then pat dry and toss with a little flour before folding into the dough to prevent sogginess.
Q: How do I keep the scones from spreading too much?
A: Keep the dough cold, cut the butter into small, cold pieces, and avoid overworking. Chill the shaped scones for 10 minutes before baking if your kitchen is warm.
Q: Can I make these dairy-free?
A: Substitute cold dairy-free butter and use a full-fat coconut milk or a non-dairy cream alternative. Texture will vary slightly but will still be tasty.
Q: How do I know when scones are done baking?
A: They should be golden brown on top and firm to the touch. A toothpick inserted into the center should come out mostly clean.
Q: Can I add more strawberries?
A: You can, but too many will add extra moisture and can make the dough sticky. If adding more, toss the berries in a tablespoon of flour to absorb excess juice.
Q: Can I make smaller or larger scones?
A: Yes. Adjust baking time: smaller scones need less time (10–12 minutes), larger ones may need up to 22–25 minutes. Check for golden tops.
Q: Is it better to use granulated sugar or caster sugar?
A: Either works. Fine (caster) sugar dissolves faster and gives a slightly smoother crumb, but granulated sugar is fine for this recipe.
Conclusion
These Strawberries and Cream Scones are an easy way to bring fresh, fruity flavor and flaky texture to your table. They bake quickly, smell wonderful, and make a cozy treat any time of day. For another take on this idea and extra inspiration, see Strawberries and Cream Scones – Baker by Nature. Give them a try—you’ll love the buttery crumb and bright strawberry bursts.
Print
Strawberries and Cream Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Warm, buttery scones studded with sweet strawberries and a touch of vanilla, perfect for afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Chill a bowl and pastry cutter if possible.
- Wash and pat dry the strawberries, then chop them into small pieces.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add cold, cubed butter and cut into the dry ingredients until it resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until the dough just comes together. Gently fold in the chopped strawberries.
- Turn the dough out onto a lightly floured surface, knead gently a few times, then pat into a circle about 1 inch thick.
- Cut into 8 wedges or use a round cutter, placing them on the prepared baking sheet.
- Brush tops with beaten egg if desired, then bake for 15–20 minutes until the tops are golden brown.
- Let cool for 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Serve with clotted cream or jam. Store in an airtight container for 2 days at room temperature or 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 8g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 30mg
