Strawberry and Cream Scones are the perfect weekend breakfast treat! They have a tender homemade strawberry scone topped with a sweet cream glaze.
These scones aren’t overly sweet and the strawberries bring the perfect amount of tart bite. The cream glaze should be added liberally because it’s heavenly. You can use frozen or fresh strawberries, I used fresh because it is what I had on hand.
These are best straight out of the oven. There is truly nothing like a warm scone for breakfast! If you don’t want to make these in the morning you can make them the night before and leave them in the fridge until you’re ready to bake. If you’re using frozen strawberries I suggest freezing the scones until you are ready to bake.
I feel like people think scones are hard to make. They aren’t! But they can be easy to mess up. Simple mistakes can lead to a subpar end result, so read the tips below to make sure you’re making the perfect strawberry scones!
Tips for making homemade scones
- Keep your butter cold. If your butter gets too warm it will melt out of the strawberry scones while they bake and your scones won’t be as tender as they should be.
- Do NOT knead the dough. You only want to gently mix the dough until the ingredients are barely combined. If you knead the dough you will have a tough scone.
- Don’t add all of the liquid at once. Depending on the weather that day, the flour you’re using, and other factors the dough might not need all of the liquids. If you add all at once you can end up with a wet dough. So add about a cup, mix and then decide if you need to add more.
Ingredients for Strawberry and Cream Scones
Ingredients for strawberry scones:
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Granulated sugar. This will sweeten the scone dough and make it chewier.
- Baking soda. This will help the scones to rise.
- Baking powder. This will also help the scones to rise.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Strawberries. I used fresh strawberries, but you can use frozen if that is what you have on hand.
- Vanilla extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- Buttermilk. This will bring the dough together and make it tender.
Ingredients for cream glaze:
- Powdered sugar. This will give our glaze its creaminess and sweetness.
- Vanilla Extract. See above note.
- Heavy cream or milk. This will bring the glaze together.
How to make Strawberry and Cream Scones:
STEP 1: Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
STEP 2: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt to remove any clumps.
STEP 3: Add the cold, cubed butter and, using your hands, start to work it into the dry ingredients. You’ll basically be pinching it with your fingers until it is the consistency of bread crumbs. Add the cubed strawberries.
STEP 4: Make a well in the center of the dry ingredients and pour in the vanilla and 1 cup of the buttermilk. Begin to stir and only add the last 1/4 cup as needed. Combine the mixture until the dry mixture is just barely wet. I use my hands for this part. Make sure that you don’t knead the dough! You just want to gently combine the ingredients.
STEP 5: Turn the mixture out onto a floured surface. Pat the dough into a circle about 1 1/2 inches thick. Using a sharp knife or a bench scraper cut the circle into 8-10 even triangles.
STEP 6: Place the scones on the prepared baking sheet and bake for 10-12 minutes. Remove from oven and allow to cool.
Step 1: In a small bowl combine the powdered sugar and vanilla. Add the heavy cream or milk one tablespoon at a time, whisking until free of lumps and runny consistency.
Step 2: Use a fork or a spoon to drizzle the glaze over the scones.
More Scone Recipes
- Turtle Scones– Tender scones filled with chocolate chips and pecans and topped with a caramel glaze.
- Chocolate Chip Cream Cheese Scones– The addition of cream cheese makes these scones extra moist!
- Oat Scones– Moist and tender scones with a fun oat twist!
- Vanilla Scones– Easy vanilla scones topped with a vanilla bean glaze.
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Strawberry and Cream Scones
- 3 cups (360 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 sticks (170 grams) unsalted butter cold and cubed
- 2 cups (334 grams) strawberries cubed
- 1 teaspoon vanilla extract
- 1 1/4 cup buttermilk
- 1 cup (113 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
- Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks. Add the strawberries. Stir to combine.
- Make a well in the center of the dry ingredients and add the vanilla and 1 cup of the buttermilk. Begin to stir and add the last 1/4 cup slowly, you may not need all of it. The mixture should not be too wet.
- Turn the mixture out onto a clean and floured surface and gather the dough together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into equal-sized triangles and place on the prepared baking sheet.
- Bake the scones for about 12 minutes or until lightly browned. Let the scones cool slightly before glazing.
- In a small bowl combine the powdered sugar and vanilla. Add the heavy cream or milk one tablespoon at a time, whisking until free of lumps and a runny consistency.
- Use a fork or a spoon to drizzle the glaze over the scones.