Strawberries and Cream Scones

By Sarah On May 8, 2015 | Updated: July 9, 2026

Loaded with little bursts of fresh strawberries and drizzled with a rich sweet cream glaze, these flaky strawberries and cream scones are always the most popular pastry on the table!

No, you’re not dreaming. This really is a strawberries + cream dream come true and I truly couldn’t imagine a better place for that than a big flaky scone.

Studded to perfection with big juicy strawberry chunks and glazed to within an inch of their lives with sweet cream glaze. HOLD ME.

We’re big scone people in this household so that means dry, bland scones are not allowed. My base scone recipe here always yields a melt-in-your-mouth flaky texture that goes so well with any mix-ins you can dream up.

Current dream: all the strawberries I can get my hands on.

These Scones Feature…

A buttery, flaky texture
Juicy strawberry chunks studded in every bite
A sweet cream glaze drizzled on top

Making the Scones

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

All-purpose flour
Granulated sugar
Baking powder
Kosher salt
Unsalted butter
Egg
Heavy whipping cream
Vanilla extract
Strawberries
Powdered sugar

Choosing Your Strawberries

This recipe works great with both fresh and frozen strawberries. If you choose to go the frozen route, do not thaw strawberries prior to adding to dough to make it easier to handle.

Tips for Perfect Scones

Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. For the highest level of accurate measuring you can also weigh your flour.
Use cold butter – scones rely on cold fat to build the flaky layers while they bake so it’s important that your butter is as cold as possible. I recommend grating your butter on a box grater and throwing it in the freezer for 30 minutes.
Dice strawberries into uniform cubes – aim for 1/4-inch cubes so you get little pockets of juicy strawberries evenly distributed throughout scones.
Do not overwork the dough – over stirring and kneading of the dough will cause gluten to form resulting in a tough scone.
Build layers into scones – pat the dough out into a 1-in thick circle, cut into 4 pieces, stack the 4 pieces on top of each other, flatten them back down to 1 inch, and cut out scones. This is a quick little trick for getting tall scones with lots of layers.
Chill scones before baking – again, you want everything as cold as possible prior to baking. Stick the scones in the freezer for about 15 minutes to chill prior to baking.
Bake scones at a high temperature – 400F for 15-18 minutes will build a nice crusty exterior on the scones.
Allow scones to cool before glazing – wait to glaze scones until they are cooled so the glaze doesn’t melt off.

Recipe Variations

Try these ideas for a different twist on these scones.

Add nuts – try adding 1/2 cup toasted chopped pecans or walnuts
Try another fruit – try blueberries, blackberries, raspberries, or diced peeled peaches.
Add chocolate – try adding 1/2 cup semisweet, dark, or white chocolate chips.
Use another glaze – try a cream cheese glaze or melted chocolate.

Storing and Freezing Instructions

Allow scones to cool completely, then store in an airtight container at room temperature up to 4 days.

To freeze scones, allow to cool completely, and do not top with glaze. Wrap scones well and freeze up to 2 months. Thaw scones completely at room temperature, top with glaze for serving, and store up to 4 days.

These scones really do take strawberries and cream to a whole different level! Every bite melts in your mouth and omg, those juicy strawberry chunks and sweet cream glaze are just the total package together.

Meet your new favorite breakfast pastry for REAL.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More scones to add to your baking list!

Print Pin

No ratings yet