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.
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More scones to add to your baking list!
Strawberries and Cream Scones
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Ingredients
Strawberries and Cream Scones
- 2 cups (300g) all-purpose flour (spooned and leveled)
- 1/2 cup (120g) granulated sugar
- 1 tablespoon (12g) baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, shredded on large holes of box grater and frozen
- 1 large egg, lightly beaten
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen strawberries, diced into 1/4-inch cubes
Sweet Cream Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
Instructions
Strawberries and Cream Scones
- Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt. Use a pastry cutter or your fingers to work frozen shredded butter into flour mixture until crumbly.
- In a medium bowl, whisk egg, heavy cream, and vanilla until smooth. Pour liquid mixture and strawberries over flour mixture and gently fold until a shaggy dough forms. Turn dough out onto a surface and gently knead several times until dough comes together.
- Lightly flour surface and pat dough into a 1-inch thick circle. Cut circle into 4 wedges using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1-inch and pat into a circle.
- Cut dough circle into 8 wedges and arrange 2 inches apart on prepared sheet pan. Place pan in the freezer for 15 minutes to chill the fats in dough before baking.
- Bake scones at 400F 15-18 minutes until golden-brown. Allow scones to cool 10 minutes on sheet pan then transfer to a wire cooling rack to cool completely.
Sweet Cream Glaze
- In a small bowl, whisk powdered sugar with vanilla and just enough heavy cream to achieve drizzling consistency.
- Drizzle cooled scones with glaze and allow scones to set 5 minutes before serving. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 7/9/26.
Joanne says
White chocolate + strawberries are always a good life plan. Add flaky buttery scones into the mix and we SERIOUSLY have a winner!
Sarah says
You just can’t go wrong with a winning combo like that, right?! 🙂