These Strawberry and Cream Scones are so tender and delicious straight from the oven. You won’t be able to eat just one. Which is just as well because they are definitely best when eaten as fresh as possible.
Lots of cream and butter makes them super decadent and rich. With chucks of fresh strawberries, these scones are irresistible.
For a little extra sweetness, they’re drizzled with glaze.
I think there are a lot of people who don’t realize how magnificent scones can be. You’ve probably had a dry scone that you had to wash down with a drink at a bakery and thought, what a waste of calories. Well, think again.
A super fresh scone made with quality ingredients is just about the best thing you can imagine.
Tips For Making Tender Scones
To get the most delicious scones, use very cold butter and handle the dough as little as possible. Just until it holds its shape. Cold butter makes the scones rise higher. Overworking the dough can lead to a dense, tough texture. Just work the dough until the ingredients are combined to maintain a delicate and tender texture.
Recommended Equipment
- Food Processor- a food processor is used to quickly mix the scone ingredients together.
- Rimmed Baking Sheet
- Parchment Paper
How To Store
Scones are best eaten shortly after baking but can be stored in an airtight container for a few days. Warm them in the microwave for about 8 seconds before serving.
Fresh Strawberry and Cream Scones are a luxurious treat, especially when enjoyed with a cup of coffee for a leisurely breakfast.
More Strawberry Recipes
- Easy Strawberry Shortcake
- Strawberry Sheet Cake
- Strawberry Lemonade Bars
- Strawberry Lemonade Poke Cake
- Strawberry Filled Angel Food Cake
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More Scone Recipes
Strawberries and Cream Scones
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons chilled unsalted butter
- 1 1/2 to 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup hulled and quartered strawberries
Glaze
- 1/2 cup powdered sugar
- 2 to 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Place flour, sugar, baking powder, and salt in a food processor and process until blended evenly.
- Cut butter into 1/2-inch cubes and scatter on top of flour mixture. Pulse about 15 to 20 times, until mixture is crumbly.
- Place 1 1/2 cups heavy cream in a glass measuring cup and add vanilla and almond extracts.
- With food processor running, gradually add cream mixture through the feed tube. If a dough has formed, remove from food processor and place on a lightly floured surface. If not, add cream, 1 tablespoon a a time until a dough forms.
- Knead strawberries into dough, handling the dough as little as possible. Pat into a 3/4-inch thick disc and cut into 8 wedges. Place on prepared baking sheet.
- Bake for 10 to 12 minutes or until just barely light golden brown and no longer doughy.
- In a small bowl, whisk together powdered sugar, heavy cream, and vanilla to make glaze.
- Drizzle on scones. Best eaten warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted March 28, 2016.
Disclosure: This post contains affiliate links.
I made these with my 10 year old and they turned out perfect! We were a little afraid of turning out too soggy, so we started with a cup of cream, but ended up adding another 1/2 cup to make it the right consistency. Can’t wait to try the recipe this summer with fresh peaches instead of strawberries.
Glad they turned out well for you Karen! I bet they would be fantastic with peaches!
The fresh peach and cream scones turned out WONDERFUL! They tasted like peach cobbler scones. The only thing that would have made them better is if I had added a dash of cinnamon.
Thanks for letting me know. I have some fresh peaches on my counter so I may have to try the recipe with peaches!
I made these today, & I don’t know what I did wrong, but the batter was too soupy. I only added the 1 1/2 cups of cream. I had to add more flour, & it was a gloppy mess. I finally made a semblance of a circle with the dough & baked them. I had to bake them much longer, & they were still doughy , but they tasted good. Is the flour measurement right? I think I could have added only 1 cup of cream.
Yes Betty, those are the measurement I use. I’m not sure why your batter was so soupy. I do probably add another 1/4 cup to keep the dough from sticking to the counter or my hands when I shape it.
Thanks! I will try it again, but will watch more carefully & only add enough liquid to get the right consistency for scones.
Differences in how people measure their flour could account for such differences in dough consistency, perhaps. People using the “scoop & level” method (scooping the flour with a measuring cup) might not get dough as wet as those who use a pastry-type method of lightly spoon-sprinkling flour into a measuring cup and making it level.
These scones look perfect, Christin! I agree, dry scones are the worst! These look so full of flavor and soft. Love this flavor combination!
Yummy! Breakfast and dessert in one!
These scones are so pretty with those strawberries and that glaze! These would be just amazing for a special spring/summer brunch or to liven up any old morning!
These scones look delicious! IS there anything better during springtime than strawberries and cream? I doubt it. Love the touch of almond extract, too 🙂
These look scrumptious!
I so agree! Scones can truly be incredible! Love this flavor with the strawberries!
I most definitely realize how magically delicious scones are.. when they are made right! And I am LOVING these, Christin! Strawberries and cream is one of my favorite flavor combos, so these beauties are right up my alley! And that glaze?! Gahhh, forget about it! I’ll take a few dozen! Pinned! Cheers, friend!
These scones are gorgeous and so perfect for those first fresh summer berries! I can’t wait! I wish it wasn’t still a few months before we’ll have some here 🙁 I’ll have to hang on to this recipe until then!