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Strawberries and Cream Scones
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3 from 2 votes

Strawberries and Cream Scones

Strawberries and Cream Scones are wonderfully tender with fresh chunks of strawberry and a sugary glaze.
Course Breakfast
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Calories 525kcal
Author Christin Mahrlig


  • 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


  • 1/2 cup powdered sugar
  • 2 to 3 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract


  • 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.


I like to cut the butter into cubes and place it in the freezer for 5 to 10 minutes so it is really cold.


Calories: 525kcal