Classic Strawberry and Cream Scones

There’s something special about homemade scones that makes any morning feel like a weekend treat. But let’s be honest—most of us think scones require fancy baking skills or tons of time we just don’t have on a regular Tuesday morning.

The good news? These strawberry and cream scones are way easier than you’d think, and they come together in about 30 minutes from start to finish. With fresh strawberries folded into buttery dough and a sweet cream glaze drizzled on top, they’re perfect for breakfast, brunch, or an afternoon snack with your favorite cup of tea or coffee.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for these scones, as they provide the best flavor and texture. Look for berries that are bright red all the way through, firm to the touch, and smell sweet – if they don’t have much scent, they probably won’t have much flavor either. You’ll want to dice them into small pieces, about the size of a blueberry, so they distribute evenly throughout the dough without creating soggy spots. If fresh strawberries aren’t in season, you can use frozen ones in a pinch, but make sure to thaw them completely and pat them dry with paper towels to remove excess moisture before adding them to your scone dough.

Options for Substitutions

This scone recipe is pretty forgiving, so here are some swaps you can make if needed:

• Butter: Cold butter is really important for flaky scones, so don’t skip it entirely. But if you’re short, you can use half butter and half cold vegetable shortening to get similar results.
• Milk and cream: You can use all milk instead of the milk and cream combo, or swap in buttermilk for a tangier flavor. If using buttermilk, your scones might be a bit more tender.
• Fresh strawberries: Frozen strawberries work too – just thaw them first and pat them really dry with paper towels to remove excess moisture. You can also try other berries like blueberries or raspberries.
• Confectioners’ sugar: For the glaze, you can make your own by blending regular granulated sugar in a food processor until powdery, though store-bought works best for smooth icing.
• Vanilla essence: Vanilla extract works just as well as essence. You can also try almond extract for a different flavor profile, but use only 1/2 teaspoon since it’s stronger.
• Baking powder and baking soda: These two work together to give your scones the right rise and texture, so it’s best not to substitute them. Make sure they’re fresh for the best results.

Watch Out for These Mistakes While Baking

The biggest mistake when making scones is overworking the dough, which develops too much gluten and creates tough, dense scones instead of light and flaky ones – mix just until the ingredients come together and handle the dough as little as possible.

Keep your butter cold (straight from the fridge works great) because warm butter won’t create those pockets of steam that give scones their signature flaky texture, and if your kitchen is warm, pop the shaped scones in the freezer for 10 minutes before baking.

When folding in the strawberries, make sure they’re cut into small pieces and patted dry with a paper towel, otherwise excess moisture can make your scones soggy and prevent them from rising properly.

Finally, resist the urge to flatten the dough too much when shaping – aim for about 1 inch thick so your scones have room to rise and develop that perfect tender crumb.

What to Serve With Strawberry and Cream Scones?

These scones are perfect for a weekend breakfast or afternoon tea, and they’re honestly good enough to eat on their own. That said, I love serving them with a hot cup of coffee or English breakfast tea, which balances out the sweetness of the strawberries and glaze. You can also set out some extra fresh strawberries, clotted cream, or even a small bowl of jam for people who want to add more toppings. If you’re making these for brunch, they pair nicely with scrambled eggs and crispy bacon for a sweet and savory spread.

Storage Instructions

Store: Keep your scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They’re best enjoyed within the first day or two when they’re at their freshest and most tender.

Freeze: These scones freeze really well for up to 3 months. I like to freeze them without the glaze, wrapped individually in plastic wrap and then placed in a freezer bag. You can also freeze the unbaked scones on a baking sheet, then transfer to a bag and bake them straight from frozen when you want fresh scones.

Warm Up: To bring back that just-baked taste, warm your scones in a 300°F oven for about 5 minutes, or pop them in the microwave for 15-20 seconds. If they were frozen, let them thaw at room temperature first, then warm them up and add fresh glaze if needed.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 30-36 g
• Fat: 82-90 g
• Carbohydrates: 390-420 g

Ingredients

For the dough:

• 2 3/4 cups flour (I always use King Arthur all-purpose flour)
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup sugar
• 4 oz butter (cold and cut into 1/2-inch cubes)
• 1 egg
• 1/2 cup milk
• 2 tbsp cream
• 1 1/4 cups strawberries (hulled and chopped into 1/2-inch pieces)
• 1/2 tsp lemon zest

For the egg wash and topping:

• 1 egg
• 1 tsp water
• 2 tbsp sugar (I prefer Sugar in the Raw for a crunchy topping)

For the glaze:

• 2 tbsp cream
• 3/4 cup confectioners’ sugar (sifted to remove lumps)
• 1 tsp vanilla essence
• 1/8 tsp salt

Step 1: Prepare mise en place and preheat

• 4 oz butter
• 1 1/4 cups strawberries
• 1/2 tsp lemon zest
• 3/4 cup confectioners’ sugar

Preheat your oven to 400°F and line a baking sheet with parchment paper.

While the oven heats, cut the cold butter into 1/2-inch cubes and set aside—keeping it cold is crucial for creating those flaky layers in your scones.

Hull and chop the strawberries into 1/2-inch pieces, then gently toss them with the lemon zest and set aside.

Sift together the confectioners’ sugar for the glaze to remove any lumps.

Step 2: Make the dry flour mixture and cut in butter

• 2 3/4 cups flour
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup sugar
• 4 oz butter

In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.

Add the cold butter cubes to the flour mixture and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter visible throughout.

This texture is essential for creating the tender, flaky crumb in your scones.

Step 3: Create the wet ingredients and bring dough together

• 1 egg
• 1/2 cup milk
• 2 tbsp cream
• dry flour mixture from Step 2

In a small bowl, whisk together the egg, milk, and 2 tablespoons cream until well combined.

Pour this mixture into the flour mixture from Step 2 and stir gently with a wooden spoon or rubber spatula until just combined—the dough should come together but still look slightly shaggy.

I prefer to stop mixing just before it looks completely smooth because overworking the dough will toughen your scones.

Step 4: Fold in strawberries and shape the dough

• strawberry and lemon zest mixture from Step 1
• dough from Step 3

Gently fold the strawberry and lemon zest mixture from Step 1 into the dough from Step 3 using a rubber spatula, being careful not to crush the berries or overmix.

On a lightly floured surface, shape the dough into a flat 8-inch circle about 3/4-inch thick.

Using a sharp knife, cut the circle into 8 equal wedges, like a pie.

Step 5: Egg wash, sugar coating, and bake

• 1 egg
• 1 tsp water
• 2 tbsp sugar
• shaped scone wedges from Step 4

Arrange the scone wedges on the prepared baking sheet spacing them about 2 inches apart.

In a small bowl, whisk together 1 egg and 1 teaspoon water to make an egg wash.

Brush the top of each scone lightly with the egg wash, then sprinkle each one with about 3/4 teaspoon of the raw sugar for a crunchy, sparkling finish.

Bake for 18 minutes until the scones are golden brown on top.

Step 6: Cool scones and prepare the cream glaze

• 2 tbsp cream
• sifted confectioners’ sugar from Step 1
• 1 tsp vanilla essence
• 1/8 tsp salt

Remove the baking sheet from the oven and let the scones cool on the pan for 10 minutes.

While they cool, make your cream glaze by whisking together the 2 tablespoons cream, sifted confectioners’ sugar from Step 1, vanilla essence, and salt until smooth and pourable.

Step 7: Glaze and serve

• baked scones from Step 5
• cream glaze from Step 6

Transfer the cooled scones to a serving plate.

Drizzle the cream glaze generously over each scone, allowing it to cascade down the sides.

Serve immediately while the scones are still warm—they’re best enjoyed fresh from the oven with a cup of tea or coffee.

Classic Strawberry and Cream Scones

Delicious Classic Strawberry and Cream Scones recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 scones

Calories 2500 kcal

Ingredients

  

For the dough

• 2 3/4 cups flour (I always use King Arthur all-purpose flour)
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup sugar
• 4 oz butter (cold and cut into 1/2-inch cubes)
• 1 egg
• 1/2 cup milk
• 2 tbsp cream
• 1 1/4 cups strawberries (hulled and chopped into 1/2-inch pieces)
• 1/2 tsp lemon zest

For the egg wash and topping

• 1 egg
• 1 tsp water
• 2 tbsp sugar (I prefer Sugar in the Raw for a crunchy topping)

For the glaze

• 2 tbsp cream
• 3/4 cup confectioners' sugar (sifted to remove lumps)
• 1 tsp vanilla essence
• 1/8 tsp salt

Instructions

 

• Preheat your oven to 400°F and line a baking sheet with parchment paper. While the oven heats, cut the cold butter into 1/2-inch cubes and set aside—keeping it cold is crucial for creating those flaky layers in your scones. Hull and chop the strawberries into 1/2-inch pieces, then gently toss them with the lemon zest and set aside. Sift together the confectioners' sugar for the glaze to remove any lumps.
• In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar. Add the cold butter cubes to the flour mixture and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter visible throughout. This texture is essential for creating the tender, flaky crumb in your scones.
• In a small bowl, whisk together the egg, milk, and 2 tablespoons cream until well combined. Pour this mixture into the flour mixture from Step 2 and stir gently with a wooden spoon or rubber spatula until just combined—the dough should come together but still look slightly shaggy. I prefer to stop mixing just before it looks completely smooth because overworking the dough will toughen your scones.
• Gently fold the strawberry and lemon zest mixture from Step 1 into the dough from Step 3 using a rubber spatula, being careful not to crush the berries or overmix. On a lightly floured surface, shape the dough into a flat 8-inch circle about 3/4-inch thick. Using a sharp knife, cut the circle into 8 equal wedges, like a pie.
• Arrange the scone wedges on the prepared baking sheet spacing them about 2 inches apart. In a small bowl, whisk together 1 egg and 1 teaspoon water to make an egg wash. Brush the top of each scone lightly with the egg wash, then sprinkle each one with about 3/4 teaspoon of the raw sugar for a crunchy, sparkling finish. Bake for 18 minutes until the scones are golden brown on top.
• Remove the baking sheet from the oven and let the scones cool on the pan for 10 minutes. While they cool, make your cream glaze by whisking together the 2 tablespoons cream, sifted confectioners' sugar from Step 1, vanilla essence, and salt until smooth and pourable.
• Transfer the cooled scones to a serving plate. Drizzle the cream glaze generously over each scone, allowing it to cascade down the sides. Serve immediately while the scones are still warm—they're best enjoyed fresh from the oven with a cup of tea or coffee.