These fresh strawberry cream scones are easy to make, moist and tender, and a perfect breakfast treat! Loaded up with fresh strawberries and topped with an easy, homemade vanilla glaze…they will be your new favorite!
Scone:a small, light, biscuitlike quick bread made of oatmeal, wheat flour, barley meal, or the like.
Yes, these are definitely scones. I packed a light biscuit like bread with fresh strawberries, heavy cream, and cold butter and baked it. Definitely scones.
Key Ingredients for Strawberry Scones:
- Fresh Strawberries. Don’t sub frozen in this recipe or you’ll get mushy scones.
- Flour. Pastry flour works best but All Purpose is good and what most have on hand.
- Butter. Make sure it is very, very cold.
- Heavy Cream. Buttermilk also tastes great in this recipe!
Can I use frozen strawberries instead of fresh?
Fresh strawberries are a must. Don’t sub out frozen for this recipe. No, sirree…fresh is best. If you don’t use fresh, your easy strawberry scones just won’t be as delicious. That’s the honest truth. The frozen strawberries will add too much liquid into the dough and make it get all mushy. Not a delightful, tasty mush. A nasty, don’t want to eat mush.
How to Make Strawberry Scones:
- Mix strawberries and the 2 tablespoons of sugar together. Set this mixture aside to allow the strawberries to absorb the sweetness.
- Next, combine all the dry ingredients together in a bowl. To achieve the desired texture, you can use a pastry cutter, your fingers, or a fork to cut in the butter until the mixture becomes crumbly. This step makes sure that the butter is evenly distributed through the dough.
- Gently stir in the cream. This will help bind the ingredients together and provide moisture to the dough.
- Now, it’s time to incorporate the sweetened strawberries. Gently fold them into the dough, being careful not to crush or mash the fruit, just until mixed.
- The dough should come together, but it shouldn’t be too sticky or wet. If necessary, you can add a bit more flour to achieve the desired consistency.
- Put the dough in the refrigerator to chill for about 30 minutes, if you have the time. Chilling the dough will make it easier to handle and shape later on.
- Once the dough has chilled, grease a baking sheet to prevent sticking. Carefully transfer the dough onto the baking sheet and gently shape it, with floured hands, into a large circle with an approximate diameter of 8 inches. Use your hands to mold it gently, ensuring it maintains a consistent thickness.
- To create individual servings, cut the circle into wedges. Gently pull the wedges apart, leaving a gap of about 1 to 2 inches between each piece. This will allow the scones to expand and bake evenly.
- Preheat your oven to 375 degrees. Place the baking sheet with the scone dough into the oven and bake for around 10 to 12 minutes. Keep an eye on the edges; they should turn a golden brown color when the scones are ready. However, cooking times are always different, so it’s a good idea to check the scones periodically to ensure they don’t overbake.
- Once the scones are baked, remove them from the oven and let them cool for about 10 minutes. This will allow them to firm up slightly and make them easier to handle.
- After they cool for about 10 minutes, apply the icing.
A few tips for making perfect scones:
- Use cold butter!
I cut my butter into small cubes and put the cubes into the freezer for about 15 minutes and then move quickly to work it into the dough and get the dough into the oven.
Why do I need cold butter?
Because you want to keep the butter from melting until it is in the oven. This makes for the best buttery scones.
- Use cold EVERYTHING!
Throw your bowl and flour into the fridge while you are getting everything prepped. Just keep putting that bowl in the fridge, when you can, if you aren’t using it.
- Try mixing pastry or cake flour in with your all-purpose flour.
All-purpose flour works fine BUT it has a higher protein content. Using pastry flour will give you a lighter scone. Try mixing half and half, if you can.
- Don’t totally mix your dough.
Almost everyone that makes scones mixes the dough until the get a soft ball. Try, instead, to ALMOST have a soft ball. The dough is starting to come together but is still quite crumbly. Then turn it on to your pan and gently use your hands to press those crumbles into the shape. PROMISE you’ll have a better scone.
- Chill your dough before baking.
For the exact same reason as using cold butter and cold bowl. Chill the dough before you turn it out to bake.
- Bake right before you serve.
They are just better fresh from the oven.
Tip: get the dough formed and ready and keep it in the fridge until ready to bake. BONUS: you’ll have everything cold when it goes in the oven ;).
These little scones get their tastiness from the heavy cream and strawberries.
Tip: use a small melon baller to take the strawberry tops off quickly.
I made a batch of these to have with coffee on Saturday morning and they didn’t last half an hour. No joke, they are sooo good!
- Let the scones cool down completely before storing them. This helps them stay fresh longer.
- Put the scones in an airtight container, like a plastic bag or a sealed food storage container. If you have more than one, you can separate them with pieces of parchment or wax paper so they don’t stick together.
- Keep the container in a cool and dry place, like a pantry or cupboard. Avoid hot areas or direct sunlight, as they can make the scones go bad faster.
- If you need to store the scones for a longer time, you can put them in the refrigerator for 3-4 days. Just make sure they are wrapped tightly to prevent them from drying out.
- If you want to store the scones for even longer, you can freeze them for up to three months. Wrap each scone in plastic wrap and put them in a freezer bag or container.
- When you want to eat the stored scones, take them out of the freezer or refrigerator and let them come to room temperature. You can warm them up in the oven for a few minutes at 350 degrees Fahrenheit, or you can enjoy them as they are.
Fresh Strawberries and Cream Scones
- 2 cups flour use pastry or a blend of all-purpose and cake for the ultimate results
- 2/3 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 oz strawberries. washed hulled, and cut into small-ish pieces
- 2 tbsp sugar for mixing with the strawberries
- 6 tablespoons cold butter cut into small squares.
- 2/3 cup of heavy cream or 1/2 & 1/2
- 1/2 cup powdered sugar
- 1 tbsp heavy cream
- 1 tbsp milk add more until desired consistency
- 1/2 tsp vanilla extract
- Mix strawberries and the 2 tablespoons of sugar together…set aside.
- Mix dry ingredients together. With a pastry cutter, fingers, or fork…cut in the butter until the mixture is crumbly.
- Gently stir in cream.
- Gently fold in the strawberries.
- Gently mix until soft dough forms but is not completely sticking together.
- Put the dough into the fridge to chill for 30 minutes, if needed.
- Pour out on to a greased baking sheet and gently form the dough into a large circle about 8 inches in diameter.
- Cut the circle into wedges and gently pull the wedges apart about 1-2 inches.
- Bake at 375 degrees for 10-12 minutes or until golden brown along the edges. Let cool for about 10 minutes before putting the glaze on.
- Mix the powdered sugar, cream, milk, and vanilla together. Add additional milk if needed to get the desired consistency.
- Drizzle on the scones.