Strawberries & Cream Scones

Be the hero at breakfast with these Strawberries & Cream Scones! The sweet, fresh strawberries are amazingly flavorful throughout these scones...just the right way to start your day!

While lemon desserts are my weakness, these scones combine my love for baking with my love of fresh fruit. When I see nicely ripe, red strawberries at the store I simply can't resist getting them...then I have to figure out what to do with them all as I never get just one package.

🥘 Ingredients

Strawberry & Cream Scones

• 1 ½ c All-Purpose Flour (plus 1 tablespoon for coating strawberries)
• ¼ c Sugar
• ½ tablespoon Baking Powder
• ¼ teaspoon Baking Soda
• ¼ teaspoon Salt
• 6 tablespoon Unsalted Butter (cold, cubed)
• ½ c Heavy Cream (or half-and-half)
• 1 teaspoon Vanilla Extract
• 1 c Strawberries (fresh, chopped - about 6 strawberries)

Vanilla Icing

• 1 c Confectioners Sugar
• 1 teaspoon Vanilla Extract
• 2 tsp+ Heavy Cream (milk or half-and-half work too)

🔪 Instructions

Strawberry Scones

1. Line a baking sheet with parchment paper, preheat your oven to 400°F (204°C) when you put the cut scones into the refrigerator to chill.
2. In a medium bowl (or your stand mixer bowl, or a food processor) combine the dry ingredients including flour, sugar, baking powder, baking soda, and salt.
3. Cut in the unsalted butter with a pastry cutter (or mix until crumbly in your stand mixer, pulse in food processor about 30 seconds). Any which way you do it, you are looking for the butter to about pea-sized in your crumbly dough. Do not overheat the butter in a stand mixer or food processor, if needed remove the bowls and refrigerate them for 10-15 minutes before mixing or pulsing again.
4. Combine the heavy cream and vanilla extract, add them to the crumbly dough mixture slowly and stir just enough to distribute the moisture and the dough comes together.
5. In a plastic Ziploc bag, add about 1 tablespoon of flour and then put the chopped strawberries in. Shake gently to coat with the flour. Gently stir or fold into the dough, just enough so that the berries are dispersed throughout the dough.
6. Turn your dough out onto a lightly floured work surface and shape it into a 6-8 inch round. Cut the round in half, then into three triangles per each half. Transfer the triangle cut dough onto your parchment paper lined baking sheet, with about 2 inches of spacing between each scone.
7. Refrigerate the scones on the baking sheet for about 20 minutes, then transfer to the oven and bake for 20-25 minutes or until the tops of the scones are a light golden brown.
8. Transfer to a wire cooling rack and allow to cool to room temperature before adding the glaze (if desired).

Vanilla Icing

1. In a small bowl, add the confectioners sugar.
2. Combine the vanilla extract and heavy cream, then stir into the confectioners sugar. Start with the 2 teaspoon heavy cream and add more if needed to get the glaze thin enough to be spreadable, but not runny. It should hold to a spoon or fork and drizzle slowly off.
3. Drizzle glaze onto the scones, then allow the glaze to dry before serving.

Other Great Desserts

• Blueberry White Chocolate Scones
• Blueberry Cream Cheese Scones
• Peach Dump Cake
• Mint Chocolate Chip Nice Cream
• Pineapple Upside Down Bundt Cake

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5 from 1 review

Strawberries & Cream Scones

A delightfully fresh, strawberry way to start your day!

Author | Angela Latimer

Servings: 6 scones

Calories: 409kcal

Prep 20 minutes minutes

Cooking 20 minutes minutes

Chill Time 20 minutes minutes

Total Time 1 hour hour

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Ingredients

 

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Strawberries & Cream Scones

• ▢ 1 ½ c all-purpose flour (plus 1 tablespoon for coating strawberries)
• ▢ ¼ c sugar
• ▢ ½ Tbsp baking powder
• ▢ ¼ tsp baking soda
• ▢ ¼ tsp salt
• ▢ 6 Tbsp unsalted butter (cold, cubed)
• ▢ ½ c heavy cream (or half-and-half)
• ▢ 1 tsp vanilla extract
• ▢ 1 c strawberries (fresh, chopped - about 6 strawberries)

Vanilla Icing

• ▢ 1 c confectioners sugar
• ▢ 1 tsp vanilla extract
• ▢ 2 tsp+ heavy cream (milk or half-and-half work too)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions

 

Strawberries & Cream Scones

• Line a baking sheet with parchment paper, preheat the oven to 400 degrees F (204 degrees C) when you put the cut scones into the refrigerator to chill.
• In a medium bowl (or your stand mixer bowl, or a food processor) combine the dry ingredients including flour, sugar, baking powder, baking soda, and salt. Cut in the unsalted butter with a pastry cutter (or mix until crumbly in your stand mixer, pulse in food processor about 30 seconds). Any which way you do it, you are looking for the butter to about pea-sized in your crumbly dough. Do not overheat the butter in a stand mixer or food processor, if needed remove the bowls and refrigerate them for 10-15 minutes before mixing or pulsing again.
• Combine the heavy cream and vanilla extract, add them to the crumbly dough mixture slowly and stir just enough to distribute the moisture and the dough comes together.
• In a plastic Ziploc bag, add about 1 tablespoon of flour and then put the chopped strawberries in. Shake gently to coat with the flour. Gently stir or fold into the dough, just enough so that the berries are dispersed throughout the dough.
• Turn your dough out onto a lightly floured work surface and shape it into a 6-8 inch round. Cut the round in half, then into three triangles per each half. Transfer the triangle cut dough onto your parchment paper lined baking sheet, with about 2 inches of spacing between each scone.
• Refrigerate the scones on the baking sheet for about 20 minutes, then transfer to the oven and bake for 20-25 minutes or until the tops of the scones are a light golden brown. Transfer to a wire cooling rack and allow to cool to room temperature before adding the glaze (if desired).

Vanilla Icing

• In a small bowl, add the confectioners sugar. Combine the vanilla extract and heavy cream, then stir into the confectioners sugar. Start with the 2 teaspoon heavy cream and add more if needed to get the glaze thin enough to be spreadable, but not runny. It should hold to a spoon or fork and drizzle slowly off. Drizzle glaze onto the scones, then allow the glaze to dry before serving.

Nutrition

Calories: 409kcal (20%) | Carbohydrates: 55g (18%) | Protein: 4g (8%) | Fat: 20g (31%) | Saturated Fat: 12g (75%) | Cholesterol: 60mg (20%) | Sodium: 23mg (1%) | Potassium: 93mg (3%) | Fiber: 1g (4%) | Sugar: 29g (32%) | Vitamin A: 671IU (13%) | Vitamin C: 14mg (17%) | Calcium: 28mg (3%) | Iron: 2mg (11%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Breakfast, Dessert

Cuisine American, English

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