Easy As Cookies

  • Recipes
  • About
menu icon
go to homepage
  • Recipes
  • About
subscribe
search icon
Homepage link
  • Recipes
  • About
×
Home » Recipes » Scone Recipes

Strawberry and Cream Scones

Published: Apr 1, 2025 by Leona Konkel · This post may contain affiliate links · This blog generates income via ads

Sharing is caring!

  • Share
  • Tweet
  • Email
↓ Jump to Recipe

These tender, sweet Strawberry and Cream Scones are among my most favorite scones ever. Diced strawberry strewn throughout intensifies to become candy-like; vanilla glaze crystallizes on top as they bake!

I first made these delicious spring scones in 2012, and haven't tried a different strawberry scone since. They're tender and moist. Pureed strawberries in the dough subtly but clearly flavors the scone. Like I said, though, the highlight is the little bits of diced strawberries that intensify in flavor while the scones bake.

Strawberry and cream scones, propped on top of each other on a table.

As a bonus, you bake a glaze directly onto the scone! It crisps the top slightly and makes it extra-enjoyable to eat. And you don't have to worry about glaze sliding off of a warm scone.

[This post contains affiliate links. I may make a commission for purchases made through links on this post.]

Jump to:
  • Ingredients
  • Instructions
  • Equipment
  • Storage
  • Top Tip
  • FAQ
  • Other Spring Recipes
  • 📖 Recipe

When I revised this recipe in 2018, I happened to try Starbucks' Strawberry Yogurt Scone - for "research." Dear reader, it was not as good as these.

Now that it's becoming spring, I can't wait to have these with my Strawberry Bellinis for brunch sometime.

Ingredients

My Strawberries and Cream Scones take 9 ingredients.

Flour, heavy cream, sugar, salt, baking powder, an egg, vanilla extract, strawberries in a carton, and butter.
  • Fresh strawberries
  • Sugar
  • Cream or milk
  • An egg
  • Vanilla extract
  • Flour
  • Baking powder and salt
  • Butter

Use fresh strawberries, not frozen. Frozen strawberries often have an off taste. Although peak season strawberries are best, the scones are still tasty if they're not perfectly ripe yet.

They're strawberry and cream scones, but I often just use 1% or 2% dairy milk.

An egg binds the dough together and makes it less crumbly.

Vanilla extract somehow enhances the strawberry flavor.

All-purpose flour, baking powder, and table salt are standard scone ingredients.

I use unsalted butter. You need it cold for the scones to hold their shape. If you use salted butter, cut the table salt down to ⅛ teaspoon. If you bake with margarine, your scones may spread more, and you should also cut the amount of salt.

Instructions

I originally came across this recipe from King Arthur Baking, but I've streamlined some things over time.

Let's get started baking!

After cleaning your strawberries, cut the green tops and any white parts off. Set aside ⅔ cup (or around 100 grams) of your nicest, prettiest, most uniformly diced strawberries; these should be mixed in to your scone dough later.

Blend another ½ cup (or 70 grams) of strawberries with the sugar, cream or milk, egg, and vanilla extract. Blending it now will start macerating the strawberries, especially important if you're using off-peak strawberries.

This will look like a very pale, barely-pink smoothie when you're done with it. Don't blend too much, though; the egg doesn't need to be worked that much.

In a bowl, butter has been cut into flour until it's the size of uneven, small crumbs. A pastry cutter rests inside the bowl with the mixture.
  1. Combine the flour, baking powder, and salt in a large mixing bowl. Use a pastry cutter (affiliate link) or two knives (or your fingers) to cut the butter into the flour mixture, until it resembles small crumbs.
    It's easier to work the butter in if you cut it into small pieces with a knife before you add it to the flour.
A mixture of pureed strawberries, cream, egg, vanilla, and sugar is stirred into a flour-butter mixture with a fork.
  1. Use a fork to stir the pureed strawberry mixture into the flour-butter mixture. I use a fork instead of a spoon because it keeps the mixture loose and mixes it better.
Dough for scones has been stirred together until large clumps form.
  1. Mix the dough just until it comes together in large clumps.
Diced strawberries mixed into dough.
  1. Stir in the ⅔ cup diced strawberries. The dough will become stickier as the juice from the strawberries combines with the dough.
Strawberry scone dough in balls on a parchment-lined baking sheet.
  1. Use a medium (1.5-tablespoon or #40) cookie scoop (affiliate link), or two spoons, to scoop the dough onto Silpat- or parchment-lined baking sheets.
Sugar, vanilla extract, and water, mixed together in a small glass bowl, with a spoon resting in it.
  1. In a small bowl, stir together 3 tablespoons sugar, more vanilla extract, and water.
    PS: the glaze is not optional.
Scoops of dough, flattened and glazed, on a baking sheet.
  1. Use the spoon to flatten each ball of dough while you spoon a small amount of glaze. Yes, the glaze will bake directly onto the scone.
Strawberry scones, baked, on a parchment-lined baking sheet.
  1. Bake until the scones until the edges are just starting to turn golden. (The tops won't brown, due to the glaze.) A toothpick inserted into the scone will come out clean. Don't underbake, or the scones may be gummy.

You'll notice that the scones aren't golden or as pretty as you'd expect. Strawberry puree often changes from a pale pink to a gray as it bakes. The glaze also keeps the scones from browning. Rest assured that despite not being the prettiest color, these scones are still delicious!

Cool the scones a few minutes before removing them from the baking sheet. Serve warm.

Hint: Don't overwork the dough. Gluten will start to develop and strengthen if you mix it more than necessary, which will make your scones tough, not tender.

Equipment

I love my pastry cutter (affiliate link); the OXO one that I use has blades which cut through the cold butter more easily than other pastry cutters. It's a time saver if you make scones (or my Homemade Pie Crust recipe!). That said, you can use 2 knives, criss-crossed, to cut the butter as well. You can also rub it in with your fingers.

I use a bullet blender (affiliate link) to puree the strawberries with the other liquid ingredients. My friend used a small food chopper when she made these, and said that also worked rather well.

You can use any baking sheet to make these, although I do prefer my shiny 17-inch half sheet pan (affiliate link). Line it with a silicone mat (affiliate link) or parchment to keep the scones from sticking.

I'm a big fan of using cookie scoops to portion dough so that everything bakes evenly. A medium (1.5-tablespoon or #40) cookie scoop (affiliate link) works well here, but you can use 2 spoons to scoop the dough as well.

Storage

After the scones have cooled, store them in an airtight container at room temperature.

Scones are best on the day they're made, but they're still tasty for a few days. Microwave leftover scones for 5-10 seconds before eating.

Top Tip

Try to be sure the strawberries are spread out in the scones, and not clumped together. While the strawberry puree does flavor the scone, the best parts are definitely the diced strawberries, whose flavor has intensified as the scones baked.

FAQ

Can I use frozen strawberries in place of fresh strawberries?

Honestly, I find frozen strawberries to have an off taste, and wouldn't want that in these scones. You might be able to use thawed frozen strawberries in the puree, but you'd still want fresh strawberries to mix in, so there's not much point in my opinion. I can usually make 2 batches of scones from one, 1-pound carton of strawberries, so you'll have enough.

I can't eat strawberries; what can I use instead?

I've substituted fresh raspberries for the strawberries before. The recipe bakes the same, and the raspberry scones are delicious!

What's the difference between scones and biscuits?

Scones and biscuits are very similar. You use the same method to make them - combine flour and leavening, cut in butter (or sometimes, shortening) into small pieces, add liquid, shape, and bake.
Simply put, in the United States, scones are sweet and biscuits aren't. Scones are more tender and usually include an egg in the dough; biscuits are more flaky and don't include an egg.
King Arthur Baking has a thorough breakdown of a UK scone versus a US scone vs a US baking powder biscuit.

Why aren't my strawberry scones pink?

You'll notice the strawberry puree only turns the liquid ingredient mixture a light pink; there's just not enough to make a huge difference in color. However, even if you included more puree, the scones still wouldn't stay pink.
The pigment that makes strawberries red (called anthocyanins) degrades with heat while it bakes, turning the scone batter brown or gray; the diced strawberries have a higher concentration of the pigment, so their color doesn't change so much.
Many strawberry cake recipes you find online include red food coloring to counter this effect. If you choose to add food coloring to your scone dough, add it to the liquid ingredients before you mix them into the dry ingredients.

Can I make these scones gluten-free?

I have not tested these scones with gluten-free flour. Since the egg binds the dough together and you don't want to develop much gluten when you make scones, I believe it would work if you use a mild-tasting, cup-for-cup gluten-free flour blend that includes xanthan gum. However, your scones may be more crumbly than those made with wheat flour.

Why do you use cold butter in scones?

Cold butter will create steam as it melts and puff up, making your scones (and biscuits) lighter and fluffier. If your butter is too soft when you make scones, the scones will spread out, be more flat than puffed, and have a harder texture.

Other Spring Recipes

Here's some of my other favorite springtime brunch recipes!

  • A lemon bar on a plate, with another lemon bar on a plate in the background.
    Lemon Bars
  • A vegan orange muffin in a building block themed muffin liner, seen up close.
    Vegan Orange Muffins
  • a partial scone stacked on a whole scone
    Grapefruit Scones
  • two strawberry bellinis with a bottle of sparkling wine
    Strawberry Bellinis

Interested in other recipes? I save and share recipes I like or want to try on my Pinterest page - follow me there! You can also check out my Facebook page for more recipes and helpful tips. I'm also happy to try to help troubleshoot my recipes there.

Have you tried this recipe? Or have a question about it? Rate it or leave a comment below! (PS: rating my recipes helps other people find them, too!)

📖 Recipe

A strawberry and cream scone, propped up to show the top.
Print Recipe Pin Recipe Save Saved!
5 from 1 vote

Strawberry and Cream Scones

Sweet, tender, moist Strawberry and Cream Scones have strawberry puree throughout. Diced strawberry intensifies to become candy-like; vanilla glaze crystallizes on them as they bake!
Prep Time40 minutes mins
Cook Time15 minutes mins
Total Time55 minutes mins
Course: Breakfast
Cuisine: American
Keyword: scones, strawberry
Servings: 18 small scones
Calories: 112kcal
Author: Leona Konkel

Equipment

  • pastry cutter (affiliate link)
  • bullet blender (affiliate link)
  • 2 baking sheets
  • Baking parchment or silicone mats
  • #40 cookie scoop

Ingredients

Scone Dough

  • ½ cup diced fresh strawberries (70 grams)
  • ¼ cup sugar (50 grams)
  • 2 tablespoons cream, half and half, or milk (28 grams)
  • 1 egg (50 grams)
  • 2 teaspoons vanilla (10 grams)
  • 2 cups all-purpose flour (240 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon table salt
  • 6 tablespoons unsalted butter (cold, cut into small pieces) (85 grams)
  • ⅔ cup diced fresh strawberries (99 grams)

Glaze (NOT optional)

  • 3 tablespoons sugar (35 grams)
  • 1 ½ teaspoons vanilla (7 grams)
  • 1 teaspoon water (5 grams)

Instructions

Scone Dough

  • In a food processor, blender, or food chopper (I use my bullet blender (affiliate link)), puree ½ cup strawberries, ¼ cup sugar, cream or milk, egg, and 2 teaspoons vanilla until just combined. (You don't want to whip air into the egg, so don't over-process.) It'll look like a very pale pink milkshake. Set aside.
  • In a large bowl, combine flour, baking powder, and salt. Use a pastry cutter (affiliate link) or two knives to cut in the butter until the mixture resembles small crumbs. (Crumbs don't have to be the same size, though.)
  • Add the blended strawberry mixture, stirring until the dough just comes together. There may be a little stray flour left behind; this is okay.
  • Fold in the ⅔ cup diced strawberries, and mix until just combined. The dough will become sticky.
  • Use spoons or a medium (1.5-tablespoon or #40) cookie scoop (affiliate link) to portion the dough onto two parchment- or Silpat-lined baking sheets. You will flatten these, so don't overcrowd. I get between 18-21 scones using this scoop.

Glaze and Baking

  • Mix together the sugar, vanilla, and water to make a gritty glaze. Spoon a small amount on each scone and flatten it out to about ½ inch thickness. You'll want at least 1-2 inches between each scone once they're spread out.
    PS: I often move around pieces of strawberry at this time, so they're not clumped together.
  • Bake at 375F for 14-16 minutes, until the edges are starting to brown. If baking two sheets at once, place the racks in the top and bottom thirds of the oven and rotate the pans' positions from top to bottom halfway through baking. It is also okay to bake the sheets one after another, and not at the the same time.
  • Scones will be done when the edges begin to brown. A toothpick inserted into a scone will come out clean, without dough or any sticky residue. The tops of the scones themselves will not brown, due to the glaze baked on top. Do not underbake; underbaked scones may be gummy.
  • Serve warm. Store leftovers in an airtight container and reheat briefly (5-10 seconds) in the microwave. Scones are best the first day, but are still moist after a day or two.

Notes

Don't use frozen strawberries. I usually can get 2 batches of scones from one 1-pound carton of fresh strawberries.
I usually use milk, not cream in the scones. 
Glaze is not optional; do not skip it. It crystallizes when baked, and is delicious! 
Pureed strawberries turn gray when baked. This is normal, and not something to worry about. If you want pink scones, add a small amount of food coloring to the liquid ingredients when you blend them. 
Try to get the strawberries evenly distributed; although the scone dough is delicious, every bite is better with a diced strawberry.
If you can't eat strawberries, this recipe works with raspberries too. 
This recipe is adapted slightly from King Arthur Baking.
Calorie count calculated in MyNetDiary using milk instead of cream, and is an estimate only. 
Originally published in 2018. Recipe revised slightly in April 2025.

 

[Published in March 2012 and rewritten in April 2018. Completely rewritten and updated in April 2025.]

More Scone Recipes

  • chocolate orange scones, open for texture
    Chocolate Orange Scones
  • chocolate chip cookie scones, stacked on a plate
    Chocolate Chip Cookie Scones
  • a triple cinnamon scone, close up to see layers
    Triple Cinnamon Scones
  • two double chocolate scones, on a plate with a mug nearby
    Double Chocolate Scones

Sharing is caring!

  • Share
  • Tweet
  • Email

Comments

  1. Leona Konkel says

    April 01, 2025 at 12:05 pm

    5 stars
    Am I biased that these are my favorite scones? Perhaps, but I think it's justified since I've been making them for 10+ years. I hope you love them too. Please leave me a comment and rating if you've tried them and liked them! And, let me know if you have questions; I'm happy to troubleshoot!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Leona Konkel, November 2020

Hi, I'm Leona!

I love homemade sweets and baked goods, using real ingredients, not mixes. I also share easy-to-make meals - so that I can spend the rest of my time baking, not making dinner.

About Me

Popular

  • A slab of focaccia, seen close up along the cut side.
    Focaccia
  • A lemon bar on a plate, with another lemon bar on a plate in the background.
    Lemon Bars
  • slice of brownie cheesecake, with a bite on a fork
    Brownie Cheesecake
  • shortbread cookie heart, on its side, resting on a stack of cookies
    Shortbread Cookies

Cozy Soup Recipes

  • baked potato soup in a bowl, topped with bacon and scallions
    Baked Potato and Bacon Soup
  • jambalaya soup, in a bowl, with rice along the side
    Weeknight Jambalaya Soup
  • bowl of bean and bacon soup
    Slow Cooker Bean and Bacon Soup
  • sweet potato peanut stew, in a bowl, topped with peanuts
    Sweet Potato and Peanut Stew

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2010-2025 Leona Konkel and Easy As Cookies (easyascookies.com).  

Unauthorized use and/or duplication of this material without express and written permission from this website’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Leona Konkel and Easy As Cookies (easyascookies.com) with appropriate and specific direction to the original content.

A strawberry and cream scone, propped up to show the top. Text overlay says "Strawberry and Cream Scones. Diced strawberries; vanilla glaze baked on top!"
Strawberry and cream scones, propped on top of each other on a table. Text overlay says "Strawberry and cream scones. Diced strawberries, vanilla glaze baked on top!"
4 strawberry and cream scones, stacked on top of each other, on a table. Text overlay says "Strawberry and Cream Scones. Diced strawberries; vanilla glaze baked on top!"