Strawberries and Cream Scones
The aroma of freshly baked scones filled with the sweet scent of strawberries is enough to make anyone’s morning brighter. These strawberries and cream scones are the perfect addition to your breakfast or brunch spread, offering a delightful combination of tender, flaky pastry and juicy, fresh fruit. Whether you’re hosting a weekend gathering or simply treating yourself, these scones are sure to impress with their irresistible flavor and elegant appearance.
- Easy to Make: With straightforward ingredients and simple techniques, these scones come together quickly, even for novice bakers.
- Fresh Strawberry Flavor: The use of fresh strawberries adds a burst of summery sweetness to every bite.
- Tender and Flaky Texture: The cold butter method ensures a delicate, layered texture that melts in your mouth.
- Versatile Serving Options: Enjoy these scones warm from the oven or at room temperature, with or without additional toppings.
- Perfect for Any Occasion: From casual weekend breakfasts to special brunches, these scones are a versatile and delicious choice.
Ingredients You’ll Need
Let’s gather our ingredients—these simple pantry staples create magic together, resulting in scones that are both delicious and visually appealing.
For the Scones:- All-purpose flour: The base of our scones, providing structure and tenderness.
- Granulated sugar: Adds a touch of sweetness to balance the tartness of the strawberries.
- Baking powder: Essential for achieving a light and fluffy texture.
- Salt: Enhances the overall flavor of the scones.
- Unsalted butter: Cold and cut into small pieces, this is key for a flaky texture.
- Fresh strawberries: Hulled and diced, they add bursts of juicy flavor.
- Heavy cream: Provides richness and helps bind the dough together.
- Egg: Adds moisture and helps with browning.
- Vanilla extract: Enhances the overall flavor profile.
- Turbinado sugar: For a delightful crunch and added sweetness on top.
When selecting strawberries, look for bright red, firm berries with fresh green caps. If fresh strawberries are out of season, frozen berries can be used as a substitute, but be sure to thaw and drain them first to avoid excess moisture in the dough.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
To make these scones, you’ll need a few basic pieces of kitchen equipment:
- Large mixing bowl
- Pastry cutter or your fingertips
- Baking sheet
- Parchment paper
- Whisk
- Sharp knife
- Wire rack
While a pastry cutter can make the job easier, you can also use your fingertips to work the butter into the flour mixture. If you don’t have parchment paper, lightly greasing the baking sheet will work as well.
How to Make Strawberries and Cream Scones Recipe
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agents for a consistent rise.
Step 2: Cut in the Butter
Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Trust me, this step is crucial for achieving a tender and flaky texture in your scones.
The butter should be pea-sized or smaller.
Step 3: Incorporate the Strawberries and Wet Ingredients
Gently fold in the diced strawberries, being careful not to overmix. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined.
The dough should be slightly sticky but manageable. Believe me, overmixing at this stage can lead to tough scones.
Step 4: Shape and Cut the Scones
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into 8 equal wedges.
Tip from me: use a quick, downward motion when cutting to ensure clean edges and even baking.
Step 5: Bake and Serve
Place the scones on the prepared baking sheet, leaving a little space between them. Brush the tops with a bit of heavy cream and sprinkle with turbinado sugar. Bake for 18-20 minutes, or until the scones are golden brown on top.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Now comes the fun part—step back and admire your beautiful, freshly baked scones! Serve them warm or at room temperature, perhaps with a dollop of whipped cream or a smear of butter.
Pro tip: For the best texture, keep all your ingredients, especially the butter and cream, as cold as possible until you’re ready to use them. This helps create those lovely layers in your scones. Temperature matters: Preheat your oven thoroughly before baking to ensure even cooking and a nice rise. A hot oven is key to achieving that perfect golden brown color on top. Visual cues: Look for a golden brown color on the tops of the scones and check for a hollow sound when you tap the bottom. These are signs that your scones are fully baked and ready to enjoy. Avoid overmixing: When combining the wet and dry ingredients, mix just until everything comes together. Overmixing can lead to tough, dense scones.Recipe Variations & Customizations
- Lemon Zest Addition: Add the zest of one lemon to the dry ingredients for a refreshing citrus twist that complements the strawberries beautifully.
What to Serve With This Recipe
These strawberries and cream scones pair wonderfully with a variety of beverages and dishes. Serve them alongside a steaming cup of coffee or a soothing pot of tea for a classic breakfast combination. For a more indulgent brunch, pair the scones with clotted cream and a selection of jams or preserves.
They also make a delightful addition to a fruit and cheese platter, complementing the flavors of fresh berries and creamy cheeses. Consider serving these scones at a garden party or a springtime picnic, where their fresh, fruity taste will be a hit.
Storage & Make-Ahead Instructions
- To store your strawberries and cream scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. To reheat, simply warm them in a 350°F (175°C) oven for about 5 minutes or until heated through.
If you want to make these scones ahead of time, you can prepare the dough and shape it into a circle, then wrap it tightly and refrigerate for up to 24 hours before baking. Alternatively, you can freeze the unbaked scones and bake them directly from frozen, adding a few extra minutes to the baking time.
To tell if your scones are still good, look for any signs of mold or an off smell. If stored properly, they should remain fresh and delicious.
Nutritional Benefits
- Strawberries are a fantastic addition to these scones, providing a good source of vitamin C and antioxidants. These nutrients can help support your immune system and protect against cellular damage. If you’re looking to boost the nutritional value of these scones, consider using whole grain flour, which can increase the fiber content and provide additional nutrients. For a calorie-conscious modification, you can reduce the amount of sugar or use a sugar substitute.
Frequently Asked Questions
Q: Can I make these scones ahead of time?
Yes, you can prepare the dough and shape it into a circle, then refrigerate it for up to 24 hours before baking. You can also freeze the unbaked scones and bake them directly from frozen, adding a few extra minutes to the baking time.
Q: What can I use instead of fresh strawberries?
If fresh strawberries are out of season, you can use frozen strawberries. Thaw and drain them well before adding to the dough to avoid excess moisture.
Q: How do I know when the scones are done baking?
Look for a golden brown color on the tops of the scones and check for a hollow sound when you tap the bottom. These are signs that your scones are fully baked.
Q: Can I freeze these scones?
Yes, you can freeze baked scones for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Reheat in a 350°F (175°C) oven for about 5 minutes or until heated through.
Q: What can I use if I don’t have a pastry cutter?
You can use your fingertips to work the butter into the flour mixture. Just be sure to work quickly to keep the butter cold.
Q: How can I adjust the sweetness of the scones?
You can reduce the amount of sugar in the dough or use a sugar substitute for a less sweet version. The turbinado sugar on top can also be adjusted to your taste.
Q: Can I make these scones gluten-free?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour. The texture may be slightly different, but the scones will still be delicious.
Q: What’s the best way to serve these scones?
These scones are delicious on their own, but you can also serve them with a dollop of whipped cream, a smear of butter, or your favorite jam or preserve for an extra treat.
Recipe Origin or History
Scones have a long history, originating in Scotland in the 16th century. Traditionally, they were made with oats and cooked on a griddle, but over time, they evolved to include a variety of ingredients and baking methods. The addition of fresh fruit, like strawberries, is a more modern twist on this classic breakfast treat.
These strawberries and cream scones are my take on this beloved recipe, combining the tender, flaky texture of traditional scones with the fresh, juicy flavor of strawberries.
Final Thoughts
These strawberries and cream scones are a delightful addition to any breakfast or brunch spread. Their tender, flaky texture and burst of fresh strawberry flavor make them a favorite among both kids and adults. The recipe is easy to follow and can be customized to suit your taste, making it a versatile choice for any occasion.
I encourage you to give this recipe a try and enjoy the delicious results. If you do, please leave a rating and share your experience in the comments below. Don’t forget to share your beautiful scones on social media and tag me—I’d love to see your creations!
For an extra touch, serve these scones warm with a dollop of whipped cream or a smear of butter. And be sure to explore more of my recipes for other tasty treats to enjoy.
Strawberries and Cream Scones
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a tender and flaky texture in your scones.
- Gently fold in the diced strawberries, being careful not to overmix. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. The dough should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into 8 equal wedges.
- Place the scones on the prepared baking sheet, leaving a little space between them. Brush the tops with a bit of heavy cream and sprinkle with turbinado sugar. Bake for 18-20 minutes, or until the scones are golden brown on top. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
