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Best Strawberries and Cream Scones Recipe

Strawberries and Cream Scones are tender, flaky bakery-style scones made with fresh strawberries, cold butter, and rich cream. Perfect for summer breakfasts, brunches, or special occasions, these homemade scones deliver classic flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 228
Ingredients Method Notes

Ingredients
  

  • 2¾ cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅓ cup granulated sugar
  • 1 stick 4 oz unsalted butter, very cold and cubed
  • 1 large egg
  • ½ cup whole milk
  • 2 tablespoons heavy cream
  • 1 cup fresh strawberries hulled and quartered
  • 1 large egg beaten (for egg wash)
  • 1 teaspoon water
  • 2 tablespoons sugar for topping
  • 2 tablespoons heavy cream for glaze
  • ¾ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Tiny pinch of salt

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Whisk flour, salt, baking powder, baking soda, and sugar in a large bowl.
  3. Cut cold butter into the flour mixture until it resembles coarse crumbs.
  4. Whisk egg, milk, and cream together in a separate bowl.
  5. Add wet ingredients to dry ingredients and stir just until combined.
  6. Gently fold in strawberries.
  7. Turn dough onto a floured surface and shape into an 8-inch circle.
  8. Cut into 8 wedges and place on the prepared baking sheet.
  9. Brush with egg wash and sprinkle with sugar.
  10. Bake for 18 minutes or until golden brown.
  11. Cool for 10 minutes.
  12. Whisk glaze ingredients and drizzle over cooled scones.

Notes

Use very cold butter and handle the dough gently to achieve flaky, tender scones. Pat strawberries dry to avoid excess moisture.