These Strawberry Cream Scones are easy to make, incredibly soft and tender, and perfect for breakfast or brunch!
Have you ever tried making scones at home? I feel like some people relate scones to being a little dry or bland. But can I tell you something? If you make them correctly, they are the complete opposite. Really delicious scones are lightly browned on the outside and super soft and tender on the inside. They literally melt in your mouth when you eat them.
Today I’m sharing my simple scone recipe all jazzed up with some fresh strawberries and a sweet cream glaze. These scones are the perfect excuse to use those super juicy strawberries right now and an easy treat for Mother’s Day too. Since all of your ingredients need to be cold to make these scones, there’s no need to wait for your ingredients to come to room temperature. All you have to do is pull everything out of the fridge and pantry, mix it all up in a bowl, and bake it.
To make the scones you’ll start by whisking together some flour, baking powder, salt, and sugar. Then you’ll toss in some cold butter and cut it into the dry ingredients. Once you see pieces of butter that are about the size of a pea in the bowl, you will know it’s ready.
Wondering why this recipe calls for cold butter? When you put the scones into the oven with little pieces of cold butter they melt during the baking process and create little steam pockets in the scones. Those steam pockets create a soft, light, and airy texture on the inside of your scone.
Then you’ll whisk together your wet ingredients: heavy whipping cream, an egg, and vanilla extract. You’ll pour the wet ingredients into the dry ingredients and gently work it together. The dough may seem a little dry and crumbly at this point, but don’t worry. I promise the mixture will come together once you work it together with your hands.
I also suggest tossing in the chopped strawberries once you’ve mixed everything together, otherwise you’ll end up crushing the berries in your dough. Just make sure to gently mix the strawberries in, so they don’t turn your scones completely pink.
Once you gently mix in the strawberries, lightly flour a clean work surface and scoop the mixture out of the bowl onto it. Again, the dough may seem a little crumbly at this point but that’s ok. You’ll work the mixture together a little with your hands until it forms into a ball, then flatten it out into a disc. Just make sure not to overwork the dough with your hands, since they’re warm and can soften the butter. Remember we want cold bits of butter in the dough when it goes into the oven!
You’ll cut the disc of dough into 8 equal sized pieces, place each piece on a baking sheet, and bake for about 20-25 minutes at 400°F.
Once they’re lightly golden brown, remove them from the oven and let them cool while you make the glaze. Since you’re using heavy whipping cream in the scones, I like to mix a little into the glaze as well. The cream creates a super rich and delicious glaze that sets up beautifully on these scones.
This is also such a versatile recipe, so if you’re not a fan of strawberries you can leave them out or use something else like chocolate chips or even blueberries!
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup (65 grams) granulated sugar
- 6 tablespoons (85 grams) cold unsalted butter, cubed
- ½ cup (120 ml) heavy whipping cream (plus extra for brushing on top of the scones)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup (115 grams) chopped strawberries
- 1 cup (120 grams) powdered sugar
- 1-2 tablespoons (15-30 ml) milk (any kind, use as needed)
- 1 tablespoon (15 ml) heavy whipping cream
- ½ teaspoon vanilla extract
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add in the cubed cold butter and cut it into the dry ingredients with a pastry cutter or fork until you have small pea sized crumbs. Set aside.
- In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will be a little bit crumbly. Add in the chopped strawberries and gently fold them into the mixture.
- Scoop the dough onto a lightly floured surface and work it together with your hands into a ball. The dough may seem a little crumbly or dry at first, but keep working it together gently with your hands. Flatten the ball of dough into a disc about 1-inch thick. Cut into 8 equal sized pieces and place each piece on the prepared baking sheet, making sure to leave a little room between each one.
- Brush the tops of each scone with a little bit of heavy whipping cream.
- Bake at 400°F for 20-25 minutes until lightly golden brown. Remove from the oven and set aside to cool.
- In a separate mixing bowl, whisk together the powdered sugar, milk, heavy whipping cream, and vanilla extract until well combined and no lumps remain. If the glaze is too thick, mix in a little extra milk. If the glaze is too thin, mix in a little extra powdered sugar until it has reached your desired consistency.
- Evenly distribute the glaze between all 8 scones and allow to sit for 10 minutes for the glaze to harden.
Adapted from All Recipes and Martha Stewart
Love scones? Try my Lemon Blueberry Scones next!