Strawberry scones are soft and moist, filled with fresh strawberries and topped with strawberry icing. This recipe makes the perfect brunch treat for spring and summer!
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These easy strawberry scones are soft, tender scones filled with strawberries. They are delicious with a cup of tea or coffee for breakfast, brunch or an afternoon treat!
This recipe for strawberry scones is perfect for strawberry season. I adapted this recipe from my Lemon Raspberry Scones recipe.
For more scones recipes, try my Cranberry White Chocolate Scones, and Lemon Lavender Scones.
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Why You’ll Love This Recipe
- This simple recipe doesn’t require special ingredients or fancy tools.
- You’ll love biting into the bits of sweet, juicy strawberries. If you have extra strawberries, try my white chocolate chip strawberry cookies.
- They are buttery, tender and have crisp outsides. For another yummy scones recipe, try my carrot cake scones.
Ingredients
Here are useful notes on some of the ingredients for these strawberry cream scones.
- Baking Powder: Baking powder makes our scones rise.
- Unsalted Butter: Make sure your butter is cold. I like to freeze it briefly, cut it then keep it in the fridge til I’m ready to use it.
- Strawberries: I recommend fresh strawberries. Frozen strawberries are too watery. Wash the strawberries, pat them dry and chop them into small pieces. If you’re a big strawberry fan, try my strawberry mousse recipe, strawberry stuffed cupcakes and strawberry banana cake recipe.
- Heavy Cream: Use cold heavy cream. Heavy cream makes these scones soft and moist.
- Lemon zest: Use the zest of 1 medium lemon.
- 1 Egg Yolk: One egg yolk for the dough.
- Sugar and brown Sugar: We’re using granulated sugar and light or dark brown sugar.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- I haven’t made these gluten free. Most of my recipes work well with a 1:1 gluten free flour. I would suggest using Bob’s Gluten Free 1 to 1 Baking Flour.
- Whole milk or buttermilk can also be used in place of heavy cream.
- Sprinkle some crushed freeze dried strawberries over the icing for decoration!
Instructions
Step 1: Whisk to combine the sugars, flour, spices, baking powder and salt. Incorporate the cold, cubed butter using a pastry cutter til butter is the size of peas or smaller.
Step 2: Pour the egg yolk, 1/3 cup of the cold heavy cream and vanilla into the well. Use a fork to incorporate the wet and dry ingredients. Add more heavy cream as needed. Turn dough out onto a lightly floured surface.
Step 3: Shape the dough into a 7-inch circle about 1-1 1/2 inches thick. Cut the dough into 8 triangles.
Step 4: Chill at least 1 hour. Brush tops with milk or cream. Bake scones at 400 Fahrenheit for 18-23 minutes. Top with melted white chocolate or freeze dried strawberry icing.
Natalie’s Top Tips
- Don’t overmix. Overmixing will make the scones dense and hard.
- Keep ingredients cold. Cold ingredients keeps the butter cold. Cold butter makes scones nice and flaky when they bake!
- Use frozen butter. Chop or grate the butter then freeze it for another 15 minutes.
- Chill scones before baking. Shaping the dough will cause it to warm up. After cutting the scones, chill before baking.
Recipe FAQs
For best results, use fresh strawberries for these scones.
Yes. Keeping dough cold helps prevent the scones from over-spreading when they bake. After mixing and shaping the scones, chill before baking them.
Scones are best enjoyed the day they are made. Store these strawberry white chocolate in an airtight container at room temperature for 1-2 days or the refrigerator for up to 4 days. Freeze for up to 2 months.
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Strawberry Scones
Equipment
Ingredients
Strawberry Scones
- 2½ cups (312 g) all-purpose flour plus more for the work surface
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon ground ginger optional
- ½ cup (113 g) unsalted butter cold
- ⅔ cup (158 g) heavy cream cold, divided, plus more for brushing the tops
- 1 egg yolk
- ¼ cup (55 g) brown sugar light or dark, packed
- ¼ cup (50 g) granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup (135 g) chopped fresh strawberries pat strawberries dry with paper towels before and after chopping
- ⅓ cup (60 g) white chocolate chips optional
- coarse sugar for topping, optional
Icing
- 1 cup (120 g) powdered sugar
- ¾ tablespoon freeze dried strawberry powder
- 2-3 tablespoons heavy cream
- ¼ teaspoon rose water optional
Instructions
Strawberry Scones
- Line a baking sheet with parchment paper. Set aside.
- Wash the strawberries, pat them dry with a paper towel and chop into small ½ inch pieces. After chopping, gently pat the strawberries dry with paper towels to remove excess moisture. Set aside.
- Place the butter in the freezer for 15 minutes. Next, chop the cold butter into small cubes or thin slices. Place butter in the fridge to stay cold until you're ready to use it in the recipe.
- In a medium sized bowl, stir to combine the egg yolk, vanilla extract, and ⅓ cup of the heavy cream. Place bowl in the fridge for a few minutes while you continue with the next step in the recipe. (Reserve 1-2 tablespoons of heavy cream for brushing the tops before baking. Use the remaining cream as needed to bring the dough together).
- In a large mixing bowl, whisk to combine the flour, brown sugar, granulated sugar, lemon zest, baking powder, cardamom, ginger, and salt. Add the butter to the flour mixture. Toss the butter a few times to coat it with the dry ingredients.
- Work the butter into the dry ingredients using 2 forks, a pastry cutter or your fingers until the butter is about the size of peas or a little smaller than that. Use a spatula to stir in the chopped strawberries (make sure they're patted dry) and white chocolate chips til just combined. Make a well in the middle of the bowl. Pour the prepared mixture of 1/3 cup of heavy cream, egg yolk and vanilla into the well.
- Use a fork to slowly combine the wet and dry ingredients. If you see some dry spots, add more heavy cream, a tablespoon at a time, as needed. Avoid adding too much heavy cream (you don't want the dough to become sticky). Stir mixture with a fork in the bowl until it's too hard to keep mixing with a fork.
- Turn dough out onto your lightly floured work space. Dough will be shaggy. Lightly fold the dough over itself then rotate it. Do this again 1-2 more times while shaping it into a ball. Do not ovework the dough more than necessary (overworking the dough will make the scones tough). Dough shouldn't be too dry. It should be moist but not wet or sticky.
- Use your hands to pat the dough into a 7-inch circle. circle. Use a long sharp knife or bench scraper to slice the dough into 8 triangles. Place scones on a baking sheet. Cover with plastic wrap and chill in the refrigerator or freezer for 1 hour.
- Preheat oven to 400 F.
- Brush tops of the chilled scones with heavy cream. Place scones evenly about 2 inches apart on a baking sheet lined with parchment paper for 18-23 minutes or until lightly golden brown around the edges and lightly browned on top.
- Allow scones to cool completely before topping with icing.
Strawberry Icing
- Stir to combine the powdered sugar and freeze dried strawberry powder. Add the heavy cream 1 tablespoon at a time til icing is the consistency you prefer. Add rose water, if you like!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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