These buttery and soft Strawberries & Cream Scones filled with juicy strawberries and topped with creamy icing are perfect for summertime!
Like my Blueberry Brown Butter Scones or Raspberry White Chocolate Scones, this is another delightful recipe featuring summer berries! Scones are easy to prepare and quick enough to bake that they do not heat up the house too much when you are trying to keep cool on hot summer days.
For other yummy sweet scone recipes, be sure to try my Coconut Cream Mini Scones or Lemon Cream Scones next. For savory scones and biscuits, Cheddar Garlic Butter Biscuits or Smoked Cheddar Sun-Dried Tomato Scones are yummy options.
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I love scones. Sweet scones, savory cheese tomato scones, fruit scones, decadent triple chocolate scones, festive gingerbread scones, dainty tea scones, fun birthday cake scones, cozy pumpkin spice scones, and more! Pretty much every flavor you can think of in homemade scone recipes.
⭐️ Why You Need to Make This Recipe
- Flavor - Sweet and slightly tart strawberries go together beautifully with the creamy vanilla icing.
- Texture - Soft and tender with pieces of juicy berries throughout.
- Method - Scones are so quick and easy to make, there's no need to be intimidated by the process!
🧈 Ingredients
Here are the ingredients needed to make these strawberry shortcake scones.
Ingredient Notes
- Salted Butter - Add ¼ teaspoon of salt if using unsalted butter.
- Strawberries - Fresh or frozen strawberries would work.
- Cream - Heavy whipping cream (at least 33% milk fat) is used in the scone dough and the icing for texture and extra richness.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the flour, sugar, and baking powder. Add the cold cubed butter.
Step 2: Work the butter into the flour mixture using a pastry cutter or clean hands until the pieces of butter are no larger than peas.
Step 3: Add the chopped strawberries and stir until combined.
Step 4: Whisk together the whipping cream, egg, and vanilla until combined.
Step 5: Turn onto the countertop and gently knead together until a dough forms. Separate the dough into three portions and shape into rounds about 3 inches in diameter and 1 ½ inches thick.
Step 6: Cut each round in quarters to get 12 scones. Arrange on a prepared baking sheet.
Bake in a preheated oven for 14-18 minutes or until golden brown around the edges. Let cool slightly before whisking together melted butter, powdered sugar, whipping cream, and vanilla to make an icing to drizzle over or dip the scones into.
💡 Top Tip
Be careful not to overwork the dough. Gently knead just until the dough comes together before shaping in the rounds and slicing.
❓ Recipe FAQs
What is better for scones buttermilk or heavy cream?
I use and recommend heavy whipping cream for scones for its texture and rich, smooth flavor.
All-purpose flour is the best option for making scones.
Overworking the dough may result in dense scones.
Yes. You will probably need less milk than cream to reach the desired consistency, though.
🍓 More Strawberry Recipes
Looking for other recipes like this? Try these:
If you tried these Strawberry Cream Scones or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Strawberries & Cream Scones
Equipment
- baking sheet
- parchment paper
- mixing bowls
- measuring cups & spoons
- pastry cutter
Ingredients
Scone Ingredients:
- 2 cups + 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated white sugar
- ¾ cup cold salted butter, cubed
- 1 ½ cups chopped strawberries fresh or frozen
- ½ cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
Icing Ingredients:
- 1 tablespoon salted butter melted
- 1 cup powdered sugar (confectioners sugar)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- Whisk the flour, baking powder, and sugar together in a large bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are the size of peas. Stir in the chopped strawberries.
- Whisk together the cream, egg, and vanilla in a small bowl and add to the flour/butter mixture. Stir together until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and knead the mixture until the dough just begins to come together. Do not over-mix!
- Flatten the dough into 3 rounds, each about 3 inches in diameter. Cut each round into quarters and place them on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until lightly golden brown.
- Let the scones cool on their baking sheet while you make the glaze. Whisk together the melted butter, powdered sugar, cream, and vanilla extract. Spread the icing over the top of each cooled scone. Enjoy!
Casey W.
These are SO tasty! Since I had no whipping cream on hand, I used 2% milk instead; I had to add extra flour to compensate for the thinness of the milk, but the scones were delicious in spite of the substitution. This was a great way to use up extra strawberries. I hope to make these scones again this summer with wild strawberries (and whipping cream!).
Naomi
Thanks for the great review, Casey! Great substitution idea, thank you for sharing!
Naomi