Strawberries and Cream Scones

Strawberries and Cream Scones

These strawberries and cream scones are a sunny, tender treat—flaky on the outside, pillowy inside, and studded with bursts of fresh strawberry. They’re easy enough for a relaxed weekend baking session but elegant enough for a brunch or tea. If you love comforting bakes, you might also enjoy a savory contrast like this creamy chicken and rice recipe, which pairs wonderfully with sweeter pastries.

why make this recipe

If you’re tired of dry, dense scones that taste like glorified biscuits, this strawberries and cream recipe is perfect because it balances richness and freshness: cold butter creates flaky layers while the strawberries and cream add bright, juicy flavor without weighing the dough down. The result is a bakery-style scone you can make at home with straightforward ingredients and a little technique, giving you warm, lightly sweetened scones that feel special but aren’t fussy.

Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 stick (4 ounces) unsalted butter, very cold and cut into tiny pieces
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons heavy cream
• 1 cup fresh strawberries, hulled and quartered
• 1 large egg, beaten (for egg wash)
• 1 teaspoon water (to mix with egg for wash)
• 2 tablespoons sugar, for sprinkling on tops
• 3/4 cup confectioners’ sugar (for dusting or glaze)

Step-by-Step Guide to Making Strawberries and Cream Scones

Below is a practical, stepwise expansion of the directions so you can understand why each action matters and how to get the best results.

1. Prepare Workspace and Preheat Oven

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Hull and quarter your fresh strawberries, then set them aside. Using ripe but firm strawberries is ideal; overly soft berries can bleed and color the dough too much.

2. Combine Dry Ingredients

   • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
   • Whisking ensures even distribution of the rising agents so each scone gets the same lift.

3. Incorporate Cold Butter

   • Add the cubed, very cold butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor (pulsing quickly), work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • The remaining pea-sized butter pieces are essential: as the scones bake, those bits melt and create steam pockets, giving flaky, layered texture. Keep the butter cold to avoid greasiness.

4. Fold in Strawberries

   • Gently fold in the quartered fresh strawberries until evenly distributed.
   • Be gentle: overworking the dough or smashing berries will create streaks of pink and a wetter dough. If berries are very juicy, you can pat them lightly with a paper towel before folding in.

5. Add Wet Ingredients

   • In a separate small bowl, whisk together 1 large egg, 1/2 cup whole milk, and 2 tablespoons heavy cream. Make sure this mixture is cold — cold liquid helps keep the butter chilled and preserves flakiness.
   • Pour the cold liquid mixture into the flour-butter-strawberry mixture. Gently mix with a spatula or your hands until just combined; the dough should look shaggy and hold together without becoming smooth. Avoid overmixing to keep the scones tender.

6. Shape the Scones

   • Lightly flour a clean work surface. Turn the dough out and gently knead it a couple of times to bring it together into a cohesive mass. Pat or gently roll the dough into a round or square shape about 1 inch thick.
   • Cut into 8 or 12 wedges, or use a 2 to 2.5-inch round cutter, pressing straight down (don’t twist the cutter — twisting seals edges and prevents rise). If using wedges, press pieces together to keep edges sealed so scones rise upward instead of spreading.

7. Prepare for Baking

   • Transfer the cut scones to your prepared baking sheet, leaving about 1 inch between them for even air circulation.
   • In a small bowl, whisk the beaten large egg with 1 teaspoon water to create an egg wash. Brush the tops of the scones with this egg wash, then sprinkle with 2 tablespoons sugar. The wash gives a glossy, golden finish; the sugar adds a sparkly crunch.

8. Bake the Scones

   • Bake in the preheated 400°F (200°C) oven for 15–18 minutes, or until the scones are beautifully golden brown and have risen significantly. A skewer inserted should come out clean.
   • Rotate the baking sheet halfway through baking for even coloring if your oven has hot spots. Avoid opening the oven door frequently, as drops in temperature can impact rise.

9. Prepare and Serve Topping

   • Transfer the scones to a wire rack to cool slightly. Serve warm or at room temperature. For a topping, dust generously with 3/4 cup confectioners’ sugar, or for a simple glaze, whisk the confectioners’ sugar with a tablespoon or two of milk or water until smooth. Garnish with extra fresh strawberry slices if desired.
   • If glazing, wait until scones are just warm (not piping hot) so glaze sets properly.

Baker’s notes and technique tips (expanded)

• Keep ingredients cold: The single most important rule for flaky scones is to keep the butter and liquids cold until bake time. You can even place the flour-butter mixture in the fridge for 10 minutes before adding the wet ingredients if your kitchen is warm.
• Handle dough gently: Minimal kneading and folding preserves air pockets and the small butter pieces that create flakiness. “Just combined” is the target.
• Cut cleanly: When using a round cutter, press straight down and lift — don’t twist. Twisting pinches the dough and can reduce height. For wedges, a sharp knife pressed straight down works best.
• Oven temperature matters: 400°F gives a good burst of steam from the butter, creating lift. If you lower the temperature, you’ll get less rise and potentially drier scones.
• Berry prep: If your strawberries are especially juicy, toss them lightly in a teaspoon of flour before folding into the dough—this helps bind excess moisture and prevents soggy pockets.

Keeping Strawberries and Cream Scones Fresh

• Room temperature (counter): Store in an airtight container for up to 1 day.
• Refrigerator: Place in an airtight container and refrigerate for up to 3 days (bring to room temperature or warm briefly before serving).
• Freezer: Individually wrap cooled scones in plastic wrap and place in a freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes.

Serving Suggestions for Strawberries and Cream Scones

• Classic: Serve warm with a light dusting of confectioners’ sugar or a thin milk glaze. Add a few extra fresh strawberry slices for visual appeal.
• With clotted cream or mascarpone: For an indulgent tea, spread a spoonful of unsweetened mascarpone or clotted cream, and top with strawberry preserves.
• Breakfast plate: Pair with yogurt and honey or a simple fruit salad for a balanced brunch offering.
• Beverage pairings: These scones go beautifully with Earl Grey or a fruity herbal tea; a latte or cappuccino is a cozy match.

tips to make Strawberries and Cream Scones

Q: How do I keep the scones flaky rather than dense?
A: Keep butter and liquids cold, handle the dough minimally, and bake at a high temperature (400°F) for a quick lift.

Q: What if my strawberries are soggy?
A: Pat them dry or toss lightly in a teaspoon of flour before folding into the dough to absorb excess juice.

Q: How can I warm them without drying them out?
A: Reheat wrapped in foil at 325°F for 8–10 minutes, or microwave briefly (10–15 seconds) and then crisp the top for 1–2 minutes in a toaster oven.

variations

• Lemon-Glazed Variation (bullet): Add 1 teaspoon lemon zest to the dry ingredients and whisk 1/2 cup confectioners’ sugar with 1 tablespoon lemon juice for a tart glaze. This brightens the flavor and pairs wonderfully with strawberries.
• Mixed-Berry Mix (paragraph): Substitute half the strawberries with raspberries or blueberries for a mixed-berry scone. Be mindful that raspberries are more fragile; fold them in last and handle very gently to avoid too much color bleeding. This variation is ideal when you want more complex berry flavor.

Extra tips on ingredients and swaps

• Butter: Unsalted is recommended so you can control salt levels; if you use salted butter, reduce added salt slightly.
• Milk: Whole milk gives the best tenderness; for a dairy-free option, use full-fat coconut milk, though texture and flavor will change.
• Sugar: For a less sweet scone, reduce granulated sugar to 1/4 cup; the confectioners’ sugar glaze can be omitted or reduced as desired.

Troubleshooting common problems

• Scones didn’t rise much: Check that your baking powder is fresh (older powder loses potency). Also, don’t overwork the dough and ensure the oven was fully preheated.
• Scones are dense or gummy: Likely overmixing or butter melted into the flour; chill dough briefly before baking next time and ensure butter pieces remain visible.
• Strawberries bled into dough turning it mushy: Use firmer berries, pat them dry, or lightly coat them with flour before folding in.

FAQs

Q: Can I use frozen strawberries?
A: Frozen strawberries can be used, but they release more moisture when thawed. Use them from frozen and fold them in quickly to minimize color bleed, or thaw and pat dry thoroughly—but be aware texture will be softer.

Q: Can I make the dough ahead of time?
A: Yes. You can prepare the dough through cutting into shapes and refrigerate the unbaked scones on the baking sheet covered with plastic wrap for up to 12 hours then bake straight from the fridge. For longer storage, freeze baked or unbaked scones.

Q: How do I prevent scones from falling apart?
A: Ensure you’ve added enough liquid to bind the dough (it should hold together when pressed), and avoid over-flouring the work surface which can dry the dough out. Press cut pieces together if they separate before baking.

What to serve alongside (quick ideas)

• Fresh whipped cream and strawberry jam make an elegant accompaniment.
• A simple fruit salad or yogurt with granola balances the richness.
• For a savory-sweet brunch, serve with egg frittata or smoked salmon on the side.

Final baking checklist

• Oven preheated to 400°F (200°C)
• Butter very cold and cubed small
• Strawberries hulled, quartered, and patted dry if needed
• Dough mixed just until combined—shaggy texture is good
• Egg wash ready and sugar reserved for sprinkling tops
• Bake 15–18 minutes until golden and risen

Conclusion

These strawberries and cream scones are a delightful, approachable bake that elevates simple pantry staples into something special—perfect for weekend brunches, afternoon tea, or a sweet breakfast treat. For additional inspiration and alternative methods, see this well-loved version from Strawberries and Cream Scones – Baker by Nature, and another charming take with helpful step photos at Strawberries and Cream Scones – elisabeth & butter.