These Strawberry Cream Scones are fluffy, tender, and topped off with a tart lemon glaze. This cream scone recipe makes the perfect breakfast, brunch, or afternoon snack with simple ingredients.
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Strawberry Cream Scones from Scratch
Depending on your history with scones, you may think they aren’t for you. With the wrong recipe and technique, they have the potential to be dry and bland. But, if you have ever been skeptical of scones in the past, just take one bite of these Strawberry Cream Scones, and you’ll be forever changed.
Our scone recipe is light, fluffy, buttery, tender, and with just the right amount of sweetness. They are packed full of strawberry flavor and topped with a puckery lemon glaze. Trust us, absolutely nothing about these screams boring!
If you're looking for more strawberry recipes, be sure to check out our Old Fashioned Strawberry Pretzel Salad, Overnight Strawberries French Toast Bake, and Cheesecake Filled Strawberries.
Ingredients in Strawberry Cream Scones
- Flour - we use all-purpose flour, but pastry flour would work great, too.
- Butter - you want your butter to be cold to start, since it warms some when it gets pulsed and mixed for the dough
- Baking Powder - this is what will make your scones rise in the oven
- Sugar - you want to use granulated sugar to mix into your dough. For sprinkling on scones before baking you can use granulated sugar, or else a larger crystal sugar, like raw turbinado, would taste great.
- Salt
- Heavy Cream - you can also try substituting buttermilk, but avoid milk as it isn’t fatty enough.
- Strawberries - we recommend using fresh diced strawberries as opposed to frozen. If you do end up using frozen berries, be sure and keep them frozen until just before you mix them into the dough.
- Strawberry Jam - use your favorite kind, or make your own.
- Powdered Sugar - it’s a good idea to sift your powdered sugar since it has a tendency to clump.
- Lemon Juice - fresh squeezed lemon juice tastes best.
How to Make Strawberry Scone Recipe
- Pulse the butter and dry ingredients. In a food processor, mix together the flour, granulated sugar, baking powder and salt. Add the cold butter and pulse until the butter is in small pieces and the flour resembles cornmeal - it should be under 10 pulses. Transfer to a large mixing bowl.
- Add the rest. In a medium size mixing bowl, combine the heavy cream and the strawberry jam, mix well, then add to the flour mixture along with the diced strawberries. Fold the ingredients with a spatula until all of the dry ingredients are moistened and everything looks combined. Do not over mix.
- Shape. Transfer the scone dough onto a lightly floured surface and and gently shape the dough into a 10" circle. Using a large sharp knife, cut into 8 or 10 wedges, then place onto a baking sheet about 1.5" apart.
- Bake. Bake in a preheated 425 degree oven for about 30 minutes, or until golden brown.
- Drizzle with lemon glaze and serve. Remove from the oven and let them cool for a few minutes on the baking sheet. In the meantime, whisk together the powdered sugar and lemon juice in a bowl and drizzle over the tops of the scones. Serve slightly warm, and enjoy!
Baking Tips
- Keeping everything cold is the name of the game with scones. Using the food processor helps cut the butter into small pieces quickly before it can heat up, making these scones extra flakey.
- Any kind of strawberry jam will work great, including freezer jam!
- If you have the time, it’s best to refrigerate the dough after you shape it into a 10” round. This helps prevent the dough from spreading as it bakes. Even just 15 minutes can make a world of difference.
- You can brush the tops with a thin layer of heavy cream just before baking if you like the glazed look. Or, for a crunchy top, you can brush with cream and sprinkle with demerara sugar.
- Spray a 9-10” round cake pan with nonstick spray, then gently and evenly pat the scone dough into the bottom. This makes them nice and round and helps with your clean-up.
Variations
This base recipe (minus the strawberry jam and strawberries) can be used to make all kinds of flavors. Try mixing in your favorite spices, nuts and dried fruits in different combinations. Some of our favorite variations are:
- Lemon Blueberry Scones
- Chocolate Chip Scones - add a cup of your favorite chocolate chips.
- Cranberry Scones - add in a cup of dried cranberries.
- Cherry Chocolate Scones - add ½ cup of chocolate chips and ½ cup of dried cherries.
- Rhubarb Scones - add 1 cup of rhubarb jam.
- Apricot Rosemary Scones - add ¾ cup of diced dried apricot and 1 tablespoon of chopped fresh rosemary.
Storing and Freezing Cream Scones
- Room Temperature: store baked scones in an airtight container for up to 2 days.
- Refrigerator: store baked scones in an airtight container for up to 4 days.
- Freezer: scones are best frozen after they have been cut but before they have been baked. Freeze them on a flat tray until hard, then store them in freezer bags for 3 months.
- Baking frozen scones: to bake, pull directly from the freezer and bake at 425 degrees, adding a few extra minutes to your baking time.
Strawberry Cream Scones Recipe
Ingredients
- 2 Cups All-Purpose Flour
- 3 Tbls Sugar
- 1 Tbls Baking Powder
- ½ teaspoon Salt
- 5 Tbls Butter cold, cut into 1 Tablespoon pieces
- 1 Cup Heavy Cream
- ¼ Cup Strawberry Jam
- ⅔ Cup Strawberries diced
- 2 Cups Powdered Sugar
- ⅓ Cup Lemon Juice
Instructions
- Preheat oven to 425 degrees.
- In a food processor, mix together the flour, granulated sugar, baking powder and salt. Add the cold butter and pulse until the butter is in small pieces and the flour resembles cornmeal - it should be under 10 pulses. Transfer to a large mixing bowl.
- In a medium size mixing bowl, combine the heavy cream and the strawberry jam, mix well, then add to the flour mixture along with the diced strawberries.
- Fold the ingredients with a spatula until all of the dry ingredients are moistened and everything looks combined. Do not over mix.
- Transfer the scone dough onto a lightly floured surface and and gently shape the dough into a 10" circle. Using a large sharp knife, cut into 8 or 10 wedges, then place onto a baking sheet about 1.5" apart.
- Bake for about 30 minutes, or until golden brown.
- Remove from the oven and let them cool for a few minutes on the baking sheet. In the meantime, whisk together the powdered sugar and lemon juice in a bowl and drizzle over the tops of the scones.
- Serve slightly warm, and enjoy!
Nutrition
More of the Best Strawberry Recipes
- Virgin Strawberry Pina Colada
- Cheesecake Stuffed Strawberries
- Fresh Strawberry Pie
- Strawberry French Toast Bake
- Chocolate Covered Strawberries
- Berry Salad
- Strawberries
More of the Best Breakfast Recipes
- Vegetable Quiche
- Applesauce Muffins
- Berry French Toast
- Pancakes
- Cornbread Muffins
- Cinnamon Twist Bread
- Cinnamon Rolls
- More Breakfast Recipes
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These Strawberry Cream Scones are light, fluffy, buttery, tender and just the right amount of sweet. They are packed full of strawberry flavor and topped with a puckery lemon glaze.
Gina
The strawberry jam is the secret ingredient in these - just LOVE all the strawberry flavor. Could eat one every day for breakfast!
Renee Goerger
I'm not normally a sweet breakfast person, but these strawberry cream scones are my favorite sweet breakfast treat! Thanks for the great recipe.