Strawberries & Cream Scones are flaky & tender, and full of fresh and freeze dried strawberries, white chocolate chips, and are topped with a strawberry glaze that tastes just like strawberry ice cream. These are easy to make and will brighten your brunch table for any occasion!
Originally published May 2018. Updated April 2023.
Why you’ll love this Strawberry Scone recipe:
- Fresh Strawberry Flavor – This Strawberry Scones recipe is full of fresh strawberries & freeze dried strawberries for tons of flavor!
- Tender Scones – These scones are tender and fluffy, with crisp outsides.
- Strawberry & Cream Flavor – The strawberry glaze and white chocolate chips give the perfect strawberries & cream flavor to these fresh strawberry scones!
Ingredient Overview:
As always, the full ingredient list & directions is in the recipe card at the end of this post.
- Strawberries – Use fresh strawberries, not frozen. I’ve seen recipes claim that you can use both, but after testing it many times, I just couldn’t get good enough results to feel comfortable telling you that you can use either. Frozen ones release too much liquid and your dough will be very hard to work with at best, and will melt into pancakes in the oven at worst.
- All purpose flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Vanilla extract – Use real vanilla extract.
- Egg – Use a large egg.
- Milk – I used 2% milk.
- Heavy Cream – This is also called heavy whipping cream. Half and half can be used if you can’t find this, but it should be easily available.
Ingredient Substitutions:
- Dairy-free – Use your favorite dairy-free products to make this recipe dairy-free.
- Gluten-Free – I have not tested a gluten-free version of this recipe, but I would start with a trusted brand of cup for cup gluten-free all-purpose flour.
How to Make this Strawberry Scones Recipe Step-by-Step:
Step 1: Make the Scone Dough. Whisk your dry ingredients together in a large bowl, then cut the cold butter into the flour mixture with a pastry cutter, until you have small flour-coated pieces of butter. Stir in chopped fresh strawberries and white chocolate chips. Stir in the milk and egg mixture last.
Step 2: Form & Cut the Scones. Gently form the dough into a flat round disc, and slice into 8 wedges with a sharp knife. Place a few inches apart on a lined baking sheet and freeze before baking to ensure they hold their shapes.
Step 3: Bake. Brush lightly with heavy cream, and bake as directed in the recipe card below.
Step 4: Make the Strawberry Glaze. Whisk together powdered sugar, crushed freeze dried strawberries, heavy cream, and vanilla. This glaze tastes just like strawberry ice cream! Drizzle it over the warm scones and enjoy.
Serving + Storing this Recipe:
Enjoy these scones while they’re piping hot from the oven! These are best fresh from the oven, but leftovers can be stored in an airtight container in the fridge for 1-2 days, and reheated in the oven. But really, please promise you’ll just eat them while they’re hot & fresh!
Expert Success Tips:
- Keep things cold – Keep your cold ingredients cold as you go to ensure the scones will bake up properly.
- Chill the scones – Don’t skip this step before baking, as it will ensure the scones bake up nicely and don’t melt in the oven.
- Don’t use frozen strawberries – Although I originally made this recipe with frozen strawberries back in 2018, I re-tested them many times with frozen strawberries when updating this recipe, and I could not get them to work well without the dough being wet and difficult to work with. This recipe is much better with fresh strawberries!
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
I don’t recommend doubling this recipe as it’s going to be hard to not over work the dough.
Yes, you can halve this recipe!
Scones have a crisp exterior, with a tender and fluffy interior.
Avoid adding too much fruit, as it will make a wetter dough which will pancake in the oven. I’ve tested these many times and had many failures so you can avoid them! As long as you follow the recipe, you’ll be fine!
I haven’t tried these with other fruit, but I think fresh fruit would be your best option since I had such a hard time getting these to turn out with frozen fruit. I think fresh blueberries would work well for fresh blueberry scones, and fresh raspberries for raspberry scones. If all else fails, freeze-dried fruit is always a safe and delicious option! Or, try using half freeze-dried and half fresh.
American scones traditionally use more butter & sugar, and are a bit denser. Scones in the UK and Ireland are closer to our version of a biscuit – they’re tall and fluffy.
Recipe Variations:
- Glaze – You can omit the freeze dried strawberry powder if in a pinch, but it really makes all the difference in giving that Strawberries & Cream flavor! Try adding a splash of lemon juice instead, if you have that on hand.
Special Tools:
- Silicone Baking Mat – I love using a silicone baking mat to reduce waste and make clean-up easy!
- Cookie Sheets – These cookie sheets are my favorites!
- Pastry Cutter – A pastry cutter makes cutting in butter a breeze. Use this for scones, biscuits, and pie dough!
More Strawberry Recipes to Love:
- Strawberry Rhubarb Galette
- Homemade Strawberry Shortcakes
- Strawberry Blueberry Pie
- Classic Cheesecake with Strawberry Sauce
- Strawberry Caramel Crumble Bars
- One-Bowl Strawberry Rhubarb Crumble
- 10-Minute Strawberry Compote
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Strawberries & Cream Scones
Ingredients
For the Scones:
- 1 cup chopped, fresh strawberries 130 grams
- 1/2 cup half and half or milk
- 3/4 tsp vanilla extract
- 1 large egg
- 2 cups + 2 tbsp all-purpose flour 280 grams
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 cup cold salted butter 113 grams
- 1/4 cup white chocolate chips
- 1/3 cup freeze dried strawberries
For Finishing + Glazing:
- 2-3 tbsp half and half or milk
- 1 cup powdered sugar
- 1/3 cup freeze-dried strawberries, pulsed into a powder Use your food processor
Instructions
- Prep: Preheat oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat. Place your sliced strawberries on a clean cutting board & gently blot with a paper towel. (To blot them, place on a paper towel on a cutting board, and place a second paper towel over the top. Gently pat some of the liquid out. I did this two times, each with a clean paper towel on top.) Set aside.
- Make the Scones: Whisk together the vanilla, egg, and half & half in a glass measuring cup, and pop into the fridge. In a large mixing bowl, whisk together the sugar, flour, salt, cinnamon, and baking powder. Cut the cold butter into large chunks, and then cut it into the dry mixture using a pastry blender, until you have a crumbly mixture with small pieces of butter (pea size) coated in flour. Crush the freeze dried strawberries a bit as you sprinkle them in with the fresh strawberries and white chocolate chips. Gently fold into the dry mixture. Gently mix the wet ingredients into the dry ingredients with a spatula. Don't overwork the dough. Shape the dough into a ball using lightly floured hands. You may need to add an extra tablespoon of flour if the dough is wet – it shouldn't be wet. Flatten the dough into an 8-inch disc and cut into 8 slices. Place on your prepared baking sheet and freeze for 15 minutes – this is an important step. Brush the tops of the scones with a very light bit of heavy cream or milk, and sprinkle with a little coarse sugar (optional).
- Bake: Bake the scones for 15-20 minutes, or until golden brown and no wet spots remain in the dough.
- Glaze: While the scones are baking, whisk together the glaze ingredients in a small bowl. If it's still too thick to drizzle, add an extra tbsp of cream. Drizzle the glaze over the scones once they've cooled for a few minutes. Enjoy warm!
- Serve & Store: Enjoy these scones with the glaze, while they're warm from the oven. These are best fresh from the oven, so I recommend enjoying them on the first day! Otherwise, store leftovers in an airtight container in the fridge for 1-2 days.
Ana Rivas says
Second time making these and my family loves them!! I always make more glaze and add a splash of almond extract which makes them extra delicious! Thanks for sharing this recipe!!
Stephanie Simmons says
So glad you loved these scones, Ana! Happy baking! 🙂
Lois says
They were delicious but I also had to bake them for much longer, definitely worth the wait though 🙂😊
Stephanie Simmons says
Hi Lois! I will definitely revisit this recipe and get the bake time updated. Glad you still enjoyed the scones! 🙂
Jennifer says
They turned out excellent. I did have to cook them longer before I could separate them..in all I ended cooking them for 50 minutes total. Would definitely do them again!
Stephanie Simmons says
So glad you enjoyed these scones, Jennifer! And thanks for that helpful note about the longer baking time.
Ruth says
Delicious scones! Will be making again.
Stephanie Simmons says
Thanks, Ruth!
marylou Metzger says
These were amazing! I did have to cook them for long than the recommended time.
Stephanie Simmons says
Thanks so much Marylou – glad you enjoyed them! I appreciate you taking the time to leave a comment ❤️ I’m sorry that the baking time was a bit off – everyone’s oven is different so it might just be that.
Claire says
I made these for morning tea at a friends house….they were a huge success!
Just like scones my Gran used to make!!
And thanks for the tip on frozen strawberries 😀
Stephanie Simmons says
Claire, you just made my day!! So glad that you made these and that my recipe was helpful! ❤️?
michele says
These smelled heavenly while they were baking, but honestly, they tasted even better! The frozen berry tip was spot on! Thanks!
Stephanie Simmons says
Thanks Michele!! So glad you liked them ❤️❤️
Kavita Favelle says
Great tip to use frozen fruit, as I’ve experienced that mooshy-making release of juice when they’re fresh! I love scones, love how easy they are to make, how imperfect the dough can be, and how many flavours you can do in both savoury and sweet!
Stephanie Simmons says
Yes! So much to love about scones!! ??
Stine Mari says
You’ve got gorgeous photos and I wish I could come over for brunch!! Looking really tasty!
Stephanie Simmons says
Thanks so much, Stine! I’d love to have the company 🙂
Jenn says
We’re headed to the farm to pick some berries this morning and I cannot wait to come home and make these!!
Stephanie Simmons says
Glad to hear it Jenn! Let me know how they turn out 🙂
Casey Rodweller says
I’m all about strawberries, and I love a good scones! My mom would love these!
Stephanie Simmons says
Scones + strawberries are the best!
Shihoko says
Perfect for this coming Mother’s day, perfect timing. Thank you for sharing wonderful scone recipe.
Jacqueline Debono says
What a wonderful idea for breakfast. I love scones and scones with strawberries sounds like heaven!
Stephanie Simmons says
They are SO good!