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glazed scones with strawberries on a cooling rack
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5 from 10 votes

Strawberries and Cream Scones

These Strawberries and Cream Scones are perfect for any brunch and to celebrate all of those gorgeous summer strawberries!
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Scones
Calories 371kcal
Author Tracy


  • 2 1/2 cup all purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 cup un-salted butter very cold
  • 1/2 cup whole milk
  • 1 large egg
  • 2 tbsp heavy cream
  • 1 cup fresh strawberries, cleaned and cut in to quarters

Egg Wash:

  • 1 egg beaten
  • 1 tbsp water


  • 3/4 cup confectioner's sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract https://www.servedfromscratch.com/vanilla-extract-from-scratch/
  • pinch salt


  • Pre-heat oven to 400 degrees and prep a large baking sheet by lining it with parchment paper.
  • In a large bowl, mix together the flour, baking powder, sugar, and salt.  
  • Cut the butter into cubes and add to bowl.  Cut in using a pastry cutter or a fork until it's all incorporated and is like a coarse meal. 
  • In a medium bowl whisk egg and add milk and cream.  Slowly add to large bowl and mix gently, just enough to incorporate it all and it's all moistened. 
  • Gently fold in strawberries with a large spatula. 
  • On a large clean and flour surface, add dough. Gently knead it a couple of times and then roll or shape it into an 8 in round.  Cut into 8 even triangles. 
  • Add triangles to the parchment lined baking sheet a brush with egg wash (optional egg wash).  
  • Bake for 18-20 minutes until they are a light golden brown.
  • Remove from oven and let cool. While they cool, make glaze by mixing heavy cream, confectioner's sugar, vanilla extract, and salt.  Drizzle over scones and enjoy! 
  • Store at room temperature for 2 days or in the fridge for up to 5 days.


Flour:  Use self rising flour 1:1 but omit the baking powder and salt. 
Strawberries: Use frozen, just chop and only add right before you're ready to shape and cut dough to prevent added moisture being added to dough.
Butter: Use salted butter and then omit the added salt. 
Prevent Spreading: Make sure that your dough is very cold. To ensure, cool dough in fridge for 10-15 minutes before shaping and cutting.
Prepare in Advance:  Make dough and before cutting, you can cover and store in fridge overnight and bake the next morning.  
Freeze Dough: Shape and cut scones and then on a plate or tray add to freezer for 10-15 minutes. Then transfer them to a freezer safe container and store for up to 3 weeks.  Bake straight from freezer by adding a little time to baking time, or let thaw overnight in fridge and then bake. 
Freeze Scones: Once scones are glazed and cooled, add to freezer safe container and freeze for up to 2-3 months.  To thaw, remove from freezer and let sit out on the counter for a few hours or overnight in the refrigerator.  You could also warm them in the microwave for about 30 seconds or in the oven on a baking sheet  at 300 degrees for 10 minutes.


Calories: 371kcal | Carbohydrates: 53g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 179mg | Sodium: 316mg | Potassium: 140mg | Fiber: 1g | Sugar: 10g | Vitamin A: 687IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 3mg