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Buttery yet light, and crisp on the outside while tender inside, these strawberry and cream scones are a classic teatime treat. Large, juicy pieces of fresh strawberry are folded into the dough, and each scone is finished with either a coarse sugar sprinkle for crunch or a thick vanilla glaze for extra sweetness.
Ingredient highlights
These scones use simple pantry staples and fresh strawberries. Below are the ingredients that make these scones tender, flaky, and full of flavor.
- All-purpose flour – Standard all-purpose flour is perfect for these scones and gives them structure without being heavy.
- Granulated sugar – Scones are lightly sweet; this recipe uses a modest amount so the strawberries remain the star.
- Butter – Unsalted butter is recommended so you can control salt. For best texture, freeze the butter and grate it, which helps distribute small pieces through the dough and creates flaky layers.
- Heavy cream – Cold heavy cream keeps the dough rich and moist. A little extra cream is brushed on top before baking to promote a beautiful golden-brown finish.
- Fresh strawberries – Chop into roughly half-inch pieces so each scone gets noticeable, juicy bites of berry.
How to shape scone dough
A light touch is essential. Mix just until the dough starts to hold together; overworking will create dense scones. Turn the dough out onto a lightly floured surface and gently press it into a round disc about 1 inch thick. Cut the disc into eight wedges—using a pizza cutter makes this quick and neat—and transfer the wedges to a parchment-lined baking sheet.
Brush the tops with a little heavy cream for color, and if you’re skipping the glaze, sprinkle sanding or coarse sugar on top for a pleasant crunch. For best results, freeze the shaped, unbaked scones for 30 minutes (or refrigerate about 1 hour) before baking; chilling helps them rise without spreading and produces a flakier texture.
Tips for flaky, moist scones
- Use cold ingredients. Keep the egg, cream, and butter chilled until just before use. Cold fat in the dough creates steam pockets while baking, which yield flaky layers.
- Grate frozen butter. Grating firm, frozen butter creates tiny pieces that incorporate evenly with minimal mixing. If you’re short on time, finely dice very cold butter and cut it into the dry ingredients until the mixture resembles coarse peas.
- Chill the shaped scones. A brief freeze or refrigeration before baking prevents spreading and helps maintain height and texture.
- Avoid overmixing. Once wet ingredients are added, mix just until the dough comes together. Overworking develops gluten and results in tough scones.
- Watch the bake time. Scones can become dry quickly. Remove them when the tops are golden and the bottoms show a hint of color; if they brown too quickly on the bottom, bake on a second sheet placed beneath the scone pan.
Options for topping the scones
For a crisp finish, sprinkle sanding sugar or coarse sugar before baking. If you prefer a sweeter finish, allow the scones to cool and then drizzle a vanilla glaze over them. The glaze is easily adjusted: add cream by the teaspoon to thin it or add powdered sugar by the tablespoon to thicken it until you reach the desired consistency. Drizzle the glaze after the scones have cooled slightly so it sets without sliding off.
How to store scones
Scones are at their best the day they are baked, especially when still warm. You can store them in an airtight container at room temperature for 2–3 days. Reheat gently in a low oven or toaster oven for a few minutes to refresh their texture.
Can the scones be frozen?
Yes. Freeze the shaped scones for the 30 minutes called for in the recipe. Instead of baking, transfer the frozen unbaked scones to a zip-top bag or airtight container and store in the freezer for up to 1–2 months. When ready to bake, place frozen scones on a parchment-lined sheet, brush with a little heavy cream, add sugar if desired, and bake. They may need an extra 2–3 minutes in the oven. Alternatively, thaw overnight in the refrigerator, then bake as directed.
Other scone flavor ideas
- Vanilla cardamom with plums
- Lavender scones
- Apple cinnamon with a crunchy cinnamon topping
- Chocolate, cherry, and almond
If you make these, tag @themarblekitchenblog on Instagram and leave a rating or comment below — enjoy!
Strawberry Scones
Ingredients
Scones
- 2 cups (240 grams) all-purpose flour
- ½ cup (100 grams) sugar
- 3 teaspoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoon cold unsalted butter frozen and grated
- 1 large egg lightly beaten
- ½ cup heavy cream + 1 tbsp cold, divided
- 2 teaspoon vanilla extract
- 1 cup chopped strawberries about ½-inch pieces
- Sanding sugar or coarse sugar for sprinkling optional
Vanilla Glaze – Optional
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 5-7 tablespoon heavy cream
Instructions
Scones
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Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
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In a mixer bowl fitted with the paddle, combine the flour, sugar, baking powder, and salt.
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Add the grated frozen butter and mix on the lowest speed until the butter is mostly incorporated and the mixture is crumbly.
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Whisk together the egg, ½ cup heavy cream, and vanilla. With the mixer on low, add the liquid mixture and mix until just blended; the dough may look lumpy.
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Fold in the chopped strawberries on low until just combined.
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Turn the dough onto a well-floured surface and gently press it into a 1-inch thick circle, incorporating any loose flour.
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Cut into 8 wedges and place on the prepared sheet pan.
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Brush the tops with the remaining tablespoon of heavy cream and sprinkle with sanding or coarse sugar if not glazing.
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Freeze for 30 minutes or refrigerate for about 1 hour before baking to ensure the scones hold their shape.
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Bake 15–16 minutes, until the tops are golden. Cool on a wire rack about 15 minutes before glazing or serving.
Vanilla Glaze
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Whisk powdered sugar, vanilla, and 5 tablespoons heavy cream until smooth. Add extra cream by the teaspoon to thin or more powdered sugar to thicken. Spoon or drizzle over cooled scones.