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Strawberry and Cream Scones

Strawberries and Cream Scones are tender, flaky, and bursting with fresh strawberries in every bite! Serve warm, with extra glaze or clotted cream on the side. This is the perfect scone recipe for occasions like Mother’s Day or Easter brunch!

Spring is quickly approaching, and with it comes fun holidays like Easter and Mother’s Day! We always host brunch on those holidays. And one of my favorite ways to welcome guests to a brunch party is with fresh scones (and maybe a strawberry mimosa)! And a variety of tea and coffee options to enjoy them with, of course. It’s such a simple step. But it really makes guests feel extra special! And it allows you, the busy host, a little extra time in the kitchen to finish any other dishes you may be preparing.

I have a TON of scone recipes in the breakfast archives, but this gorgeous glazed strawberry scone recipe is one of my favorites! That’s because they’re so easy to make – and use simple ingredients I almost always have on hand. And unlike most scone recipes, they’re not dry or bland. Instead they’re buttery, flavorful, and bursting with berries. Plus, it doesn’t hurt that they’re absolutely gorgeous.


Can I use self-rising flour?

Yes. Just be sure to omit the salt and baking powder.

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Can I use frozen strawberries?

Yup! And no need to thaw, just give them a little chop and then add them right before you’re ready to cut them because you don’t want any moisture from the frozen berries to melt into your dough.

Can I prepare the dough in advance?

Yes! Mix dough and store in the fridge overnight and shape and cut them in the morning for a fast brunch treat!

Can I freeze the dough?

Absolutely! After you’ve shaped the dough into the 8 wedges, pop them on a plate or tray in the freezer for 10 minutes. Then transfer them to a freezer-safe container and store them for up to 3 weeks in the freezer. See recipe notes for how to thaw.

Can I freeze the cooked scones?

Of course! For up to 2-3 months. See recipe notes for how to thaw.


For the Scones:
2 cups (240 grams) all-purpose flour
½ cup (100 grams) sugar
3 teaspoons baking powder
½ teaspoon kosher salt
8 tablespoons cold unsalted butter, frozen and grated
1 large egg, lightly beaten
½ cup + 1 tablespoon cold heavy cream, divided
2 teaspoons vanilla extract
1 cup chopped strawberries, about ½-inch dice
Sanding sugar or coarse sugar for sprinkling (optional)
For the Vanilla Glaze (Optional):
1 ½ cups powdered sugar
1 teaspoon vanilla extract
5-7 tablespoons heavy cream


Prepare the Scone Dough:
Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt.
Add the cold grated butter and mix on the lowest speed until the mixture looks craggy.
Combine the egg, ½ cup of heavy cream, and vanilla extract. With the mixer on low, slowly add to the flour mixture until just blended. The dough will look lumpy and may not be fully incorporated.
Add the chopped strawberries and mix on low until just combined.
Shape and Chill the Dough:
Dump the dough onto a well-floured surface. Mold it into a circle, about 1-inch thick. You should still see small pieces of butter in the dough.
Slice the circle into 8 wedges and place them on the prepared sheet pan.
Brush the tops of the scones with the remaining tablespoon of cream and sprinkle with sanding or coarse sugar if desired.
Freeze the scones for 30 minutes or refrigerate for about 1 hour before baking.
Bake the Scones:
Bake for about 15-16 minutes, until the tops are golden brown. Let the scones cool for about 15 minutes on a wire rack.
Prepare and Apply the Vanilla Glaze:
Combine powdered sugar, vanilla, and 5 tablespoons of heavy cream. Whisk until combined. Add more heavy cream by the teaspoon until the desired consistency is achieved.
Spoon the glaze over the cooled scones.
These strawberry and cream scones are perfect as a decadent breakfast treat or a delightful afternoon snack. Serve them fresh for the best flavor and texture, complemented by the sweet and creamy topping.

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