Can I make this recipe ahead of time?

Yes. I often mix the dry ingredients and cut in the butter the night before. I keep the bowl covered in the fridge and add the strawberries, cream, and finish forming the scones in the morning. It saves time and keeps the butter cold.

Can I use frozen strawberries?

You can, but thaw and drain them well. Frozen berries release extra moisture that can make dough sticky. Toss thawed berries in a little flour to absorb excess juice before folding in.

How do I know when the scones are done?

Look for lightly golden edges and a firm top. A toothpick in the center should come out clean. The scones are slightly soft when warm but will firm as they cool.

What if my dough is too sticky to work with?

Chill the dough for 10 minutes. Dust a little flour on your hands and surface. Overhandling warms the butter and makes dough sticky, so work fast.

Can I make mini scones?

Yes. Reduce baking time by a few minutes and watch for golden edges. Mini scones are great for kids and for parties.

Easy Strawberries and Cream Scones 2026

Name: Homestyle Strawberry Cream Scones
Prep time: 10 min
Cook time: PT-492498H17M15S
Total time: PT-492498H17M15S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup fresh strawberries, hulled and chopped; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1/2 cup powdered sugar (for glaze); 1-2 tablespoons milk (for glaze)

Description

Delicious and tender scones studded with fresh strawberries, perfect for breakfast or a cozy snack.

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup fresh strawberries, hulled and chopped
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup powdered sugar (for glaze)
1-2 tablespoons milk (for glaze)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Gently fold in the chopped strawberries.
In a separate bowl, combine the heavy cream and vanilla extract. Stir into the dry ingredients until just combined.
Turn the dough onto a floured surface and knead gently a few times. Pat into a circle about 1 inch thick.
Cut into wedges and place on the prepared baking sheet.
Bake for 15-20 minutes or until lightly golden.
For the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the warm scones and serve warm.

Notes

Best served fresh. Store leftovers in an airtight container for up to two days or freeze unglazed scones for up to two months.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Category: Breakfast
Method: Baking
Cuisine: American