These Strawberry Cream Scones are incredibly delicious and loaded with diced strawberries. Simple recipe using heavy cream to deliver a moist, tender, and rich scone. Serve unglazed for a crunchier sugar topping or glazed for an over the top treat. Easy to prepare and no mixer needed.
If you ask the majority of people to describe a scone, most will probably say it’s a triangular shaped biscuit that’s dry, tasteless, and crumbly. In fact, that’s how I would describe the typical scone too. But, these aren’t your typical scones. Just like my maple scones and cranberry orange scones, these are moist and tasty. They’re perfect for breakfast or as a snack.
My husband isn’t a scone lover like I am. In fact, when I made these, he declined eating one because he said scones are dry, crumbly, and tasteless. Yes, normally they are, but I assured him mine weren’t. He passed. Fine, I thought. More for me.
I left them to cool. The aroma of fresh baked scones filled the house. The tops were golden and glittered from the sprinkled sugar that was added prior to baking. He walked by and glanced at them and continued on his way. I started to make the glaze and drizzled it all over the tops. They were left on the baking sheet to set. He came back into the kitchen, stopped, looked at me, and walked away.
You see, my husband and I have been together for a long, long, long, long time. Even though we adore each other, we have this thing about giving in. You know that expression, “cut off your nose to spite your face”? Well that’s me and I think it’s rubbed off on him. It wasn’t until I left the room and came back that I noticed 2 scones were missing. I caught him eating the second one in the other room. He just looked at me like a deer in headlights. Cheeks full, crumbs on the ground. The scene was set, he was caught, scone handed. “These are incredible”, he mumbled. Yes, yes they are.
Dicing the strawberries rather than roughly chopping them allows them to distribute evenly throughout the dough. It’s better to have smaller bits of strawberries than to bite into a large one and have it separate from the scone. You know what I mean?
These scones use less butter and more heavy cream. That’s where the moisture comes in. Using a fork or a spatula, mix the dough in the bowl until it comes together. The dough may be shaggy and more moist than anticipated. Don’t worry. It’s better to have it slightly moist than dry. If it’s too dry, you will end up with a dry scone.
Turn the dough onto a lightly floured surface. Gather together and flatten into a 1” thick round. Slice into 8 wedges. You may also want to flour the knife or scraper (affiliate link) to allow for easier slicing and transferring of dough.
Slice into wedges and place onto a parchment lined baking sheet and set them apart a bit as they may spread slightly. If you used a scraper, just slide under the wedges and lift up. You most likely will not get a straight edge after these are baked. Again, the dough has some moisture to it as do the strawberries. I would rather have a tender imperfect shaped scone than a dry straight edged one.
These also don’t take long to prepare. In less than an hour, you can have them mixed, baked, cooled, glazed, and ready to serve.
By the way, my husband ate 3 out of the 8 scones. Now, go make these strawberry cream scones. Enjoy.
Strawberry Cream Scones
- 3 cups flour
- ½ cup sugar plus more for sprinkling tops
- 1 tablespoon baking powder
- ¾ teaspoon fine salt recommended: Diamond Crystal
- 4 tablespoons unsalted butter cubed
- ½ pint (6 ounces) or 1 cup strawberries, hulled and diced
- 1 ½ cups heavy cream
- 1 cup confectioners’ sugar
- 3 - 4 tablespoons cream or milk
- Pinch of salt optional
- Preheat oven 375 degrees.
- Whisk together the flour, sugar, baking powder, and salt.
- Add butter and using a fork, pastry cutter, or your fingers, mix until butter is mostly incorporated.
- Add the strawberries and toss to coat them with the flour mixture.
- Add the heavy cream and use a fork or spatula to stir until it's mostly combined. You will have a shaggy, wet dough.
- Turn the dough onto a lightly floured surface. Gather together and flatten into a 1" thick round and slice into 8 wedges.
- Using a scraper or a sharp knife, cut the round into 8 wedges, and transfer onto parchment lined baking sheet. You may want to lightly flour the scraper for easy slicing and transferring to baking sheet. Allow a few inches of separation between each wedge as they do spread slightly when baking.
- Bake for 25 - 35 minutes until golden. Allow to cool on rack.
Make the icing:
- Add the cream or milk and mix until smooth. Add a little more cream or milk to thin, if desired. Spoon and drizzle over cooled scones to cover tops.