Frosted strawberry scone on plate.
Print

Strawberry Cream Scones

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.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 scones
Author Natalie@thegeneticchef.com

Ingredients

  • 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

Icing:

  • 1 cup confectioners’ sugar
  • 3 - 4 tablespoons cream or milk
  • Pinch of salt optional

Instructions

  • 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.