Fresh strawberries and cream scones are soft, fluffy, and simple to make. Butter and heavy cream provide tenderness and a light lemon glaze complements the sweet strawberries. This strawberry scone recipe requires one bowl, no eggs, and no mixer – easy and perfect for a spring or summer brunch.
Course Breakfast, brunch
Cuisine American
Keyword scones, spring, strawberries
Prep Time 30 minutesminutes
Cook Time 18 minutesminutes
Total Time 48 minutesminutes
Servings 8scones
Author Katiebird Bakes
Ingredients
For the Strawberry Scones:
1/4cup (50g)granulated sugar
Zest of one lemon
1 and 1/2cups (188g)all-purpose flour
1 and 1/2teaspoonsbaking powder
1/2teaspoonsalt
5Tablespoons (70g)unsalted butter(cubed and cold)
3/4cup (178 ml)heavy cream(cold)
1cup (167g)chopped fresh strawberries(large pieces, don't chop super small - dry on paper towels if they're juicy)
1Tablespoonheavy creamfor brushing over scones
1Tablespoonturbinado sugar or granulated sugarfor topping (optional)
For the glaze:
3/4cup (85g)powdered (confectioner's) sugar
2Tablespoonslemon juice
1Tablespoonheavy cream
Pinch of salt
Instructions
For the Strawberry Scones:
Preheat the oven to 400 degrees F.
In a large bowl, rub the granulated sugar and lemon zest together with your fingertips until fragrant.
Whisk in the flour, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture with your fingertips, a fork, or a pastry cutter. If using your hands, just rub the butter into the flour over and over again. Stop when the mixture resembles wet sand - there may still be some larger butter pieces the size of peas, and that's just right.
Add the heavy cream, and stir together until a shaggy dough is formed. If it seems too dry, you can add another tablespoon, but trust, it's supposed to be shaggy and crumbly right now. Gently fold in the strawberries.
Turn the dough out onto a floured sheet of parchment paper. It will be crumbly and shaggy, and that's ok. Turn it over on itself once or twice until a smoother dough forms. Pat the dough into a 1-inch thick disk.
With a bench scraper or a very sharp knife, cut the dough into 8 even wedges. Separate the wedges by at least an inch and transfer parchment to a baking sheet.
Brush a little heavy cream over the tops of the scones and sprinkle with coarse or turbinado sugar if desired - this part is totally optional, but delicious.
If you have time, place the baking sheet in the freezer for 10 minutes or in the fridge for a half hour before baking. It isn't absolutely necessary, but it helps the scones keep their shape and keeps them flaky and tender.
Bake the scones for 18-20 minutes, until they are just starting to brown.
For the Lemon Glaze (Optional):
While the scones are baking, make the glaze. In a small bowl, whisk together powdered sugar, lemon juice, heavy cream, and salt until a smooth and pourable consistency is reached. If it's not runny enough, you can add another teaspoon of heavy cream. Set aside.
When scones are done baking, let cool on baking sheet for 10 minutes. Drizzle with the glaze. Serve warm!
Video
Notes
Storage: These strawberry scones keep at room temperature for up to 1 day, and in the fridge in an airtight container for up to 2-3 days, though they’re best on the day they are made. You can also freeze the scones, tightly wrapped, and store for up to 3 months. Defrost for 1-2 hours or microwave for 30 seconds to reheat.Substitutions:
Strawberries: you can use any other berry in their place! Blueberries, blackberries, or raspberries would be great.
Heavy cream: you can use coconut cream or another dairy-free heavy cream in its place.
Butter: room temperature coconut oil works well as a substitute, or a plant-based butter.