Strawberry Cream Scones

Name: Strawberry Cream Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 3 tablespoons (38 g) granulated sugar; 2½ teaspoons (12 g) baking powder; ½ teaspoon (3 g) kosher salt; 6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch (1.3 cm) cubes; ¾ cup (180 ml) heavy cream, cold; 1 cup (150 g) fresh strawberries, hulled and halved (roughly ½-inch / 1.3 cm pieces); ½ teaspoon (2½ ml) vanilla extract (optional)

From the MyKitchenBank Kitchen

Tender, buttery scones studded with fresh strawberries and enriched with heavy cream. These bake up golden and flaky with a tender crumb, perfect for serving warm with jam and whipped cream or simply on their own.

Prep: 15 min
Cook: 18 min
Wait: 10 min
Total: 43 min
Makes: 8 scones

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Steps

Before you start

Preheat oven to 400°F (200°C)
Cut butter into ½-inch cubes and chill for 15 minutes before using
Line a baking sheet with parchment paper
Have all dry ingredients measured and ready

1
Mix dry ingredients
- In a large bowl, whisk together 2 cups (250 g) flour, 3 tablespoons (38 g) sugar, 2½ teaspoons (12 g) baking powder, and ½ teaspoon (3 g) salt.
- Set aside.
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Ready when: mixture is evenly combined
2
Cut in cold butter
- Add the 6 tablespoons (85 g) cold butter cubes to the flour mixture.
- Using a pastry cutter or two knives, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
- This takes 3–4 minutes and is crucial for flaky scones.
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Ready when: mixture looks like coarse breadcrumbs with pea-sized butter pieces
Tip: Do not overmix or the scones will be tough. Keep the butter cold and work quickly.
3
Add strawberries and cream
- Gently fold the 1 cup (150 g) halved strawberries and ½ teaspoon (2.5 ml) vanilla extract (if using) into the flour mixture.
- Pour in the ¾ cup (180 ml) cold heavy cream and fold gently with a spatula just until the dough comes together.
- Do not overmix—the dough should be slightly shaggy.
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Ready when: dough just comes together; some flour streaks are okay
Tip: Stop folding as soon as the dough holds together. Overworking develops gluten and makes scones dense.
4
Shape scones
- Turn the dough out onto a lightly floured work surface.
- Gently press it into a disk about ¾ inch (2 cm) thick.
- Cut the disk into 8 wedges, like a pizza.
- Place the wedges on the parchment-lined baking sheet, leaving about 1½ inches (4 cm) between them.
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Ready when: 8 wedges are evenly cut and spaced
Tip: Use a light hand when shaping. Do not knead or overwork the dough.
5
Bake sconesOven 400°F / 205°C
- Bake at 400°F (200°C) for 16–18 minutes, until the tops are light golden brown and a wooden pick inserted into the center of a scone comes out clean.
- The scones should have risen and look dry on the surface.
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Ready when: tops are light golden brown; wooden pick inserted in center comes out clean
Tip: Do not overbake or the scones will be dry. Start checking at 16 minutes.
6
Cool before serving
- Remove the baking sheet from the oven and let the scones cool on the sheet for 10 minutes.
- They will firm up as they cool.
- Serve warm or at room temperature.
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Ready when: scones are firm enough to move without breaking

Good to know

Tips

For the flakiest scones, chill all ingredients and work quickly—the colder the butter stays, the better the rise.
If your strawberries are very juicy, pat them dry after cutting to prevent excess moisture in the dough.
Serve scones warm with jam, whipped cream, or fresh berries and a dollop of crème fraîche.
Do not knead the dough or mix the wet and dry ingredients thoroughly. Lumps and streaks of flour are your friend when it comes to tender scones.

Storage & reheating

Room temperature (2 days): wrap tightly in foil or store in an airtight container. Reheat in a 300°F (150°C) oven for 5 minutes. Refrigerator (3 days): same as room temperature. Freezer (2 months): wrap individually in plastic wrap, then foil. Thaw at room temperature for 1 hour or reheat frozen in a 325°F (160°C) oven for 10–12 minutes.

Substitutions

fresh strawberries → fresh raspberries or blackberries. Use the same weight. Raspberries may need to be left whole if very small to prevent them from breaking apart.
heavy cream → whole milk or Greek yogurt (at room temperature). Whole milk will produce slightly less rich scones; yogurt adds a subtle tang. Use the same volume.
unsalted butter → cold coconut oil. Use the same weight. Coconut oil creates a slightly different texture but works well for a dairy-free version.
all-purpose flour → pastry flour or cake flour. These produce even more tender scones. Reduce the amount slightly to 1¾ cups (210 g) if using cake flour.