Strawberry Cream Scones

Easy strawberry cream scones dotted with sweet strawberries and sprinkled with sugar make the best breakfast! Serve warm with butter and strawberry jam. Recipe makes 14 scones.

Strawberry Cream Scones

When you’ve brought home too many strawberries once again and you’ve already enjoyed them sliced over granola or enveloped in flaky pie dough in an effortless strawberry crostata, the only thing left to do is bake strawberry cream scones!

Dotted with sweet strawberries and baked until fragrant and golden, there’s nothing better than a warm strawberry scone.

How to Make Strawberry Cream Scones

Cream scones are a cinch to bake from scratch! All you need are baking staples: flour, baking powder, salt, sugar, vanilla bean paste (or vanila extract), and heavy cream.

For easier strawberry scone making, I start by flash freezing the fresh strawberries for 1 hour – this step makes it much easier to fold the juicy berries into the dough.

Next, we whisk together our dry ingredients in a large mixing bowl before drizzling in the heavy cream and vanilla. Heavy cream provides all the moisture and fat that we need for perfect scones, making this recipe quick and easy!

Fold in the heavy cream just until the dry ingredients are incorporated, then gently fold in the strawberries to form a shaggy dough.

Turn the dough out onto a floured board and pat into a rectangle before punching out rounds with a biscuit cutter. Freeze the rounds for 20 minutes, then brush with cream, sprinkle with sugar, and bake until golden.

Make Ahead Strawberry Scones

Prep your dough a day in advance for fresh baked scones at breakfast! Punch out rounds with a biscuit cutter and place on baking sheets; cover and freeze overnight.

Brush scones with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.

Strawberry Cream Scones

More delicious strawberry recipes to try:

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Strawberry Cream Scones

Strawberry Cream Scones

  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Total Time: 46 minutes
  • Yield: 14 scones
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Easy strawberry cream scones dotted with sweet strawberries and sprinkled with sugar make the best breakfast! Serve warm with butter and strawberry jam.



  • 1 1/2 cups quartered fresh strawberries
  • 3 cups flour
  • 1 Tbsp aluminum-free baking powder*
  • 1 tsp salt
  • 3/4 cup sugar
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 1 1/3 to 1 1/2 cups cold heavy cream


  • 1 Tbsp cold heavy cream
  • 1 Tbsp sugar


  1. Line a rimmed baking sheet with parchment paper and arrange strawberries in a single layer; freeze for 1 hour.
  2. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl.
  3. Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add strawberries and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
  4. Turn dough out on a lightly floured board and use lightly floured hands to gently pat dough out into a 1/2-inch thick rectangle. Cut dough with a floured 2 1/2-inch biscuit cutter to form 14 rounds; gently gather scraps and pat out once more if needed. Place rounds 1 inch apart on prepared baking sheets and chill in the freezer for 20 minutes while preheating oven to 425°F.
  5. Brush scones with cream and sprinkle with sugar. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.


Baking powder: Use an aluminum-free baking powder to keep your scones from turning blue.

Make ahead: Cut out rounds and place on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.

Keywords: Strawberry Cream Scones, Cream Scones, Strawberry, Breakfast

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  1. Pure. Perfection. There’s nothing that motivates me to get out of bed in the morning like a good scone and a cup of coffee, and these look BEYOND good. Need to try them soon!

  2. I’ve never made fruit scones but I’m thinking I need to change that! My go-to recipe for extra fruit is always ice cream, despite often being out of season.

  3. These are some pretty scones. Berry season is the best, such a great use. I need go make them at home. For some reason, I’ve never made scones at home. So perfect!!

  4. Mmmm, I’m imagining these warm out of the oven. And my mouth is watering like crazy! They’re beautiful too Laura!

  5. My gawd, these scones look amazing with that crust, and the beautiful pink from the strawberries! I could not be happier to get strawberries in season now 🙂 These would be perfect with some home churned fresh butter yum 🙂

  6. Your comment “there’s nothing better than a still-warm cream scone served up with butter and strawberry jam” has me wishing I had one of those scones right now with a cup of afternoon tea. What a treat that would be.

  7. Absolutely perfect way to enjoy the seasons strawberries! Beautiful 🙂

  8. If there was ever a perfection scone, these would be it. I love strawberry and cream anything!

  9. Aren’t cream scones the best??? And I haven’t made strawberry scones in years—you’ve inspired me with these gems!!!

  10. oh Laura! These are such beautiful scones! I can’t imagine a better way to enjoy my morning coffee than with one of these fabulous scones.