Strawberries & Cream Scones

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Hands-on time:
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Yield: 8 to 18 scones, depending on size

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These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners', and tinted gold by a very high percentage of vanilla, the topping gives the scones a delicately crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam — strawberry-rhubarb, please.

Strawberries & Cream Scones

star rating (28) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 to 18 scones, depending on size
Published: 04/19/2011



  • 1/2 cup diced fresh strawberries
  • 1/4 cup granulated sugar
  • 2 tablespoons half & half or light cream
  • 2 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, cut into pieces
  • 1 large egg
  • 2 teaspoons vanilla extract
  • a few drops Fiori di Sicilia, optional
  • 2/3 cup diced fresh strawberries


  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon water


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1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.

2) To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.

3) In a large bowl, whisk together the flour, salt, and baking powder.

4) Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly.

5) In a separate bowl, whisk together the strawberry/cream mixture, the egg, the vanilla extract, and the Fiori.

6) Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.

7) Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky.

8) Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task.

9) Or divide the dough among the compartments of the scone pan of your choice.

10) Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.

11) Bake the scones until they're just beginning to turn golden brown around the edges, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Break one scone open, just to be sure; they should be moist (but not gummy) at the center.

12) Serve scones warm. Or allow them to cool completely, and store airtight at room temperature. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350°F oven.

Yield: 8 to 18 scones, depending on size.

Nutrition information

Serving Size: 1 scone (60g) Servings Per Batch: 12 Amount Per Serving: Calories: 170 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 30mg Sodium: 230mg Total Carbohydrate: 24g Dietary Fiber: 1g Sugars: 8g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


1 23  All  
  • star rating 05/04/2015
  • dagzilla from KAF Community
  • My first venture into scones and it was a delicious one! Loved this recipe. I was a little concerned at the last addition of strawberries due to the stickiness of the dough, but the end result was a delicious, warm, sweet scone with a crunch goodness of glaze on top. Will be making this recipe again and trying some different recipes for scones in the future. When all my kids ask for more, I know something was done right. Thanks for the recipe!
  • 05/03/2015
  • emma from ny
  • it looks really good
  • star rating 04/18/2015
  • from
  • star rating 03/16/2015
  • Catie from Marblehead, MA
  • Awesome and easy, a favorite in our household!
  • star rating 06/16/2014
  • Shari from
  • easy and tasty! might be my favorite scone recipe. the fiori di sicilia adds such a nice flavor.
  • star rating 05/02/2014
  • Chris F from Midcoast Maine
  • I just made these for the first time, and they are wonderful! We didn't wait for breakfast to try them; we had them for dessert. Delicious!
  • star rating 04/12/2014
  • Caroline from Virginia
  • These are delicious. I followed the recipe as written except I used half white whole wheat flour. They turned out wonderfully. The glaze looks a little strange when cooking and I thought they weren't done at first, but when I pulled them out they were perfect.
  • star rating 10/29/2013
  • misty.heyden from KAF Community
  • My 3 stars may not be fair, since I spaced on the glaze part, not reading completely, thinking it was to go on after they were baked. So I missed out on getting to experience these with a baked on glaze. So I opted for a powdered sugar glaze afterward. My complaint though is really what I'd feared before baking. Fresh strawberry chunks are wet and tart in the finished product. Next time, I will pulse the strawberry chunks in with the puree, so that the chunks will be much smaller and will incorporate in at the same time as the pureed mixture. And then I will actually bake these with the glaze added before they go in the oven like I was supposed to. Regardless, they are still very tasty.
  • star rating 09/05/2013
  • Virginia from Mississippi
  • These scones are sweet and rich with a nice crunchy exterior and soft, moist center. They take a bit more preparation than the average scone, but the effort is well worth it. These freeze nicely prior to glazing and baking, ready to pop into a hot oven to be enjoyed fresh. Delicious!
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