Skip to Content

Strawberry Scones Recipe with Cream Cheese Glazing

The best scone recipe gives buttery and flaky scones that are slightly crispy around the edges and on top, but is soft and moist on the inside. These fresh strawberry scones are just that! They are quick to whip together and can easily be made in advance as well. This recipe can be used for all sorts of berries and flavors too, like lemon and blueberries, rhubarb or something completely different.

 

One scone on a plate drizzled with glazing.

 

Serve with hot coffee or, my favorite, a large cup of tea. Drizzle with a generous amount of cream cheese glazing for an extra special afternoon tea experience. If you want to try some more afternoon tea or bunch ideas, I can recommend healthy honey banana bread, double chocolate banana muffins and lemon cream cheese blackberry crêpes.

 

And for dessert, don’t forget a warm slice of blueberry pie or strawberry peach pie with vanilla ice cream!

 

Six strawberry scones shapes into a wheel, flatlay.

 

Difference between American and British Scones

 

First things first, these two are not the same thing.

 

American scones: They are sweeter, often filled with fruits, nuts or chocolate, and usually don’t require any more spreads. Although a cream cheese glazing has never hurt anybody. This strawberry scones recipe is an American kind of scone.

 

A British scone is more similar to the American biscuit. It is less sweet than an American scone, but can be studded with currants or raisins. You are supposed to serve these with clotted cream and jam. These are the proper afternoon tea pastries! This article also states that the British and Scottish scones have less butter in them. They also talk about gooseberry jam, which is the absolutely 100% best jam everrrrrr.

 

Strawberry scones on a plate with some fresh strawberries on the side.

 

Why should the butter be cold?

 

Butter melts. It’s that easy.

 

When butter melts too quickly, it will result in overspreading the scones when baking them. Make sure all your ingredients are cold, but especially the butter. The cold butter creates the sought after flaky layers, but also helps to rise the scones and give crispy edges. Don’t we just love a good excuse to use butter?

 

Using frozen grated butter is actually a great way to ensure the butter stays cold all the way to the oven. It will be quicker to mix with the flour and for scones we need to move fast.

 

Freeze the butter and then grate it using a box grater. After grating, I like to place it back into the freezer for 10 more minutes. Pro tip: Grate half of the butter and the cut the other half in small cubes. This way you will get pea-sized pieces of butter into your flour.

 

Even though your butter will be cold, you should expect some spreading. And if they spread a little too much, don’t worry about it because they will be amazing either way! All this is quite the same as when making pie crusts (you should also check out this strawberry peach pie for dessert!)

 

Hand holding a piece of the scone to show the insides.

 

Tips for the perfect strawberry scones

 

Scones doesn’t have to be hard to make, but there are some things worth knowing in order to make the perfect scones:

 

  • Using cold ingredients, especially the butter. Cold ingredients help the butter stay cold and won’t melt too fast. Read above paragraph.
  • Do not over-mix the dough. I hate this part, as it’s very difficult to know what over-mixing really means. Over-mixing the dough will make the butter into too small pieces and melts too fast, and you won’t get that light and flaky scone. Mix the flour and butter until the butter is pea-sized, and once adding the wet ingredients just mix (with a spatula or wooden spoon) until everything appears moist. I like to add in the strawberries a little before all the flour is wet, just to make sure I’m not over-working the dough. Read more about this in the recipe card below.
  • Work quickly. This way the ingredients stay cold until they get to the oven.
  • Refrigerate shaped dough for 15 minutes prior to baking. Also to let the butter stay colder for longer once in the oven.
  • Egg wash and coarse sugar for extra crispy top! Instead of egg wash you can also use heavy cream.

 

A large plate with all the scones on.

 

Frozen vs fresh strawberries

 

I prefer to use fresh strawberries in this recipe, but you can use frozen ones too. The most important thing is to not thaw the strawberries as it will release way too much water from the berries and the dough will become too wet. Be careful when you mix them into the dough, so as not to break the delicate berries (especially when they are fresh).

 

You can also use any other berries, fresh or frozen (but still, do not thaw them).

 

If you want more ideas to what to make with all your summer berries, check these 24 summer berry recipes out!

 

Can you make scones the night before?

 

Totally!

 

Refrigerate shaped dough: The best way to ensure fresh out-of-the-oven strawberry scones (or any scones really), is to bake them the same day. However, you can make the scones through step 9 below today and continue with the rest the following morning Just keep the shaped unbaked scones refrigerated until ready to bake. Pre-heat oven to 400F (200C) and proceed with the recipe from there. If you had the dough in the freezer, at a few extra minutes to the bake time.

 

Re-heat baked scones: I tend to be very selfish when it comes to scones, and usually often eat them by myself (maybe I’ll share a few…) and so I re-heat baked scones the following day as well. Scones can be kept in room temperature for 2 days. To re-heat; pre-heat oven to 300F (150C) and use the fan option if you want crispy edges. Re-heat for about 5-8 minutes to warm through.

 

You can eat them at room temperature as well, but who in their right mind would not want slightly warm and crispy scones?

 

One scone on a plate, strawberries scattered around.

 

How to make strawberry scones

 

In short, these are the steps to make the perfect strawberry scones!

 

  1. Grate half of the frozen butter, cut the other half in small cubes.
  2. Mix all the dry ingredients in a large bowl, and add in the frozen butter. Using two forks or a pastry cutter, mix in the butter until pea sized pieces.
  3. Mix the wet ingredients together and pour into the flour mixture. Combine until everything appears moist.
  4. Chop strawberries into eights. Frozen can work too, but do not thaw.Steps to make the dough and grate butter.
  5. Carefully fold in strawberries.
  6. Dump it all onto a floured work surface, it will be sticky.
  7. With floured hands, shape and press into a 10 inch disc (25cm). Cut into 8, using a pizza cutter or anything sharp.
  8. Place on a parchment lined baking sheet, 2 inches apart. Freeze or refrigerate for 20 minutes, meanwhile pre-heat oven to 400F (200C).Steps to shape strawberry scones.
  9. Brush with egg wash or heavy cream, sprinkle with coarse sugar. Bake for 20-25 minutes or until golden brown. Meanwhile, make glazing.
  10. Serve warm with cream cheese glazing.

 

Strawberry scones are the perfect way of using fresh strawberries. It is very difficult to beat a warm, flaky and slightly crisp but also moist scone. A strawberry scone can beat a basic one of course. Don’t forget the cream cheese glazing and the big cup of tea!

 

Did you like this strawberry scones recipe? Here’s more ways of using fruit and berries:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

 

One scone on a plate drizzled with glazing.

Strawberry Scones Recipe with Cream Cheese Glazing

Yield: 8 scones
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

These strawberry scones are the best scones - with buttery flaky layers, fresh strawberries, slightly crispy on the outside yet so soft and moist on the inside.

Ingredients

  • 1 stick frozen butter, 115g
  • 2 cups flour, 250g
  • 1/3 cup granulated sugar, 70g
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup heavy cream, or buttermilk, 125ml
  • 1 large egg, + 1 extra for brushing
  • 1 tsp vanilla extract, optional
  • 1 cup chopped, fresh strawberries, or unthawed frozen. 150g
  • 1 tbsp coarse sugar, optional. E.g. pearl sugar, turbinado sugar

Cream Cheese Glazing

  • 1/2 cup powdered sugar, 50g
  • 1 1/2 tbsp cream cheese
  • 1 tbsp heavy cream
  • 1 tsp vanilla, optional
  • pinch salt

Instructions

  1. Freeze butter and, once frozen, grate using a box grater. Return to the freezer for 10 minutes. Optional: Grate half of the butter and cut the other half into small cubes. This way you will get pea-sized pieces of butter into your flour more easily.
  2. In a large bowl, mix the dry ingredients: flour, sugar, baking powder, and salt. Add in the grated/chopped frozen butter, and combine using two forks or a pastry cutter. It should resemble coarse meal with pea sized pieces of butter.
  3. Mix heavy cream, egg and vanilla together, pour into the flour mixture. Using a spatula or wooden spoon, combine just until everything appears moist - but do not over mix!
  4. Add chopped strawberries and carefully fold in. Dump it on a floured work surface. The dough will be sticky, so use floured hands to shape and press it into a 10 inch (25 cm) disc. Cut into 8 using a pizza cutter or sharp cake scraper.
  5. Place on a parchment lined baking sheet with 2 inches (5 cm) apart. Refrigerate or freeze for 20 minutes, while pre-heating oven to 400F (200C). (If you don't have room for the baking sheet, place them on a plate in the fridge/freezer.)
  6. Whisk one egg or use heavy cream to brush over the scones. Sprinkle on some coarse sugar for extra crisp. Bake for 20-25 minutes or until golden brown. If the dough is frozen, add a few extra minutes to the bake time.
  7. To make glazing; in a small bowl, mix everything together. If it's too thin, add more cream cheese or powdered sugar, if it's too thick; add more heavy cream.
  8. Serve scones warm with cream cheese glazing.

Notes

* Butter needs to be COLD in order to make flaky layers. Frozen works best. Try to keep all other ingredients as cold as possible too.

Storage and make ahead tips: Best way to make ahead is to make the scones dough, shape and refrigerate the day before. And the next day, start with pre-heating the oven and proceed with the recipe from there. You can also re-heat room temperature baked scones at fan 300F (150C) for 5-8 minutes or until warmed through. Keeps in room temperature for 2-3 days.

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 359Total Fat: 19.6gSaturated Fat: 11.9gUnsaturated Fat: 0gCholesterol: 79mgSodium: 253mgCarbohydrates: 41.9gFiber: 1.3gProtein: 4.8g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jill

Monday 31st of May 2021

Can these scones be frozen?

Stine Mari | Ginger with Spice

Monday 31st of May 2021

Hello. Yes they can! You can either thaw them on the counter or re-heat in a pre-heated oven of 300F (150C) for 10-15-ish minutes. Although I would rather freeze the cut-up dough so they are 100% fresh from the oven next time. Then you would need to add a few extra minutes to the original baking time which is 25 minutes. Hope this helps!

julie wong

Monday 20th of July 2020

I stumbled on your scone recipe while looking up ways to use strawberries. All i can say is wow. They were absolutely fantastic. I'll admit, I had my doubts since the strawberries seemed to make the dough too wet, but they baked up beautifully. The crumb was the perfect scone texture--moist but still slightly crumbly. I did omit the glaze, but only because i didn't have cream cheese on hand. I made the dough the night before , stuck it in the freezer, and baked them fresh in the morning. I think freezing helped a lot with retaining the shape. Also, i really appreciate that you added the ingredient measurements in mass (grams). I have been utilizing a digital scale for more precise baking. If i had to make a change, next time (and there will be a next time), i think i'll add a little orange zest to the dough.

Stine Mari | Ginger with Spice

Monday 20th of July 2020

Hello Julie. Thank you so, so much for your feedback. I think keeping it in the freezer overnight is the best way to retain shape and for a quick and easy breakfast in the morning. I always bake in grams too, but I know a lot of my readers prefer it in cups so I keep both! Orange zest sounds divine, I will try that next time. In fact, I have a pint of strawberries in my fridge - they may very well become scones for tomorrow!

Lathiya

Tuesday 23rd of June 2020

Wow, those scones are calling my name. Those peeking strawberries absolutely gorgeous. I will be trying this soon.

Stine Mari | Ginger with Spice

Wednesday 24th of June 2020

Thank you so much, I love those peeking strawberries too. :)

Jacqui DeBono

Sunday 21st of June 2020

These look like the perfect scone, crumbly, with a slight crunch on the outside and soft on the inside, Perfect for an afternoon tea with a pot of tea!

Stine Mari | Ginger with Spice

Monday 22nd of June 2020

Thank you so much! I think it is amazing!

Joyce

Sunday 21st of June 2020

This recipe looks amazing! I love strawberries and best of all, it is strawberry season!! Can’t wait to give this recipe a go!!

Stine Mari | Ginger with Spice

Monday 22nd of June 2020

Thank you so much!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe