Strawberries and Cream Scones
These soft and fluffy strawberries and cream scones are the ultimate breakfast treat! Filled with fresh strawberries and topped with a vanilla glaze, they are heavenly in every way. Vegetarian with dairy free option included.
These strawberries and cream scones were originally published in July 2012. The post has been updated as of August 25, 2017 with new photos, text and a slightly modified and improved recipe (including the addition of a dairy free option).
Is it just me or does today seem like a strawberries and cream scones kind of day?
With their slightly crisp exterior, perfectly soft and sort of crumble-y interior, pops of juicy fresh berries and dreamy vanilla glaze for topping, these make just about any day a little bit better.
Now, if I was to completely spill the beans on my relationship with these scones, I’d tell you that I’ve tested them four times over the course of about three weeks (!!).
Yes, several of those batches were to re-test my original recipe and then to test them again with some dairy free options.
But also, you know, there was that time that I just HAD to make them to enjoy on a cozy and casual sunday evening.
And while there are fresh strawberries involved, I personally dig these scones for dessert – a little nighttime cap if you will. Versus enjoying them as more of a sort of decadent breakfast treat.
But then again, I absolutely have enjoyed the leftovers at breakfast with coffee. So really, the moral of this story is that they work either way.
Tips & Tricks
- First things first. Let’s talk about how I modified my original recipe. All the ingredients are exactly the same – so no change there. BUT I did make a small change to the shaping process for the scones. After numerous re-tests, I’ve found that they bake up MUCH better if you pat the dough into an even circle and then cut into wedges. Originally, the dough was just dropped onto the baking sheet – however with this method I found that sometimes the centers of the scones were a bit undercooked because of the moisture from the strawberries and the size of the scones. The even wedges are just infinitely better for the final product.
- When measuring out your flour, scoop it with a spoon into your measuring cup and then level off. If you dunk the actual measuring cup into your flour canister / bag, you’ll likely use too much.
- Let’s talk about the glaze. It is PACKED with vanilla, which I think compliments the scones perfectly. However, if you want less of a vanilla flavor, just use more milk and decrease the vanilla extract.
- If you are using organic confectioners’ sugar in the glaze, I would recommend sifting it before using. I personally prefer to use the organic stuff, but it does always seem to be quite clumpy compared to conventional powdered sugar (so the sifting helps take care of that).
- And finally, because of the water content in the strawberries, these scones are definitely best enjoyed the day they are made. HOWEVER. If you do have leftovers, I would wrap them loosely in aluminum foil and keep at room temp. The next day, reheat them briefly in a 350ºF oven. They taste much better if you reheat them this way.
Additional Breakfast Recipes You Might Enjoy:
- Coconut Oil Scones
- Banana Carrot Muffins
- Healthy Pistachio Muffins
- Vegan Sweet Potato Biscuits
- Dairy Free Biscuits
- Blueberry Breakfast Crisp
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the scones:
- ½ cup plus ⅔ cup diced fresh strawberries, divided
- ¼ cup granulated or pure cane sugar
- 2 tablespoons half and half*
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 tablespoon baking powder
- 6 tablespoons cold unsalted butter, cut into small chunks**
- 1 large egg
- 2 teaspoons vanilla extract
For the glaze:
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- pinch of salt
- about 1 tablespoon milk
For the scones:
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- To the bowl of a food processor or blender, add the ½ cup strawberries, the sugar and the half and half. Process until smooth, scraping down the bowl as needed, and set aside.
- In a large bowl, whisk together the flour, salt and baking powder. Use a pastry cutter to cut the butter into the flour. Continue until it resembles even-sized crumbs.
- In a small bowl or liquid measuring cup, whisk together the strawberry puree, the egg and vanilla. Add to the bowl with the dry ingredients and mix until the dough just comes together (it will be a bit dry). Fold in the remaining ⅔ cup strawberries.
- Dump the dough onto a well-floured surface. With well-floured hands, bring the dough together and then pat into a circle that is about 1-inch thick. Cut into 8 equal wedges and place on the prepared baking sheet (leaving space between the wedges).
- Bake for about 18 to 20 minutes, until light golden brown. Transfer the scones to a wire rack. Let cool for about 10 minutes.
For the glaze:
- In a small bowl, whisk together the confectioners’ sugar, vanilla, salt and milk. Add additional milk to thin out the glaze, or additional sugar to thicken it up.
- Drizzle the glaze over the warm scones and enjoy!
*To keep these dairy free - use canned full-fat coconut milk in place of the half and half. Make sure you shake it and stir together very well before using in the recipe. And then just use more of the coconut milk (or another non dairy milk of choice) in the glaze.
**To keep these dairy free - use ⅓ cup solid state coconut oil in place of the butter. Cut the coconut oil into the flour mixture just like you would the butter until it resembles even-sized crumbs.
Adapted from King Arthur Flour
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 346mgCarbohydrates: 46gFiber: 1gSugar: 21gProtein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.