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Strawberry Cream Scones Recipe

Strawberry Cream Scones. Easy & Delicious!

Few things bring greater joy than strawberry season. We could all use a little joy these days, and these Strawberry Cream Scones are a joy to make. Easy and delicious. Everything within reach in a regularly stocked kitchen, no dashing off for special ingredients. Just bang them together and get them in the oven and put the kettle on, Love!

Easy. Delicious.

I love easy, delicious recipes, that work! Love it even more when easy, delicious is also affordable, and beautiful. This recipe meets all the criteria. Bit of technique and a light hand yields a completely YUMMY result. A basket of local, summer strawberries is your big expense. Strawberry Cream Scones bake beautifully and look absolutely terrific!

I’ve been spending a lot of time thinking about Food Gypsy over the last three months. Asking myself a lot of questions, wondering if I should continue. What if, it’s as simple as shifting perspective and approach? What if… it’s just… easy, delicious.

Recipes that never fail you, that are easy to follow and delicious. Solid technique. The occasional healthy update, and a soulful story or two. Because if I’m honest, easy, delicious is the best gift I can give you, in your kitchen, and in your life!

Onward then, with easy… delicious Strawberry Cream Scones.

A note of gratitude:  Thank YOU for reading! Thank you for sharing recipes and stories you find here with friends and family, and for sharing your results and comments with me here and on my social media channels.  It’s my tenth year of Food Gypsy, and it’s grown so much thanks to you. I’m always bragging that I have the best readers a gal could ask for (to whomever will listen!). You’re awesome and I’m thankful for each and every one of you… so thanks. So much. More… coming… soon!!!

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Strawberry Cream Scones Recipe

Strawberry Cream Scones. Easy & Delicious!


We could all use a little joy these days, and these Strawberry Cream Scones are a joy to make. Easy & Delicious! We love easy & delicious!! The perfect companion for your afternoon tea, or morning brunch.


  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • ½ cup salted butter, VERY cold and cut into small cubes (see method below)
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons heavy cream (35%)
  • 1 cup fresh strawberries, hulled & quartered

___ For egg wash ___

  • 1 large egg, beaten
  • 1 teaspoon water
  • 2 tablespoons coarse sugar, for sprinkling

___ For glaze ___

  • 1 tablespoons heavy cream
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Tiny pinch of salt (1/8 teaspoon or less)


  1. Pre-heat oven 400⁰ f (200⁰C). Line a baking sheet with parchment paper and reserve until needed.
  2. In a small bowl whisk together egg wash: egg and water and reserve, cold.
  3. In a large bowl add flour, salt, baking powder, baking soda and sugar then whisk to combine.
  4. Cut in ice cold butter. Technique 1: two knives to chop and press the butter into the flour. Technique 2: add dry ingredients into your food processor and pulse in the butter cubes, two or three at a time. Technique 3: add butter to dry ingredients then, work it with the tips of your fingers, pressing and rubbing the butter into the flour. (This is my preferred method. This way I can feel any remaining lumps of butter. You can never go wrong with old school technique!) The result should be a course, sand-like texture.
  5. Add milk & cream to scone dry base. Use your hands or a wooden spoon to begin to press your dough together. While the dough is still slightly dry, add your strawberries to dough. Gently press to combine into a rough mass.
  6. Turn out raggy dough onto a floured surface. Lightly ‘knead’ to form flat disk, about 1 inch thick. If dough seems too dry dampen hands with water and lightly press it into shape. Cut into eight equal(ish) pieces.
  7. Gently transfer cut scones to waiting prepared baking sheet. Brush with waiting egg wash with a pastry bush. Sprinkle liberally with coarse sugar. Pop those bad-boys in the pre-heated 400⁰ f (200⁰C) and bake for 15 – 18 minutes, or until lightly browned.
  8. Remove and cool on rack. Meanwhile add icing sugar, cream, vanilla and a dash of salt into another small bowl and stir vigorously with a spoon until smooth. When cool, drizzle with glaze. Serve. Listen to everyone rave. Pat yourself on the back and say “Well, that was EASY… and DELICIOUS!”


FYI: a “cup” is a relative term for strawberries. Maybe a little OVER a cup – a cup-ish!

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: English


Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

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