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Strawberries ‘n’ Cream Scones

Flaky and sweet – these will be your new favorite breakfast treat!

Around here we’re always looking for the perfect grab and go breakfast. And while muffins, bagels, and even burritos all make great on-the-go options for hurried mornings, a scone adds an extra touch of charm without adding any additional time in the kitchen. We love making a batch of these light and flaky scones on a Sunday and enjoying them over the next few days. They’re the perfect thing when we’re tired of our standard breakfast fare. Kissed with the sweetness of fresh strawberries and cream and full of buttery flavor, these delicious and tender scones are almost too good to be true.

A quick dusting of sugar over the top adds a subtle crunch and sweetness that is absolutely divine, but if you’re looking for one more special touch, a sugary glaze drizzled over the top is just the ticket. Just whip up some heavy cream and powdered sugar until smooth and drizzle over the baked scones for an extra sweet finish.

Scones can be made savory or sweet, served plain or with clotted cream and lemon curd. No matter how you choose to serve them, they’re always straight up delicious. These strawberry scones are so delightful, they make our morning seem even brighter, and we know they’ll do the same for yours, too!

Serves 8-10

35 minutes

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups strawberries, stems removed, thinly sliced or chopped
  • 1/2 cup (1 stick) cold, unsalted butter, cubed
  • 2/3 cup heavy cream or half-and-half
  • 1/4 cup sugar
  • 2 large eggs
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg white, optional
  • 2 tablespoons sugar, optional
  1. Preheat oven to 400º F and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder and salt until combined.
  3. Using two knives or a pastry cutter, cut in cold, cubed butter until mixture is coarse and butter is the size of small pebbles.
  4. In a separate bowl, whisk together eggs, half-and-half and vanilla extract until combined, then stir into dry ingredients.
  5. Gently fold strawberries into dough until incorporated. Dough should come together without being too sticky; add flour in 1 tablespoon increments until mostly smooth.
  6. Turn dough out on a lightly floured surface and shape into an even circle.
  7. Use a knife to cut into 8-10 triangular slices, then, if using, brush egg white over slices and sprinkle 2 tablespoons sugar over the top.
  8. Transfer slices to lined baking sheet and place in oven.
  9. Bake for 20-25 minutes, or until scones are golden brown on top.
  10. Remove from oven and let cool 5-10 minutes before serving. Enjoy!

Recipe adapted from Jo Cooks

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