These strawberry cream scones use just cream and no butter, for a lovely flavour and a moist texture. Filled with lots of fresh strawberries, so they are perfect for a strawberry season treat!
What are Cream Scones?
Cream scones are scones that are made with only with heavy cream as the fat and use no butter. Since the heavy (whipping) cream is providing all the fat in these scones, you really can’t substitute a lesser fat cream or milk and achieve the same flavour and texture.
These strawberry and cream scones bring beautiful strawberries together with the rich cream scones, for an unbeatable combination.
Ingredients and Substitutions
Heavy Whipping Cream – for truly “cream” scones, you’ll want to use heavy cream. The extra fat in heavy cream is needed in place of the butter that is typically used in scones. I haven’t tested these scones with a lighter cream.
Strawberries – use the nicest fresh strawberries you can find. I don’t recommend frozen strawberries for these scones.
White Sugar – Adjust the amount of sugar you add to the scone to your taste. As written, they are definitely not overly sweet. Try them as written, then adjust up or down as you like.
- For best results, don’t skip the trip to the freezer before baking. The brief cooling helps the scones rise higher and keep their shape better as they bake.
- This cream scone recipe is a great base recipe to try with other fruit, so you can change it up by trying these scones with other fruit, such as raspberries, blueberries or blackberries.
- These strawberry cream scones are lovely enjoyed as is, with butter or especially nice with a spread of clotted cream.
Every time I make these scones I end up using a slightly different amount of cream. Flour varies in humidity, so on one day, the flour will absorb more liquid than on a drier day or with a different batch of flour.
So when it comes to the amount of cream to use, you’ll want to add as much as is needed to make a just moist dough (with no patches of dry flour at the bottom of the bowl.) That may end up being a bit more (or less) than the recipe specifies.
Get the Recipe: Strawberry Cream Scones
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup (65 g) granulated white sugar, adjust to taste
- 1 teaspoon vanilla , or vanilla bean paste
- 1 1/3 - 1 1/2 cups (300-330 ml) cold heavy whipping cream, (35% b.f.) plus more, as needed to moisten
- 1 - 1 1/4 cups diced fresh strawberries, diced into 1/2-inch pieces
- Additional heavy cream, for brushing
- White granulated sugar
- Preheat the oven to 425°F (regular bake/not fan assisted). Line a baking sheet with parchment paper and set aside.
- Prepare the strawberries and place into a bowl. Toss with a bit of flour (just a couple of teaspoons) and set aside. *Note, if using imported, out of season strawberries, I like to add a teaspoon or so of sugar, as well.
- Whisk together the flour, baking powder, salt and sugar in a large bowl.
- Measure out the heavy cream, then stir in the vanilla. Pour half of the cream over the dry ingredients, then stirring gently while adding just enough of the rest of the heavy cream to make a just moist dough. There shouldn't be any pockets of dry flour in the bottom of the bowl, but the dough shouldn't be super sticky, either. Don't hesitate to add an additional tablespoon or so of heavy cream if needed to achieve this. Gently and quickly stir in the strawberries.
- Remove the dough to a lightly floured work surface. Gently gather the dough into a rough ball, then using the palms of your hands, gently press into a 7-inch round, even-height circle. (Press in along the sides, as well, to ensure the sides are not crumbly).
- Transfer round to prepared baking sheet. Using a sharp knife, cut the round into 8 even wedges. Separate the wedges and arrange on baking sheet with at least 1 inch in between. Place baking sheet into the freezer for 15 minutes.
- Remove from freezer and brush tops of wedges with heavy cream. Sprinkle tops generously with white, granulated sugar. Work quickly so they don't warm up.
- Bake the chilled scones in preheated oven for 14-16 minutes, or until lightly golden.
- Remove the scones from the oven and immediately remove to a cooling rack. Serve warm or store cooled scones in an airtight at room temperature for several days. These scones can also be frozen for longer storage.
Can I make these using local strawberries that I froze whole?
Hi Jane and yes, you could. I would use them straight from the freezer, chop quickly and stir into the dough. If they start to thaw, the excess liquid might make the dough sticky. Enjoy!
Great recipe! Made in biscuit shape and halved each added fresh strawberries and clotted cream in middle and so wonderful!
Sounds lovely Shirley :) Thanks so much!
Can you freeze these unbaked for later use?
I’m sorry Beth, but I just don’t know for sure as I’ve never tried it. I have definitely frozen them already baked and they do stand up very well to freezing that way.
I’ve never made scones before and these were easy and really tasty. I, too, used more cream (but it’s the middle of the summer, so…) and mine needed about 5 more minutes in the oven as well. They are beautiful and my guests were very happy.
Wish i could send you a pic!
So glad you all enjoyed them :) Thanks so much!
These were delicious. I used more cream than the recipe called for and cooked longer (about 7 minutes or so). The scones stay moist and keep well. My husband even liked them which is unheard of. I plan to make it again trying blueberries and maybe some slivered almonds on the top. Regarding the sugar at the end, I used granulated but it doesn’t show so next time I’ll use powdered. Thank you for the great recipe!
Hi Bernadette and so glad you enjoyed these! And yes, adaptable to so many fruits, too. As for the sugar, it’s added not so much to show, but to add a lovely sweet and lightly crispy top to these scones. While you can certainly add a dusting of icing sugar, you might want to keep the granulated as well (twice the sugar is always good ;)
Oh thanks for the tip about the sugar. I have to tell you, my husband asked if I was going to eat the last scone last night and when I said he could have it he wolfed it down. So in total he ate three scones, my friend had two and I had two. Normally he won’t even try a scone because he thinks they are going to be too dry and he normally doesn’t eat any kind of leftover. He kept saying “these are so good”. Kudos to you and your recipe!
Lol! Always good when there are no leftovers :) I’m a fan of cream scones for their moistness :)
Such dreamy scones for strawberry season! These look absolutely lovely (and so delicious!). :)
Thank you for the delicious recipe. This is my first time making anything with a dough. It ended up using my nearly 2 cups of cream to get rid of all the flour pockets, but otherwise it turned out really nicely. Also they could have used 18 minutes. They were a bit too blonde. It’s a keeper!
So glad to hear and yes, I’ve had to use almost 2 cups before, as well myself. Thanks :)
Beautiful looking scones…they have to be delicious.
Thanks Karen and yes, they were a treat! :)
You know my love for scones Jennifer! Will definitely be adding these to my baking list!
Thanks Mary Ann :)
These are beautiful! And so enticing. I can’t wait to get some local berries and whip up a batch!
Thanks Chris :)
I love the idea of strawberries and cream as scones. These must be so good eaten right away! They certainly look scrumptious.
These look AMAZING, so plump and juicy!!
Thanks Sue :)
So scrumptious…and inviting!
Thanks Annie :)
You know I’m making these ASAP! Love the beautiful texture and all those strawberries. Hope you enjoyed your long weekend :)
Thanks Tricia! Had a great long weekend here :)