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.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!