This is my favorite go-to recipe for strawberry scones. Nothing fancy. Super simple. Strawberries are that fruit that means summer has arrived. I love when you can finally find those super fragrant, sweet, candy-like berries at the farmers’ market. You know, the ones that make you realize what a strawberry is actually supposed to taste like. But, we’re not quiet there yet, and because life has been a time warp the last 14 months, I want summer now.
A few weeks ago I started fiddling around with this recipe, trying to figure out how to get those sub-par supermarket berries, the ones available year-round, to give me that summer feeling. Turns out a soak in sugar to draw out some of their liquid, and sweeten everything up, did the trick. And, since I couldn’t waste that bright pink strawberry liquid they released, might as well whip it into some cream cheese for a nice little strawberry frosting to go with. Berry good.
I love when you can finally find those super fragrant, sweet, candy-like berries at the farmers’ market. You know, the ones that make you realize what a strawberry is actually supposed to taste like. But, we’re not quiet there yet, and because life has been a time warp the last 14 months, I want summer now.
Homemade Strawberry Scones with Strawberry Cream Cheese Frosting
These homemade strawberry scones are buttery, tender, and perfectly sweet. They’re made with fresh strawberries (but you can totally use frozen!) and get topped with a quick strawberry cream cheese frosting. They’re great for either breakfast and dessert. Whether you’re using peak-season berries or making these in the colder months with supermarket strawberries, this easy strawberry scones recipe will give you soft, flaky scones with lots of strawberry flavor.
Ingredients You’ll Need
If you’ve never made scones before, don’t worry—this recipe is super simple. And, you can swap out the strawberries for any other fruit you like. This is a great base recipe for a classic cream scone.
For The Scones
- Strawberries – Fresh or frozen strawberries both work here. If you’re using frozen, thaw them first and strain the excess liquid before mixing them into the dough.
- 4 tsp Sugar (divided) – White granulate sugar. You could also substitute with cane or raw sugar if you like.
- 1 3/4 cup Flour – All-purpose flour is best for these homemade strawberry scones.
- 1/4 cup Butter – Cold, cubed butter is what creates those flaky, tender layers in strawberry scones. I typically always use salted butter, since it’s what I always have on hand, but use what you have and what you like. If you use unsalted butter, add in an extra pinch of salt to the dough.
- 1/3 cup Heavy Cream – Heavy cream gives these scones their incredibly, tender texture.
- 2 Eggs – Large Eggs
- 2 1/4 tsp Baking powder
- 1 tsp Vanilla – You can use vanilla extra, paste or even a vanilla bean if you have it.
- Salt – you’ll need the salt to season the scones and bring out their sweet flavor.
For The Cream Cheese Frosting
A simple mix of cream cheese, powdered sugar, and the sweet strawberry liquid from macerating the berries creates a naturally pink, strawberry-infused frosting.
- Cream Cheese (at room temperature) – I like Philadelphia Cream Cheese for this but use what you like. You could also substitute in mascarpone, sour cream or even crème fraîche if you like.
- Powdered Sugar
- Liquid from the Macerated berries – Make sure to save the juice from the berries. It’s super flavorful and packed with strawberry flavor. You could also use a squeeze of lemon or orange juice for a citrusy variation.
Step-by-Step: How to Make These Easy Strawberry Scones
- Macerate the Strawberries
Toss the strawberries with sugar and a pinch of salt. Let them sit for at least an hour (or overnight in the fridge). Strain the strawberries, but save the bright pink juice—you’ll use this in the frosting. - Make the Scone Dough
Preheat the oven to 375°F (190°C). In a bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Whisk the eggs, cream, and vanilla, then add them to the flour mixture along with the strained strawberries. Mix gently—don’t overwork the dough! - Shape & Bake the Scones
Turn the dough out onto a floured surface and shape it into an 8-inch circle. Cut into 8 wedges and place them on a baking sheet, leaving space between them. Brush with heavy cream and sprinkle with sugar. Bake for about 18 minutes until golden brown. - Make the Strawberry Cream Cheese Frosting
Beat the softened cream cheese until smooth. Add in your powdered sugar and the reserved strawberry juice. Mix until creamy and spreadable. - Frost & Serve
Let the scones cool slightly before topping with the frosting. Enjoy!
FAQs
Can I Use Frozen Strawberries?
Yes! Just thaw them first and strain out any extra liquid to prevent the dough from becoming too wet.
How Long Do Scones Stay Fresh?
These fresh strawberry scones are best the day they’re made but will keep in an airtight container at room temperature for 2-3 days. You can also freeze them for longer storage.
Can I Freeze Scones?
Absolutely! You can freeze them before baking by placing the unbaked scones on a tray, freezing them solid, then transferring them to a freezer bag. When ready to bake, pop them in the oven straight from frozen—just add a few extra minutes to the bake time.
If freezing after baking, let the scones cool completely before wrapping them tightly and storing them in the freezer for up to three months. Thaw at room temperature or reheat in a 300°F oven for a few minutes.
Can I Make These Without Frosting?
Of course! These scones are delicious on their own, but the strawberry cream cheese frosting takes them to the next level. If you prefer, you can also dust them with powdered sugar or serve them with clotted cream.
More Recipe To Try:
Glazed Strawberry Jam Donut Focaccia – A no-knead sweet focaccia with strawberry jam and a vanilla glaze. everything you love about a jelly donut, but as focaccia.
Pavlova With Balsamic Strawberries – Light vanilla pavlova topped with whipped cream and balsamic macerated strawberries—this summer dessert is crisp, creamy, and full of flavor.
Strawberry Ice Cream – An easy recipe for classic strawberry ice cream using fresh fruit, but you can use frozen or any other berry you like.
Italian Pear and Almond Cake – This Italian pear and almond cake is simple to make yet impressive. topped with crunchy almonds, it’s a perfectly sweet, moist dessert filled with juicy pears and nutty almond flour
Easy Apple Galette – An easy apple galette made with flakey dough, layered with apples and topped with cinnamon crumble and toasted walnuts. an elegant rustic dessert that is unbelievably easy to make.
Blueberry Pie – A classic easy blueberry pie recipe. it’s simple, perfect and the peak of summer, and can even be made with frozen blueberries.
Key Lime Cheesecake With No-bake Chocolate Cookie Crust – This creamy key lime cheesecake is the perfect dessert with a no-bake chocolate cookie crust and smooth lime-infused filling. easy to make and perfectly tangy!
Did you make this recipe?
Did you try these Strawberry Scones? Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
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Strawberry Scones
Ingredients
Macerated Strawberries
- 1/2 lb chopped strawberries – hulled and chopped in half-inch sized pieces frozen and defrosted would work here too
- pinch pinch of salt
- 2 tbsp sugar
The Scone Base
- 1 3/4 c flour
- 2 tbsp sugar
- 2 1/4 tsp baking powder
- pinch salt
- 1/4 c butter cold & cubed
- 1/3 c heavy cream
- 2 eggs
- 1 tsp vanilla
Strawberry Cream Cheese Frosting
- 8 oz cream cheese room temp
- liquid from strawberries
- 3 tbsp powdered sugar
Instructions
- Toss your berries with sugar and pinch of salt. Let sit for at least 1 hour. You can do this overnight, but stash it in the fridge.
- When you’re ready to make the scones, strain berries in a fine mesh sieve over a bowl to save the sugary liquid. Let sit to drain while you make your scone dough.
- Pre-heat oven to 375°F (190°C).
- To make dough, combine your flour, sugar, baking powder and salt in a bowl. Whisk to combine all your dry ingredients. Add in your butter cubes and rub between your fingers to break up into small pea-sized bits and incorporate with the flour mixture. Next, whisk your egg, cream and vanilla in a small bowl. Add your wet ingredients, along with the strained berries to the butter and flour mixture. Gently stir to combine, just until everything is incorporated, you don’t want to over mix this.
- Dump out dough onto a floured surface and shape into a roughly 8” circle. Cut into 8 wedges and arrange on an ungreased baking tray leaving some room between each scone. Brush with a little heavy cream and sprinkle with sugar. Bake for about ~18 mins or until scones are nice and golden brown. Remove from the oven and let them cool on a wire rack.
- For your whipped cream cheese frosting, beat your room temperature cream cheese with a wire whisk attachment (or by hand), until it’s smooth and fluffy, just a few minutes. Then, add in your powdered sugar and liquid from the strawberries. Beat very slowly at first so the sugar doesn’t go everywhere, then increase the speed and beat till everything is combined.
- Now grab a scone, a big dollop of strawberry cream cheese frosting and eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
