Craving something homemade but short on time? These strawberry cream scones are the kind of recipe you’ll find yourself making again and again. They come together in one bowl, require no fancy tools, and feel like a little treat any day of the week. Buttery and tender on the inside, golden and lightly crisp on the outside, they’re just sweet enough—and bursting with juicy strawberries in every bite.
The magic here is in the combination of simple ingredients. A touch of lemon zest adds brightness and balance, while cold butter and heavy cream bring that perfect crumbly texture. You don’t even need a mixer—just your hands or a fork. And once the scones hit the oven, your kitchen will smell like a cozy summer morning.
Serve them fresh with tea, pack them for a picnic, or enjoy one as a mid-afternoon pick-me-up. These scones don’t need jam or glaze, but you can always add your own twist (more on that below!).
Ingredients You’ll Need
(Full measurements below in the printable recipe)
- All-purpose flour
- Granulated sugar
- Baking powder
- Lemon zest
- Salted butter (cold and cubed)
- Heavy cream (plus extra for brushing)
- Vanilla extract
- Fresh strawberries (chopped)
Tips
- Use cold butter straight from the fridge, this helps create flaky layers and a tender texture.
- Wash and dry the strawberries thoroughly before chopping to prevent excess moisture from making the dough soggy.
- Don’t overwork the dough, this keeps the scones tender.
- If your kitchen is warm, pop the shaped scones in the fridge for 10 minutes before baking to help maintain their rise.
- Try replacing strawberries with raspberries or blueberries for variety.
Storage
These scones are best enjoyed the day they’re baked, but leftovers can be stored in container at room temperature for up to 2 days. Reheat in the oven for a few minutes to bring back that fresh-baked texture.
For longer storage, freeze unbaked scones on a tray until firm, then transfer to a freezer bag. Bake straight from frozen, adding 3–5 minutes to the baking time.
Variations
- Swap the fruit – Try blueberries, raspberries, or chopped peaches
- Add a glaze – Mix powdered sugar with lemon juice for a quick drizzle
- Make them mini – Cut into smaller rounds or triangles for bite-sized scones (Adjust baking time if you change them in size)
- Go dairy-free – Use plant-based cream (like oat or coconut)
- Add texture – Sprinkle turbinado sugar on top for a crunchy finish
Featured Kitchen Tools
- Click here to see all my favourite kitchen tools — from my go-to mixer to baking essential.
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant.
- Add the flour and baking powder, stirring to combine.
- Add the cubed butter and work it into the flour with your hands until the mixture is sandy and coarse.
- Stir the vanilla into the cream, then pour it into the dry mixture.
- Fold in the chopped strawberries gently.
- Turn the dough onto a lightly floured surface and form into a 1-inch thick disk.
- Cut into 8 wedges and arrange on the prepared baking sheet.
- Brush the tops with the reserved cream and optionally sprinkle with sugar.
- Bake for 22–25 minutes, or until the scones are golden brown. Let cool slightly and enjoy warm.
