These tender Strawberry Scones are the perfect way to start a morning! Each Strawberry Cheesecake Scone is buttery and rich studded with fresh strawberries and hidden in a cream cheese batter! It’s crispy crumbly edges and sweet glaze make a cafe-style scone right at home! 

strawberry scones with a cream glaze and fresh strawberries that have a cream cheese batter

Sweetbread and pastries are always a good idea when it comes to your morning breakfast dessert to that hot cup of coffee! Which is why we have a section dedicated for breakfast bread and pastries. Try our delicious Cinnamon rolls or poppy seed roulettes to satisfy your sweet morning bread craving!

Strawberry Scones Recipe

I developed this scones recipe when I had a bucket of fresh strawberries sitting around in my fridge. We had bought lots of fresh strawberries from a South Carolina stand and scones were the recipe that popped into my head when it came to making a strawberry dessert.

Ideas like sour cream and cream cheese struck in making the perfect scone. So I did my research and called gave these strawberry scones a twist. As of a result, I ended up using cream and cream cheese which make these far richer than using plain milk. I tried to keep the glaze simple and baked them up in a cast iron. I would so call these Strawberry Cheesecake Scones but is there such a thing?

Anyways, each slice is magnificent and buttery with crisp edges and freshly studded strawberries! Perhaps even better than Starbucks? Not sure, I hardly buy Starbuck drinks anymore not to mention their pastries. These scones aren’t overly sweet and the sprinkled sugar and powdered sugar glaze sweeten them perfectly which is why you shouldn’t add any more sugar to the batter.

Give these Strawberry Cheesecake Scones a try and if you want to omit the glaze, just add an additional half a cup of sugar to the batter for the perfectly sweetened scone without the powdered sugar glaze.

strawberry scones in a cast iron pan with parchment paper and fresh strawberries

How to make Strawberry Scones:

Strawberry Scones

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 8 scones
Author: Alyona's Cooking
These tender Strawberry Scones are the perfect way to start a morning! Each Strawberry Cheesecake Scone is buttery and rich studded with fresh strawberries and hidden in a cream cheese batter! It's crispy crumbly edges and sweet glaze make a cafe-style scone right at home! 

Equipment

  • Parchment paper
  • 10" Cast Iron Skillet

Ingredients

Strawberry Scones:

  • 2 1/2 cups all-purpose flour (pastry flour if possible)
  • 1/4 cup granulated sugar (plus 2 tsp for tops)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 4 oz cream cheese (cold)
  • 4 oz unsalted butter (cold)
  • 1 cup freshly chopped strawberries
  • 1 egg
  • 1/2 cup heavy cream (plus 1 Tbsp for brushing tops)

Glaze:

  • 1/2 cup powdered sugar
  • 2 1/2 Tbsp heavy cream

Instructions

How to make Strawberry Scones:

  • Prep: Preheat oven 425°F.
  • cutting the butter and cream cheese into the flour using a box grater
    Dough: In a large bowl, whisk together the first four dry ingredients. Grate in the butter and cream cheese.
  • freshly chopped strawberries with flour in a large bowl and cream
    Add the strawberries. Whisk together the heavy cream and egg then add in and stir together to moisten the dough. (The dough will be crumbly.)
  • folded and patted scone dough on parchment paper
    Shape Scones: Transfer onto parchment paper and keep folding the dough in half until the dough comes together adding more flour if necessary (approx. 6 times.) Pat down into an 8-inch circle about 1" thick. Slice into 8 wedges and transfer into a cast-iron skillet.
  • sliced scone wedges in a cast iron pan with parchment paper
    Bake: Spread scones apart and brush tops with 1 Tbsp of heavy cream and 2 teaspoons of granulated sugar. Bake for 22 minutes.
  • Glaze: Stir together the glaze ingredients and drizzle over scones before serving.

Notes

  • Flour: Since pastry flour has a lower protein content it will create a softer crumb in baked goods. Use pastry flour if you can. 
  • High Altitude: Depending on your location altitudes and elevation in baking can vary which means you may need to add additional flour. I’ve noticed some flours can vary in volume from brand to brand as well. The proportions in the recipe worked great for our elevation of 65′ feet. Here is a helpful article on high-altitude-baking from King Arthur. The dough should be tacky with dry patches throughout when folding together but should be shapeable. If too sticky dust additional flour. 
  • Nutrition: Nutritional information is for one scone including the brushed topping and glaze. 
  • Storing Scones: Keep scones for up to 2 days at room temperature or refrigerated for up to 1 week. 
  • To Freeze: Cool and wrap each scone in plastic wrap. Freeze for up to 3 months. 
  • To reheat Thaw and microwave scones in 30-second intervals until hot. 
  • Baking Soda: Use 1 teaspoon of baking soda for every tablespoon of baking powder. 

Nutrition per serving

Serving: 1sconeCalories: 439kcalCarbohydrates: 48gProtein: 6gFat: 25gSaturated Fat: 15gCholesterol: 96mgSodium: 311mgPotassium: 259mgFiber: 1gSugar: 16gVitamin A: 889IUVitamin C: 11mgCalcium: 107mgIron: 2mg

strawberry scones in an oval plate with fresh strawberries and powdered sugar glaze

Q&A

What is Pastry Flour?

Pastry flour has a lower protein content than all-purpose flour resulting in a flakier and softer crumb. It’s ideal for cookies, pastries, and pie crusts and is recommended to use in conjunction with a leavening like baking powder or baking soda for best results.

What Ingredients are needed in Strawberry Scones?

There are so many scone variations! From orange cranberry scones to blueberry sour cream scones there is a flavor for anyone! Here is the complete ingredient list for making scones:

  • Strawberries – Chop then measure freshly cut strawberries.
  • Flour – Pastry flour is best. However all-purpose can be used.
  • Sugar – granulated sugar is almost everyone’s staple sugar. It’s what I used.
  • Baking powder – Baking soda is much stronger, so only use a teaspoon and omit the baking powder.
  • Salt – salt seasons anything!
  • Egg – Mix together with the cream before adding into the flour to avoid over mixing.
  • Butter – cold butter is best for easier grating and a flaky crumb.
  • Cream – milk or buttermilk can be used in place of the heavy whipping cream.
  • Cream Cheese- Grate it in with the butter. It needs to be cold too.

Can I use frozen strawberries?

Fresh or dried fruits are best in scones. However, if frozen strawberries are all you have on hand then thaw and drain your strawberries. Chop and avoid over mixing the berries so they don’t bleed into the dough. Fresh Strawberries, blueberries, or raspberries can be used.

Can I use Baking Soda?

Since baking powder is mixed with cream of tarter it is much weaker than baking soda. Use 1 teaspoon of baking soda for every tablespoon of baking powder.

High-Altitude Baking?

Depending on your location altitudes and elevation in baking can vary which means you may need to add additional flour. I’ve noticed some flours can vary in volume from brand to brand as well. The proportions in the recipe worked great for our elevation of 65′ feet. Here is a helpful article on high-altitude-baking from King Arthur.

https://www.kingarthurflour.com/learn/resources/high-altitude-baking

How to store Scones?

  • Storing Scones: Keep scones for up to 2 days at room temperature or refrigerated for up to 1 week.
  • To Freeze: Cool and wrap each scone in plastic wrap. Freeze for up to 3 months.
  • To reheat Thaw and microwave scones in 30-second intervals until hot.

 

Tips for the perfect Strawberry Scones:

  1. Bake in a cast-iron skillet.
  2. Don’t over handle the dough. The dough should be sticky so just dust with more flour and be careful not to fold the dough too much to prevent pink scones.
  3. Grate the butter into the flour. Much easier and no pastry blender required.
  4. Add vanilla extract for additional flavoring.

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