These Strawberries and Cream Scones are my soft, no-fail, easy-to-follow scones recipe filled with fresh strawberries, topped with a crunchy sugar coating, and drizzled with a sweet glaze.They are perfect for any occasion, whether enjoyed at breakfast (I love one with coffee), for a snack or brunch, or a sweet dessert.If you love these, be sure to check out my Strawberries and Cream Cruffins, too, for another delicious variation of these flavors.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: For the most tender scones, the butter needs to be grated and COLD.You can put it in the freezer while you work on the recipe; it only needs a few minutes to firm up.I like to use unsalted butter so I can control how much salt is in the recipe.

If you use salted butter, you might want to add less salt.Keeping the butter cold until baking helps the scones hold their shape, making them flaky and moist instead of spreading out.Heavy Whipping Cream: You will need heavy whipping cream (also called heavy cream) for all three parts of this scone recipe.

When you add it to the dough, it makes the scones more moist and tasty.(I don’t want a dry scone!) Brushing it on top before baking gives the scones a nice golden color.I do not recommend using milk instead of heavy cream.

And, a few tablespoons is all you need for the sweet glaze.

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