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Strawberries 'n' Cream Scones Recipe

Strawberries 'n' Cream Scones Recipe

If you are like me, you won't be able to eat just one of these warm scones rich with cream and packed with berry goodness.—Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 2 cups all-purpose flour
  • 1/3 cup plus 2 teaspoons sugar, divided
  • 2-1/4 teaspoons baking powder
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • 2/3 cup half-and-half cream
  • 1/2 cup coarsely chopped fresh strawberries
  • 1 large egg, lightly beaten


  • 1. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon peel, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.
  • 2. Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.
  • 3. Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm. Yield: 8 scones.

Nutritional Facts

1 each: 233 calories, 8g fat (5g saturated fat), 33mg cholesterol, 387mg sodium, 35g carbohydrate (11g sugars, 1g fiber), 4g protein.

Reviews for Strawberries 'n' Cream Scones

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Reviewed Jul. 6, 2017

"Made these for the second time but at high elevation. They turned out great. Works much better adding strawberries to dry ingredients. People that had a gooey dough may have been over generous with the 1/2c strawberries like I was the first time. I brushed on half and half, not egg. Drizzled with lemon glaze right out of the oven - using the half lemon I zested for the recipe for the glaze, adding enough powdered sugar for drizzle consistency."

Reviewed Apr. 30, 2017

"My man loves when I make these for him! But I did do a couple small changes, first I do not always have a whole lemon, it is good with the zest, but I always have vanilla extract so I just use a teaspoon of that, and then I use a half cup of sugar instead of a third cause it give it that just right amount of sweetness without that feeling of not enough or just to much. Hope this helps anyone thinking of trying these, totally worth a try! =]"

Reviewed Mar. 13, 2017

"Worst recipe I ever tried. This isn't a dough, it's a goo."

Reviewed Nov. 27, 2016

"On the spur of the moment I wanted to make scones for a post Thanksgiving breakfast. I didn't have the half and half, but I improvised with 2/3 cup of egg nog. It turned out amazing."

Reviewed Sep. 17, 2016

"These are very tasty, but they are super sticky once you put in the strawberries. I think next time I will take the advice of another reviewer and add the strawberries to the dry mixture then add the cream."

Reviewed Mar. 25, 2016

"Most scones are pretty bland to me, but these are smooth with a touch of sweet. They are very sticky once you add the strawberries. I ate them warmed with a little strawberry jam. They freeze well."

Reviewed May. 7, 2015

"These were just OK, not much flavor and really missed the mark on the texture of a good scone."

Reviewed Apr. 13, 2015

"These tasted great but I had a little trouble getting the strawberries kneaded in without the dough becoming sticky. I think it might be better to add the berries to the dry ingredients after you cut the butter in. Then add the cream and gently knead five times. I think that's what I will try next time I make them."

Reviewed Oct. 23, 2014

"Pretty good, as far as scones go. Not to dry, like some are. Very strawberry-y."

Reviewed Apr. 20, 2014

"My family loved these scones - disappeared in a few minutes. Just a few notes - when you add the cream the mixture will be crumbly but becomes a dough when you add the strawberries. We added some whipped cream on top (spray bottle was easy) to make them even better."

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