Strawberries and Cream Scones

Strawberry & Cream Scones Tips

Can you substitute milk for cream in this scone recipe with cream and strawberries?

Scone recipes typically call for some sort of dairy, such as cream, milk, buttermilk and yogurt. So you can make a swap for a different dairy ingredient, including milk for cream. The scones won’t be as rich, and you may see a texture difference, but the recipe will still work. If you’re looking to go dairy-free entirely, you will have to make a few more adjustments.

What are some variations of this recipe?

Scones are an ideal base for mix-ins and are incredibly flexible. Use a different fresh fruit—blueberries are classic, as are peaches. Or, you can use dried fruits, such as raisins or currants, or dried cherries, cranberries or apricots. Flavored chips, like miniature chocolate chips or cinnamon chips, make a fun twist, too. Try topping your scones with a dusting of cinnamon-sugar or make a simple vanilla glaze. But scones don’t have to be sweet! They adapt beautifully to savory options: finely chopped ham or prosciutto, or herbs, such as rosemary, chives, and thyme. You can mix in cheeses—from cheddar and Monterey jack to parmesan and Romano. As a general rule, add moist ingredients with the wet ingredients, and dry with the dry.

Can you make this scone recipe with cream and strawberries ahead of time?

If you’re looking to get a jump start on a brunch get-together, you can prepare these scones ahead of time. Make the dough and shape the scones, then place them on a baking sheet and freeze them. Once frozen, transfer them to an airtight container and keep in the freezer for up to a week. You can bake them without thawing them first—just add another 5-7 minutes of baking time.

—Hazel Wheaton, Taste of Home Editor