Strawberries and Cream Scones with Vanilla Icing

two scones on white plate with bowl of freeze dried strawberries beside and spoon, creamer, fresh strawberries, and more scones around

Strawberries and Cream Scones with Vanilla Icing

Light, fluffy, creamy, and perfectly sweet! These Strawberries and Cream Scones with Vanilla Icing are made without any butter or eggs, are simple and quick to make, and truly the perfect way to start your mornings this summer. SO GOOD!

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: scones

Calories: 510kcal

Ingredients

Scones

2 cups heavy cream
¼ cup honey
3 cups all purpose flour
6 Tablespoons granulated sugar
1½ Tabelspoons baking powder
½ teaspoon salt
1½ cups fresh strawberries quartered

Icing

1 cup powdered sugar
2 Tablespoons whole milk
½ teaspoon vanilla extract

Instructions

Scones

Heat oven to 375°F/190℃.
Line 2 sheets pans with parchment paper. Set aside.
In a small bowl, whisk together cream and honey. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add wet ingredients.
Stir just until mixed.
Fold in strawberries.
Turn out onto a floured surface.
Pat or roll dough into a circle that is ¾ inch thick.
Cut into 8 wedges.
Place on prepared sheet pans.
Bake for 20-25 minutes, or until done.

Icing

In a small bowl, combine powdered sugar, milk, and vanilla
Whisk until smooth.
Drizzle over cooled scones.

Notes

After cutting the strawberries, be sure to dry them off! If they're still wet, it will add too much moisture to the dough and make it difficult to work with.
Mix the dough just until blended! You don't want to over-work the dough.
Do not place more than 4 scones per pan.
These scones are big! You can make them smaller, if you'd like, but that will change the baking time.
You can cut the scones into any shape, but this will also change the baking time.

Nutrition