Strawberries and Cream Scones with Vanilla Icing
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Enjoying all the fresh summertime strawberries with these super simple and delicious Strawberries and Cream Scones with Vanilla Icing! Fresh strawberries folded into a simple cream scone dough with a hint of vanilla, baked to golden perfection, and finished with the sweetest vanilla icing. Every bite always leaves you wanting more! They’re the perfect sweet treat to start your mornings this summer.
About The Recipe
I mentioned this in our Strawberry Rhubarb Crisp, but we have an abundant amount of strawberries from our garden and we’re constantly looking for new ways to use them! This time, we decided to keep things super simple and make scones.
Though, these aren’t any ordinary scones. No eggs, no butter, no stress. Yep. These scones might just be one of the easiest recipes you can make!
Instead of traditional scones, we decided to make these into cream scones! We haven’t made a batch of them since our Maple Pecan Scones, so it seemed like the perfect time. We also thought it would really compliment the flavor of the strawberries, as the scones themselves genuinely taste creamy and sweet.
Plus, they’re just so much easier to make! It’s a win-win.
Oh, and, of course, you HAVE to have a drizzle of some sort for scones. I mean, scones and icing? Icing and scones? It just makes sense.
Every bite of these scones genuinely tastes like strawberries and cream. They soft, fluffy, perfectly sweet, and when you get a bite of fresh strawberry…oh my gosh. I seriously can’t get enough of them!
I think these might just be my new favorite scone to eat and make!
What’s The Difference Between a Cream Scone and Butter Scone?
It might not seem like it would change a lot, but it really does! Cream based scones have no eggs and no butter, are richer in flavor and, in my own opinion, have more of a melt-in-your-mouth feel when eating. Butter scones, while still delicious, can be a bit more dense and a little bit more difficult to work with.
Reasons You Will Love These Strawberries and Cream Scones
- Super simple to make!
- Requires only seven ingredients.
- No eggs or butter!
- The perfect way to use summertime strawberries.
- Sweet and full of flavor!
- Something every will love.
Equipment Needed
- Mixing Bowls
- Parchment Paper
- Rolling Pin
- Sharp Knife or Pizza Cutter
- Sheet Pans
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Scones:
- Heavy Cream
- Honey
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Strawberries
For The Icing:
- Powdered Sugar
- Whole Milk
- Vanilla Extract
How To Make Strawberries and Cream Scones
Step 1: Make the dough
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 the strawberries.
Step 2: Roll out and cut
Turn the dough out onto a floured surface. Pat or roll dough into a circle that is 3/4″ thick. Cut into 8 wedges.
Step 3: Bake
Place on prepared sheet pans. Bake for 20-25 minutes, or until done.
Step 4: Make icing
In a small bowl, combine powdered sugar, milk, and vanilla. Whisk until smooth.
Step 5: Drizzle
Drizzle over cooled scones.
Can I Use Frozen Strawberries For This Recipe?
If you can’t get fresh strawberries, you can absolutely use frozen! Just make sure to wash them them and dry them off before using.
How To Store
Once these scones have cooled, you can place them in a freezer safe bag, and freeze for up to 2 months!
Looking for more recipes like this? Here are a few you may like: Lemon Blueberry Scones, Maple Pecan Scones, Coconut Cream Scones, Strawberry Pecan Oatmeal Bake
Expert Tips
- 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.
When you make these Strawberries and Cream Scones with Vanilla Icing, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Strawberries and Cream Scones with Vanilla Icing
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.
- 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 + Tips!
- 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.
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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