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.

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

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.

cropped close up of two scones on white plate with two more scones on small wire cooling rack on marble surface with fresh strawberries and white flowers

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.
strawberry scone with bite missing stacked on another scone on upside downw hite palte with more scones around, jar of fresh strawberries, and stack of white coffee mugs

Equipment Needed

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
flour, baking powder, sugar, strawberries, honey, salt, and cream on marble surface

For The Icing:

  • Powdered Sugar
  • Whole Milk
  • Vanilla Extract
Powdered sugar, milk, and vanilla on marble surface

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.

three scones drizzled with vanilla icing and one coated

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

close up of two strawberry scones on white plate with fresh strawberries, white flowers, and cream around, with bowl of freeze dried strawberries beside and four more scones on plates and cooling rack

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.

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

Traci
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!
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 8
Calories 510 kcal

Ingredients
 

Scones

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

Icing

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

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 3/4" 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

Serving: 1sconeCalories: 510kcalCarbohydrates: 72gProtein: 7gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 68mgSodium: 185mgPotassium: 160mgFiber: 2gSugar: 36gVitamin A: 884IUVitamin C: 16mgCalcium: 67mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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