Strawberry Cream Cheese Scones – Soft, Fruity, and Perfectly Tender
These Strawberry Cream Cheese Scones are everything you want in a cozy bake: soft, slightly crisp on the edges, and bursting with juicy berries. The cream cheese makes them extra tender without being heavy, and a touch of vanilla brings warmth to every bite. They’re easy enough for a weekday treat but special enough for brunch.
Enjoy them warm with a smear of butter or a drizzle of simple glaze. You’ll love how fuss-free they are—and how quickly they disappear.
Strawberry Cream Cheese Scones - Soft, Fruity, and Perfectly Tender
Ingredients
Method
- Chill your ingredients. Pop the butter and cream cheese in the freezer for 10 minutes. Cold fat makes flakier scones.
- Prep the strawberries. Dice them small, then gently pat dry with paper towels.This helps keep the dough from getting soggy.
- Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Cut in the butter and cream cheese. Add the cold butter and cream cheese to the dry ingredients. Use a pastry cutter or your fingertips to work them in until the mixture looks like coarse crumbs with a few pea-sized bits. Don’t overwork.
- Whisk the wet ingredients. In a small bowl, whisk the heavy cream, egg, and vanilla.
- Bring the dough together. Pour the wet mixture into the dry.Stir with a fork until clumps form. Gently fold in the strawberries. The dough will look shaggy—perfect.
- Shape the scones. Turn the dough onto a lightly floured surface.With floured hands, press it into a 7–8 inch round about 1-inch thick. If it’s sticky, lightly dust with flour.
- Slice and chill. Cut into 8 wedges. Transfer to a parchment-lined baking sheet.Freeze for 15 minutes to firm up and improve rise.
- Preheat the oven. Heat to 400°F (200°C) while the scones chill.
- Finish and bake. Brush tops with a little cream and sprinkle with coarse sugar. Bake 18–22 minutes, until golden on the edges and set in the center.
- Cool and glaze (optional). Let scones cool 10 minutes. Whisk the glaze ingredients until smooth and drizzle over warm scones.
What Makes This Recipe So Good
- Tender, biscuit-like crumb: Cream cheese adds richness and moisture, creating a soft, delicate texture that feels bakery-level.
- Bright strawberry flavor: Fresh strawberries bring a pop of sweetness and color to every bite.
- No special tools needed: Just a bowl, a whisk, and a pastry cutter or your fingertips.
- Quick to bake: From mixing to the oven in minutes, and on your table in under an hour.
- Freezer-friendly: Make the dough ahead and bake from frozen for a fresh scone anytime.
What You’ll Need
- 2 cups (240 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 6 tbsp (85 g) cold unsalted butter, cut into cubes
- 4 oz (113 g) cold cream cheese, cut into small pieces
- 1/2 cup (120 ml) cold heavy cream (plus a little more for brushing)
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 cup (140 g) diced fresh strawberries, patted dry
- 1–2 tbsp coarse sugar for topping (optional)
Optional glaze: 1/2 cup powdered sugar, 1–2 tbsp cream or milk, and a splash of vanilla.
How to Make It
- Chill your ingredients. Pop the butter and cream cheese in the freezer for 10 minutes. Cold fat makes flakier scones.
- Prep the strawberries. Dice them small, then gently pat dry with paper towels.This helps keep the dough from getting soggy.
- Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Cut in the butter and cream cheese. Add the cold butter and cream cheese to the dry ingredients. Use a pastry cutter or your fingertips to work them in until the mixture looks like coarse crumbs with a few pea-sized bits. Don’t overwork.
- Whisk the wet ingredients. In a small bowl, whisk the heavy cream, egg, and vanilla.
- Bring the dough together. Pour the wet mixture into the dry.Stir with a fork until clumps form. Gently fold in the strawberries. The dough will look shaggy—perfect.
- Shape the scones. Turn the dough onto a lightly floured surface.With floured hands, press it into a 7–8 inch round about 1-inch thick. If it’s sticky, lightly dust with flour.
- Slice and chill. Cut into 8 wedges. Transfer to a parchment-lined baking sheet.Freeze for 15 minutes to firm up and improve rise.
- Preheat the oven. Heat to 400°F (200°C) while the scones chill.
- Finish and bake. Brush tops with a little cream and sprinkle with coarse sugar. Bake 18–22 minutes, until golden on the edges and set in the center.
- Cool and glaze (optional). Let scones cool 10 minutes. Whisk the glaze ingredients until smooth and drizzle over warm scones.
Storage Instructions
- Room temperature: Store cooled scones in an airtight container for up to 1 day.
- Refrigerator: Keep up to 3 days.Warm in a 300°F (150°C) oven for 6–8 minutes to refresh.
- Freezer (baked): Wrap individually and freeze up to 2 months. Reheat from frozen at 325°F (165°C) for 12–15 minutes.
- Freezer (unbaked): Freeze the wedges on a sheet pan until firm, then bag and freeze up to 2 months. Bake from frozen, adding 2–4 minutes to the time.
Benefits of This Recipe
- Flexible timing: Chill or freeze the dough to fit your schedule.
- Reliable texture: The cream cheese helps prevent dry, crumbly scones.
- Simple ingredients: Mostly pantry staples with fresh berries for flavor.
- Lightly sweet: Balanced sweetness means they pair well with coffee or tea.
- Customizable: Easy to swap berries or add-ins without fuss.
Pitfalls to Watch Out For
- Warm ingredients: If the butter or cream cheese softens, the scones can spread.Keep everything cold and chill before baking.
- Overmixing: Mix just until combined. Overworking the dough makes tough scones.
- Wet strawberries: Excess moisture causes gummy pockets. Dry the berries well.
- Too much flour:</-strong> Over-flouring the surface can make scones dense.Use just enough to prevent sticking.
- Underbaking: Pull them when edges are golden and the center springs back lightly.
Recipe Variations
- Lemon Strawberry: Add 1 tbsp lemon zest to the dough and 1 tbsp lemon juice to the glaze for a bright citrus note.
- Almond Strawberry: Replace 1 tsp vanilla with 1 tsp almond extract and sprinkle sliced almonds on top.
- Chocolate Chunk: Fold in 1/2 cup mini chocolate chips with the strawberries for a bakery-style twist.
- Whole Wheat Boost:</-strong> Swap 1/2 cup of the all-purpose flour for white whole wheat flour for a heartier crumb.
- Gluten-Free: Use a 1:1 gluten-free baking blend and add 1/2 tsp xanthan gum if your blend doesn’t include it.
- Berry Mix: Use a blend of strawberries, blueberries, and raspberries (keep total to 1 cup and dry well).
FAQ
Can I use frozen strawberries?
Yes. Don’t thaw them. Dice while still frozen, toss with 1–2 teaspoons of flour, and fold in quickly.
Bake immediately to prevent excess moisture.
Do I need a pastry cutter?
No. You can use two knives in a crisscross motion or rub the butter and cream cheese into the flour with your fingertips. Work quickly to keep everything cold.
Why did my scones spread?
They were likely too warm going into the oven or the dough was overmixed.
Chill the cut wedges for at least 15 minutes and handle the dough gently.
Can I make these without heavy cream?
You can use half-and-half, though the texture will be slightly less rich. Avoid thin milk, which can make the dough sticky and the scones drier.
How do I know they’re done?
The tops and edges should be lightly golden, and the center should feel set, not doughy. A toothpick will come out with a few moist crumbs, not wet batter.
What’s the best way to reheat scones?
Warm them in a 300°F (150°C) oven for 6–8 minutes.
This revives the exterior crispness and keeps the interior tender.
Final Thoughts
These Strawberry Cream Cheese Scones are simple, reliable, and full of fresh flavor. The cream cheese keeps them soft, the strawberries add brightness, and the light sugar topping gives a lovely crunch. Whether you’re hosting brunch or treating yourself on a quiet morning, this recipe delivers bakery-quality scones without the fuss.
Keep a batch in the freezer, and you’ll always be a short bake away from something special.
