Strawberry Cream Cheese Scones (2024)

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These homemade strawberry cream cheese scones are filled with fresh strawberries and topped with a vanilla glaze.

Strawberry Cream Cheese Scones (1)

These strawberry cream cheese scones are perfect for breakfast, brunch, or an afternoon snack!

Cream cheese gives these strawberry scones an unbelievably rich, soft texture, making this my favorite go-to scone recipe!

Strawberry Cream Cheese Scones (2)

Well, it’s almost that time of the year again.

The time of the year where all my money goes to the adorable Girl Scouts selling cookies outside of every single store.

Their marketing strategy is genius, right? They make bomb cookies that they only sell for a limited time and use cute kids to guilt-ask you to buy a box.

It’s that limited time thing that gets me every time. Like, if I don’t get the third box of Thin Mints right now, in a few weeks, when the cookie sales are done, am I going to regret it? (Umm…probably).

Between the limited time offer and the limited supply (that’s in some serious high demand, let’s be real), I panic and end up single handedly funding the Girl Scouts for the next year.

(Kidding…kind of).

Strawberry Cream Cheese Scones (3)

So, since I’ve helped fund practically every troop in a 30-mile radius 😉, if there was one suggestion I could make to those Girl Scouts, it would be to make some sort of strawberry cookie.

I’m a big fan of those lemonades (I’m a big fan of all things lemon and lemon cookies), but I certainly wouldn’t turn down a strawberry lemonade cookie.

Strawberry and lemon kind of belong together (cue this fantastically delish Strawberry Lemon Coffee Cake), but strawberry kind of belongs with everything. It’s the quintessential spring/summer flavor that pairs with EVERYTHING and it’s pretty much amazing.

I’m sorry for the all caps thing, but it’s what I feel.

Strawberry Cream Cheese Scones (4)

I also feel strongly about strawberry and cream cheese, hence these cream cheese strawberry scones (as if you didn’t see that one coming).

The cream cheese not only pairs perfectly with the strawberries (hello strawberry cheesecake), it also yields a richness in both flavor and texture that is absolutely unbeatable.

With a bit of vanilla glaze, these strawberry scones pretty much have my whole heart.

Strawberry Cream Cheese Scones (5)

All right, so these scones are really simple to make. They begin with my favorite scone base but use cream cheese instead of sour cream.

Strawberry Cream Scones Ingredients:

  • butter
  • cream cheese
  • heavy whipping cream
  • flour, baking powder, salt
  • sugar
  • egg
  • vanilla extract
  • strawberries

I know it’s a little early, but these sweet little Strawberry Cream Cheese Scones would make a fun Valentine’s Day breakfast!

Strawberry Cream Cheese Scones (6)

Tips & Tricks for these Easy Strawberry Cream Cheese Scones:

  • Make sure your butter is cold. In order to have flaky scones, you need cold butter (just like making flaky pie crust or homemade biscuits).
  • If you’re strawberries are super wet or juicy, pat them with a paper towel to remove the extra moisture.
  • Brushing the tops of the scones with heavy cream gives the strawberry scones a nice golden brown color as they bake.
  • You can omit the glaze if you want, or you could add some lemon zest to the glaze to give it a brighter flavor.

Strawberry Cream Cheese Scones (7)

These are quite possibly my favorite Valentine.

5 from 14 votes

Strawberry Cream Cheese Scones (8)


Strawberry Cream Cheese Scones

These homemade strawberry cream cheese scones are filled with fresh strawberries and topped with a vanilla glaze. Cream cheese gives these strawberry scones an unbelievably rich, soft texture, making this my favorite go-to scone recipe! These strawberry cream cheese scones are perfect for breakfast, brunch, or an afternoon snack!

Course: Bread

Cuisine: American

Keyword: strawberry cream cheese scone

Servings: 8 Large Scones

Author: Michelle


Strawberry Cream Cheese Scones

  • 2 1/4 cups all purpose flour
  • 1/4 cup white sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cubed and cold
  • 4 oz cream cheese, cubed and cold
  • 1 egg
  • 1/4 cup heavy whipping cream (plus more for brushing)
  • 1 tsp vanilla extract
  • 2/3 cup strawberries, finely chopped

Vanilla Glaze

  • 1 - 1 1/2 cup powdered sugar
  • 2-3 Tbsp heavy whipping cream
  • 1/2 tsp vanilla extract


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.

  2. Mix flour, sugar, baking powder, and salt together in a large bowl.

  3. Once combined, cut in the butter and cream cheese with a fork or pastry cutter until the mixture resembles coarse crumbs.

  4. Whisk together heavy whipping cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.

  5. Add in strawberries, and mix until just combined.

  6. Turn the dough out onto a lightly floured surface, and sprinkle more flour on top, if needed (if the dough is too wet--the strawberries can release a lot of juice). Form the dough into a circle, about 1/4-1/2" thick, and cut into 8 even triangles.

  7. Place scones on baking sheet, and lightly brush the tops of each scone with heavy whipping cream.

  8. Bake for 15-16 minutes, or until the tops are golden brown.

Vanilla Glaze

  1. While the scones are cooling, whisk together powdered sugar (starting with 1 cup), heavy whipping cream (beginning with 2 Tbsp), and vanilla extract. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of heavy cream.

  2. Drizzle the glaze over the scones, and allow to set (about 5-10 minutes).

  3. Enjoy!

Strawberry Cream Cheese Scones (9)

Here are some other scone recipes you might love:

Raspberry Almond Scones

Strawberry Cream Cheese Scones (10)

Orange Cream Scones

Strawberry Cream Cheese Scones (11)

Strawberry Cream Cheese Scones (2024)


What is the secret to making scones rise? ›

Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

What not to do when making scones? ›

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.

Why are my scones not light and fluffy? ›

Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

What kind of flour is best for scones? ›

We recommend using all-purpose flour. There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein.

Why do you chill scones before baking? ›

"Once you've shaped your scones, chill them before baking," Youngman says. "You can use that time to preheat the oven so the kitchen doesn't heat up while you make the dough. The final chill relaxes the gluten which yields a tender texture.

What can go wrong with scones? ›

Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky. The key is to use a light hand and work the dough until it just comes together. Follow this tip: Expect your dough to have lumps and bumps in it — once it just comes together, its ready to be used.

Why don't my cheese scones rise? ›

If the dough is too dry, the scones won't rise and will be crumbly. On the other hand, if the scones are too wet, they won't rise either, and will be too tough and chewy once baked. Don't hesitate to tweak the amounts and proportions to get the right texture.

What is the best temperature for baking scones? ›

Method. Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs.

How wet should scone dough be? ›

Ideally, scone dough should be wet and sticky. It means that you mixed the ingredients well enough to come together but not so much that you see a smooth outer layer. Such appearance means you worked it so much that the gluten network formed, and you are likely to end up with bread instead of scones.

Why do you put eggs in scones? ›

You might need a teaspoon or two more cream as its consistency is thicker than milk. Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

What are the characteristics of a good scone? ›

Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit.

Why do my scones spread out and not rise? ›

The mixture may have been too wet or the baking tray might have been too heavily greased. Twisting the cutter when cutting the scones can also have this effect.

What is the best raising agent for scones and why? ›

As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).

How do you get scones to hold their shape? ›

The longer you knead the dough, the stronger the gluten network will be. We want just enough gluten for the scones to hold their shape, but not so much that we sacrifice the light and flaky texture. Over-kneading your dough also increases the chance of your butter getting too warm.

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