Simple Strawberry Cream Cheese Scones

If you ask me, scones are one of the best things to bake on a lazy weekend morning.

These strawberry cream cheese scones bring together buttery, flaky layers with pockets of tangy cream cheese and fresh strawberries. The dough comes together quickly, and the sweet vanilla glaze on top adds just the right amount of sweetness.

They’re made with simple ingredients like King Arthur flour and Kerrygold butter, which help create that tender, melt-in-your-mouth texture. The cream cheese stays nice and creamy inside while the scones bake up golden.

They’re perfect for brunch or an afternoon treat with coffee, and they always disappear fast at my house.

What Kind of Strawberries Should I Use?

Fresh strawberries are your best bet for these scones, and you’ll want to make sure they’re nice and ripe for the sweetest flavor. Before adding them to your dough, chop them into small pieces and pat them dry with a paper towel to remove excess moisture – this prevents your scones from getting soggy. If fresh strawberries aren’t in season, frozen strawberries can work in a pinch, but make sure to thaw them completely and drain off all the liquid before chopping and adding them to your mixture. Whatever you do, avoid using strawberries that are mushy or overripe, as they’ll break down too much during mixing and baking.

Options for Substitutions

These scones are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Strawberries: Fresh strawberries work best here, but frozen ones are totally fine too. Just make sure to thaw them first and pat them dry with paper towels to remove excess moisture. You could also try blueberries, raspberries, or diced peaches for a different flavor.
• Cream: Heavy cream gives the best texture, but you can use half-and-half or even whole milk if that’s what you have. The scones might be slightly less rich, but they’ll still taste great.
• Butter: Stick with real butter for this recipe – it’s what gives scones their flaky texture and rich flavor. Margarine or oil won’t give you the same results.
• Cream cheese: The cream cheese is what makes these scones extra tender, so I’d recommend keeping it. But if you’re in a bind, you can use an additional 4 tablespoons of butter instead, though the texture will be more traditional and less soft.
• Vanilla essence: Vanilla extract and vanilla essence work the same way here, so use whichever you have on hand. You could also try almond extract for a different twist.

Watch Out for These Mistakes While Baking

The biggest mistake when making scones is overworking the dough, which activates too much gluten and turns your scones dense and tough instead of light and flaky – mix just until the ingredients come together and stop there.

Make sure your butter and cream cheese are cold, not softened, because cold fat creates those pockets of steam during baking that give scones their signature texture.

Fresh or frozen strawberries can release too much moisture and make your dough sticky, so if using fresh berries, pat them dry with paper towels first, and if using frozen, don’t thaw them before folding into the dough.

Finally, resist the urge to flatten your scones too much when shaping – aim for about 3/4 inch thick so they rise properly and develop that perfect golden top with a tender inside.

What to Serve With Strawberry Cream Cheese Scones?

These scones are perfect for a weekend brunch spread alongside fresh fruit like sliced oranges, berries, or melon. I love serving them with a hot cup of coffee or tea – Earl Grey and English breakfast both pair really nicely with the sweet strawberry flavor. If you want to make it feel more like a full breakfast, add some scrambled eggs and crispy bacon on the side. You could also set out some extra jam or butter for people who want to add even more sweetness, though honestly these scones are pretty indulgent on their own with that cream cheese glaze.

Storage Instructions

Store: Keep your scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I like to store the glaze separately in a small container so the scones don’t get too soggy, then drizzle it on right before serving.

Freeze: These scones freeze really well for up to 3 months. I recommend freezing them without the glaze, wrapped individually in plastic wrap and then placed in a freezer bag. You can also freeze the unbaked scones on a baking sheet, then transfer to a bag and bake them straight from frozen, adding a few extra minutes to the baking time.

Refresh: To bring your scones back to life, warm them in a 300°F oven for about 5-10 minutes if they’re from the fridge, or 15-20 minutes if frozen. This makes them taste freshly baked again! Then just whip up a fresh batch of glaze to drizzle on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-2950
• Protein: 30-36 g
• Fat: 125-135 g
• Carbohydrates: 380-410 g

Ingredients

For the scones:

• 2 1/2 cups flour (I always use King Arthur all-purpose flour)
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup butter (I like Kerrygold unsalted butter for this)
• 4 oz cream cheese (cold and cut into 1/2-inch cubes)
• 2 eggs
• 1/4 cup cream
• 1 tsp vanilla
• 2/3 cup strawberries (hulled and chopped into 1/4-inch pieces)

For the glaze:

• 1 1/2 cups powdered sugar (sifted to remove lumps)
• 3 tbsp cream
• 3/4 tsp vanilla

Step 1: Prepare Your Mise en Place and Preheat Oven

• 1/2 cup butter
• 4 oz cream cheese
• 2/3 cup strawberries
• 1 1/2 cups powdered sugar

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Cut the cold butter into small cubes and cut the cold cream cheese into ½-inch cubes—keeping both cold is essential for creating those tender, flaky scones.

Hull and chop the strawberries into ¼-inch pieces, then sift the powdered sugar to remove any lumps.

I always use King Arthur all-purpose flour and Kerrygold butter because they give me the most consistent, delicious results.

Step 2: Create the Dry Ingredient Base

• 2 1/2 cups flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

This distributes the leavening evenly throughout the dough, ensuring your scones rise uniformly.

Set aside while you prepare the wet ingredients.

Step 3: Cut in Butter and Cream Cheese Until Crumbly

• dry ingredient mixture from Step 2
• 1/2 cup butter
• 4 oz cream cheese

Add the cold butter cubes and cream cheese cubes to the dry mixture.

Using a pastry cutter, two knives, or your fingertips, work the fats into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

This creates pockets of fat that steam during baking, giving you those desired flaky layers.

Don’t overmix—stop as soon as you reach the crumbly texture.

Step 4: Combine Wet Ingredients and Bring Dough Together

• crumbly mixture from Step 3
• 1 egg
• 1/4 cup cream
• 1 tsp vanilla

In a small bowl, whisk together one of the eggs, the cream, and vanilla extract.

Pour this mixture into the crumbly dry ingredients and gently stir with a wooden spoon or spatula just until the dough comes together—don’t overmix or your scones will be tough.

The dough should be slightly shaggy but hold together when pressed.

Step 5: Fold in Strawberries and Shape Scones

• dough from Step 4
• 2/3 cup strawberries

Gently fold the chopped strawberries into the dough using a few careful strokes—just enough to distribute them evenly without breaking them apart or overworking the dough.

On a lightly floured surface, shape the dough into a circle about ¾-inch thick.

Using a sharp knife, cut the circle into 8 wedges like a pizza, then place each wedge on your prepared baking sheet, spacing them about 2 inches apart.

Step 6: Bake Until Golden

• shaped scones from Step 5
• 3 tbsp cream

Brush the top of each scone lightly with cream for a golden, beautiful finish.

Bake for 15-16 minutes, until the scones are light golden brown on top.

I like to rotate the sheet halfway through baking to ensure even browning across all the scones.

Step 7: Make Glaze and Finish

• baked scones from Step 6
• 1 1/2 cups powdered sugar
• 3 tbsp cream
• 3/4 tsp vanilla

While the scones cool for 2-3 minutes on the baking sheet, whisk together the powdered sugar, cream, and vanilla extract in a small bowl until smooth and pourable.

Drizzle or pour the glaze generously over the warm scones, allowing it to pool slightly in the crevices.

Let the scones sit for 5-10 minutes to allow the glaze to set slightly before serving.

Simple Strawberry Cream Cheese Scones

Delicious Simple Strawberry Cream Cheese Scones recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 8 scones

Calories 2850 kcal

Ingredients

  

For the scones

• 2 1/2 cups flour (I always use King Arthur all-purpose flour)
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup butter (I like Kerrygold unsalted butter for this)
• 4 oz cream cheese (cold and cut into 1/2-inch cubes)
• 2 eggs
• 1/4 cup cream
• 1 tsp vanilla
• 2/3 cup strawberries (hulled and chopped into 1/4-inch pieces)

For the glaze

• 1 1/2 cups powdered sugar (sifted to remove lumps)
• 3 tbsp cream
• 3/4 tsp vanilla

Instructions

 

• Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut the cold butter into small cubes and cut the cold cream cheese into ½-inch cubes—keeping both cold is essential for creating those tender, flaky scones. Hull and chop the strawberries into ¼-inch pieces, then sift the powdered sugar to remove any lumps. I always use King Arthur all-purpose flour and Kerrygold butter because they give me the most consistent, delicious results.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. This distributes the leavening evenly throughout the dough, ensuring your scones rise uniformly. Set aside while you prepare the wet ingredients.
• Add the cold butter cubes and cream cheese cubes to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the fats into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. This creates pockets of fat that steam during baking, giving you those desired flaky layers. Don't overmix—stop as soon as you reach the crumbly texture.
• In a small bowl, whisk together one of the eggs, the cream, and vanilla extract. Pour this mixture into the crumbly dry ingredients and gently stir with a wooden spoon or spatula just until the dough comes together—don't overmix or your scones will be tough. The dough should be slightly shaggy but hold together when pressed.
• Gently fold the chopped strawberries into the dough using a few careful strokes—just enough to distribute them evenly without breaking them apart or overworking the dough. On a lightly floured surface, shape the dough into a circle about ¾-inch thick. Using a sharp knife, cut the circle into 8 wedges like a pizza, then place each wedge on your prepared baking sheet, spacing them about 2 inches apart.
• Brush the top of each scone lightly with cream for a golden, beautiful finish. Bake for 15-16 minutes, until the scones are light golden brown on top. I like to rotate the sheet halfway through baking to ensure even browning across all the scones.
• While the scones cool for 2-3 minutes on the baking sheet, whisk together the powdered sugar, cream, and vanilla extract in a small bowl until smooth and pourable. Drizzle or pour the glaze generously over the warm scones, allowing it to pool slightly in the crevices. Let the scones sit for 5-10 minutes to allow the glaze to set slightly before serving.