Spring calls for these light and fluffy Strawberry Cream Scones. A perfect scone with fresh whipped cream and topped with fresh seasonal strawberries. Great for brunches, snacks, picnics and afternoon tea at home.

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Coming at you today, these light and airy scones topped with fresh whipped cream and strawberries. For this recipe I used my basic Light and Fluffy Scones recipe and just filled them with whipped cream and strawberries. They are truly delightful!

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What Are These Scones Like

• Difficulty – These are pretty easy to make. But you do have to pay close attention to the recipe to make sure you get them right. They only take about 30 minutes from start to finish.
• Taste – These scones are light with a crusted top. They are not sweet which makes the whipped cream and strawberry filling even better.
• Serving – This recipe will make between 8 – 10 scones. In the recipe card you can easily adjust the serving size to scale the recipe up or down.

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Ingredients

• All purpose flour – This is the most common type of flour used in baked good and is sometimes referred to as plain flour. You can buy it in all supermarkets.
• Sugar – Granulated white sugar is added to the scone dough to add a little bit of sweetness.
• Baking powder – Quite a lot of baking powder is added to these scones to give them a really good rise.
• Salt – I used regular table salt. Salt helps enhance the taste of the scone.
• Butter – Cold butter is cut into the scones. This helps give them a light and airy texture.
• Milk – I used full fat milk in these scones. It adds to the light an fluffy texture.
• Egg – I used one whisked egg to brush the tops of the scones before baking.
• Whipping cream – I whipped fresh cream to fill the scones.
• Fresh strawberries – Try to get really good fresh strawberries for these scones for optimal taste and texture.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat your oven to 425F. Grease a large baking tray and set aside.
2. Combine dry ingredients – In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.
3. Finish dough – Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly. Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
4. Knead the dough – Place the dough on a lightly floured surface and lightly dust the top of the dough with flour. Lightly knead the dough about 2 to 3 times. Gently press or roll the dough out to 1inch thick.
5. Cut and bake scones – Using a floured 2 inch cookie cutter, cut the dough into 10 circles. Place the dough circles on your baking tray. Whisk the egg and brush the top of the unbaked scones. Bake between 15 – 18 minutes or until golden and risen. Remove from oven and allow to cool.
6. Mix whipping cream – In a medium mixing bowl, add the whipping cream and whip until stiff peaks form.
7. Assemble scones – Using a sharp knife, slice open the scones, Add whipped cream and top with strawberries. Top with the other half of the scone. Serve when they have been assembled.

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Recipe Tips

• Always use cold butter – This help create air pockets as the butter melts as the scones bake. This helps create a lighter texture associated with scones.
• Don’t over mix the batter – Over mixing may result in dry and crumbly scones.
• Whipping cream – Always use a cold bowl and cold beaters. For sweetened cream, add a tablespoon of sugar and allow it to dissolve for 5 minutes before whipping.
• Serving – For optimal freshness, don’t assemble until you are about to serve these scones.

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Substitutions

• Scones – I don’t recommend any changes to these scones to achieve the same results. This recipe has been tried and tested for a long time and it’s great as is…lol.
• Whipping cream – You could fill them with creme fraiche, vanilla Greek yogurt or even cool whip.
• Fresh strawberries – You could opt for any berries like raspberries, blueberries or blackberries.

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Serving and Storage

• Serving – These would be great at an Easter brunch, for Mother’s day or to have as an afternoon treat.
• Storage – These scones will keep for about two days in an airtight container at room temperature. You can freeze them in a freezer safe container for up to two months.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!