These easy strawberry cream scones are perfect to make when you want something freshly baked, but without spending hours in the kitchen. These easy scones, made with cream instead of butter, take literally 10 minutes to mix and get into the oven, and another 15 minutes to bake. You can't get much easier than that! Plus, I've included an easy 10-minute strawberry compote recipe for a delicious strawberry topping.
I've been making these strawberry cream scones for years, and they've always been a hit with friends and family. I can't think why it has taken so long for me to publish the recipe!
It's a simple recipe, because it uses cream rather than butter, so there's no need to rub the butter into the flour. Simply combine the flour and sugar, and stir in the cream and milk! Job done in less than 5 minutes.
The other 5 minutes of the prep time is taken up with pressing the dough out into a thick circle, cutting the round scone shapes and arranging them on a baking tray! There's no need to use a rolling pin - just press the dough into shape using your fingers.
Once baked, the cream scones have a wonderfully soft and tender crumb, with a light, melt-in-the-mouth creamy texture. So creamy, in fact, that I don't even bother topping them with cream. I think there's enough cream in the dough!
What I do like to serve them with, however, is a simple 10-minute strawberry compote, which is made by simmering fresh or frozen strawberries with sugar and lemon juice for a few minutes until the strawberries are soft and syrupy. I normally make it while the scones are baking in the oven.
A warm scone, split in half, spread with butter and topped with still-warm strawberry compote is my idea of heaven!
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Why I think you'll love these cream scones
- The soft and creamy texture is quite hard to describe until you've tasted the cream scones, but once you have, you'll know exactly what I mean. They're not moist like a cake, or crumbly like a biscuit. Instead, they are delicately dry with a richness that melts away as you eat them.
- How quick and easy they are to mix and get into the oven. Literally 10 minutes - tops!
- How long they stay fresh. Kept in an air-tight container, the scones will stay fresh for up to 5 days. In the unlikely event that they go slightly stale, you can pop them into a preheated oven (160C / 320F) for 5 minutes to freshen them. This also works if you just want to warm them.
- The sweet but tangy strawberry compote is the cherry on top (so to speak). The fruity strawberry compote is perfect for spreading on top of the scones (plus a little butter of course).
Recipe information
Prep time: 10 minutes
Cook time: 12 to 15 minutes
Strawberry compote: 10 minutes while the scones are in the oven.
Yield: 7 scones (plus one misshapen scone with the final trimmings)
Ingredients
**Find the exact ingredient measurements for making both the cream scones and the strawberry compote on the printable recipe card at the end of this post.**
Cream scones
- Self-raising flour - you could also use plain or all-purpose flour instead, but add a teaspoon of baking powde for each cup of flour.
- Sugar - these cream scones need a little sweetness which I've added with the sugar. You don't need much, but if your taste runs sweeter, then by all means add a little extra to what I've listed.
- Double cream or heavy cream - the cream contains fat which replaces the butter that you would normally use for scones, and also provides part of the moisture content. You could use single (or pouring) cream but you won't get the same soft, rich texture that you get from using double cream as single cream contains less fat.
- Milk - this adds the remaining moisture content. You may not need to use the entire amount of milk given in the recipe. Add the milk slowly until the mixture can be pressed together into a soft dough. If you use single cream to make these scones I would recommend replacing the milk with extra single cream.
- Salt - this is optional, but I like to add a scant half teaspoon of salt for extra flavour. I believe self-raising flour in the US already contains salt so take care not to over-salt.
Strawberry compote
This strawberry compote recipe makes approximately one cup of compote. You can double the recipe to make a larger batch.
- Strawberries - you can use either fresh or frozen strawberries to make this compote. The strawberries should be roughly chopped.
- Sugar - the actual amount of sugar you will need depends on how sweet your strawberries are. Start with 2 tablespoons and add more sugar if necessary.
- Lemon juice - brings out the flavour of the strawberries and also acts to balance the sweetness from the sugar.
- Water - not pictured. You will also need a small amount of water which will help soften the strawberries.
- Cornflour or cornstarch. This is optional (and not pictured). If you use frozen strawberries they will have more moisture than fresh strawberries. You may want to thicken the compote by stirring in a teaspoon of cornflour which has been mixed to a smooth paste with a tablespoon of water.
Instructions
How to make the cream scones
Step 1: Combine the flour, salt and sugar (plus baking powder if using plain flour) in a mixing bowl.
Step 2: Pour in the cream and half the milk.
Step 3: Use a spatula to combine to a shaggy dough. Add the remaining milk if needed until all the flour has been combined.
Step 4: Tip the dough onto your work surface and use your hands to gently press it together. Handle the dough as little as possible and do not knead.
Step 5: Using your fingers, press the dough into a circular shape approximately three-quarters of an inch (or 2 centimeters) in thickness. Use a 3-inch scone cutter to cut circles from the dough. Press the trimmings gently together and cut out more scones.
Step 6: Arrange the scones on a baking tray lined with a silicone mat or baking parchment. Brush the top of the scones lightly with milk.
Step 7: Bake the scones in a preheated oven (200C / 400F) for 12 to 15 minutes until golden brown. Remove the scones from the oven and allow to cool.
How to make strawberry compote
Step 8: Place the strawberries, sugar, lemon juice and water into a small saucepan.
Step 9: Stir over moderate heat for 5 to 7 minutes until thick and syrupy. Taste for sweetness and add a little extra sugar if necessary.
Step 10: Transfer the compote to a small dish and allow to cool before serving with the scones.
Tips for a successful outcome
Here are my top tips to ensure your strawberry cream scones always turn out perfectly:
- Do not add all the milk at once. You may not need all the milk - it depends on the strength of your flour. Add just enough milk to allow you to press the dough together into a soft ball.
- Use double or heavy cream if possible. It gives a far superior result than using single cream.
- Handle the dough as little as possible. Be gentle with the dough, too much handling will encourage gluten formation in the flour, which will lead to a tougher scone.
- Dip your scone cutter in flour to prevent it from sticking to the dough as it cuts through. And also don't twist the scone cutter as you cut the scones - just press it straight down. This ensures the dough doesn't stretch and will help the scones rise to magnificent heights.
- Once you have cut the first batch of scones, gently press the trimmings together and cut a second batch. I find this recipe makes 7 'proper' scones, with a final misshapen scone with the last of the trimmings.
- Line your baking tray with a silicone mat or baking parchment to prevent the scones from sticking. You could grease the baking tray with a little butter instead.
- When making the strawberry compote, it will bubble as it boils and the water evaporates. You should stir it continually (on a strong simmer) until the water has all boiled away, leaving just the strawberries and a thick syrup.
- The compote should leave a trail in the pan that closes slowly when you draw a spatula through it. The compote will thicken further as it cools.
- If you need to thicken the compote, you can stir in a teaspoon of cornflour or cornstarch that has been mixed to a smooth paste with a tablespoon of water. Stir over low heat until the compote has thickened then allow it to cool.
Variations
Here are a few ways you could change the recipe to suit your own taste
- Add a cup of raisins or sultanas to the scone mixture for a fruity twist. You might also like to try my sultana scone recipe, which is made the traditional way by rubbing the butter into the flour.
- Leave out the sugar and stir in a cup of grated cheddar cheese for a savoury flavour.
- Swap out the strawberries for blueberries and serve the scones with blueberry compote instead. See this recipe for a baked yoghurt cheesecake with blueberry compote if you want details for making the blueberry compote.
Equipment
To make these strawberry cream scones you will need the following main items of equipment:
- Mixing bowl - for mixing the dough.
- Spatula - to combine the flour and cream.
- Baking tray - to bake the scones. I like to line my baking tray with a silicone mat or baking parchment. Firstly, it stops the scones from sticking to the tray, and secondly, it makes washing up afterwards much easier.
- A 3-inch diameter scone cutter to cut out the scones.
- A small saucepan for making the compote.
Storage
Store the scones in an air-tight container in the kitchen or pantry. They will stay fresh for 4 to 5 days.
If you want to freshen the scones, you can pop them into a preheated oven (160C/320F) for 5 minutes. Alternatively, you can warm them in the microwave for a few seconds.
You can also freeze the scones in a suitable freezer container for 4 to 5 months. Allow them to defrost on the counter and warm them in a hot oven for a few minutes before serving.
The strawberry compote will keep for up to 5 days in a sealed container in the refrigerator.
The compote can also be frozen. Allow it to defrost and come to room temperature before spreading on the scones, or warm it in the microwave for a few seconds before serving.
FAQ
There are a few reasons for this:
1. The self-raising flour was stale. The raising agent in the flour can lose its ability to rise if the flour is old or out of date.
2. You overworked the dough. Handle the dough as little as possible.
No, they are supposed to be dry and creamy. It is the dry, creamy texture that makes them perfect for topping with a fruity compote.
Save for later
If you would like to try these strawberry cream scones, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my bread and scones recipes page for other similar recipes. Here are a few you might enjoy:
📋The recipe
Strawberry cream scones
(Click the stars to rate this recipe)
Equipment
- Mixing bowl
- Spatula
- Baking tray
- Silicone baking mat or baking parchment
- Scone cutter
- Small saucepan
Ingredients
Cream scones
- 2 cups / 280 grams self-raising flour
- ¼ teaspoon salt
- ½ cup / 100 grams caster sugar
- ⅔ cup / 160 ml double or heavy cream
- ½ cup / 120 ml milk
Strawberry compote
- 1 cup / 150 grams strawberries roughly chopped (fresh or frozen)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
Cream scones
- Preheat oven to 200°C / 400°F
- Combine the flour, salt and sugar (plus baking powder if using plain flour) in a mixing bowl.2 cups / 280 grams self-raising flour, ¼ teaspoon salt, ½ cup / 100 grams caster sugar
- Pour in the cream and half the milk.⅔ cup / 160 ml double or heavy cream, ½ cup / 120 ml milk
- Use a spatula to combine it into a shaggy dough. Add the remaining milk if needed until all the flour has been mixed in.
- Tip the dough onto your work surface and use your hands to gently press it together. Handle the dough as little as possible and do not knead.
- Using your fingers, press the dough into a circular shape approximately three-quarters of an inch (or 2 centimetres) thick. Use a 3-inch scone cutter to cut circles from the dough. Press the trimmings gently together and cut out more scones.
- You should get 7 scones and press the final trimmings together to form an eighth one.
- Arrange the scones on a baking tray lined with a silicone mat or baking parchment. Brush the top of the scones lightly with milk.
- Bake the scones in a preheated oven (200C / 400F) for 12 to 15 minutes until golden brown. Remove the scones from the oven and allow to cool.
Strawberry compote
- Place the strawberries, sugar, lemon juice and water into a small saucepan.1 cup / 150 grams strawberries, 2 tablespoons sugar, 1 tablespoon lemon juice, 2 tablespoons water
- Stir over moderate heat for 5 to 7 minutes until thick and syrupy. Taste for sweetness and add a little extra sugar if necessary.
- Transfer the compote to a small dish and allow to cool before serving with the scones.
Notes
- Do not add all the milk at once. You may not need all the milk - it depends on the strength of your flour. Add just enough milk to allow you to press the dough together into a soft ball.
- Use double or heavy cream if possible. It gives a far superior result than using single cream.
- Handle the dough as little as possible. Be gentle with the dough, too much handling will encourage gluten formation in the flour which will lead to a tougher scone.
- Dip your scone cutter in flour to prevent it from sticking to the dough as it cuts through. And also don't twist the scone cutter as you cut the scones - just press it straight down. This ensures the dough doesn't stretch and will help the scones rise to magnificent heights.
- Once you have cut the first batch of scones, gently press the trimmings together and cut a second batch. I find this recipe makes 7 'proper' scones, with a final misshapen scone with the last of the trimmings.
- Line your baking tray with a silicone mat or baking parchment to prevent the scones from sticking. You could grease the baking tray with a little butter instead.
- When making the strawberry compote, it will bubble as it boils and the water evaporates. You should stir it continually (on a strong simmer) until the water has all boiled away leaving just the strawberries and a thick syrup.
- The compote should leave a trail in the pan that closes slowly when you draw a spatula through it. The compote will thicken further as it cools.
- If you need to thicken the compote you can stir in a teaspoon of cornflour or cornstarch that has been mixed to a smooth paste with a tablespoon of water. Stir over low heat until the compote has thickened then allow it to cool.
- Store the scones in an air-tight container in the kitchen or pantry. They will stay fresh for 4 to 5 days.
- If you want to freshen the scones, you can pop them into a preheated oven (160C/320F) for 5 minutes. Alternatively, you can warm them in the microwave for a few seconds.
- You can also freeze the scones in a suitable freezer container for 4 to 5 months. Allow them to defrost on the counter and warm them in a hot oven for a few minutes before serving.
- The strawberry compote will keep for up to 5 days in a sealed container in the refrigerator.
- The compote can also be frozen. Allow it to defrost and come to room temperature before spreading on the scones, or warm it in the microwave for a few seconds before serving.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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