These homemade strawberry cream cheese scones are filled with fresh strawberries and topped with a vanilla glaze.
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!
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.
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.
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.
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:
- cream cheese
- heavy whipping cream
- flour, baking powder, salt
- vanilla extract
I know it’s a little early, but these sweet little Strawberry Cream Cheese Scones would make a fun Valentine’s Day breakfast!
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.
These are quite possibly my favorite Valentine.
- 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
- 1 - 1 1/2 cup powdered sugar
- 2-3 Tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
- Mix flour, sugar, baking powder, and salt together in a large bowl.
- Once combined, cut in the butter and cream cheese with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Whisk together heavy whipping cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
- Add in strawberries, and mix until just combined.
- 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.
- Place scones on baking sheet, and lightly brush the tops of each scone with heavy whipping cream.
- Bake for 15-16 minutes, or until the tops are golden brown.
- 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.
- Drizzle the glaze over the scones, and allow to set (about 5-10 minutes).
Here are some other scone recipes you might love: