Strawberries n’ Cream Scones

Posted in Dessert, Food, Recipes
on May 9, 2017

I have pretty much the greatest mom. She’s one of the most kind, big-hearted people I’ve ever met, and she’s so supportive of everything I do. She encourages me to follow my dreams, and is always there to lend a listening ear. I know I’m extremely lucky to have such an amazing mother, and I feel lucky that I’ve inherited a lot from her: her eyes, her smile, her ability to see the best in people, her love of music, and also a deep appreciation of baked goods.


Growing up, my dad cooked a lot of our meals, but my mom was definitely the resident baker in the family. She made cookies, muffins, cakes, you name it. She even went above and beyond by experimenting with all sorts of adapted recipes for me when I had several food intolerances as a kid. Lucky for me, she was always happy to teach me her tricks and allow me to experiment with baking on my own, as well. In fact, one of her favorite anecdotes to tell of my childhood involves me mixing muffin batter, per the package directions, “by hand” – not with a spatula or spoon, but with my actual hands. Alas, I’ve come a long way in the world of baking. 


Ironically, this scone recipe actually does require mixing with your hands, so maybe my childhood self was right all along. The inspiration for these strawberries n’ cream scones was none other than my lovely mother – I wanted a special treat to serve on Mother’s Day, and these scones definitely fit the bill. 


They’re buttery, soft, crumbly, and just the right amount of sweet. The base recipe for these scones is the same as my cranberry orange and rosemary scones  – whole wheat pastry flour, greek yogurt, and ice cold butter. This batch gets the extra addition of vanilla extract, a bit of cinnamon, and a bunch of fresh, juicy strawberries. The juice from the strawberries gets just the tiniest bit incorporated into the scone batter, making for the perfect strawberry flavor without being too overpowering. 



Top them off with a simple vanilla glaze, and you’ve got the perfect treat to enjoy with a cup of coffee for breakfast, as a summer dessert, or for Mother’s Day brunch! Bonus: people will be crazy impressed that you made scones, and you don’t have to tell them how easy they really are! 


How delicious would one of these be with a cup of coffee?!


I can’t wait to share these with my mom on Sunday! Do you have any special Mother’s Day plans? Is food involved? I’d love to hear from you! 

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{Interested in collaborations, or have questions, comments, or feedback for me? Please feel free to email at – I’m always happy to chat!}


Strawberries n' Cream Scones
Serves 12
A simple, subtly sweet scone that's perfect for a special breakfast or brunch.
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Prep Time
20 min
Cook Time
16 min
Total Time
40 min
Prep Time
20 min
Cook Time
16 min
Total Time
40 min
218 calories
33 g
22 g
8 g
2 g
5 g
76 g
112 g
15 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 218
Calories from Fat 74
% Daily Value *
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 22mg
Sodium 112mg
Total Carbohydrates 33g
Dietary Fiber 1g
Sugars 15g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Scones
  1. 2 c. whole wheat pastry flour
  2. 1/2 c. sugar (or sugar substitute)
  3. 1 tsp. baking soda
  4. 1/2 tsp. ground cinnamon
  5. 1/2 c. unsalted butter, frozen
  6. Juice from 1/2 lemon
  7. 1/2 c. plain greek yogurt
  8. 1 tsp. vanilla extract
  9. 1 c. fresh strawberries, largely diced
For the Icing
  1. 1/2 c. powdered sugar
  2. 1-2 Tbsp. half and half
  3. 1/2 tsp. vanilla extract
  1. Preheat oven to 350°F.
  2. In a large bowl, combine dry ingredients, and stir to combine.
  3. In a smaller separate bowl, grate the stick of butter.
  4. Add greek yogurt, lemon juice and vanilla extract to the dry ingredients. Mix with a hand mixer until just combined.
  5. Add grated butter to the dough, mixing only until incorportated - do not over-mix.
  6. Add strawberries to dough, kneading lightly by hand until mixed in.
  7. Form dough into two flat circles about 1/2 inch thick, and cut each into 6 wedges.
  8. Bake on parchment paper or a lightly greased cookie sheet for 15-16min, or until slightly golden brown. Be careful not to over bake.
  9. Remove scones from oven, and cool on cooling rack.
  1. In a small dish, combine glaze ingredients, and whisk until smooth. add half and half a small amount at a time until you reach your desired consistency.
  2. Once scones are mostly cool, drizzle icing over each scone.
  3. Enjoy!
  1. Dough can be made ahead of time and frozen for convenience.
  2. Store cooked scones in the fridge to maintain freshness. Best enjoyed immediately, or within a couple days.
  3. I have made this recipe with both sugar and stevia, and both have turned out great! It's completely up to preference.
Adapted from Brenda @ Turning Waters B&B
By Emma, With Love

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