Strawberries n’ Cream Scones

I put a decadent twist on my regular strawberry sones just for Mother’s Day, and now I think they are only way I’ll make scones from here on out. They are loaded with strawberry flavor, with freeze dried strawberries and strawberry cream cheese. It’s a tender, flavorful crumb that will be perfect on your spring brunch table.

❤️ Why You’ll Love Strawberries n’ Cream Scones

Strawberries n’ Cream is a very nostalgic flavor combination, so for Mother’s Day I wanted to make something special for moms that would remind them of growing up. And I think I nailed it. These are flavorful, tender, and so easy to make. They simply belong on your brunch table this spring.

🍲 Ingredients

Sourdough Discard – Inactive, unfed sourdough starter. Preferrable stirred down and cold from the fridge.

Strawberries – spring is strawberry season! But these can be made any time of the year because the recipe calls for freeze fried strawberries. I use Simply Truth Organic freeze-dried strawberries from my local grocery store.

Flour – We use Kirkland’s organic, all-purpose flour for all of our recipes, but you can use whatever you have on hand. Organic isn’t always necessary, but I do recommend using unbleached flour.

Strawberry Cream Cheese – Aldi’s has a great strawberry cream cheese but use what you can find! You can also use strawberry yogurt if you like.

Baking Powder – This is the leavening agent for the scones, and what gives them their tender texture.

Butter – one stick of COLD butter.

👩‍🍳 How to Make Strawberries n’ Cream Scones

• In a large mixing bowl, whisk together dry ingredients.
• Grate the cold butter and add it to the flour mixture, whisk together with a fork until all the butter is covered in flour.
• Add in the sourdough discard and cream cheese and whisk together until combined. Transfer to a lightly floured work surface and work the dough together with your hands and shape it into a round, flat ball.
• Using your bench scraper or a large knife, cut the scone dough into 8 equal pieces. Transfer to your cast iron pan or baking sheet and brush the tops of the scones with heavy cream.
• Preheat your oven to 425 degrees, and while your oven is preheating place the scones in the fridge to ensure the butter is cold during the bake.
• Bake at 425 for 23 – 25 minutes.
• When they are done baking, top the scones with the glaze and serve with extra fruit and a cup of coffee! 🙂

🪄 Tips and Tricks

• Making sure that your butter is cold is imperative for scones. If you use warm butter, they are more than likely to flatten and spread while baking.
• Using 100% hydrated sourdough discard, preferably from the fridge, helps the temperature of the butter stay cold – which makes the texture of the scones the best.
• I think scones turn out the best after baking when the dough hasn’t been overworked. The warmth of your hands won’t melt the butter, and the scones will stay light and fluffy. Just work the dough enough to bring it together into a round shape, then cut and bake them.
• Scones are SO easy freeze! If you can, make a double batch of scones and freeze half of them. When you’re ready to bake them just preheat and bake as normal.

🗒 Variations

Scones have quickly become one of my favorite things to make. They are such a good vessel for a bunch of different flavors… here are a few of our favorites, with more to come 😉

• Cinnamon Roll Scones
• Strawberry Scones
• Lemon Lavender Scones

🗒 Substitutions

You can substitute the strawberry cream cheese for strawberry yogurt, or instead of using freeze dried strawberries – use fresh strawberries.

• Strawberry Cream Cheese – Strawberry Yogurt.
• Freeze Dried Strawberries – Fresh Strawberries.

🗒 Best served with

• Spring Breakfast
• Mother’s Day Brunch
• After dinner treats
• Your favorite cup of coffee

👝 How to Store Leftovers

It’s best to store your leftover scones in an airtight container in the fridge for up to 4 days. When you’re ready to eat them, I recommend warming them up for just a couple minutes to bring back a bit of freshness.

🤔 Common Questions