Strawberries and Cream Scones – Surprise Recipe Swap

Strawberries and Cream Scones

Surprise Recipe Swap

It’s time again for the Surprise Recipe Swap!
This month I chose my recipe with strawberry season in mind and thankfully, Krista at A Handful of Everything had something that was right up my alley: these Strawberries and Cream scones.

You all know I am all about breakfast foods. Make them sweet and bready? Even better. But forget about me for a minute.

Let’s talk about the little boys.

Strawberries and Cream Scones

I made the first test-batch of these scones and my boys INHALED them.

Which says a lot because they aren’t usually scone-type of guys. They are let’s-see-how-much-cereal-we-can-fit-in-one-bowl guys. Or Mommy-can-I-have-more-pancakes guys. They are also ketchup-on-scrambled-egg guys.                EW.

Strawberries and Cream Scones

Little pink scone guys? I didn’t see that coming.

But they looooved them.

And I did, too.

Strawberries and Cream Scones

These little bitty buttery scones are tender, soft, and loaded with fresh strawberry flavor. They are perfect for a quick breakfast with a  swig of iced coffee and would be great to take for a brunch or shower.

Or you could feed hungry boys.

Strawberries and Cream Scones - Surprise Recipe Swap
Prep time
Cook time
Total time
Fluffy, buttery little scones loaded with fresh strawberries and whipping cream and then drizzled with a simple sweet glaze. Great with a cup of coffee!
Serves: about 40 1½" scones
  • 1½ cups all purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons strawberry jell-o powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup cold butter
  • ½ cup fresh strawberries, diced
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • ½ cup heavy cream
  • ½ cup powdered sugar
  • 2 teaspoons milk
  1. Pre-heat the oven to 425. Line a baking sheet with parchment paper (or grease the baking sheet).
  2. In a large bowl whisk together the flour, sugar, jell-o powder, baking powder, and salt.
  3. Cut the COLD butter into the dry mixture-- my favorite method for this is tu grate the cold butter into the bowl using a cheese grater. It gives you small easy-to-work-with pieces. Then I just mix it with my fingers until coarse buttery crumbs form.
  4. Toss the strawberries into the dry mixture and gently stir to coat.
  5. In a small bowl lightly beat the egg with the vanilla and heavy cream. Pour it unto the dry mixture. Fold it in with a rubber spatula until it is JUST combined. The less you work this dough the better your scones will be. Overworking scone dough can make them tough.
  6. Turn the dough out onto a floured surface and lightly knead (no more than 8 or 10 times) to incorporate the remaining dry bits.
  7. Pat the dough out to about ¾ an inch thick (this is not precise but it will rise quite a bit) and cut using a floured biscuit cutter, a small floured glass (like a shot glass), or a knife (you could opt for a more traditional scone triangle shape if you use a knife).
  8. Place the cut out dough about 2 inches apart on the prepared baking sheet and bake for 10-12 minutes.
  9. While the scones bake, mix together the powdered sugar and milk to make a thick simple glaze.
  10. When you take the scones from the oven, drizzle them with the glaze.
  11. Best served the same day.

Find Krista’s original Sweetheart Strawberries and Cream Scones recipe along with many many more pretty treats, crafts, and even a book club!!! at her site, A Handful of Everything. Thanks so much, Krista for such a delicious and simple major hit of a recipe!



If you would like to participate in the Surprise Recipe Swap, follow the link above and sign up!

Strawberries and Cream Scones


Sugar Dish Me recipes straight to your inbox!


    • says

      Thanks, Cindy!
      Scones can take a minute to get the hang of– those are a couple of tried and true tricks that never fail.
      Also I am basically thrilled to read about your Mocha Oreo Milkshake. WOW!

  1. says

    I am so excited to have my recipe featured here!!! I’m even more excited that you liked them :) That is my goal. Make good food that pleases everyone in the house, especially the kiddos! I love that you make them in little rounds. They are the perfect little treat :) Krista @ A Handful of Everything

    • says

      Hi, Krista!
      Thanks so much for such a delicious and awesomely versatile recipe.
      I’ve already gotten a couple of emails about substituting blueberries, blackberries, and peaches!
      These were crowd pleasers for sure.

  2. says

    Yum! Your photos are so purty and that glaze looks amazing too! This is definitely my kinda scone. And I agree…. ew to ketchup on eggs!! Great SRS pick :)

  3. says

    I love that these are pink (of course I do!) As for ketchup on scrambled eggs…well, not sure about scrambled eggs, but I aLWAYS had (prob still would if I ever made them!) ketchup with omelettes growing up! Weird and wrong, but somehow still tasty!!

  4. Rachel says

    Believe it or not I had my first scone just about 3 weeks ago. It was cheddar bacon. I have been searching for recipes on scones ever since. These look delicious. Thanks for the recipe.—

  5. says

    These scones are so sweet Heather! Love the colour. We don’t have Jello powder over here but I do have Strawberry Nesquick milkshake powder. Do you think that would work instead in this recipe? :-)

    • says

      I’d bet the Nesquick powder would work just fine. I think the purpose was just to add a bit of strawberry flavor + pretty pink color to the scones… but the fresh strawberries REALLY stand out in a delicious way and I think these would be just as good without any added powder altogether!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: