Remember yesterday’s April Fools’ Day post? The one where I mocked marble and farm tables and food blogging in general? Yea…. well, here I am living in the the very world I lovingly mocked. In penance I offer you with baby scones. I set the marble aside for today because that would just be too much. The farm table I can’t help. Thank you for letting me mock us and myself.
I’m excited to tell you about these scones!
Sure… I’m always excited to tell you about scones. That’s a constant.
But these scones are special! They’re definitely more scone that biscuit. In my world I’m generally trying to pass of biscuits as scones, but this isn’t that.
These Cream Scones are just that: cream! There’s no cold butter, no eggs, and no buttermilk. Just cream, flour, and a few fixins!
There’s a really great reason why these cream scone are absolutely delightful without the butter and buttermilk.
See… cream is what we use to make butter!
By using cream we’re adding our liquid and our fat all in one fell swoop! Cream is our multi-tasker… and totally delicious (obviously).
Chopped strawberries will also help moisten the batter.
I love that strawberries are coming back into season! This feels like really good news!
I also added a good handful of chopped white chocolate. I just had to.
The strawberry dough is pretty shaggy. Moist, but shaggy. Moist, but not sticky. How many more times can I say moist?
No rolling pin required. Just press and suggest the dough into a disk and press it out to 3/4″ thickness.
I love the strawberry studs.
I used a 1 1/4″round biscuit cutter to make these tiny scone bites. If you don’t have round cutters of various sizes you can trim the edges and make these scones 1-inch squares. Cool?
Brushed with heavy cream and sprinkled generously with turbinado sugar.
As you can see from the recipe below, these scones don’t actually have very many ingredients.
There’s a rule in baking… the fewer the ingredients, the more cautious you must be with measuring and technique. It’s weird, but true. Because this scone dough is basically a mixture of flour, baking powder, and cream we have to honor these ingredients and make sure we measure intentionally. Measure your flour carefully. I wrote about flour measuring here: Baking 101: Weighing and Measuring Flour.
I also stirred the dry ingredients as I poured in the cream. The mixture may feel a bit dry even with the 1 1/2 cups of heavy cream. If you measured correctly, don’t be alarmed. The dough will be shaggy but will come together with a few kneads and gentle presses.
This recipe is from King Arthur Flour. The proportions are spot on and the strawberries are a Spring dream. Yep… I said Spring dream.
Tiny Strawberry Cream Scones
makes about 20 to 24 small scones
adapted from King Arthur Flour
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 1/3 to 1 1/2 cups heavy cream plus more for brushing the top
3/4 cup coarsely chopped fresh strawberries
1/3 cup chopped white chocolate (optional)
turbinado sugar for topping
Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
In a medium bowl, whisk together flour, backing powder, salt, and sugar. Set aside.
In a liquid measuring cup mix together vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream. Add the strawberry chunks and white chocolate chunks (if using). Toss together. Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into a dish and press the disk out into a 3/4″-thickness.
Use a small biscuit cutter to cut small 1 1/4-inch circles from the dough disk. Brush each circle with heave cream and sprinkle generously with turbinado sugar.
Place 1-inch apart on the prepared baking sheet and bake for 12 to 14 minutes or until golden brown and cooked through.
Remove from the oven and serve warm.
Jenny
I just made a half-batch of these, and they are delicious! I used 2/3 white whole wheat flour and didn’t measure the strawberries. I also cut them into triangles because I didn’t have a baby biscuit cutter. Thanks for a great recipe!
ruby
Amazing!
Tanner
I just made these and they are SO GOOD and look almost as pretty as yours so I’m very happy! I had nothing resembling a cookie cutter that small so I free-handed them and they turned out really well.
Aliza
These scones were such a hit at my friend’s bridal shower. I made them in heart shapes too using a heart cookie cutter. One thing to note–the dough can get really damp and sticky when you add the strawberries. Don’t be afraid to add in more flour to get to the consistency you need.
Gabrielle
Just made these as a thank you for some friends, and they taste *amazing*! I’m so excited to drop them off. Thanks Joy!!
Alicia Stone
Woow I absolutely love these scones. I tried them these other day with strawberries and they were perfect. Will try them with blueberries this weekend.. Thanks a lot of the awesome recipes :)
Claire
These have been a standby recipe for me for the past few years. Always a huge hit whenever I choose to share them (which is not always, #sorrynotsorry). I find they’re really prime the first day but don’t keep super well, although airtight storage helps, but really, be better than me and share them so everyone can enjoy them at their peak.
Liza
How long would these keep?
joythebaker
Best when refrigerated, and should keep for four days.
Melissa
Just made these yesterday and they were absolutely amazing and pretty easy to make. Made the dough a day before and left in the fridge overnight and they came out perfect. Didn’t have a biscuit cutter but improvised with a shot glass, :-)
Angela S.
Can these be made ahead and then frozen? Thank you for the wonderful recipes. Always welcome.
tina
Looks amazing, would you pleassssse consider measurements I by weight?
joythebaker
I’m not sure about how exact it would be.
Mary Straton
Think I could work some blueberries in here too? Or would that be an epic berry fail?
joythebaker
go for it!!
trish
Can you use frozen strawberries?
joythebaker
Yes! You just need to defrost and drain them.
Michelle
Can I use buttermilk instead of heavy cream? Thanks!
joythebaker
Yes, you can if you like!
Mia
Hi! These look delicious! I’m not sure anyone would be able to reply in time, but I will try anyway – I want to make these for a picknick tomorrow, but I don’t want to risk them being completely dry and hard by tomorrow – could I make the dough today and store it in the fridge & bake them tomorrow? Thanks so much if anyone reads this :)
joythebaker
I’m sorry I was not able to get back to you in time for your picnic! But for future edification, yes you may freeze the dough and bake it the next day.
Maria
I made these tonight, and they were amazing!
Sheer
Hey Joy, I’ve made these scones a few times and they are amazing!! I was wondering if the same recipe would work with raspberries instead of strawberries? Thanks Sheer
Sarah
I made these and loved them!!! So yummy and the perfect size for having 2 or 3 and not feel “guilty”!!! Thank you for reposting…I think I’ll make them again!!!
Sonja
I have to deliver bad news tomorrow and wanted to bake scones for my co-workers to alleviate my guilt — added regular chocolate chips because I don’t believe in white chocolate. I have a rough history with scones, they often come out dry and hockey puck-like, but these are AMAZING. I think they’ll do the trick as long as I don’t eat them all right now. Thank you Joy!!
Sherri
I love this recipe, made with strawberry first, then tried with fresh peaches! YUMMO!
Annie Home Baker
I’m curious to know what the difference is between a scone and a biscuit.
Elaina
I am making these I love scones< I never made these and the step by step instructions are so clear.
Avital
Is it alright to use light cream instead?
joythebaker
sure!
Alison
Ooo, thank you for sharing! Mmmmmmm …
Dorothy Langlois
Would love to make these in the morning but could I substitute well drained frozen strawberries for the fresh? Thanks for the great recipes Joy!
Rochelle
These look absolutely amazing and delicious! I want some right now! These are great for mornings when you running off to school or work, they are the perfect size and treat.
Robyn
these strawberry scones look great, here in Australia the supermarkets are practically giving away strawberries, such an abundance, but my question to you what is turbinado sugar please?
Des @ atastyplate.com
yummmm!!!! Will be making these today!
Donna
I made these tonight and they were DELICIOUS!!!!!
Margie
Joy do you think you could substitute blueberries for the strawberries easily?
joythebaker
absolutely!
Sunit
Oh man, that studs picture is gorgeous. They also manage to look healthy! But I know I’ll end up eating far too many for my own good. Oh well! :D
Anabel
Hi Joy! Have you ever tried strawberry and basil together? I made a batch of tiny strawberry basil scones based on this recipe, and the flavor combination is pretty tasty!
joythebaker
It’s one of my favorite flavor combinations! I love the way you think!
Laura
These are still good if you got a little too down with the minimalism and totally forget the 1/3 cup of sugar. Oops.
joythebaker
haha! suuuper minimal!
Jill
These look so cute! But they did not work for me. My fresh strawberries (I used small firm ones , chopped) made for a slippery mess. I am determined, though for it to work. I am going to chop, then freeze some berries on a sheet pan, then try to fold in those!
bluebirds&bears
I made some this morning and used my brother and classmates as guinea pigs. Let me just say, they are very happy guinea pigs! I’ve yet to be disappointed by anything on this site; thanks Joy!
Lindsey
I made these this past weekend for a brunch with friends and the scones were perfect! I’m a rather terrible baker (measuring things is not my forte), but these were so simple and were delicious, thank you!
Since I’m not a baker, I don’t do substitutions well. Would anyone know if these could be made with different flour (like almond) and still turn out well? I want to make these again this weekend for my family, but my mom just found out she has a gluten intolerance so I would need to adjust the recipe for her. Any suggestions would be greatly appreciated!
Gay
Joy, I made these yesterday. Just lovely. Even better with strawberry butter!
dianahowe
Could I make these vegan by substituting coconut cream for heavy cream you think? Love these!
joythebaker
Go for it! I think that’ll be super delicious!
Jenna
Do you have nutrition info for these?
Michelle
Delish! and oh so easy using cream instead of butter. My egg allergic son was devoured two scones. Thank you for this post. Was wondering if you tried it with gluten free flour? Or other fruits?
Hari Chandana
These are so delicious and tempting.. love them! :)
Kirsten @ Fit + Fab
Those scones!!
Some of my greatest childhood memories is walking down to the kitchen on a saturday morning with the smell of scones wafting in the air. I am definitely going to make these little bad boys with a side of Devinshire cream. SO YUM!
Barbara
I’ve never had a scone; I think I’ve found the place to begin remedying that. We’ve had a LOT of strawberries already this spring; can I use blueberries instead?
Emma
I adooooore scones – I want one of these right now! The golden sugar on top makes me want one even more.
Laura @ Laura's Culinary Adventures
Scones are special! I have been eating so many strawberries recently because they are such a bargain now. These scones scream spring to me. Yum!
Amy
I made these yesterday and they are phenomenal……….not too sweet, beautiful, and makes lots!
sundiegoeats
Um no cutting butter into the dough and no rolling pin? These look gorgeous. Have never made scones but this seems like the recipe to start with.
Jenn @ Foodess
In Canada our strawberries are still a few months off, but I love your sweet little scones! Can’t wait to make them.
Kylie Peters
These look amazing!! I can’t wait to try them! If you ever need any motivation or inspiration my blog is: happinesslovestrength.weebly.com :)
Annie @Maebells
Beautiful! I have been trying to decide what to take to a brunch this weekend and I think I have found it! I also loved your post on Monday, what a weird world we food bloggers live in? :)
Tracy
Love the tiny scones, bring on spring!
Jean | DelightfulRepast.com
Love cream scones! I love scones of all shapes and sizes, but I always make tiny ones–perfect for the tea table! I most often make wedge-shaped, but round are fine too (see The Great Scone Kerfuffle of 2014 at Pauline Wiles’ site http://www.paulinewiles.com/2014/03/18/guest-post-the-great-scone-kerfuffle-of-2014/.
Tamara
Dear Joy, I love you! You are like the goddess of baking to me and for that I thank you! I can’t wait to try these scones. I am determined to make the perfect scone this year!
Chichi
I love scones. Yours looks so delicious I usual use milk to make mine. Will make them with cream next time I make them
Charlotte
Joy, I read your blog this morning and just made the little strawberry cream scones this evening. They are adorable and taste amazing. Thanks for sharing your life and special gifts with us.
Laura (Tutti Dolci)
These are the absolute cutest!
SaJia
I might have to ignore my lenten dairy sacrifice for these. I’m not sure I can wait until Easter! After all, once it’s baked, it’s not cream any more, right?
Alia
I made these tonight and they’re gorgeous, perfect for dessert. My husband ate at least half a dozen after dinner. I’m saving the rest to have with tea over the next couple days, where I think they’ll be perfect.
Erin @ cutthecookie.com
On an overcast day from around the world, thanks for a spot of spring. I may need to make these for Easter, actually :)
Karine Keldany
Great post Joy! I will definetly give them a try. I love scones. The photography is awsome. Your style has changed. I love the colors, light, angles and props. Bravo!
Michelle @ A Healthy Mrs
These are so darn cute! And probably so darn delicious, too :)
daydreamkate
Hoe did you know there were strawberries at my house? These are so going to happen!
Mimi
Scones with no butter? YES!
Liss
Love the strawberries already in the scone!! For extra fluffy ones we use equal cream and lemonade – all the rise you need straight from the bubbles :) def adding berries next time thanks joy! Love your work :)
Amanda @ Once Upon a Recipe
basically these are just the cutest. i can’t wait for strawberries to come into season here (it’s snowing right now, so i feel as though we’re a ways off…).
Erika
Oooh…I might have to make these and impress someone! So perfect for a spring brunch, too.
Rocky Mountain Woman
Yum. I love the King Arthur website, it’s fun to look at and they have great recipes…
fedandfit
Beautiful! The lighting in NOLA suits you :)
Amy
I made these this afternoon and they are delicious! I love that there was no tiny butter cubes to incorporate so they were easy to make. Thinking of other flavors you could make this recipe with!
cheyenne
oh myyy. perfect for a sunday breakfast :)
thanks for sharing!
xo, cheyenne
Danae @ reciperunner
Love these mini scones! Amazing that you got them so perfect just using the cream, can’t wait to try this method out. Beautiful pictures!
Taylor
These look absolutely delicious! I can’t wait to try the recipe out!
xoxo
Taylor
chetours
How beautiful!
xx,
Elizabeth
http://www.adrian-james.com
Kara
I think these would look better on a marble slab (har har, just kidding).
Katrina @ WVS
These are simply the cutest little things ever, joy!! I love this recipe!
Amanda
Well, I didn’t have any cream, only butter and 1% milk, nor did I have strawberries, so I made my regular scone recipe this morning instead of these. But I DID cut them out with my adorable smallest biscuit cutter, just like yours. Drizzled with honey and more butter, they were delicious, but I’m bookmarking this for when we get our first baskets of perfect little summer strawberries. (Which is a long ways off up here in Quebec. Today is only our second day above freezing and I can’t count on strawberries until June. Sigh.)
littlespicejar
I am loving the simplicity of this recipe! Definitely going to give these cuties a try!
Mary Hirsch
Love the comment, “Press and suggest the dough into a disk…..” Can I borrow that phrase ????
Jennifer Allison
at least you didn’t stack ’em :)
Conni
Love these!! I want to make them n.o.w. Thanks for sharing. And your post yesterday rocked too. Thanks for intertwining humor and advice (-:
Maria
Love these Joy, but I’m worried about you. I hope that is not an old relic of a table covered in lead paint! :)
Lynsey Taylor
These look so tasty ! I just made some blueberry buttermilk scones (im on the hunt to find the perfect scone recipe) so will be trying these next :)
Do they keep well? It seems to make a fair few and I would probably freeze them if not !!
Lyns x eeyorelikescupcakes.blogspot.co.uk
Megan
I would like about 5 of these right now!
Lisa
These look so good
L x
http://workingmumy.blogspot.com
Elana
Berry season is my reason for getting up in the morning.
Dixya @ Food, Pleasure, and Health
playing with cold butter is a reason i dont make scones as often..this recipe is a dream come true. you are awesome as always :)
Erika
I could so eat some of those right now! They look delicious! I’ll have to try making these!
Adrienne | Appetites Anonymous
I can’t wait to make these! They look so cute and delicious!!
Amber @ Caleighs Kitchen
I want one right now with my coffee. Can you ship? :-)
Alice | Close Encounters of the Cooking Kind
So nice to see non-triangular scones on an American blog! I know it’s just the common shape over there, but I never feel comfortable with scones being triangular having grown up with round ones!
Lisa
Love these, Joy! So simplistic. I imagine these make a fantastic and indulgent breakfast alongside a cup of black coffee.
Liza M.
Looking good-now you’ve got me thinking about banana scones, though. Hmmmm.
Linda
Scones and morning coffee just can’t be beat, and the fact that these are small means that I can have more than one! Thanks for your reminder about a few ingredients requiring more careful measuring.
Abby @ The Frosted Vegan
Ahhh love how little these are! I’m going to make these with the first batch of acceptable strawberries : )
J. @ cake central station
How does Mr. KittyCat like his new Orleans digs?
joythebaker
he’s totally into it!
foodlikecake
So cute! I love the strawberries and that you added white chocolate :-)
kim
your nail polish is PERFECT for this post…the best strawberry red :) making these today!
Rebekah {aCricketSang}
So cute! And they look very tasty m
Katie
These look so cute and delicious- will definitely make them for kids for after school. I love your recipes and blog but as I am in Australia I am used to measurements in grams-so much easier and more accurate. Would you consider providing gram measurements for your recipes?
Amy @ the anorexic chef
These look inredibly good! The photography is stunning too!
Maria Popish
Love at first sight!
Love at first bite? ;)
Averie @ Averie Cooks
I love that there’s no cold butter, no eggs, and no buttermilk. The less to fuss with, the better! And I always trust KAF recipes, no matter what. Glad to hear this one is spot on, as they usually are! And what you said about the less ingredients the more carefully you must measure. Isn’t that true. No margin for goofs! Pinned
Belinda Lo (Moonblush Baker)
Yep In Australia cream based scones are always on the menu.Brilliant isn’t it? Yep in love with the size of them because one is never enough!