Olivia Piepmeier

Strawberry Cream Scones

Categories: breakfast dessert
A watercolor illustration of two scones, one leaning to the right of the other. You can see little red specks in the scones. Below there are three random stawberries.

inspired by King Arthur Baking


  • 71 grams strawberries, diced
  • 50 grams sugar
  • 28 grams heavy cream (half and half is fine, too)
  • 240 grams all-purpose flour
  • 1 teaspoon diamond crystal salt
  • 1 tablespoon baking powder
  • 85 grams butter, cold, sliced
  • 1 egg
  • 2 teaspoons vanilla
  • 1/8 teaspoon Fiori di Sicilia, possibly more
  • 99 grams strawberries, diced


  • 35 grams sugar (yes, regular sugar, not powdered)
  • 1.5 teaspoons vanilla
  • 1 teaspoon water


  1. Preheat oven to 375F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, mix flour, salt, and baking powder.
  4. Use a blender or a food processor to mix the 71 grams of strawberries with the sugar and heavy cream until smooth.
  5. Back in the large bowl, use a pastry blender or your fingertips to blend the butter into the flour. It should be unevenly crumbly - we want big flakes of butter.
  6. In a separate bowl (small or medium sized is fine), whisk the blended strawberries with the egg, vanilla, and fiori. Smell this mixture - if you can’t smell the fiori, add a dash or two more until you can smell it. You want this ingredient to be present but not overwhelming.
  7. Add the wet ingredients to the dry and stir just until it’s barely coming together.
  8. Gently fold in the the 99 grams of diced strawberries. The dough will be sticky and that’s okay!
  9. Now we’re going to put them on the parchment paper. How big do you want these? The original recipe suggests a tablespoon sized scoop but I wanted them to be bigger. So, put the dough on the parchment paper as big or small as you want!
  10. Mix the glaze. It will be gritty and that’s what it’s supposed to be!
  11. Drop some glaze on each scone.
  12. Bake until they’re just beginning to turn golden brown along the edges. If you’re doing small ones, this may be 15 minutes. If you’re doing bigger scones, it’ll be closer to 20 minutes if not more. Just make sure they’re browning along the edges but not gummy inside. 


This recipe was brought to you by having strawberries in the fridge and me finally getting some of that sweet Fiori di Sicilia. This recipe used way fewer strawberries than I was expecting but they still pack a punch that makes them, to me, irreplaceable.

Fiori di Sicilia is wonderful. It would be fine without it, but it adds something so special that I don’t want you to miss. I’m blessed to live within driving distance to King Arthur Baking so I got this in person. The cashier was extremely knowledgeable about it and was the one to recommend the amount I ended up using in this (compared to the original recipe’s “a drop of”) and to pay attention to the smell to know if I need more. The lovely orange vanilla just compliments the strawberries enough without overpowering them. A delightful summer breakfast!