This post may contain affiliate links. For more information, see our privacy policy.
The first bite of these Ridiculously Easy Fresh Strawberry Scones will have you smitten! They're melt-in-your-mouth tender, studded with sweet strawberries and have a delicious lemon glaze.
Yikes! In the midst of all the crazy stuff that's been happening lately, I almost forgot about strawberry season! I was reminded by a friend in Raleigh who shared that she'd picked strawberries a few weeks ago. I didn't waste any time calling our local fruit and veg market to enquire about berries. It was perfect timing for local mountain strawberries - sometimes they're a little hard to come by, but you feel like you have absconded with a real treasure if you do. When I find them I pick up a heaping bucket of beautiful, glistening berries. The next morning, these Ridiculously Easy Fresh Strawberry Scones will be rolling out of my oven as the heavenly aroma permeates the house.
The secret of baking with strawberries
This scone recipe actually took about a year to figure out. The recipe itself wasn't the problem. It's actually my go-to recipe for scones and I've used it a zillion times for lots of variations like these Ridiculously Easy Sugar Topped Scones, these Ridiculously Easy Banana Scones, these Ridiculously Easy Maple Pecan Scones and many more. It was more of an issue with the strawberries.
A problem and a secret solution!
Strawberries have a high water content and when you bake with them, the juiciness tends to create sogginess in the final product. As I mentioned, I made these scones last year and they were delicious right out of the oven. But an hour later, they were wet and heavy. So I put the recipe on the shelf, knowing it needed more work.
This year I decided to try something different. I diced up a handful of berries before starting to put together the recipe. I laid several thicknesses of paper toweling on the counter, spread the berries out to a single layer then added another layer of paper towels. When it was time to add the berries to the dry ingredients 20 minutes later, the paper towels were damp and pink with strawberry juice.
The end results were amazing. No more sogginess - even a few hours later. Such a little trick made such a BIG difference! So I'm quite thrilled to introduce you to these delicious Ridiculously Easy Fresh Strawberry Scones!
What's this "Ridiculously Easy" all about?
If you're new to The Café, you might be wondering why all these scone recipes are labeled Ridiculously Easy. It's actually a category of Café recipes that our readers love. You can read more about our ridiculously easy recipes in this post, but, in a nutshell, Café Ridiculously Easy recipes are those that "make you look like a culinary rock star with minimal work and hands-on time".
In this particular recipe, the ridiculous easy part is the way the butter and cream are combined. Most scone (and biscuit) recipes call for "cutting butter or shortening into dry ingredients" creating little "globules" of butter which are the secret to flaky, delicious scones. It's not difficult, but this process can be a little tricky and/or time-consuming.
In this Ridiculously Easy Fresh Strawberry Scones recipe, the butter is melted and at the same time, the cream is chilled. When the melted butter and cold cream are stirred together, voila... you get the same beautiful little "globules" as if you had cut the butter in!
The results are the most tender, melt-in-your-mouth delicious scones with almost no work. See what I mean? Ridiculously easy!
Can these scones be made with grocery store strawberries?
Of course, there's nothing like fresh, seasonal berries, but you can definitely make these scones with berries from your local grocery store. The berry flavor actually gets concentrated and intensified as the scones bake, so they'll still be delicious. Look for the reddest berries you can find. If you can find berries with a bit of a shine, that's a good sign of sweet berries.
I wish we could enjoy a cup of tea or coffee together and one (maybe two) of these moist, tender scones but sadly, that's not possible. Next best thing? Pin this recipe and plan to make these scones as soon as possible. Expect to receive rave reviews and requests for the recipe!
See that last beautiful picture up above? OOPs! I just couldn't resist! Bet you won't be able to either!
Café Tips for making these Ridiculously Easy Fresh Strawberry Scones
- Work quickly as you prepare this recipe as scone dough does not rise as well if the dough gets too warm. If you're not baking the scones right away, refrigerate or freeze the cut scones until ready to bake.
- If your cream mixture doesn't form the "clumps" or "globules", your cream probably wasn't cold enough. You can stick the whole mixture in the freezer for another 5-8 minutes, then stir with a fork and you should see the clumps.
- As noted above, be sure to allow your strawberries to drain well on several thicknesses of paper towel and then to pat off any extra excess liquid. It's a life-changer!
- Don't overmix scone dough, but make sure all of the flour at the bottom of the bowl is incorporated before scooping up the scones.
- You can make these scones several hours ahead of time. Just scoop them up onto your sheet pan, cover with plastic wrap and pop the whole tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed. They will take a minute or two longer to bake.
- I like to refrigerate my scones for at least 10-15 minutes before baking. This helps them to keep their shape in the oven. If you want to make them farther in advance, that's fine too. They can be refrigerated for several hours before baking. Any longer than that, I would pop them in the freezer.
- These scones can be mixed up, shaped and then frozen. To bake, just place them on a cookie sheet (or sheet pan) and pop in the oven without thawing. Give them a couple of extra minutes to bake.
- Scones are really best on the day that they're made. However, if you have some leftovers, just pop them (one at a time) in the microwave for 10-15 seconds. They will be almost like fresh out of the oven.
- You can also make these Easy Fresh Strawberry Scones and freeze them, unbaked. Pull as many as you want out of the freezer and bake as directed, adding about 3-5 minutes extra to the total baking time. You want to look for a pretty golden brown color.
- I use a 2-ounce (4-tablespoon) cookie scoop for these scones and get a yield of 8-10 round scones. A retractable cookie scoop (aka ice cream scooper) like this is super useful for making uniform-shaped, cookies, biscuits, scones, etc.
- I like to spray the scoop with cooking spray to prevent the dough from sticking to the scoop.
- This recipe calls for lining a sheet pan with parchment paper. This is optional, but is nice for easy cleanup. I love these pre-cut parchment paper sheets. They come in a flat box for easy storage, are perfect for cookies, scones, biscuits, cake, etc. and a box will last forever.
- One last little trick. This scone recipe (and many other recipes) calls for melting butter in the microwave. If you've ever melted butter in the microwave, you know that it can spatter and make a mess. It helps to cover the bowl with a paper towel but often, when you open the microwave, you'll discover that the fan or the motion (if you have a turntable) has blown the paper towel off and there's still a mess. If you simply wet your hands and dry them on a paper towel before using it in the microwave, the dampness will keep it in place and your microwave will stay sparkling clean!
Thought for the day:
I always keep my eyes always on the Lord.
With him at my right hand, I will not be shaken.
Therefore my heart is glad and my tongue rejoices;
my body also will rest secure. Psalm 16:8&9
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear others' results and ideas for variations.
Scroll Down for the Recipe - or Save It to Your Inbox
We’ll email you the recipe so it’s easy to save, print, or share.
Ridiculously Easy Fresh Strawberry Scones
Ingredients
For the scones:
- 1 cup diced strawberries, (about ¼-inch dice) 10-12 medium strawberries
- 1 cup heavy cream
- 8 tablespoons butter, (1 stick) I used salted
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
For the glaze:
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
Instructions
For the scones:
- Before proceeding with the recipe, place the diced strawberries on several thicknesses of paper toweling and spread to a single layer. Lay several more thicknesses of paper towels on top of the berries and firmly pat a few times. Allow the berries to rest for 15 minutes before using them in the recipe.
- Preheat the oven to 400 degrees with a rack set in the middle of the oven. Line a sheet pan with parchment paper and set aside.
- Measure 1 cup of heavy cream and place in the freezer for 10 minutes.
- Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, sugar and salt in a medium-size bowl. Add the diced strawberries and stir gently to combine (if strawberries are sticking to the paper towels use a knife to scrape them off). Make a well in the center of the flour mixture with your spatula.
- After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to the well in the center of the dry ingredients and stir with a rubber spatula, from the bottom up, until all the flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix, but be sure all of the flour is mixed in. If it’s hard to incorporate all of the flour, add an extra tablespoon of cream.
- With a spoon or an ice cream scoop (I use a # 12 scoop), scoop dough onto the prepared sheet pan in ¼-1/3 cup mounds. If desired (for a pretty presentation) add a few diced strawberry pieces to the outsides of each mound.
- Place in oven and bake for 15 minutes. While the scones are baking, prepare the glaze.
For the glaze:
- Combine all glaze ingredients in a small saucepan. Bring to a boil then reduce to a steady simmer and cook for 4-6 minutes, until mixture is reduced and beginning to thicken and get a bit syrupy. Remove from heat and set aside.
- After baking the scones for 15 minutes, remove scones from the oven and gently brush each scone all over with the lemon glaze. Use all of the glaze. Return to oven for another 3-5 minutes, or until golden. Remove and transfer to a cooling rack. Allow scones to cool for 10-15 minutes for the glaze to set.
Notes
Nutrition
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change.
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
For a Spring High Tea at church I had to take over the scones because the "scones lady" had an accident. Luckily I found your recipe! Made 54 mini scones (large scoop) and everyone loved them!
Thank you for making scones easy!!!
Hi Gertrud, Thanks for your kind comments! So glad to hear that this recipe came to the rescue in a pinch (and we hope your friend from church is okay!). Thank you for letting us know how much you and your friends enjoyed the scones!
Perfect every time that I have made them. Thank you for the recipe!
Hi Elizabeth, Thanks for the excellent review! It's great to hear how well and consistently these scones have turned out for you. We appreciate you taking the time to let us know!
Please could you you send the labels 🙏 please I’m
Hi Flower, We don't currently have labels developed for this recipe. Some of our other Café scone recipes do have labels available, though, if you'd like to try a different recipe!
Can I make these mini?
Hi Cloe, yes that will work! Don't bake them too long though or they will be dry.
I made these several times. I used strawberries the first few times and then when our blueberries came into season, I switched to using those. I’m using them from the freezer, so my cooking time seems to be so much longer. Any suggestions? I’m just afraid if I let them thaw too much, they will just smoosh up when mixing in the batter.
Hi Linda, yes, you want to use them frozen. It's ok that the baking time is longer. If you let them thaw it will turn the batter purple. We do have a Blueberry Lemon Scone recipe here- https://thecafesucrefarine.com/ridiculously-easy-lemon-blueberry-scones/
I made these today just exactly as your recipe instructed. They were my first attempt at making scones and they came out absolutely fantastic! I think I'm a baker now! LOL
That's amazing! Thanks for letting us know, Linda!
Oh, my gosh, this recipe is awesome! I made it with fresh cherries and a bit of vanilla and almond extract. Heaven!! So glad I found this site.
Wonderful! Thank you for letting us know, Kathi!
OMGosh these were so delicious!!! I had strawberries that needed to be used and serendipitously your recipe appeared in my email! I was lazy, no appropriate ice cream scoop so I shaped them into a circle and cut them into pie shapes. The leftover scones were stored in the refer for at least 5 days when my son and g'friend came for the weekend. They were a total hit! TY for your stick-tuitive-ness in making this recipe perfect - all of your tips for the best outcome were spot on! Making more of them to freeze as we have more strawberries. We're having a family weekend away for my son's proposal weekend coming up! Thank you - I love your blog! xoxoL
That's great, Leslie! Thank you for letting us know!
Delicious and easy. I made with coconut sugar, added chopped walnuts and skipped the glaze, they were awesome. This will be my go to scone recipe.
Thanks for the review, Jazzy! So glad you enjoyed these.
I loved these scones! Just made them this morning and used brown sugar instead since that’s what I had. Delicious! For some reason it took me more like 20-22mins (including glaze time) but it could be just how my oven is. I like the outside crispier so it worked better for me. Will def make this again. Next time I might put some lemon zest in the batter for an extra pop but the glaze was great, I’m glad I used it all.
Awesome! Thank you for your review, Neha!
Thank you for this recipe! They were indeed easy and delicious! I had just a cup of aging strawberries and almost a cup of cream left (filled in the gap with a little whole fat plain yogurt) and I am so happy with the end result. Thanks for sharing. I have a photo of my scones if you would like it!
Hi Jeanne, so happy you enjoyed this recipe! I'd love to see a photo - you could send it to chrisscheuer@me.com
Wonderful !! Having lived in London for many years, our family LOVES scones and we are pretty particular. lol This is such an EASY recipe - I followed it exactly and they turned out beautifully. Hubs and I are enjoying them now with a nice cuppa!
That's great, Caroline! Thank you for letting us know!
my scones turned into pancakes lol...
I'm so sorry you had trouble with these, Kara. It's difficult to say what went wrong without having been there in the kitchen with you.
Tried this recipe and it was delicious! I *substituted some of the ingredients (2 cups AP Flour to *1.5 cups Whole Wheat Flour and 1 cup Heavy Cream to *1 cup Coconut Milk) based on what was available on my pantry. Still turned out great and was able to use the fresh strawberries I had gotten from the market.
That's great! Thanks for letting us know, Helen!
Just took the Strawberry Scones out the oven, easy peasy to make.being British 😊 I served them with Clotted Cream, and homemade strawberry jam delicious. Thank you for the recipe from Marsha (ont. Canada)
Sounds wonderful, Marsha!
I have a tea room in Indiana. We do high tea trios with the scones being on the bottom. We do different varieties. This is by far one of the best recipes I have came across. Thank you for sharing. God bless, Lisa
Thank you for letting us know, Lisa! So glad you're enjoying the recipe.
These scones are OUTSTANDING! I followed the recipe and added the 1/2 t vanilla and 1/2 t almond extract, as suggested. I've already shared this recipe, Are there labels available? I would like to give some of these to my neighbors.
This is, without a doubt, my favorite recipe website. Thank you!!!
I Samuel 12:24
So glad you enjoyed these, Lois! We do not have labels for this recipe at this time.
Chris, just visited our first scone shop in Savannah. Their scones were delicious. The texture is like none I have ever had. They were goof for 2 days. I am thinking they may haves used pastry flour or a mix of cake flour and regular flower. I have never made scones and about to try you easy scone recipe. Could I use one of these flours?.
Hi Ann, you could definitely use cake flour for these scones or a half-and-half mix with AP flour. That would make for a lighter texture.
I've been making scones for over 30 years; loving everything British, I do lovely afternoon tea luncheons or simple "cream teas" consisting of just scones and tea. I was searching for a herb scone recipe when I came across your site and was intrigued by your method of chilling the cream and adding the melted butter. Oh My Gosh!! I used your basic scone recipe above, using only one tablespoon of sugar and adding one tablespoon of Herbs de Provence as indicated in another recipe from another site (sadly the flavor came out way too bland - needs more salt and herbs). I gave up using a pastry cutter years ago because my hand would cramp! I've been doing the blending by hand which makes my shoulder muscles ache so I was anxious to try your method. Not only did it make the process so easy, the scones are the best I've ever made texture-wise! Light, delicate, moist, incredible texture! I've spent the last few hours looking at your site and can't wait to try the shortbread recipes, tarts, lemon curd (only ever used the store-bought) and of course, the many different scone recipes. Might you venture into perfecting some savory scone recipes?
Thank you!
Patty
2 Peter 3:9
That's so awesome, Patty! Thanks so much for taking the time to leave this thoughtful review. I think you'll love the lemon cured. And yes, I will work on some savory scones!
I've now made lavender scones twice using culinary lavender buds. I made them to serve with lavender jelly, which I bought on a recent trip to Michigan. This jelly is amazing...if you love lavender, you can order it online from Lavender Hill Farm in Boyne Michigan, lavenderhillfarm.com. It is wonderful! By the way, I've frozen the baked scones, pop them in the over for 10 minutes and they're as great as just baked! Thanks so much for that tip; with your ridiculously easy recipe and freezing them, I get to have these heavenly morsels whenever my heart desires!
Blessings...Patty
That's great to know 🙂
Chris; I just made these Fresh Strawberry muffins (but used frozen berries). Also, instead of making Buttermilk I used homemade Kefir. I appreciate the choice to make less as I am alone; I made six and they turned out great. These are, without a doubt, the very best muffins I've ever made!
Also made the Lemon Curd two days ago and have shared that recipe with three others, one in China. You're the Best!
colleen
So happy you enjoyed them, Colleen! Thanks for your kind comment!
I made these scones as part of a Sunday breakfast aka feast! The scones were absolutely delicious and disappeared quickly! The recipe is easy to follow and the crumb was so tender! Thank you for the delicious recipe!
Awesome! Thanks for letting us know, Darlene!
I am so curious, what do you think of adding some vanilla or almond extract? Would that ruin the liquid to dry ingredient ratio?
Love your site and will try other things too! Thank you!!!
Hi Ann, thanks for your kind words!
Regarding your question, either one or both would be delicious! I would just do a half teaspoon of each or one teaspoon of one or other other.
I can't believe no one else mentioned this, but this was WAY too much baking soda. I think you meant teaspoons rather than tablespoons :(. Unfortunately I already made two batches of this recipe before discovering my mistake. Otherwise this recipe was easy to follow and had good tips. Might try to make these again another day.
Hi Sasha, there is no baking soda in this recipe. Only baking powder and it's just the right amount to produce delicious scones. If you read the other comments, these scones have been very well received.
Please send the labels for the Fresh Strawberry Scones. Your recipes are so good and since I am baking them in larger volumes for family gifts, they are delicious but easy enough for this use. Thanks
I'm so glad you're enjoying the recipes, Linda! We do not have labels for these scones at this time.
Hello, I am considering trying your Ridiculously Easy Strawberry Scones for a brunch I am hosting soon. I noticed the recipe uses an ice cream scoop for individual portions vs. the traditional circular scone cut in triangles. Is there a reason you do it this way? Am I able to use your recipe and shape in a circle and cut the more traditional way? This recipe looks so good!
Hi Virginia, you could definitely cake these scones in the traditional way. I often use the scoop method because it's quicker and so many people are in a hurry.
These scones sound amazing! However, the have an abundance if buttermilk on hand, so I’m wondering if I can sub the cream for buttermilk? If so, do I need to change anything else in the recipe to accommodate that change?
Thanks so much for consistently wonderful recipes.
Hi Lyn, thanks for your kind words.
You could definitely use buttermilk in this recipe and the results will be delicious, but NOT like scones, more like biscuits. The cream is what gives the melt in your mouth texture. Either way, they will be good, just different.
Hello! Absolutely love this recipe! Super easy and very delicious
I would definitely make again with blueberries
Thank You so much!!!
Yay! Thanks for letting us know, Adriana!
Can I substitute blueberries for the strawberries?
HI Elsie, you could use blueberries! Just mix them in very gently.
These are the best! I have made them multiple times for my family and they all love them. Thank you for sharing this recipe definitely one of my favorites.
I'm so glad, Alison! Thanks so much for letting us know!
This scones are the best, absolutely delicious.
Thanks for sharing the recipe
Yay! Thanks, Michelle!
Oh my!! You were absolutely right!
I’m getting ready to make a batch of these ridiculously easy strawberry scones and remembered I needed to leave a comment. These are the best. I handed out some to my neighbors and they raved about them! Thanks for this fabulous recipe and the “ridiculously easy” idea!
Thanks so much for letting us know, Pam!
Hi! I have tried all of your scone recipes….AMAZING! Our kids and grandkids wait anxiously for our visits knowing that between your scones and your shortbread cookies, something delicious is coming their way. Thank you so much for sharing!!
I love that! Thanks for letting us know, Gina!
I apologize if this has been mentioned before, but there is another easy way to deal with incorporating butter into a recipe: use a cheese grater! I use very cold sticks of butter (I often will stick them in the freezer for about 20 minutes to ensure they are extra cold) and then (keeping the wrapper around one end so my warm fingers don't melt the butter too quickly) I run the stick of butter across a box grater (using the side with the big holes). Then, blending the butter into the flour to get it crumbly is a breeze!
Thanks, Val!
My first time trying to bake scones and this recipe is perfect! Easy to follow and scones turned out beautiful and delicious. Soft and Crispy texture, happiness in every bite. Tips to rest strawberries on paper towels works well! Thanks for sharing this recipe 🙂
You're very welcome Syaz! I appreciate you taking the time to leave a review!
My first time trying to bake scones and this recipe is perfect! Easy to follow and scones turned out beautiful and delicious. Soft and Crispy texture, happiness in every bite. Tips to rest strawberries on paper towels works well! Thanks for sharing this recipe 🙂
I am by no means a baker and this recipe was amazing. The scones were absolutely devine. So rich light fluffyand butteryI believe the key is to make sure the heavy cream has been in the freezer long enough to create curdles when added to the melted and cooled butter. The batter will seem clumpy and not stick together but forming it into large mounds helped. I will definitely make again using other fruits or seasonings. Thank you for sharing! This is a keeper.
Thanks so much for sharing your results, Villy! Perhaps you will become the family scone maker! I'm so happy you enjoy them!
Best scone recipe ever! The melted butter trick works beautifully! Mine came out light and delicious, strawberry’s were perfect after resting on paper towels.
Thanks so much, Carey, for sharing your review! I'm so happy you enjoyed this recipe!
I made the scones Saturday night and popped them into the freezer, per your suggestion. I gave them an extra 5 minutes and they were still gooey. In all, I added 20 minutes to the bake time. The taste was good, but I think the strawberries were too wet ( on paper towels for 20 minutes) as the scones were not as crispy as I would have liked-although the tops were brown. Maybe store bought strawberries were also the culprit? Next time, I will make and bake same day and see if that changes the quality of the bake.
Hi Mary, most scones are fine to make the night before but I think, because of the high water content of strawberries, that it's best to make them the same day. If you think about what happens to strawberries when you freeze and then thaw them, it's a lot of extra moisture. Sorry that didn't work for you but do try making them and baking them on the same day. So good!
Hello Chris
I made the recipe as it’s written except used whole wheat pastry flour . I put my scones in the freezer for 10 mins before baking . After the 15 minutes. They turned out beautiful, delicious and perfect. Easy recipe quick love the results .
That's great to know that WW pastry flour works well. Thanks so much for sharing this, Danielle! 💕
Mine melted into one big scone and are quite soggy still after putting the strawberries between paper towels, but they do taste alright!! So I might remake them sometime in the future.
Hmmm... haven't had anyone else report a problem like this, Fiep. I would try it again!
I had the same problem. Mine melted into flat disks like cookies. They were a soggy, greasy mess. I even used blueberries (which are less wet than cut strawberries) and kept everything else the same. What a waste of time and ingredients. So disappointing.
I'm sorry these didn't turn out for you, Benita. I've had reports back of others having success but I will revisit the recipe to try to discover what the problem could be.
Not sure if this was the problem but I have heard it is important to use fresh baking powder. Could be a good reason for the flattening out. I can't wait to try these!
I made these scones tonight and everyone loved them. I’m so glad I found your site. I plan to try several of your recipes. Thank you for sharing!
Happy Mother’s Day to you.
Johnna
Welcome to The Cafe, Johnna! I'm so happy you enjoyed this recipe! Hope you've had a lovely Mother's Day!
Hi Chris,
I made these with Bob’s Red Mill Gluten Free Flour and added 1.5 tsp of xanthan gum (because Bob’s recommended users do that). The scones were so darn good—biscuity and delicious with or without a slab of soft butter! I’ve made them twice now, and am thinking about other things to do with this basic recipe—add shredded cheddar? Dried rosemary for a savory effect? Lots of ways to go. I’d like to try this with some other gf flour brands, too—thanks for such a great easy-to-make recipe!
Thanks so much, Lucy! This will be so helpful to other readers. I'm so happy you enjoyed these and had good GF results!
Hi, I'm Spanish and I don't quite understand what you mean when you talk about CREMA ESPESA. What exactly is thick cream? Thank you !
Hi Wisha, "heavy cream" is the type of cream you would use for whipped cream.
We are a couple of months away from strawberry season here, but as soon as it arrives I will be making these! Love this scone technique 🙂
I haven't made strawberry scones in years!! I'm going to add these to my baking list for when we get local strawberries. I remember seeing the melted butter/cold dairy technique on a Cook's Illustrated recipe....I bet that helps make these super tender!
Could you substitute half and half or buttermilk for the heavy cream?
Hi Patty, my daughter-in-law has used half and half with good results and our biscuit recipe (which is similar to this with the cold cream and melted butter) is absolutely delicious and has tons of great reviews by readers so I think that you could safely substitute either one with good results.
Oh my...these are wonderful!
So delicate and so delicious!
I confess that these looked so delicious that I immediately had To try them. Only problem was no strawberries ! But I did have cranberries in the freezer.....so...increased the sugar by 1/4 cup . Oh my...so pleased! Thank you for a winning recipe !
I will probably have to join weight watchers after all this is over.
By the way...my go to song is "God will make a way" by Don Moen
Haha! That is so much like something I would do, Pam! When I see a good recipe I can hardly stand it until I can make it 🙂 The cranberry version sounds wonderful.
I love that song too! 💕
These sound so good Chris, I have some strawberries that need to be used, I will make these today! Thank you!
Thanks, Jenna. Enjoy!