This Strawberry Cream Scones with Rose recipe features fresh strawberries and edible rose petals to flavor these tender cream scones with a strawberry cream glaze. These scones are the perfect easy Valentine’s Day brunch idea, but they are sweet enough to serve as dessert too.
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These scones were inspired by Madhava’s coconut sugar. I worked with them to develop this recipe for a video featuring their product on my Instagram and TikTok. I love the flavor of coconut sugar and knew it would bring a fun, alternative sweetness to my cream scone recipe.
I used the same base recipe from my Blueberry White Chocolate Scones and gave them a strawberry rose makeover. Strawberries are so fun to bake with for Valentine’s Day. Last year I used them to make Easy Strawberry Crunch Cupcakes with a little strawberry heart garnish.
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Why you’ll love this recipe
- This recipe is adaptable. See the substitutions and variations section.
- Scones are a quick recipe. There’s no proofing or chilling time.
- There’s strawberry in the scones and the glaze, maximizing the strawberry flavor.
- This is a no stand mixer scone recipe.
- This is a no food coloring recipe.
- No special equipment is required.
Ingredients
- I used fresh strawberries to flavor the scones and color and flavor the glaze.
- Edible dried rose petals flavor the scones as well.
- All-purpose flour provides a tender crumb.
- Egg and heavy cream bind the scone dough and provide moisture.
- Kosher salt and vanilla balance the flavor profile.
- Butter brings richness to the scones and glaze.
- Baking soda and baking powder give rise to the scones.
- Coconut sugar and powdered sugar sweeten the scones.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these scones to your liking:
- No rose petals — omit the rose petals or use 1 teaspoon rose water.
- Chocolate chips — add up to ½ cup (100g) of white, milk or dark chocolate chips.
- Dried strawberries — swap the strawberries in dough for chopped dried strawberries. I do not recommend using dried strawberries for the glaze.
- Another fruit — swap strawberries for another fruit, like raspberries.
- No glaze — omit the glaze or skip the strawberry part to make it easier.
- Lemon — add lemon zest to the scone dough and glaze.
- No heavy cream — use half and half instead.
- No coconut sugar — swap for granulated or raw sugar.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make strawberry cream scones with rose
Step 1: Combine the dry ingredients in a large mixing bowl. Cut in the butter with two knives or a pastry blender until the butter is pea-sized. Add the strawberries and rose petals, tossing to coat. In a separate bowl, whisk to combine the egg, vanilla and the heavy cream. Pour into the dry ingredients. Mix just until combined.
Step 2: Form the dough into a 1-inch thick disk or rectangle. Slice into 8 segments or cut out with a heart cookie cutter.
Step 3: Brush the tops with heavy cream. Sprinkle raw or coconut sugar on top. Bake.
Step 4: Pipe or spoon the glaze over the tops of the cooled scones. Garnish with dried rose petals.
Hot tips
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
- These are best served fresh. If you serve them past the first day they are made, I recommend reheating them in a toaster oven for 5-7 minutes at 350°F.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
Recipe FAQs
Store scones in an airtight container at room temperature for 3-4 days.
Yes, just make sure you cut them down into smaller pieces. You may need to let them defrost a bit to make cutting easier. Freeze the smaller pieces again before using to avoid them getting too juicy or mushy.
Yes, freeze unbaked scones in an airtight container for up to 3 months. Do not thaw before baking. Increase the bake time and keep an eye on them.
More recipes you’ll love
Lastly, if you make this Strawberry Cream Scones with Rose recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Strawberry Cream Scones with Rose
Equipment
Ingredients
Strawberry rose scones
- ¼ cup coconut sugar (42g) or granulated sugar, plus more for sprinkling
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 3 cups all-purpose flour (360g) plus more for rolling
- ½ cup unsalted butter (113g, 1 stick) chilled, cubed
- 1 cup strawberries (200g) fresh
- 2 tablespoon edible dried rose petals plus more for garnish
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups heavy cream (290g) plus more for brushing
Strawberry glaze
- 2 tablespoon heavy cream warmed plus more as needed
- ¼ cup strawberries (40g) fresh, finely diced
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup powdered sugar (125g)
Instructions
Do ahead
- Wash and dice strawberries. Spread out on a baking sheet lined with parchment or a silicone baking mat and freeze for at least 30 minutes.
- Prepare a large sheet pan with parchment paper or a silicone baking mat.
Make the scones
- Preheat the oven to 375°F.
- Combine the coconut (or granulated) sugar, baking soda, baking powder, salt and flour in a large mixing bowl. Whisk thoroughly to combine.
- Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the strawberry pieces and rose petals. Toss to coat these mix-ins.
- In a separate bowl, whisk to combine the egg, vanilla extract and the heavy cream. Pour into the dry ingredients. Mix just until combined.
Cut and bake
- Dump the dough onto a cleaned, dried and well-floured work surface. Pat into a 1-inch thick disc or rectangle. Use a heart-shaped cookie cutter to punch out 6-8 scones. Alternatively, use a bench scraper or sharp knife to cut into 8 triangle segments.
- Place the scones on the prepared baking sheet. Brush with additional heavy cream and sprinkle with additional coconut sugar.
- Bake for 25-30 minutes. Transfer to a cooling rack and let cool before glazing.
Make the glaze
- In a medium microwave-safe bowl add the strawberries. Microwave in 30-second increments for about 2 minutes to soften and release juices from the strawberries.
- Combine the warmed cream with the warmed strawberries. Mash together thoroughly with a fork or small whisk to release the juices and flavor from the strawberries. Strain the mixture through a fine mesh sieve and discard the strawberry pulp.
- To the strained strawberry cream, add the melted butter and vanilla. Whisk together. Add the powdered sugar and whisk vigorously until there are no lumps. Add more cream, if necessary, to get a consistency as thin or as thick as you like it.
- Spoon or pipe the glaze over the scones. Sprinkle with edible dried rose petals. Serve the same day.
