Strawberry and Cream Biscuits

By on March 31, 2017

Strawberry and Cream Biscuits are a sure-fire way to start any day off right.

Make sure to save this Strawberry and Cream Biscuits recipe.


  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon table salt
  • 6 tablespoons unsalted butter, cold
  • 1 cup chopped very ripe strawberries. Cut strawberries into about 3/8″ dice, halving very small berries, quartering medium, and then dicing large berries.
  • 1 cup heavy cream


  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In the bottom of a large bowl whisk flour, baking powder, sugar and salt together.
  3. Cut in cold butter until the mixture resembles a crumbly meal with small pea-sized bits of butter.
  4. Gently toss in strawberries, just to lightly coat in the dry ingredients.
  5. Stir in heavy cream gently, just to moisten the dry ingredients but not over work the dough.
  6. Knead once or twice in the bowl, to form a somewhat shaggy, but cohesive mass. The dough won’t be even – the key here is to be gentle!
  7. Generously flour your counter or work surface. Transfer dough to the counter, generously flour the top and flatten with your hands or a rolling pin.
  8. Gently roll or press the dough out to a 3/4 to 1-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter, pressing straight down and not twisting as you cut.
  9. Carefully transfer scones to prepared baking sheet, spacing at least two inches apart. You can re-roll the scraps of dough; things will get a bit messy but they will still be perfectly tasty.
    If you’re so inclined, sprinkle with a little sugar to finish them off.
  10. Bake the scones for 12 to 15 minutes, until golden and the juices start to bubble a bit and thicken. Cool on the baking sheet for a few minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Makes 16-20