strawberries-and-cream-biscuits Recipes

strawberries and cream biscuits

Did you go strawberry picking last weekend? Did you haul home too many and they are disintegrating faster than you are able to can, preserve, or pluck them individually into your mouth? Do you have strawberry-stained fingers and toddlers? Boy, do I have a treat for you.

hello, strawberries! you were missed.
drying the strawberries

It’s like a strawberry shortcake, stuffed inside a single cake. No wait, it’s a strawberry and cream scone, with overripe strawberries that melt, their juices trickling free of their 2-by-1 confines, as they bake. It’s a mistake, a terrible, terrible mistake, this stuffing of fresh, unstructured berries inside a structured baked good; it might make a red puddled mess around each, like sweet, innocent biscuits got lost on the set of a trashy vampire movie. That can’t be right, can it? Shouldn’t a scone be a tidier thing?


overripe berries
stirring in the cream
strawberry-specked dough

I thought long and hard about this when I made these what I confess to be a year ago. A whole year I’ve known you could do this — make a happy mess with berries and cream, all in the name of breakfast — and I didn’t tell you. I was just fiddling around. I didn’t think anyone would actually care about such a mash smash-up. And then yesterday morning, I was trying to do some spring cleaning on my hard drive, which is understandably groaning under the weight of 1000+ photos I shot for the book and everything you’ve seen here since, and I saw these and I realized I missed them very much. That they were such a fun way to start a weekend morning; you should have a chance to do the same.

ready to bake
strawberry cream biscuits
strawberry and cream biscuits

One year ago: Roasted Peppers with Capers and Mozarella
Two years ago: Lamb Chops with Pistachio Tapenade
Three years ago: Lemon Mint Granita and Pickled Sugar Snap Peas
Four years ago: S’More Pie and Jim Lahey’s Potato Pizza
Five years ago: Black Bottom Cupcakes and Spring Vegetable Stew

Strawberries and Cream Biscuits

Last year, I shared a cake in which strawberries would ideally almost melt into the batter, leaving jammy puddles in their wake. Needless to say, that inspired these. What I learned from the comments is that baked goods like this — where you want the strawberries to almost melt — really work best with the more fragile berries you’d pick yourself or get at a farmers market, preferably when they’re almost or actually overripe. Grocery store strawberries — firmer stock, designed for long-distance shipping — will also be delicious here, but they’re less likely to melt and trickle.

2 1/4 cups (280 grams) all-purpose flour
1 tablespoon (15 grams) aluminum-free baking powder
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold, unsalted butter
1 cup (about 130 grams) chopped very ripe strawberries (I quarter small or medium ones and further chop larger ones)
1 cup heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater; a tip I learned from you guys) cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. (I like to use a rubber spatula to gently lift and turn the ingredients over each other.) When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.

Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.

Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

Do ahead: Biscuits are generally best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

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383 comments on strawberries and cream biscuits

  1. Ali

    Oh my goodness – these remind me of something my grandmother used to make for my brother and I when we were little kids. And I just carted home about 5lbs more strawberries than I should have this weekend – perfect timing! [Weekend Farmer’s Market trips frequently lead to over-zealous buying… such a terrible problem to have.] Thanks for yet another fabulous idea!

  2. Melissa

    oh. dear. god. You read my mind – was just looking at the local strawberries at the market, but they go rotten before I can eat them all. mmm, must make these before it gets too hot to use the oven.

  3. Anne

    Perfect timing! I was just wondering what to do with the rest of the strawberries. I make something very close to this with raspberries and blueberries later in the summer, but wow, I can’t wait to try these!

  4. So glad you finished that stinkin’ book! ;)
    Great to see you posting regularly again. The only problem now is that I can’t keep up! These and the rhubarb bars are now on the list for this weekend.

  5. I know you’ve used barley flour before, but I tried it in shortcakes last weekend (subbing some of the ap flour), and it was amazing. Sadly, strawberry season is wrapping up here (although it was glorious), but [greedily tapping fingertips together] I have other fruit that can be stuffed into shortcakes….

  6. I love any recipe that includes the phrase “don’t freak out.” And since I made the strawberry cake last weekend, and I just bought more berries, it seems that scones will be on the docket in the next day or so, hooray!

  7. Those look amazing! I may have to overcome my urge to just eat all the strawberries on the walk home from the farmer’s market so I can make a batch–or maybe I just need to buy more strawberries. :)

    1. deb

      d.liff — Haven’t made them and I’m totally not an expert but my first thought was that it sounded like too much butter for the other ingredients, which could make it harder to handle. I’d usually use 5 tablespoons for 2 cups flour and 1 cup of dairy/liquid.

  8. amanda

    What a great recipe – could work well with any seasonal over-ripe fruit (thinking blueberries soon, peaches in August)? yum!

  9. kathryn

    every post from you is a gift, a present in photos and words, i love and am inspired by everything you do. thank you deb!

  10. These are so pretty. I would so toast these & eat them plain at any time of the day.

    I love how many fruit recipes are being posted, too! Love summer.

  11. Yay – the answer to the basket of strawberries sitting in the fridge this very minute! After weeks of excitedly eating them straight up, I’ve finally had my fill and am ready to put the precious jewels into baked goods – thanks!

  12. I’ve been eating local strawberries for months now (between this and the artichokes I’m very aware I’m spoiled), and I’ve been noticing that consumption has slowed enough to let some get over-ripe. Then here you come with a solution other than adding them to my strawberry jam bag. Is it bad that I want to split these and fill them with ice cream? Or maybe a smear of marscapone?

  13. Heather from Canada

    Woo hoo! I have all the ingredients on hand right this minute!! Will be a nice surprise for my hubby when he gets home from work. Thanks!

  14. Kelly

    Hi Deb – I use your Dream Cream Scone recipe religiously… I noticed this recipe ups the flour, sugar and butter but keeps everything else the same as the “Dreamy” recipe. I read your comment above (about your usual proportions)… what made you change the ratios w/this one? Wet strawberries? Just curious if it would be a similar result/same to work with as “Dreamy”? (…just gonna keep calling’ it “Dreamy”… the recipe & me, we’re tight like that.)

  15. Well, what about that…a whole year before disclosing this recipe to us…makes me wonder what are you actually hold on to us right now :-)
    Anyway, I just bought some awesome wild strawberries today at the farmer’s market and I was on the fence what to make with them. Now I know, and tomorrow for breakfast I’m gonna have at least two of these awesome biscuits!

  16. Hillary

    I was going to make your strawberry cake tonight with a big batch of strawberries I have. Now you post this! Such a dilemma…

  17. Wow, yeah, seriously unfair to hold out on this one for a year! :) Suddenly my weekend plans look like they will be filled with purpose, in the form of strawberry biscuits.

  18. Kristina Cinato

    I just picked strawberries here is Michigan this morning! First day of the season here. Can I ask why the aluminum free baking powder? Both of mine have aluminum in them… can I still use it? I want to make them right now!

  19. Well, I was thinking about berry picking this weekend, if it stops raining. Now that I’ve seen these biscuits, I may *have* to go pick strawberries. They look fantastic.

  20. Oops, also wanted to say I appreciated your distinction between grocery store berries and just-picked or farmer’s market berries. Good point. I want the jammy puddles.

  21. Deb

    These look fantastic… How many scones will you get from this recipe?
    Would it work to cut the dough with a knife into triangles to avoid having to rework the dough for the scraps?

    1. deb

      Deb — The scones can totally be cut into wedges. You’d want about an 8-inch round and to cut it into 8 wedges.

      Aluminum free baking powder — I prefer this for biscuits, scones and muffins. I find that it has a less tinny taste (the flavor is more prominent in these breakfast baked goods that use it in higher concentrations) and it seems to be less prone to turn acidic ingredients that funny blue-green color. More here. Both types will work, however.

      Kelly — This one went through many, many rounds so I ended up tweaking my proportions more. I just use proportions as basic guidance. I found the extra flour helped absorb the juice from the fresh berries, the extra butter help hold it together and the sugar made it closer to a shortcake — not sweet, but not so neutral either.

  22. Cari

    Ooooooh, Deb, I love you. I’m going to have to stop at the store on the way home and get heavy cream and maybe some apples so I can put my strawberries in a bag with them to make them ripen faster, because I want to make these ASAP. They may possibly come out even better than your multigrain yogurt pancakes with chopped strawberries subbed for blueberries. Also, these would be fantastic for valentines day, cut into heart shapes, or triangles smushed into heart shapes.

  23. Elena

    Thanks for this! This is my birthday week, so I always start my day with strawberry shortcake for breakfast. These biscuits look perfect!

  24. Susan

    Oh, boy, my family is gonna love you! I was so in love with that strawberry everyday cake last year that I made it so often (probably too often – nah)) that everyone started whispering and giving me the worried eye-roll. I just smiled, changed the fruit occasionally and ingored (I like to think of it as, indulged) them. Sometimes people just don’t realize a good thing when they get to eat something..often. So, lucky them, this year maybe it’ll be this one!

  25. Jeff

    Nice! I have a favorite buttermilk biscuit recipe that I will now be adding strawberries to! (The recipe is almost identical, save for 3 tbsp of lard in place of 3 of your 6 tbsp of butter, and buttermilk instead of heavy cream). Thanks!

  26. Beth

    Because I may or may not want to share, how many biscuits does the recipe yield? If I missed it in the recipe, sorry!

  27. Ooh, if I could just stop eating my fresh strawberries straight out the punnet I’d make these. Somehow I managed to eat 3 pounds in 3 days… Whoops!

  28. Martha

    Strawberry Saver! Mix a solution of 1 part vinegar to 10 parts water, dump fresh strawberries in it, drain (does not have to sit – can be drained immediately), lay berries out on paper towels to drain a bit, store in an unsealed plastic bag in the fridge. I just took some out for supper that are two weeks old! The vinegar kills any mold that makes them go bad over night!

  29. AKM

    You made my day with this posting, as this recipe was –along with the strawberry cake posted last year, the only successful ones I tackled today (of 4!)

    While talking to out of town DH, forgot to add the sugar to strawberry bread. Fail.

    Tried making The Kitchn’s strawberry scones, and followed the recipe fairly well, just swapped out greek yogurt for sour cream, alas–a gummy mess. Fail.

    Thank goodness for your blog. I suspect you’ve had failures, but really, anything I’ve tried from you has turned out well.

    These biscuit/scone wonders end my day on a win!

  30. elisaveera

    And – I made them! The strawberries turn a basic scone into a refreshingly light, creamy, floury and messy piece of heaven :)

  31. I’m loving that strawberries are so huge, plump, juicy and sweet right now! We’ve been going strawberry crazy in my family and I just can’t get enough. Ready for another round of them using your biscuit recipe! Yum!

  32. Jill

    So let’s say I have a scone recipe I already really love (like Alton Brown’s), and I usually just add dried fruit to that. Because strawberries have a higher water content, do you think I need to add more flour or leave out an egg or something to keep the dough the same consistency?

  33. Catherine

    If only you had published this earlier (a lot earlier) today! :) I made plain ole buttermilk biscuits at 4:00 this morning as part of an emergency packed lunch for my husband. It was the fastest form of bread I could come up with on such short notice. (His sergeant always waits till the last minute to let him know when he has all-day firing range duty.) Strawberries would have been an appreciated addition!

  34. I end up with a bucket of strawberries every year from a friend of mine who family owns a local farm, the berries are on their way to be frozen and are intercepted… I usually end up with a red freezer and a lot of jam for the year. Yay new use.

  35. Emily

    You have to understand, I just got through with moving some things over to my new apartment, which required walking up and down three flights of stairs carrying heavy boxes. So when I saw this post, only moments after I’d finished moving for the day, my already fast beating heart nearly JUMPED out of my body. I swear it! I felt like I was about to faint. THAT is how much I love strawberries and biscuits (or cake, or shortcake, or whipped cream). Praise the strawberry gods! And THANK YOU for giving me a new recipe to try out! :D :D :D

  36. Brilliant use of strawberries since I find them so often ignored in baking. Oh, and for Kcho who asked about pitting the cherries, YES, for heaven’s sake! I can’t imagine being offered a lovely baked good only to find half of my front tooth left after my first bite. :)

  37. Katya

    I don’t usually comment… but I swear I got a whiff of those strawberries right from my computer screen. Amazing.

  38. I seriously just used your recipe for the biscuits made with cream this weekend, and added strawberries to it, as well as some extra sharp cheddar then made homemade fried chicken to have a homemade chicken biscuit. So funny that a few days later you make this post.

  39. Suzanne

    I took a cooking class many years ago that we made scones in. They actually had us just barely combine everything and then instead of kneading and rolling out the dough we used an ice cream scoop to shape the scones. It resulted in the most tender scones I’ve ever had. Just tried your recipe with that change to perfect results. Thank you!

  40. Well well! I did indeed Just pick 15 lbs of farm fresh strawberries today with my kiddos and managed to put up 10 pints of jam before I ran out of steam…but there are at least 5 more cups of super-ripe berries still sitting on my counter. Thank you for the PERFECT breakfast plan :)

  41. SVF

    I know a secret… these are your dreamy cream scones- with just a bit more sugar, and butter. I make that recipe quite often. I can’t wait to make strawberry scones for my daughters 17th birthday tea party. Yay!

  42. brendalynn

    yum yum yum! Your strawberry summer cake has become a staple around our house this time of year, for the tiny, sweet, eat-me-now strawberries from our local farm stand. Can’t wait to try these out! I especially love your recipes that stick to what’s in season and require/highlight quality fresh fruits & veg. Thank you!

  43. DoggedBaker

    Your recipes usually hit it out of the park, but I tried making these tonight and they just didn’t come out right. Even after cooking them for a few minutes longer than you suggested I got a slightly raw flour taste. What do you think went wrong? Also the picture of your dough was much more yellow than mine. Would love to try this again with your suggestions!

  44. This looks incredible. We recently moved to a very rural area where produce is on the brink of spoilage the day we bring it home (sigh) so I’ve been all but living off your strawberry summer cake to blow through strawberries, which, so delicious, yes, but is a bit indulgent for breakfast (and lunch and after dinner sometimesmaybe). Clearly a *scone*/biscuit is decidedly more breakfast, so that’ll make it ok.

  45. The messier the scone the better! Their unshape-ly shape is so interesting. Really cannot believe you had such a great recipe and could wait a year to post it. We´re entering a humid winter here so I´ll have to wait another half a year!

  46. Omg, this sounds so good. Especially when you were mentioning the puddle. ahah, I`ll probably end up buying more strawberries than I can eat this summer, so this should be handy!

  47. Sarahjrslm

    This is one to file, or try with a different berry…sadly while summer is strawberry season in the states, ours in Israel is from January to April…and the strawberries are long gone…

  48. Oh man, strawberries and cream together in a scone? I imagine that if you served these with a little bit of freshly whipped cream, or, heck, even a scoop of vanilla iced cream, they’d be perfect little strawberry shortcakes. Thanks for yet another amazing recipe!

  49. love love these.. am such a sucker for baked goods with berry juices oozing out of them!! i once made strawberry galettes…and all that juicy goodness staining the golden pastry….ahhhh ..the small joys of life!!

  50. The cruelty! It’s not strawberry season in the Southern Hemisphere. I shall have to content myself with a batch of scones with strawberry jam and obscene amounts of cream……

  51. Jessiet

    How fortuitous–I was getting ready to go for my annual strawberry picking, and I got your e-mail for these! Can’t wait to try them. As an aside, we Pennsylvania Dutch folks often make strawberry shortcake as a meal instead of a dessert. My mama didn’t raise any dumb kids! (Well, maybe one).

  52. Jennifer

    Oh gosh, these look great. I can’t wait to go the Farmers Market this weekend and buy some fresh strawberries!

  53. I picked strawberries last week when I was teaching at Rancho La Puerta in Baja California…they have a remarkable 7 acre kitchen garden that feeds the ranch and cooking school…this recipe could be a great way to help me remember those strawberries fondly…but I’ll be getting them from the Stockton farmers market near my house instead. They look amazing!

  54. What do you mean you’ve been holding out on us for a year! Seriously, this is amazing stuff and you kept it to yourself? ACK! Shame, lady, shame!

    Now, I’m going to be making these and, also, see if I can do this with peaches…YUM!!!!! (The secret is roasting the peaches first to intensify flavor and dry the out a bit…so they aren’t soggy)

  55. Would I be able to just substitute buttermilk for the cream in this? Or would I need to add another form of fat? I have leftover buttermilk in the fridge, and I think these would make a wonderful treat this weekend!

  56. Jennifer

    I’d like to serve the scones to my colleagues at work but haven’t the time to bake them in the morning. I know the scones should be eaten the day they are baked. But would they still be tasty if I baked them one day in advance?

  57. Nikki

    Gorgeous! This weekend we are having a ladies only brunch and I am going to make these(and maybe your delicious mushroom quiche). What do you suggest serving them with? I was thinking of pairing them with a clotted cream but I am afraid it will be too rich. Would a simple jam be better?

  58. Rachel

    I made these this morning with half spelt flour and unsweetened Almond Breeze instead of cream. Also, probably 2/3 more strawberries than the recipe calls for. And they were GREAT. I think next time I’ll add some ginger… Thanks for the wonderful recipe!

  59. Magda

    Loooovely! Well, as I’m whole grain freak lately, I was thinking to replace part of the flour with whole wheat.. like in raspberry ricotta scones. You think it will work?

    (It’s my first comment here on your blog, but I’ve already tried lots of your recipes and they all turned out delicious, can’t wait for your book to be published! As soon as it’s available on Amazon, one of the copies will be travelling overseas, straight to Poland :) )

    1. deb

      Whole grain flours — Absolutely. I’d start with a 1/2 to 2/3 volume swap. I think barley flour could be lovely here, or a mix of barley and white whole wheat. Whole wheat pastry flour as well. The recipe should be fairly forgiving.

      Katie — It can but I’d have to change it for everyone (of course) and when I used to have the photo on top of the template, I’d get complaints that the print-out was draining ink cartridges. I fear this is one of those things I can’t win either way. ;)

      Nikkie — I actually love the clotted cream idea. The cream gets baked into the scone, so you’re not going to have the cold creaminess of a shortcake unless you add some as a finish.

      Jennifer — They can still be eaten on Day 2, of course. But they are at their best on Day 1. That said, I think that these butter-and-cream scones hold up better on Day 2 (in terms of moisture and not being stale) than your average coffee shop scone. Also, I think that Day 2 scones are preferable to No Scones, always.

      Lindsay — Buttermilk won’t leave it as moist and rich, but it would taste closer to a traditional biscuit.

      Rachel — “…when I was teaching at Rancho La Puerta in Baja California” … Hello, dream job! :)

      Mandy — Same as I said to Linsday above about buttermilk. You can use milk too, but it won’t be as rich and moist, unfortunately. You still get to eat something delicious with fresh berries, however, so it can’t be too terrible.

      DoggedBaker — So sorry that you had trouble. The color is a little funny in these photos, actually; they were taking very late in the day and I had a hard time getting them white balanced. Not sure what could account for it tasting floury, unless the measurements were packed a little into the cups (better to spoon and sweep or fluff and sweep your flour), leading to more flour than needed.

    1. deb

      Cheryl — I don’t, but you can. Nobody will complain! Egg wash will make it a little shinier and firmer on top. Cream or milk might help it bronze or help a coarse sugar adhere.

  60. On a diet and don’t even care. Saturday and Sunday morning breakfast are my cheat times :). This is happening this Saturday! Thanks for this lovely and simple recipe!


  61. stephie

    My farmers market is having crazy fresh peaches at the moment. Anyone think peaches would be a good switch up?

  62. Oh thank-you for this! Absolutely stunning. Has inspired to jump out of my bed (yes..I’m still in bed – working on my laptop, not sleeping!) and run down to the market on this beautiful day and gather all that I can find. Thanks!

  63. Sequoia N.

    Your dutch babies have become our staple weekend breakfast, but now this may have to make it’s way into our rotation this summer! Could I swap out other fruits? Our farmers market is BOOMING with peaches and apricots this week and last…

  64. Patricia Price

    In the South strawberries + biscuits by any name = a heavenly delight. Your recipe sounds devine. Can’t wait to try it. :o))

  65. Lauren

    I have some fresh berries waiting for me. Thanks so much for sharing! Do you think that these can be frozen after cut out to bake later? I am no expert in freezing but it would be great to have handy and ready later!

  66. Deb, made these this morning with some beautiful local SoCal strawberries. I knew I’d like them because your scones are always delicious. My absolute favorites are the meyer lemon and cranberry ones. And of course, they were wonderful. I did embellish them with a bit of lemon curd swiped over the top, but otherwise stuck to the recipe. Thanks for a great breakfast!

  67. Your text had me drooling long before I got to the actual recipe…your prose is as delightful as these scones/biscuits! When will your book be published?

  68. oh gorg!! i made strawberry scones a while back and loved them, but these nice thick biscuits look even tastier. i think we’re going pickin’ soon, so these will be on the list of what to do with our loot!

  69. Lovely!
    I made them with a few substitutions:
    – raspberries (it’s what I had)
    – palm sugar (blonde) instead of granulated sugar, by weight
    – 1/2 00 flour 1/2 farro flour (it’s all I had around!), by weight
    – whole raw milk (not so raw after baking..) instead of cream
    They were a little wet, but really tasty! They would have done better @ 12 min at 375 with these ingredients, should anyone give it a whirl.


  70. My parents used to always make buscuits, and since then I’ve completely forgotten about them. I will definately have to recreate these so that I can get that nostalgic feeling (plus the amazing additives of the strawberries) again.


  71. Brenda

    First time poster, long time fan. I have made easily 75% of your recipes now, and can say that I have yet to be disappointed.
    This recipie is incredible! I think next time I will use 1 and half C of strawberries. When I mixed them in, I had a hard time evenly distributing them without over working the batter, consequently, I ended up having 2 biscuits with barely any berries. Any suggestions?
    My kids and I are bluberry LOVERS. I will try it with blueberries next time!
    Thanks- am looking forward to getting the book!!!

  72. I just picked a big bowl of strawberries from our garden. I made a smoothie and I have a lot of berries left. Perfect for this yummy recipe! Thank you for sharing. I’d love to have you add it to the hop at my blog today xo

  73. Also wondering about the advisability of using other fruit, especially as I myself have a mountain of overripe blackberries at my disposal. Mmmmmm. As written, all this recipe needs is English Breakfast tea and the morning paper :) Thanks for sharing, as always!

  74. CP

    My husband has requested your strawberry cake for his birthday later this month. Farm grown will be unobtainable by then for us. Do you think the recipes that call for farm berries, like this one and the cake recipe, would work with frozen, halved, unthawed farm berries? I just got a gallon today and the farmer told me this is probably their last week for berries this season :(

    1. deb

      CP — Probably. Because they’re already a little more limp, they should bake into the biscuit/cakes fairly well. But I haven’t tested it so I can’t say with absolute certainty. Would love it if you could report back with your results! Thanks.

      Suzanne — Thank you. The book will be out October 30th. Lots more information is here, if you wish to read more.

  75. Sheila

    I made these about an hour ago. Oh my God! So good! I’ve always been looking for a recipe for my slightly overripe strawberries and this is it! — I hope they last through the night so I can have one or two with breakfast!

  76. Ash

    I adore “ugly” food. Rough around the edges and thumbing its proverbial nose at the slick & chic. These scones are my kind of food.


  77. Giovani

    These look marvelous! Ever tried swapping cream cheese for the butter in your Dreamy Cream Scones? It might seem a little strange to cut cream cheese into flour but it is fun and totally worth it. Tried it once (baking in a kitchen with no butter, I had no choice!) and it turned them into DreamiEST Cream Scones. I think I might replicate the happy accident with this recipe to make them even more like a shortcake-in-one.

  78. SUCH a beautiful recipe! but i can’t even handle it right now. birds keep eating my strawberries, and it breaks my heart every single time.

  79. Candace

    Oh! I wish I could run home and make these right now. This recipe might be a reason to grow my very own strawberries.

  80. Danielle

    Thank you for your wonderful blog! I always find inspiration here and already look forward to your book.
    Today I spent a rainy afternoon baking these delicious scones and making elderflour syrup with my two year old daughter.
    A special thanks for including the metric quantities!
    Danielle from Switzerland

  81. Beth

    I made these with yogurt because I had no cream and I wanted them immediately. They were wonderful. I also used half white whole wheat which added a little heaviness but they were scarfed right up, so I guess it was ok. I love the decadent drippiness of the soft berries. I think these will work quite well with frozen berries once the season has passed.

  82. Lauren

    I made these last night, replacing one cup of AP flour with whole wheat pastry flour (I was low on AP). They were excellent. I cut mine with a drinking glass, which yielded 5 glass-sized biscuits and 5 smaller scrap biscuits. Next time I’d make them all smaller – only because I was inclined to go for a second, and two big biscuits were maybe a little excessive. The texture is similar to the raspberry whole wheat scones. They came together really quickly – a great last-minute dessert plan to have on reserve.

  83. Kim

    oh goodness. These look amazing.

    After moving to the South, my love for cream biscuits has only grown tenfold. This looks like a great breakfast, snack, dessert, anything really!

  84. These look divine! I think I am going to make them and then make a ground almond/sugar topping for them…not that they need it, but it sounds yummy!

  85. Lisa W.

    Wow, great timing; I bought strawberries today and will make these this weekend. They look yummy! Can’t wait for your book to come out! Congrats!!!

  86. Deb, you are a mind-reader! I came here today because I have out-of-town guests and was going to search your archives for a nice summery scone recipe to bake tomorrow morning (your raspberry-ricotta scones being my favorite scones ever). I didn’t even have to scroll past the first post! Tomorrow will be a very SK-heavy day, between these scones, your roasted tomato soup with broiled cheddar lid for lunch, and your “Ratatouille” ratatouille for dinner :) Thanks for always helping me impress my guests!

  87. Amy

    Thanks for this amazing recipe! I made them this morning with beautifully ripe Michigan strawberries and they came out perfectly. What an easy, fabulous recipe. I am grateful. :)

  88. Cari

    Just made a double batch of these tonight with barley flour subbed for 1/3 of the flour, and Splenda baking blend for sugar. They were very wet and I had to add additional flour to work the dough but they came out incredible. I cut them in squares with a knife instead of using a round cutter and got 16 but some of them are so large I probably should have gotten 20.

  89. I have recently started to follow your blog and find it very fun (and mouth watering) to read, so thank you! Will try this recipe asap, as we have strawberries in a hanging basket that are coming in faster than my toddler can eat them! These would be lovely as a brunch dish too…

  90. Charlotte

    we have too many strawberries this weekend, i’ve been waiting for a recipe like to try yet another variety of a strawberry treat. this will be our coffee treat thos afternoon, can’t wait to get the kitchen action started.

  91. Konna

    Ooohhhh…..these are GOOD! Mine didn’t ooooooooze strawberry goodness but the flavor….! YUMMY! Thanks, Deb!

  92. I am not much of a baker, but your recipes always make me aspire to be a better one! I will be trying this as soon as I can get my hands on some berries! Thank you for helping motivate a lazy baked goods loving mama to get out and make some! Can’t wait.

  93. Cheryl S.

    Hi There!
    Wanted to let you know…..the strawberry scones are delicious!!!!
    They are just out of the oven now and, after10 excruciatingly long minutes for cooling, I had my first taste.
    Actually, I was only going to have “one” test bite but, wound up eating the whole scone. I could not believe how great they were!
    Definitely, the ripe, farm strawberries are the key in this recipe.
    Sadly, this is the last weekend for strawberry picking, so I’m off to my farm stand to pick more to pop them, pre baked in my freezer.
    Thanks so much for sharing this great scone recipe:)

  94. Jen

    Made these today and they were fantastic! I’m not exactly a great cook or baker (I’m learning…slowly) and this was so incredibly easy. I got my strawberries from a local farmers market this morning. The basket had overripe strawberries to the point some had started to mold but it was only $2.50 for the entire pint so I took the chance. Definitely worth it.

    Ena, my batch yielded 10-11 scones. I used a old canned veggie can (with a hole cut in the side that still has the bottom to prevent suction) which seemed to be a perfect size.

  95. I made these last night; they were lovely and just sweet enough. I’m going to turn down the heat when I bake the remainder, though… the texture inside was just right, but the bottoms were torched after a mere twelve minutes. Is your oven on the anemic side, by any chance? I’ve baked a number of your things over the past few months in two different ovens, but I always have to dial down the time or things burn!

  96. daphne

    Because I know you hate typos:
    “Preheat OVEN to 425 degrees”
    ” go ahead and knead it once OR twice in the bowl”

  97. Carrie

    Made these this morning using skim milk instead of cream. Next time I think I’ll stick to cream. Still good, though.

  98. Jordan Riley

    These are going on my list of things to make before I eat all the strawberries (the Safeway variety, unfortunately, but still yummy.) I actually saw an almost identical recipe elsewhere a week or so back, but–get this–the blogger roasted the strawberries first. Um, yum?

  99. Becca

    These biscuits are the reason that were going to freeze strawberries for the winter. They were delicious tonight and will be so festive in December! Will bring them to the farm few tomorrow.

  100. Maegan

    You should congratulate yourself Deb because these even turned out GREAT gluten free with the following changes…
    a. I used 1/2 cup each of sorghum flour, garfava flour, and potato starch and a cup of almond meal (from blanched almonds), along with 1/2 tsp. xanthum gum.
    b. I subbed 2 eggs and 1/2 cup of half and half for the heavy cream.
    c. I froze an entire stick of butter and grated it into the flour mixture.
    d. I used a sprinkling of almond flour on my counter top and a bit on top of the dough and then patted it out by hand.

    Thanks for a great summer memory!

  101. Amber Hansen

    Thanks for this recipe – my ‘biscones’ turned out great! As it’s autumn in Australia, I used fresh rhubarb (gently steamed first, to soften) and it worked perfectly. The butternut squash and caramlised onion galette is on today’s menu! Looking forward to the book :-)

  102. Nina

    I made them this morning for breakfast,wanting to give my family an extra treat, especially for the children, them having had 2 weeks of school holidays with rain almost all the time :-(

    So I decided to give them at least a taste of summer.

    That was one of the messiest doughs I ever had on my kitchen counter, but having faith in you, I continued and the result was – oh so delicious.

    Many thanks for this and all your other recipes (my family loves you!) and thank you for measuring in grams

    from Nina in Southern Germany

  103. in here strawberries pops out for like, only one month in a year…
    thats why since forever its obvious to me that strawberries- you eat fresh!
    and if on a cake- only as a decorate- strawberries & cream.
    this one looks super good and i cant wait till next time my red divine little sweets will pop up again in the markets to try it..

  104. elizabeth

    Hi, I always have this question but as i am going to be running to the store to pick up some heavy cream…the berries at the market yesterday were unearthly good and cant wait to try this…Q: If my oven has a convection option, should i use that instead of the conventional heating option? I have baked many times with convection and it seems to produce a more moist evenly baked product. But im never sure which is preferred by the writers of recipes. THANK you so much for your wonderful photos and recipes! Eliz

    1. deb

      Daphne — Thanks.

      elizabeth — I have never used a convection oven before, sadly.

      darchalla — I’d say that my oven is currently on the robust side (for an apartment oven that’s cheap as dirt); I think it tends to bake things more quickly than it should and run hot. However, before we moved here in April 2009, my oven was the weakest, saddest thing and everything took me way longer to bake than I’d suggest here. And never got good color. Scorching is an occasional issue for me too. You can double up on heavier baking pans to help eliminate this.

  105. Lulu

    These sound great,but since strawberry season is out,do you think its a good idea to sub mangoes which are in season now for the berries? thanks

  106. Twinmama

    My twins and I went berry picking yesterday, and we picked 12 pounds of berries! 24 jars of assorted strawberry jam later, we made these strawberry cream scones this morning. YUM! I will say, mine don’t look nearly as pretty as Deb’s do, but my son said they were “the most delicious thing he’s ever eaten!” I will just throw a tiny opinion in here that one might definitely want to stay to the 1″ thickness range when cutting these. They seems to flatten a little more than typical biscuits do. I’ll try to attach a photo if I can… In the meanwhile, they’re disappearing fast!

  107. Erica

    I had some strawberries that had seen better days and I just whipped up a batch of these biscuits. SO AMAZING!!! Thank you for saving my berries and my Sunday morning. : )

  108. Libbyjune

    I had just enough farm fresh strawberries left to make your lovely biscuits. Such a treat and they turned out just as your photos promised. Thank you for the inspiration.

  109. elizabeth

    Okay, I just made them and they are drop dead amazing! Everyone in the house woke up to these biscuits which has put them all into the best moods. Seriously, this recipe is a keeper…easy, cosmically tender and delicious, and rusically beautiful…now if i could just lose ten lbs so that i could eat more of them withoutguilt. I still dont know if convection is better [ anyone?] but i did use convection and they came out tender, perfectly moist, with a nice crunch on the surface all around. Also, i had a little less than a cup of strawberries so i used about a half of a delicious peach and it was great! Thanks again!!

  110. Laura

    I just pulled these out of the oven, and after sampling 2 can verify how delicious they are! Since we’re mostly vegan at home, I subbed full fat coconut milk for the cream and coconut oil for half the butter–worked perfectly! Thanks for a great, adaptable recipe (again!).

  111. Liz

    I just made these with farmer’s market strawberries that were frozen; they turned out beautifully! I didn’t thaw the strawberries, just added them to the dough while still frozen.

  112. Rachel

    I made these this morning, baking just a handful and freezing the rest. They were soooo good. I feel like I have quite the treasure in my freezer now! Let’s see how long they last… =) Thanks for the great recipe!

  113. Corie

    I had some cherries that were just about to turn so substitiuted those but otherwise followed the recipe, except that I reduced the heat to 400 degrees, and they were perfect at 14 minutes. The recipe works well with cherries, but next time I would increase to a cup and a half of cherries. Great recipe!

  114. These look yummy. Strawberry season well and truly over here in Shanghai. It is an early season here. Also once the season is over, they are gone, no imported ones to keep me going. Good thing really, seasonal should be the order of the day. Peach and cherries filling the shops at the moment.

  115. I have been lurking here for quite a while but feel compelled to say that I am incredibly, horribly disappointed that I will have to wait a whole year to make these! Just moved to Perth, Australia from the UK where I could have made these for the next couple of months. Ah well, I suppose I will just have to delve into your archives for wintery recipes!!

  116. Amanda R

    These are fantastic! I made them this weekend and brought the leftovers to work this morning :) I threw in a few blueberries, which made up for just buying the strawberries that morning. I also made drop biscuits instead of rolling them out which was a bit sticky but worked out well.

  117. Jenny K

    I made these Saturday and took them on an overnight camping trip. Served them reheated and spread with butter for breakfast Sunday. Made them with milk and they were delicious, I’d love to try them with cream to see what difference that makes. These were definitely biscuity, I’m a little confused by so many people calling them scones. Whatever you call them, don’t hesitate to make them!

  118. Kelly P

    I made these this weekend, and they came out great! I put together the dough on Friday afternoon and froze them until Sunday morning, when I just popped them into the oven as directed. They took a few extra minutes, but came together nicely. The freezing is a great tip since this is a good ‘backup’ to have on hand for last minute guests (or not-so-last-minute guests that you just fail to grocery shop for), etc. Thanks!

  119. I made these yesterday and they did not turn out right. I have never been disappointed with any of your recipes, so I must have done something wrong, but what?

    I used a cup of white flour, a cup of ww pastry and 1/4 cup of barley flour. I didn’t have cream, so I used milk. The dough was very, very wet and didn’t hold together like your pictures. When I baked them, they smelled delicious but came out flat, like big, round doughy cookies. They tasted ok, but it wasn’t the biscuit I’d been dreaming about ever since reading this post. Any insights?

  120. Elsie A

    I’ve wondered this for a while, when reading your fabulous looking recipes for pasties: what if I don’t have a pastry blender?

    Things I do have: a tiny food processor, a regular blender, a tiny, hand-held electric mixer. Any thoughts on which of these would be the best stand in? Or would I be better off doing it by hand?

    I’ve hesitated on lots of your recipes before b/c I lack one, but I just can’t stand to miss these biscuits!

  121. Elsie A

    Well, don’t I feel dumb! Once I looked one up, it’s not like a blender at all… That’ll teach me to post before I google!

  122. Ladotyk

    We made these this weekend and they were perfect. It makes you wonder why anyone would prefer to eat a dry scone when they could have cream ciscuits!

  123. Although time did not permit my daughter(Meggie)and I to strawberry pick,the strawberries from the market worked wonderful. Meggie enjoyed making her first scone with your recipe and is already talking of making them again with a twit of her own.

  124. malaika

    I had the same problem as Kate. I used white flour,cream and used a box grater for the butter. My batter came out wet and after baking it was like a soft cookie and tasting very bitter. any suggestions? thanks!

  125. meg

    We recently made blueberry shortcake-style biscuits with a strawberry coulis and bourbon hard sauce. Uh-mazing. But really, when berries are in season, anything you use them for tastes incredible.

  126. Hmmm, I had the wet dough problem, too. I used milk instead of cream, but everything else was in order. I added more flour, but was afraid to overwork things, so I finally scooped them as drop biscuits. They’re like big flat cookies. But they’re buttery and delicious. I think I’ll try it again, and start with 1/2 c milk first before adding more.

    Thanks for sharing! I’m a big fan of yours.

  127. Tracy

    Ooooh! Wish I’d looked at this yesterday (after some overzealous strawberry picking). I guess we’re heading back out for more berries!

  128. I’d just like to say that you are an inspiration to all food bloggers. I’m yet to find a funnier, more beautiful, better written or more inspiring food blog. Thank you!

  129. Michelle

    These were SO delicious. Followed the recipe to a ‘T’, and they came out just as pictured, imagine! Thank you for a wonderful recipe!

  130. Louise

    These are very tender biscuits. I added a 1/2 tsp vanilla to the cream before I mixed it in. I had just made some strawberry jam and had some berries left over – quite delicious. And I think they are wonderful the 2nd day…in the car on the way to work..if you don’t mind a few crumbs in your lap. For some reason this got me thinking about corn bread – not that it resembles corn bread at all……However, something similar to this tender biscuit with some corn meal and a small bit more sugar might make for an interesting short cake…perhaps in July with peaches!

  131. Pam

    I made these over the weekend and they were amazing! They were a bit runny and sticky but I think if I added a little extra flour to the counter they would have been perfect. I will definitely make again!

  132. Lorraine

    Just made these with some fresh peaches and King Arthur’s white whole wheat flour. Also sprinkled mixture of cinnamon/sugar on top before baking. They are so good! Still have some ripe peaches left over, so I’m currently making some frozen peach yogurt to serve with biscuits. Can’t wait to serve this evening. Thanks for a great recipe.

  133. Eileen

    Deb, I used to have one of your cheap ovens and while they are surprisingly acceptable ( I got a new cheap one with my last apartment and used for 7 years), you deserve a better oven! I upgraded and bought a mid range oven, in great shape, for cheap on craigslist. Its really is nicer to use. While I am hoping to have the space and the money to purchase a really high end oven someday, this oven is an improvement for now. On the flip side, using your last and current oven, you can really speak for “all people.” I made these scones twice. The first time as printed except half heavy cream and half whole milk. They were great! I am sure that they would be even better with all heavy cream; but for everyday I like to be a bit more calorie conscious. Mostly because I like to eat more than one! This time I used one cup rye flour, 3/4 cup half and half and 1/4 cup whole milk. The dough was more sticky to work with and the cooking time ran longer. I have not tasted them yet but they are just out of the oven and look fine. I think the recipe is very forgiving, just as you said. Thanks for the idea!!

    1. deb

      Eileen — Ha! I always forget that. I have a few friends who have bought new appliances for their rentals, ask the landlords to store the old ones and take the new ones with them when they move. Or, sometimes they’ll split the cost with you if you leave it there when you move. However, I’m probably too lazy for all that. Also, I don’t love my oven, but it does work. It’ll do. And, you know, it has.

  134. I often read your posts but have just recently been making more of an effort to comment. I love your recipes! This was awesome!! Thanks so much! I can’t wait to try it again with different adaptions. :)

  135. Catherine

    Mmmmm… These were so tasty. I tried to stop eating them after my first… then second… then third. This recipe was the perfect solution to the CSA strawberries I get that become over ripe within hours of receiving them. I had to add an extra splash of cream to get the mixture to hold together and then bake them a few extra minutes. I will be making these again… tomorrow.

  136. yvette

    SO good that we made them twice!! Yum! I’m wondering….now that strawberry season is over where I live, how might peaches work in their place? I like the sound of “peaches and cream” breakfast biscuits!

  137. jennyblue

    these are amazing!!! made a batch for me and the hubby. have too many berries going south in the fridge. going to make another and freeze them to bake later, and then maybe another, and another until all the berries are gone!

  138. Wonderful recipe made for baby shower brunch thisast Sunday and was a hit, only change was used non-fat half and half which worked great and made the scones smaller! A keeper for this summer thanks so much!

  139. Harv

    I just made these tonight and they are AMAZING!!! I got a little overenthusiastic when grating my frozen butter (such an awesome tip!) that I ended up with the whole stick before I knew it, so I just added an extra tablespoon of sugar and quarter cup of flour to compensate. I brushed the tops with a bit of leftover cream (I used light cream and it worked fine) and sprinkled them with sugar in the raw. They’re so delicious on their own that I didn’t even need to add anything before scarfing them down!

  140. Debbie

    I just made these and they are wonderful! The only change I made was to increase the strawberries to 1 1/2 cups. They are creamy, strawberry awesomeness. I’d love to try them with another kind of berry sometime. Thanks!

  141. innes

    we made these in our preschool class this afternoon! (i’ve got photos, if you’d like to see them!) they took a lot longer to cook in our school’s convection-oven-on-a-cart… the kids enjoyed them, especially the spritz of whipped cream we topped them with!

  142. Maureen & Dan

    This recipe popped in my newsreader while I was at work and I gasped. I actually gasped. We made them for a Euro Cup brunch party over the weekend, and they turned out wonderfully– very light and almost flaky. Our strawberries weren’t exactly delicate or over-ripe, but they softened beautifully in the oven. We used regular (non aluminum-free) baking powder and didn’t notice anything off about them. Thanks for the recipe!

  143. Myra

    So these aren’t that bad for you, right? I mean it barely has any butter. I made half a batch last night to test them out. I also realized I had bought half and half instead of cream. So good thing I made half the recipe since I devoured 3 of the 4 and let my husband try one. They were sooooo good!!! And so simple to make!!

  144. Alison

    Utterly heavenly! I have NEVER been able to make good biscuits until today. The strawberries make it so incredible. We are having strawberry biscuits for dinner instead of well…dinner.

  145. Christina

    FABULOUS scone recipe – tender and buttery.

    I’d like double the strawberries, though. Just a matter of preference!

    Definitely make sure the strawberries are ripe and sweet, because the 1/4 c of sugar doesn’t make the scone itself very sweet (which is perfect if you have ripe farmstand strawberries)

  146. Christina

    also, I did freak out a little when the dough got super wet and I had to re-roll it twice, but, amazingly, the scones that had been re-rolled and re-rolled were just as tender as the first ones!

  147. shuggies mom

    Hi, have a question about one of the comments. She is going to use peaches, but worried about the increased moisture content. Can you salt fruits like a veggie to draw out additional moisture without adding a salty taste? Just askin…

    1. deb

      Strawberries are so juicy that I almost wonder if peaches wouldn’t pose any more trouble than they do. It’s worth trying without draining them.

  148. hi deb – I just made these with strawberries (1.5 cups) and a mix of white and rye flour … unbelievably good! I think raspberries would work well too, and give the same ‘jammy’ sense. Definitely a keeper for those times when we end up with berries that need to be used immediately. Thanks for sharing another beauty :)

  149. Rebecca

    Yum! These are great. Love that they aren’t really sweet- lets the berries shine. :) I used white whole wheat pastry flour and coconut sugar.

  150. Emily

    I love it, an all in one strawberry shortcake. These are SO good. I only baked a few planning to freeze the rest. Then I ate them all and had to pull more out of the freezer. So good.

  151. Mirra

    I need help and advice…..unfortunately my oven is out, and I only have a convection oven at the moment. Will they cook faster? Should I lower the temperature?

  152. Katy

    I just made a double batch, froze half un-baked and baked the other half up in wedges instead of rounds. Oh. My. God. Deb. Thank you so much for this recipe! Though I slightly resent you for holding out on us this long. Just sayin.

    To make the wedges, I patted the dough out into a 1 inch thick round, about 8 inches across or so. Cut that into 8 triangles like a pizza. Baking time is very similar. Perfect.

  153. lynn

    Puddles of jammy goodness! These were superb. Mixed them up with some creme fraiche I had in the fridge instead of cream. Baked off half and froze half for the weekend. Delicious, like all your recipes.

  154. Margot

    You post the best recipes in the summer. I made these and the rhubarb snack cake this week. Both were excellent and I am looking forward to the un-baked biscuits in my freezer.

  155. daphne

    I’ve been freezing excess fruit, and I thought I had a bag of frozen strawberries that turned out to be rhubarb! So I substituted frozen rhubarb instead, and these make the PERFECT breakfast biscuits, especially if you don’t really want something too sweet in the morning. I sprinkled a little turbinado sugar on top to balance out the sourness. Baked them for a few extra minutes and the rhubarb was gooey and soft. Yum. I’ll definitely make these again once I have more strawberries.

  156. Robin

    Made this these evening… and they were PERFECT with homemade whipped cream made from the leftovers of the pint of heavy cream.

  157. Benita

    Wow! These are amazing! Thank you so much! I had only table cream (18%) instead of the 35% heavy cream, but they turned out so light and fluffy, and amazing, oozing with delicious ripe strawberries, and burnt to golden like you said! :D Would so make them again! I was wondering if this recipe can be modified to have apples in the fall instead of strawberries? (:

  158. Marie

    These are delicious! Since my cup of strawberries was a little shy of being full, I halved the recipe, used all of the strawberries and the proportions were good for me. I also used AP gluten free flour. They held together fairely well. Great idea on strawbery and cream biscuits!

  159. Beka

    As always, we love this! Followed the recipe ingredients to a “T” and had no problems at all. I’ll admit I was nervous about the dough as it seemed so dry and crumbly and I was afraid to over work it. Instead I lightly rolled it and cut it into 12 uneven squares. I really appreciate the lightness of the dough, the sweetness from the berries balanced perfectly wih the low sugar content making them spot on! Thanks so much!!

  160. Erin

    Just made these. Had to use a roughly half bread flour as I didn’t have enough all-purpose. And I had half and half on hand but not cream, so I used that. They still came out perfectly. They are Not sweet, which I like for breakfast, but I might sprinkle a bit of sugar on top next time to make it more of a treat scone.

  161. Jooly

    I just made these and they were wonderful (especially when warm)! I had to use more cream though to get the dough to come together….around a 1/4th of a cup more. There was an excess of dry flour in the bowl. Maybe it was because my strawberries were a bit less juicy than yours?

  162. Oriana

    So delicious! I love that they’re not super-sweet. I didn’t have heavy cream, so I substituted half & half, and added blueberries. Turned out wonderfully.

  163. Jill

    I swear these are the best biscuits I’ve ever had/made and so easy I taught my 9 y.o. daughter how to make them. I am so going to try this with raspberries too. Thanks!

  164. I am on the wheat belly… Have been for the last month and thus farI had not craved or missed anything but these pictures seriously put me over he edge, they look so lucious…OMG!!!!!!

  165. I’m usually not a big fan of biscuits because they’re usually so dry. But I eat with my eyes first…lol…and these look simply delish!! Will give it a try this weekend! Thanks for the recipe. ;)

  166. Michelle

    I just finished my second one, warm from the oven with a hot cup of coffee, and I’m resisting the urge to go for a third… These are so simple to make and so so so so delicious! It’s a keeper, for sure!

  167. Erin

    I made these this morning and they were awesome! I’ve never made scones before, so I was a little nervous and we live at 7,000 feet so that can prove disastrous as well, but they came out great! I love your site Deb, it’s were I go for cooking inspiration;-)

  168. Sarah F

    I made these this weekend and my children and in-laws gobbled them up. They are extra yummy with homemade strawberry jam. Thanks for sharing!

  169. Jess

    I baked these (I think) yesterday. I say I think because when I first mixed the dough it was too dry to mix and when I added a splash more of cream it got a wetter than I expected. Actually, it was too wet and goopy to cut into rounds. I’m not sure what I could have possibly done wrong, but they were pretty yummy nonetheless! I’ll try them again, but I really wanted to know if there is a difference between heavy cream and heavy whipping cream. Is it supposed to be that yellow? I really hope I haven’t been using the wrong thing all this time… Please help!

  170. Jess

    I baked these (I think) yesterday. I say I think because when I first mixed the dough it was too dry to mix and when I added a splash more of cream it got a wetter than I expected. Actually, it was too wet and goopy to cut into rounds. I’m not sure what I could have possibly done wrong, but they were pretty yummy nonetheless! I’ll try them again, but I really wanted to know if there is a difference between heavy cream and heavy whipping cream. Is it supposed to be that yellow? I really hope I haven’t been using the wrong thing all this time… Please help! Thank you :)

    1. deb

      Jess — Heavy and whipping cream are in fact a tiny bit different in fat levels, but for the purposes of this recipe (and most on this site) you can use them interchangeably. Sometimes it looks a little yellow-ish but it doesn’t mean there’s anything wrong with it.

  171. Cari

    These biscuits are still soft & delicious with half WW flour. No “brunch” required: biscuit (or two) is perfect with a poached egg.

  172. I made these gluten-free (with the last of my precious bag of Thomas Keller’s C4C mix) and, since I didn’t have any cream on hand, improvised with a 6-oz carton of plain yogurt thinned out with milk.

    The best GF biscuits I’ve ever made! So soft and tender even the second day! (Any GF bakers out there know this is nothing short of miraculous.) My baked-goods-averse husband (yeah, I know…) ate two when I wasn’t looking! It must be something about the moist consistency of the dough that made the conversion work extremely well.

  173. This post reminds me of an Orangette scone recipe (I think!) that I remember reading and not yet trying. Honestly, could anything be more charming than jam baked right into your biscuit? And their messiness is SO over the top. They look absolutely delicious, and I think I need to try them ASAP……

  174. Sofia

    I hope you enjoy these days alone with your hubby immensely, although it is granted you will both be aching to see your adorable child again.
    The good thing for us, the voyeurs of this site, is that hopefully there will be more posts. I find it incredible that you have readers from so many remote places. I, for one, read you in Puerto Montt, Chile, and I can’t help but wonder how many different countries people follow you from.
    Congratulations for your wonderful work, and I will certainly try this in my summer. I am a savory, not sweet kind of person, but made your blondies this weekend and my kids cheered. Gracias !!!!

  175. Ana

    I am usually midly intimidated by cookie-shaped baking, but it literally took me 40 min to bite into one of these, dishes done, kitchen counter cleanded, and all! Easiest, awesomest biscuit recipe ever… Thank you Deb!

  176. Sibyla

    I love this recipe! They make the perfect summer take-me-to-picnic treat. I tried them with all sorts of fruit including raspberries, mulberries and cherries but I must admit that overripe strawberries really shine in it. I substituted the cream with farmer’s non-pasterizied milk, it’s has definitely more fat than store-bought milk and I still get the cookie I crave for. Thank you, Deb! Yesterday I also made the buttermilk cake – it is fast and delicious, one of my secret weapons, everybody always wants the recipe :]

  177. Sabina

    I have a question: what can you do when the dough is too sticky? I’ve figured that adding more flour is pointless, because strawberries’ juice makes the dough wet anyway. I just couldn’t roll it properly. What can be done? Or is it just a matter of pressing it instead of rolling?

    Too much flour – bleh.

    1. deb

      I would encourage you to flour the counter and not the dough. I.e. instead of making the dough stiffer (and the scones more dry and less tender), just throw down a good amount of flour on the counter, put the wet dough on top, flour the top of it well, and press or roll it in the fewest movements possible into a flat slab before cutting it with floured cutters. This way, the biscuit itself stays tender while not sticking to anything around it. (And excess flour can always be brushed or shaken off. Or ignored.)

  178. I just put these in the oven. It smells divine. I can hardly wait for them to come out! I’m sure it will turn out as similar to your results as all other goodies you post here do. :)

  179. Mellisa

    I made these for book club and the girls loved them. I added some rosemary and basil, but I was not sure of the amount to use so the flavor was not present. I topped them off with balsamic whipped cream-2 cups heavy cream, 1/2 cup sugar (although I used a little less) and 3 TBLS balsamic, which you need all of in order to avoid having bitter whipped cream. Today I am experimenting using blackberries, lots of basil and blackberry and ginger balsamic (I bought this from an oil and vinegar shop. It is delicious!!) whipped cream. I am so excited to see how they turn out!

  180. Harv

    Love, love, LOVE these biscuits/scones/whatever you want to call them!!! Made them three times already. I think my best version used 1 cup of strawberries cut into 1/4 x 1/2 inch pieces (really small) along with 1/4 cup of fresh peach chopped into similar size pieces, and a dash and a half of cinnamon (barely enough to notice). I did cut out a few teaspoons of the cream to balance out the extra moisture from the peaches. They’re great with the coarse sugar (sugar in the raw) sprinkled on top. Can’t wait to play around with raspberries in these!

    @Sabina, one trick I use is putting waxed paper on the countertop, flouring that, plop down the dough and press it down a bit with your hands or a spatula, then put another floured sheet of waxed paper on top (floured side to dough) and roll or press the dough to desired thickness with that. Easy to remove and contains the mess of flour.

  181. Jenna Hatcher

    Hi Deb. Just made these this morning, but I used 1 1/4 cup AP flour (I ran out but had to use my strawberries!)and the rest Whole Wheat Pastry Flour. Used a 1 1/4 cup of cream because I was a little low on butter. They turned out flaky and moist but barely rose :(. Why? They were also were pretty brown on top. I’m wondering if my oven is too hot? I keep my baking powder in the freezer, and I tried not to overwork the dough. Maybe next time I will just follow the recipe to a T :) Thanks!

  182. I finally tried this over the weekend and I am in love! This was soooo good! A bit heavy though, especially since I topped it off with some whipped cream. But hey, Sunday cheat day, I guess?

  183. Just made these as my first ever biscuit attempt. They fluffed up perfectly with just the right amount of crisp on the outside. I had a tub of cultured cream cheese in my fridge that needed to be used up, so I cut it into little chunks and tossed it in with the strawberries. Yum, yum! I only baked up 4, and froze the remainder like you suggest.

  184. Chaya

    These are scrumptious. I made the following slight modifications, and they turned out wonderfully.
    -Made 2/3 of the recipe thinking that I would only end up with a few biscuits. I was too lazy to roll them out, so I dropped them onto the pan using an ice cream scoop and ended up getting 12 (!) smallish biscuits (about 2 1/2 inches across). Guess I have no choice but to eat them all.
    -I didn’t have cream, so I used lowfat buttermilk that was left over from making Deb’s Peach Blueberry Cobbler (another winner – subbed blackberries for blueberries) earlier this week. The buttermilk worked beautifully and is making me feel less guilty about getting up in a minute to eat a 2nd biscuit.

  185. JC

    In the absence of heavy cream, I substituted 1/2 cup of sour cream stirred together with 1/2 cup of milk. Worked perfectly! Incidentally, I did manage to make 12 biscuits (in two batches). Thank goodness, because my oldest son ate 4. FOUR. In addition to two scoops of fruit salad. My god, the approaching teen years frighten me.

  186. So we just made these wonderful strawberry biscuits and were a little weary throughout the process but they turned out A-Mazing. I’m literally eating my 2nd one as I write this…lol. Going to do a lil post on our blog to show it off. (Of course giving you credit!) Come check it out if you want to see how it turned out…i can tell you right now that I should’ve rolled the dough thicker to have nice big biscuits…next time!

    Linz & Holl

  187. Gordana

    ohhh i just came home from strawberry picking and had to make thesse (like def fifnt have an option)
    wowww so delish

  188. I made these yesterday afternoon with some strawberries I had picked and frozen last summer. Mine didn’t get as big but I think I rolled them out too thin! They are super yummy though!! Thanks!! :-)

    I am posting about it today and giving you the credit and a pingback. Thanks!!!

  189. i made these today with some regular white-ish supermarket strawberries, since it is february and i live in arizona mountains full of snow. i was worried about the strawberries since they are far from fresh picked and melty, but the scones still taste like summer! thanks for sharing.

  190. This looks insanely delicious. I have to say that I’ve been trying to say away from the sweets for a while, but your photos just probably convinced me to go on a strawberries and cream biscuits binge haha. :)

    I bet that these would pair really well with a young Pu’er tea to put a little tannin and pucker into the mix for a snack…


  191. Anne


    I just wanted to say that I LOVE your website. All the food looks delicious!! My boyfriend has been super happy taste testing all your recipes :)

    Do you think this would taste good with blueberries instead? Can’t find any good strawberries at this time.

  192. deb

    I haven’t tried it and to my shock, nobody else did either (that’s commented). I think you’ll have to be the tester and let us know. ;)

  193. Hallie

    After successfully baking the Strawberry Summer Cake dozens of times, I contemplated baking these incredible biscuits. I finally baked these for Sunday breakfast today, and I have to say my boyfriend & I are incredibly satisfied with the brown, crispy, strawberry jammy deliciousness that resulted! Thanks Deb :-) We also bake your short-ribs from the cookbook about once a week these days, because they are incredible too!

  194. dancing gal

    For Anne (#338) and Deb:

    I tried it with blueberries last year when you posted this and totally forgot to comment!!!! I loved them! The blueberries melted in little jammy ponds and pockets of blueberry awesomeness. I still recall this breakfast, and the warm from the oven, fragile blueberries and cream biscuits were totally the star!!!

    Funny thing, I came here today to have a look at the recipe because I might try it with strawberries which (I hope) are finally showing up in Paris markets, and I was sure I had already commented on my blueberry version. Well, turns out that no, I hadn’t, but all fixed now!


  195. Strawberry Madness

    Just made these a second time. I didn’t have any heavy cream so I made the substitution (3/4 C milk and 1/3 c melted butter). The dough was a little wetter than it ought to have been so I had to add extra flour but as far as I can tell, no harm done. I’m sure they’d be less rich with regular milk but possible.

  196. ksm

    These are delicious. Made them in a tiny size for a brunch and you can just keep popping them in your mouth. Our supermarket strawberries were decent, but I decided to chop them, sprinkle with sugar in a bowl while I prepped the other ingredients. This seems to have upped the juice/jammy factor. Thanks for this one!

  197. Sandra

    FIRST TIMER!!! Have adored your site and book, but this is the first recipe I’ve tried and I’M IN LOVE!!!! I made them with raspberries as the strawberries at the market looked hard and dry; made a batch of dough and froze to bake later, then made a few this morning….HEAVEN!!! I happen to have more raspberries on hand and am going to make another batch of dough to freeze rather than use the berries as intended when I bought them as I can’t imagine anything that will taste better, creamier, richer, more comforting, and just plainly addictively yummy. Thank you for being so brilliant and approachable. As said above, any recipe that says “don’t freak out” is perfect for novices like me… Cheers and thanks, with regrets for all of you who aren’t in my kitchen for the leftovers!

  198. Kitchen Mouse

    I thought I’d let you know that I tried making these with frozen strawberries and they were great! The strawberries were frozen from last year’s fresh crop. It isn’t quite the season here yet. I only let them thaw very slightly so I could get a knife through them and then cut them and proceeded quickly through the recipe so they would not thaw too much. Also, my dough was too wet to cut but rather than risk overflouring I simply baked it in a large round. The berries had plenty of juice and the biscuits cut into squares very nicely. It made for a more scone-like presentation but was delicious.

  199. Cam

    I just put my first batch of these in the oven with strawberries I picked earlier today at the farm up the street to me. They look really good, and I expect they’ll be pretty tasty for dinner tonight (such a responsible dietary decision for me)!

  200. Heidi C

    Made these this weekend with the last of the strawberry picking remnants, and they are AMAZING. I made them more like scones, where you pat the dough into one big round then cut into wedges. I baked them frozen, and found they needed more than the usual extra few minutes (like, an extra 10 minutes). It’s likely because I made them thicker than pictured here, and because the strawberries are pretty wet!

  201. Heather

    Followed the make ahead directions: Made a double batch last night and froze. This morning popped six in the oven for 15 mins and they were awesome. My 3 year old said they were delicious and wants to make with raspberries. Will be baking the rest for Father’s Day brunch. Also, someone asked about yield. I got 34 from doubling.

  202. Melissa

    If I would like to make these the night before the morning I want to bake them, should I still put them in the freezer? Or would the refrigerator be ok? Thanks, they look delicious. Planning on making them in a couple of days.

  203. Mrs. B

    Made these for my husband last weekend. I don’t care for baked fruit but we both loved them! I ate three of the first batch and then made another batch the very next day.

  204. Cristina

    Made these today with 1.5c strawberries and cut like scones! Only adjustment i made: cooked the larger ones for +5 minutes. Definite repeat!

  205. Mary

    Great recipe! I used raspberry instead. Followed the instructions exactly. Came out delicious. Simple to make. But next time I’d use food processor to get the butter more incorporated. Thanks, Deb, for another great recipe. :)

  206. Mohan

    I didn’t have heavy cream. But I had strawberry kefir and half-n-half. So I mixed in a third portion of kefir into the half half. Very fluffy. Great breakfast as always.

  207. Rose

    I am giving up on doing bisquit/scones. I have tried everything and they just don’t puff up at all. They come out as flat as they went in. I have started with fresh baking powder, hardly work the dough at all, grate the butter then freeze it so it is ice cold, use a real cutter, etc. My family wouldn’t eat the finished product (they eat almost anything), but loved the dough!

  208. Chip

    Made these for breakfast this morning and they were wonderful. Deliciously tender and strawberry-y. I subbed white whole wheat flour for half the APF because I do that with basically everything, skipped the sugar, and used 1/2 cup of cream and 1/2 cup of milk and upped the butter to a full stick, because that’s how much heavy cream I had. Turns out that old grotty supermarket strawberries that are going to go bad in about 15 minutes if you don’t do something with them work quite well in this recipe.

    Thanks for that trick of grating frozen butter! It’s a lifesaver if you store butter in the freezer and find out after mixing the dry ingredients that you don’t have any that isn’t frozen.

  209. Erin

    These are insane. For the record, my strawberries were not as overripe as I would have liked so I macerated them (sugar, lemon) overnight and used the macerated strawberries + their juice in the batter. delicious. I also used bread flour which is usually what I use when it calls for AP. I’ve been eating them for breakfast and also put a generous amount of whipped cream in the middle and served them for dessert as a take on strawberry shortcake! Highly recommended.
    I noticed yield questions – mine made 13.

  210. Rachel

    I don’t know what I did here, but the dough was SO sticky. There was no way it was going to roll out, so I made drop biscuits instead. Delicious! I’d probably use even more strawberries next time, at least 1 1/4 c.

  211. Melanie

    I’m not sure what went wrong but I found the dough also too wet and didn’t bother to roll it out but also turned it into biscuits. They tasted good but I won’t bother again as the dough was too difficult to handle.

  212. marisa

    Deb, thank you for this recipe. Every time he visits, he insists that I have a fresh batch waiting for him! I make it with frozen blueberries and whole milk and then fight him for the last one!

  213. Stacey~

    These are fantastic, thank you. The only things I did differently was instead of rolling and cutting out the shapes, when I removed it from the bowl, I just pressed it down in a large circle, then cut it into “pie” shapes to bake. I also brushed the top with a bit of additional cream and sprinkled them with turbinado sugar before baking. Will definitely make these again!

  214. Deb: How many scones does the recipe make? Will be using this recipe with preschoolers (21 kids plus 5 adults) this week, and trying to figure out if we need to double or triple the recipe.

  215. Jennie

    My dough was a little dry so I added a little more milk. These were an amazing Rainy Mon morning breakfast! Will make it again and turn it into strawberry shortcake.

  216. Emily

    I just made these but subbed apricots for the strawberries and they turned out wonderfully. Super simple to put together – I couldn’t find my biscuit cutter so I formed mine in the traditional circle, then cut into 8 triangles. I made them a few nights before father’s day, popped them in the freezer on a sheet pan and then popped them straight in the oven on the day-of.

  217. fifi

    spectacular idea! I LOVE biscuits. and strawberries are just heaven on earth. everyone cautions you not to bake with strawberries because they’re so watery. fooey to them! I’d dip the little prebaked square tops into sugar, cause that’s how I roll. Or maybe the bottoms for the sticky. don’t know. never tried. (do you think they’d burn?)

    well…can’t do it until we’re in the new house with new oven anyway. biscuits are the perfect oven test! you know deb, you’ve given me something to dream about. :)

  218. Sally

    I have often wondered what the difference is between our scones and your (American) biscuits. and this answers that…seems there is a difference in name only. If it wasn’t winter here I’d be into these like a flash!

  219. Amy S.

    I just made these with giant very ripe blueberries. Ahhh, blueberry puddled bliss! This may now be my go-to scone recipe – I’ll just vary the fruit. Perfection.

  220. Diane

    I made these over the weekend and shared them with friends and family. A very easy recipe to follow and everybody adored them! I used very ripe strawberries from the farmers market. I followed the recipe exactly, except that I doubled it and I added a little more strawberries (a little over 2.5 cups for the double batch). The only thing I noticed was that the dough became a little too warm by the time I started shaping the second batch and it was a little harder to get the dough to separate from the glass and transfer to the baking sheet because it was losing its consistency and becoming very sticky. Once baked, you couldn’t tell the difference, but if I had to do it again, I would probably just make one batch at a time. I had to bake them a little longer than recommend in my older oven. I took out the first batch after 15 minutes and they had just started to brown. The second batch required about 18 minutes to reach perfection. I will definitely make these again. Thank you for an excellent recipe! I discovered your site recently and have been enjoying every posting.

  221. Heather

    These were so tasty! I had some extra buttermilk, so I stopped and picked up strawberries on the way home (local beauties are just starting to appear) and whipped them up. They are so good. I might have had three. I’m sure they’d be even better with full cream, but buttermilk definitely did the trick just fine (for those wondering).

  222. Erin

    Deb- made four batches of these for different reasons over the last two weeks. Most people told me to open my own bakery; don’t worry, I gave you full credit.

    The only change I made was to cut these into 8 triangles. I froze them and then baked–took about 25 minutes.

    The batches where i kneaded them the least were definitely the best.

    Thanks for such a great recipe!