Strawberries and Cream Scones

Medically reviewed by Christiana George Updated Date: January 6, 2026

The end of the school year is fast approaching. Little man is already done with preschool. I only have two weeks left until his sister is out also. I am not sure if I am ready for both of them to be home all day yet. For now I will try to remain calm and enjoy the Memorial Day weekend coming up. We don’t have definite plans, but there will be an ice cream social for our neighborhood that we may attend. To kick it off right, I think I will pour myself a cup of coffee and bite into one of these Strawberries and Cream Scones. They are full of fresh strawberries, sweetened with honey, and drizzled with a creamy glaze.

I used heavy cream in the scones as well as for the glaze. I added some honey for an extra bit of sweetness and rolled oats, because I love rolled oats.

I mixed the chopped strawberries by hand so them wouldn’t get all destroyed. There are a lot of strawberries in every bite.

The scones came out a beautiful golden color sprinkled with dots of red. I just drizzled a little glaze on each scone. Just enough to add some sweet creaminess.

I really love the taste of honey in these Strawberries and Cream Scones. It blends well with the heavy cream and the strawberries. These scones are still wonderfully light and fluffy.

They are perfect alone, or paired up with a glass of milk, a mug of coffee, or a cup of tea. I sent some to school with my daughter’s lunch, because she really loved them. I think you should make some to start off your holiday weekend right also.

Strawberries and Cream Scones

by The Sweet Chick

Prep Time: 10-15 minutes

Cook Time: 13-15 minutes

Keywords: bake bread breakfast dessert snack strawberry honey heavy cream rolled oats scones American spring summer

Ingredients (12 scones)

For the scones

2 1/3 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 cup rolled oats
6 tablespoons cold butter
1/2 cup heavy cream
1 egg
1/3 cup honey
1 cup finely chopped fresh strawberries

For the glaze

1 cup powdered sugar
3 tablespoons heavy cream
1 tablespoon milk
1/2 teaspoon vanilla extract

Instructions

For the scones

Preheat oven to 425° F.

In a stand mixer, mix flour, sugar, baking powder, and oats.

Cut up butter and add to flour mixture, mixing on low speed for 1 minute.

In a small bowl beat egg, then add it to the flour mixture along with the heavy cream and mix until well combined.

Next add honey and mix on low speed until fully incorporated. The batter will be a dough like consistency.

Lastly, add the strawberries and mix them in by hand until fully incorporated.

With a large scoop, place dough onto a greased/parchment lined cookie sheet. Do not flatten.

Bake at 425°F for 13-15 minutes or until a golden color.

Remove from cookie sheet and place on cooling rack with wax paper underneath and allow to cool before glazing.

For the glaze

In a small bowl whisk together powdered sugar, heavy cream, milk, and vanilla until smooth.

Using the whisk, drizzle the scones with as much or as little glaze as you prefer.

You can wait for the glaze to set or go ahead and eat one!

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Bacon Fat Gingersnaps

Baked Dessert

Christiana George

Updated Date:
June 8, 2023

We’re going back to California tomorrow (or today rather, as I write these posts the night before) for the holidays and we’ll be gone an entire two-and-a-half weeks! There’s still so much to do, so I’m keeping this post short. And then I must return to packing and meeting last-minute work deadlines and cleaning out the fridge (urgh).

After that, I foresee freeeeedom and warm-ish weather and long drives down the 1. We’re putting up the tree with my family, seeing friends, and hitting up all our old haunts. One of these days, I will write a long ode to California, but for now, I’m leaving you with a recipe for bacon fat gingersnaps.

I’m guessing you can tell why these cookies are special. Yup! They’re made with bacon fat. While the idea is that you’ve been collecting bacon drippings all along, saving it in a little bowl so you can re-use it for other recipes (something I vividly remember my mom doing when I was younger), I had to go out and buy a pound-and-a-half of bacon especially for this recipe, and then spent the better part of an hour frying it up. Later that night, and for days after, we reheated the strips and used them for sandwiches and omelettes and other such delights. These foods all benefit from bacon, I’m sure you would agree, so it wasn’t too much trouble for me.

The cookies themselves taste smoky and exotic, hardly like bacon, although you can tell there’s something in there that contributes an inexplicable… savoriness? Huskiness? I’m definitely not a slap-bacon-on-it-and-call-it-a-day kind of gal, by the way. But I do like my ginger-flavored sweets, and I love the softness of these cookies. (which begs the question: are they technically gingersnaps then? Aren’t gingersnaps supposed to be, I dunno, snappy?)

I also love the origin of this recipe, which comes from Cathy Horyn, the renowned New York Times FASHION editor who got the recipe from her mother. Yes! So I suppose this recipe is an old-new take on a classic gingersnap recipe that is perfect for the holidays.

BACON FAT GINGERSNAPS

Adapted from Leite’s Culinaria

Makes 3 dozen or so

Ingredients:

3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature
1/2 cup granulated sugar, plus more for the work surface
1/2 cup brown sugar
1/4 cup molasses (not blackstrap) or cane syrup
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

Directions:

Mix all the ingredients together until a smooth, stiff dough forms. Wrap it tightly with plastic wrap and refrigerate for at least a few hours and up to 2 days.

Preheat oven to 350 degrees F. Line 2 baking with parchment paper. In a small bowl, pour about 1/4 cup sugar. Break off 1-Tbsp chunks of the cookie dough and roll them into balls. Then roll them around in the sugar to coat and place them on the baking sheets, 2 inches apart.

Bake the cookies 10 to 12 minutes, until dark brown. Let cool.