Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.




Strawberries and Cream Scones

Strawberries and Cream Scones
Panera Bread Copycat Recipe

Makes 8-18

1/2 cup diced fresh strawberries
1/4 cup half and half
2 cups all purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 large egg
2 teaspoons vanilla extract
2/3 cup diced fresh strawberries

3 tablespoons granulated sugar
1-1/2 teaspoons water
1-1/2 teaspoons vanilla extract

Preheat your oven to 375 degrees. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside.

In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender. In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.

Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task. Or divide the dough among the compartments of the scone pan of your choice. Bake the scones until they're golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they're beginning to brown around the edges. Break one open, just to be sure; they should be moist, but not gummy, at the center.

To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture is smooth. Drizzle or brush the topping over the hot scones.



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  2. Does this actually taste like Panera Bread's Strawberries and cream scones? I really want to try this recipe because I lovvvvved their S&C scones!

  3. It is really good but I make my icing with powdered sugar and milk with a dash of vanilla. I also cut back on the butter just a bit because they stay really moist and fall apart otherwise.

  4. I forgot to put the butter in mine. Whoops. Hopefully they won't be too dry or anything. I might retry again some other day.

  5. They really don't taste like Panera Breads. But they are still good!
    Mine turned out more like biscuits, maybe because I needed a scone pan.