Classic English Strawberry Scones, bursting with strawberries, a quick and easy recipe, moist, light, and fluffy! Perfect for afternoon tea with clotted cream and jam. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint.
Strawberries and cream together is quintessentially British, after all, no cream tea or Wimbledon Tennis Tournament would be without strawberries and cream in one form or another. So what better way to enjoy a little part of Britain by making some delicious Strawberry Scones and serve them traditionally with clotted cream and strawberry jam!
Many of you will have landed on this recipe if you've been searching for recipes to make to celebrate the Queen's Platinum Jubilee. There will be street parties, afternoon tea events and lots of activities to celebrate Her Royal Majesty's historic milestone right across the United Kingdom and the Commonwealth states over the four-day UK bank holiday weekend from Thursday 2nd to Sunday 5th June 2022.
As it happens, strawberries are in season now, they're so juicy, sweet and a vivid red in colour. What better than to enjoy this lovely fruit by making some English Scones.
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Classic English Scones are traditionally served with afternoon tea, and you would have jam and clotted cream spread on each half of the scone.
In some parts of England, it is known as a 'cream tea'. Watch out for signs along the road saying there is Cream Tea available!! It's worth stopping and having one!
These scones are the softest, lightest and fluffiest, moist and flavourful, and remember when you make this recipe, light hands make a light scone!
Be sure to follow my tips and you too will love this recipe. So let's see how you make this lovely Classic English Strawberry Scone.
Prep Time
10 minute
Cook Time
20 minutes
Yield
16
You will need
A baking tray & a 5 cm / 2 inch round cutter
Ingredients You'll Need
- 400 g self-raising flour *** Please seive, US Measure is 3 & ¼ cups
- ¼ tsp Salt
- 1 tsp baking powder
- 3 tbsp caster or regular sugar
- 3 oz or 85 g butter, cubed
- ¾ cup or 175 ml milk
- 1 tsp vanilla extract
- A squeeze lemon juice
- beaten egg, to glaze
- 2 cups or 400 g chopped strawberries
NOTE: Please ensure you use Self Raising Flour for this recipe and not All Purpose / Plain Flour.
I cannot say if making your own mix of Self-raising will work.
The best scones need to rise properly and not taste of soda or baking powder, and so the above ingredients are what I can advise for best results.
Optional – You can add a handful of white chocolate chips to these scones if you wish.
INSTRUCTIONS
1. Preheat oven to 220C/ 425 F / Gas 7. Also, preheat your baking tray. Prepare the strawberries by washing and hulling them and cutting into small pieces. Pat dry with kitchen paper to remove any excess moisture.
2. In a mixing bowl, add the sifted flour, salt and baking powder, and combine.
3. Add the butter
and rub in with your fingers until the mixture looks like fine crumbs.
Using a flat bladed knife, stir in the sugar.
Then add the strawberries and use your hand to give it a good mix, so it's all combined.
4. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
Add the vanilla and lemon juice, then set aside for 2 minutes.
5. Make a well in the dry mix. Then add the liquid and combine with a flat bladed knife.
6. Once combined, place it on a well-dusted work surface.
- When it starts coming together, I use my hand to gently gather the dough around the side of the bowl so it’s nice and smooth. It will be quite a wet dough at first.
- Don’t be frightened to dust the work surface with plenty of flour. This mixture is quite ‘wet’ from the strawberries but will firm up once you get it on the floured surface.
7. Shake some more flour on the dough and your hands, then fold the dough over 2-3 times until it's a little smoother.
Pat into a round shape, about 4 cm (1 ½ inches) deep.
Make sure you are very light with your hands and don’t over work the dough as you will end up with tough scones.
**** Please, the thickness is VERY IMPORTANT so measure if you are not sure!
When you turn the dough out onto the work surface, it will be sticky and a little wet at first. Don’t worry about this as you need to dust your hands and dough. Try to handle the dough as little as possible, and not be heavy-handed. This will cause the scones to be heavy and tough
8. Take a 5cm (2 inch) cutter - and dip it into some flour. (see image below, for how to use the cutter)
By this point, you'll probably need to press what's left of the dough back into a round to cut out another few scones until the dough is all used up.
Try not to overwork the dough, be light with your hands when reshaping.
Tips for cutting the scones
- To ensure your scones rise vertically in the oven, when you use your cutter, be sure to cut the scone in one vertical action straight down through the dough.
- When removing the cutter, DO NOT do a twisting action, but remove the cutter straight up
- If you twist the cutter, this will destroy the structure of the dough and you will not get the scones to rise properly with the classic break apart in the middle look.
9. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Be sure to brush only a little egg wash on the tops. Make sure none of the egg runs down the sides of the scones as this will prevent the scones from rising during baking.
10. Bake for 20 mins until risen and golden on the top.
Then transfer to a cooling rack or serve warm from the oven.
Storage and Serving Suggestions
These scones will freeze very well once cooked in an airtight bag, just defrost and reheat if you want them warmed through.
Serve with fresh whipped cream or clotted cream and strawberry jam, alongside a cup of tea.
Check out our lovely cherry scone recipe too and you can make a variety to serve at a party!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
We've got a great savory scone recipe if you'd like to make that to serve with your afternoon tea, Cheesy Sausage and Jalapeno Scones. Delicious!
Recipe Card
English Strawberry Scones
Classic English Strawberry Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Ingredients
- 400 g self-raising flour *** Please seive, US Measure is 3 & ¼ cups
- ¼ tsp Salt
- 1 tsp baking powder
- 3 tbsp caster or regular sugar
- 3 oz or 85 g butter, cubed
- ¾ cup or 175 ml milk
- 1 tsp vanilla extract
- A squeeze lemon juice
- beaten egg, to glaze
- 14 ounces or 400 g strawberries, chopped
Instructions
1. Preheat oven to 220C/ 425 F / Gas 7. Also, preheat your baking tray. Prepare the strawberries by washing and hulling them and cutting them into small pieces. Pat dry with kitchen paper to remove any excess moisture.
2. In a mixing bowl, add the sifted flour, salt, and baking powder, and combine.
3. Add the butter and rub in with your fingers until the mixture looks like fine crumbs.
4. Using a flat-bladed knife, stir in the sugar. Then add the strawberries and use your hand to give it a good mix, so it's all combined.
5. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for 2 minutes.
6. Make a well in the dry mix. Then add the liquid and combine with a flat-bladed knife.
7. Once combined, place it on a well-dusted work surface.
8. Shake some more flour on the dough and your hands, then fold the dough over 2-3 times until it's a little smoother.
9. Pat into a round shape about 4 cm (1 ½ inches) deep. Make sure you are very light with your hands and don't overwork the dough as you will end up with tough scones.
**** Please, the thickness is VERY IMPORTANT so measure if you are not sure!
10. Take a 5cm (2 inch) cutter - and dip it into some flour. Plunge in a single movement into the dough, then repeat, dipping the cutter in flour if need be, until you have used the dough.
11. By this point, you'll probably need to press what's left of the dough back into a round to cut out another few scones until the dough is all used up.
12. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
*Be sure to brush only a little egg wash on the tops. Make sure none of the egg runs down the sides of the scones as this will prevent the scones from rising during baking.
13. Bake for 20 mins until risen and golden on the top. Then transfer to a cooling rack or serve warm from the oven.
Recommended Products
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OXO Good Grips Silicone Basting & Pastry Brush - Large -
NELPLA Two Side Round Cookie Cutters,Biscuit Cutters and Fondant Cake Cutters, Set of 6 PCS, Assorted Color -
Round Biscuit Cutter Set Fluted Edge with rolled top ends, 11pcs Circle Pastry Cutters for Scones, Pastries, Baking, Desserts, Muffins, Fondant -Tin Storage Box (Scalloped Edge) -
Prepworks by Progressive Biscuit Cutters - Set of 7
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 162Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 410mgCarbohydrates: 25gFiber: 1gSugar: 6gProtein: 3g
Nutrition information isn’t always accurate
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Alex
says:Hello – there are some great recipes on this site. Thank you for sharing- so glad I found it. I just made these scones. My first time but my dough seemed to have too many strawberries in it compared to dough. I cut them up small, but they worked out OK. I will try again. Will this same recipe work with frozen blueberries?
Lovefoodies
says:Hi Alex, blueberries will also work fine with this recipe!
Karen
says:I have just made the strawberry scones, absolutely delicious, thank you…
Lovefoodies
says:Hey Karen! So glad you liked them! They’re one of my favourites!
glynis
says:Fantastic website!!!!! Lots of variety and different recipes to try – Love it and am enjoying working through
Love receiving your great variety of yummy recipes – please keep them coming