Enjoy the classic taste of homemade scones with strawberries and cream! This easy recipe brings you a beloved English tradition. Perfect for high tea, breakfast, brunch, or just a sweet treat, these scones are simple to make and so delicious. Serve them warm, topped with fresh strawberries and lightly whipped cream, and share a delightful moment with family and friends.
Strawberry Scones with Cream
There’s nothing like classic English scones, especially with fresh strawberries and cream. The rich, buttery scones, with their soft, crumbly interior, make a perfect match with the sweetness of strawberries and the light cream. This is a simple recipe with ingredients you probably already have, yet the result is so impressive. Let’s get started and make this taste sensation!
What Do You Need?
Why Vanilla Extract?
Vanilla adds a subtle, sweet flavor to your scones. Always try to use natural vanilla extract for the best taste. You can even make vanilla-extract from scratch—it’s much cheaper than store-bought and lasts a long time!
Strawberry Tip
If you don’t have strawberries, you can substitute them with other soft fruits like blackberries, red currants, or raspberries. They work just as well and taste amazing!
Preparation English Scones in 4 Easy Steps
- Step 1:
Line a baking tray with baking paper. Sift the dry ingredients (flour, sugar, baking powder, and salt) through a coarse sieve.
- Step 2: Rub the cold butter into the dry ingredients until the mixture looks like pea-sized crumbs. Add the cold milk and vanilla extract.
- Step 3: Mix gently with a wooden spoon until you get a sticky dough.
- Step 4: Place the dough on a lightly floured surface and sprinkle some flour on top. Fold the dough 4–5 times (no more!). Press the dough into a rectangle, about 6 × 4 inches (15 x 10 cm). Press out the scones using a 2-inch (5 cm) round cutter. Place them on the baking tray. Brush the tops with a bit of milk for a golden finish. Bake in a preheated oven at 465°F (240°C) for 10 minutes, or until they are puffed and golden brown.
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📖 Recipe
RECIPE CARD
Ingredients
- 5 oz. all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons butter, frozen, grated
- ½ cup milk , cold
- 1 teaspoon vanilla extract
- 1 tablespoon milk, for glaze
- 6 tablespoons strawberry jam
- 6 tablespoons whipped cream
- 10 strawberries, sliced
- 1 tablespoon confectioners sugar
Instructions
- Preheat the oven to
465 °F or 430 °F. - Line a baking tray with baking paper.
- Sift the dry ingredients three times to ensure a light texture.5 oz. all-purpose flour, 2 teaspoons baking powder, ⅛ teaspoon salt, 1 tablespoon sugar
- Rub the butter into the dry ingredients until the mixture looks like coarse breadcrumbs with pea-sized pieces.2 tablespoons butter
- Add the milk and vanilla to the mixture.½ cup milk, 1 teaspoon vanilla extract
- Mix gently with a wooden spoon until you have a sticky dough. The wetter the dough, the lighter the scones will be!
- Place the dough on a lightly floured surface and sprinkle a little flour on top. Fold the dough gently 4–5 times to make it smooth and soft. Do not knead. To get a layered effect in your scones, you fold the dough instead of kneading.
- Press the dough into a rectangle, about 6 × 4 inches (15 × 10 cm). Use a 2-inch (5 cm) cutter to cut scones from the dough. Press straight down without twisting. Place the scones gently on the baking tray without pressing them. Repeat until all the dough is used.
- Brush the tops of the scones with milk. Bake in the oven for 10 minutes or until golden brown.1 tablespoon milk
- Cut each scone in half. Spread strawberry jam on the bottom half.6 tablespoons strawberry jam
- Add a spoonful of whipped cream and a few slices of fresh strawberries.6 tablespoons whipped cream, 10 strawberries
- Place the top half back on the scone and sprinkle with confectioners sugar.1 tablespoon confectioners sugar
Notes
- Keep it Cold: Make sure your dough is cold, and preheat your oven. Cold dough creates light and airy scones.
- Don’t Twist the Cutter: When cutting out the scones, press the cutter straight down. Twisting can compress the layers and affect how the scones rise.
- In advance: If needed, you can prepare the dough in the morning and keep it covered in the fridge on a baking tray. Then, just pop them in the oven when ready to bake.
Nutrition
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