Homemade scones with strawberries

Delicious with a high tea, but also a special homemade gift for your Valentine: Scones with strawberries. With creamy unsweetened whipped cream, strawberry jam, and fresh strawberries. Served with tea, but also really delicious with coffee.

• Make sure you preheated your oven. And also that your dough is really cold. That way your scones become airy and creamy.
• Don't turn the cutter too much, as this will close the layers of dough.
• For a vegan version, replace the butter with vegan margarine and the milk with soy milk. Substitute whipped cream with soy whipped cream. It will be a slightly different flavor (but still delicious).
• You can use any other soft fruit as a substitute for the strawberries. This recipe is also super with blackberries, currants, and raspberries.

Storage

• You can't store scones, so make sure you'll eat them right away.

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Homemade scones with strawberries

Author: Andréa

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

European Cuisine

5 of 2 votes

For 6 scones

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These creamy scones, still warm from the oven, are delicious with homemade strawberry jam and cream. This way you want a high tea just every day

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
• cookie cutter 2 inch diameter

Ingredients 

1x2x3x

•  
  140 grams flour
• 2 teaspoons baking powder
• ⅛ teaspoon salt
• 2 tablespoons butter frozen, grated
• 120 ml milk cold
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• 1 tablespoon milk for glaze
•  
  6 tablespoons whipped cream
•  
  6 tablespoons strawberry jam

MetricUS Customary

Instructions

• Preheat the oven to 465 degrees Fahrenheit (240 °C).
• Line a baking tray with baking paper
• Sift the dry ingredients (flour, sugar, baking powder, and salt three times.
• Rub the frozen butter through the dough until you get a kind of coarse bread crumbs (pea size ).
• Add the milk and mix with a wooden spoon until you get a sticky dough. The wetter the dough, the lighter the scones will be!
• Place the dough on a lightly floured surface and put a bit of flour on top. To make the dough more homogeneous you fold the dough gently 4 or 5 times until the dough is soft. To get a layered effect in your scones you fold the dough instead of kneading.
• Press the dough with your hands into a rectangle about 15 by 10 cm ( 2 cm thick. Grab a cutter of 6 cm and press a scone from the dough ( do not twist the cutter ) and place the scones gently on a baking tray ( do not press ). Repeat until the dough runs out.
• Brush the top with milk and bake for 10 minutes in the oven.
• Cut the scones open and smear the bottom with strawberry jam.
• Spoon 1 tablespoon of whipped cream on it and some slices of fresh strawberries.
• Cover with the top and sprinkle with confectioners sugar.

Notes

• Make sure you preheated your oven. And also that your dough is really cold. That way your scones become airy and creamy.
• Don't turn the cutter too much, as this will close the layers of dough.
• For a vegan version, replace the butter with vegan margarine and the milk with soy milk. Substitute whipped cream with soy whipped cream. It will be a slightly different flavor (but still delicious).
• You can use any other soft fruit as a substitute for the strawberries. This recipe is also super with blackberries, currants, and raspberries.

Nutrition

Calories: 210kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 100mg | Fiber: 1g | Sugar: 13g | Vitamin A: 180IU | Vitamin C: 2mg | Iron: 1mg

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