English Strawberry Scones

If you’ve never had a traditional British ‘Cream Tea’ you are missing out! English scones, smothered with red jam and clotted cream. Served with a pot of tea. One of the best, most quintessentially British, ways to spend a couple of hours in the afternoon. Give these Strawberry English Scones a go and put your feet up with a cup of tea. They are pretty straightforward to make. 

Scones, if you’ve not had one before, are beautiful and crumbly. I believe they have some similarities with American biscuits, but they are eaten quite differently and are sweeter. To add a bit of a twist to the original recipe I added some strawberries which added some amazing taste and visual appeal. 


Strawberry Scones

How do you eat English scones?

The absolute best, and most would say only, way to eat English scones is smothered with jam and clotted cream. Cut them in half with a knife and then dollop on the cream and then the jam.

Clotted cream is the traditional cream to eat with them. I suppose you could substitute whipped cream but it would be sweeter and quite different in texture. Clotted cream is thicker, more like a butter, and doesn’t tend to be sweetened. In terms of jam, strawberry jam is traditionally eaten, but you could substitute for a different one if you wanted. 

How long do Strawberry English Scones keep?

Scones really should be eaten on the day of making them. They are at their very best when still warm from the oven. Scones start to go soft pretty rapidly and after a day the texture is pretty much lost. After 2 days they are not great. If you aren’t going to eat your scones on the same day then you should freeze them. 

Strawberry English Scones Preparation

Can you freeze Scones?

Yes you can freeze English scones. Once they have cooked and cooled then freeze them in either a freezer bag or wrapped in clingfilm. They will take a couple of hours to defrost. 

You can also freeze them before baking. Prepare and portion them so they are ready for the oven, then freeze the individual unbaked scones When you are ready to cook them then simply add an additional 10 minutes to the baking time and cook them from frozen. 

Of course this is perfect if you are cooking for one because you can make a batch and then simply defrost as the mood takes you. 

If you are a fan of British desserts, then you should also check out this Make Ahead Sticky Toffee Pudding and this Freezable Yorkshire Parkin recipe

These products work well for this recipe:

Cookie Cutter Set

11 PCS Round Stainless Steal Cookie Cutter Set

Multi-Function Baker’s Gift Set

This compact baking set includes all the tools you need to bake up a storm, but needs little space.

Veggi storage containers

Make your food last longer – these containers are scientifically designed to help extend the life of your fruits and veggies
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Strawberry English Scones

Strawberry English Scones


  • Author: caroline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 scones 1x

Description

Enjoy a traditional British cream tea at home with these beautiful Strawberry English Scones. Crumbly scones baked with strawberries. Serve with jam & clotted cream for a perfect afternoon treat.


Scale

Ingredients

  • 175g plain flour
  • 2 tsp baking powder
  • 1.5 tbsp caster sugar
  • 1 large pinch of salt
  • 50g unsalted butter, plus extra for glazing
  • 1 tsp lemon juice
  • 1 egg
  • 2 tablespoons milk
  • 34 strawberries, sliced into small pieces (around 8 pieces from each strawberry)
  • jam & clotted cream, to serve (see note 3)

Equipment

  • cookie cutter (5 or 6cm)

Instructions

  1. Preheat the oven to 200C / 400 F
  2. Add the flour, baking powder, sugar and salt into a large mixing bowl. Take the butter a bit at a time and rub it into the mixture so the mixture resembles rough breadcrumbs.
  3. Make a well in the middle of the dough and add the lemon juice, egg, milk and strawberries. Fold the dough from the outside into the middle to combine. Then mix the dough a few more times with your hands. You want the mixture to look rough so don’t over work it.
  4. Roll the dough out so it is around 4cm thick. You can use a rolling pin or simply flatten it out with your hands – scones are rough looking by nature. Take a 6cm round cutter and cut circles out of the dough. See note 1. Re-roll the remaining and cut more rounds until the dough is used up.
  5. Lay the rounds on a parchment lined baking tray and brush a little butter over them
  6. Place in the oven and bake for 15 minutes. Enjoy on the same day – either still warm or cooled. See note 2

Notes

  1. You can also use the bottom of a glass to do this.
  2. You can also freeze the scones – simply place in a freezer bag or wrap in clingfilm tightly.
  3. Jam & cream are not included in the calorie information
  • Category: Afternoon Tea
  • Method: Bake
  • Cuisine: British

Nutrition

  • Serving Size: 1
  • Calories: 290
  • Fat: 12g
  • Carbohydrates: 38g
  • Protein: 5g

Keywords: british, scones, afternoon tea, strawberries, snack, treat, english, cream tea

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