Strawberries and Cream Scones

Buttery scones studded with fresh strawberries and a vanilla cream glaze.

Prep Time20 mins
Cook Time20 mins
Total Time55 mins
Yield8 scones
Strawberries and Cream Scones
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Before You Start

Fresh strawberries are mostly water, which is the whole challenge. Freezing the chopped fruit for ten minutes and tossing it in a little flour keeps the pieces intact instead of bleeding pink through the dough. Keep everything cold and handle it as little as you can.

Instructions

0 of 6 done

  1. Dice the strawberries into 1 cm pieces, spread on a plate and freeze for 10 minutes. Meanwhile heat the oven to 200°C / 400°F and line a tray.

  2. Whisk the flour, sugar, baking powder and salt. Rub in the cold butter with your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized lumps left.

  3. Toss the chilled strawberries through the flour mixture so every piece is dusted. This is what stops them turning the dough pink.

  4. Whisk the cream, egg and vanilla together, pour in, and bring the dough together with a fork and then your hands. Stop as soon as it holds; a shaggy dough makes a light scone.

  5. Pat into a 20 cm round about 3 cm thick on a floured surface, cut into 8 wedges, and chill the wedges on the tray for 15 minutes.

  6. Bake for 18 to 22 minutes until risen and golden. Cool for 15 minutes, then whisk the glaze and drizzle it over.

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💡 Baker's tips

  • Cut straight down with a sharp knife and do not twist. Twisting seals the edge and stops the scone rising evenly.
  • If the dough feels warm and sticky at any point, put the whole bowl in the fridge for 10 minutes.

🔀 Make it your own

  • Swap strawberries for raspberries or chopped peaches, frozen the same way.
  • Add the zest of a lemon to the dry ingredients to sharpen the fruit.

📦 Storing & freezing

Best the day they are baked. Keep airtight for 2 days and warm briefly before eating. Freeze the unbaked, cut wedges for 2 months and bake from frozen, adding 5 minutes.

❓ Frequently asked

Can I use frozen strawberries?

Yes, and do not thaw them. Chop while frozen, toss in flour, and work quickly, since they release a lot of liquid once they soften.

Why did my scones spread instead of rising?

The butter was too warm or the dough was overworked. Chill the cut wedges for 15 minutes before baking and they will hold their shape.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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