Strawberries and Cream Scones

Ingredients

• 238 g (2 cups; 8.5 oz)plain flour
• 98 g (½ cup; 3.5 oz)granulated sugar
• 1 tbspbaking powder
• ¾ tsp Morton kosher salt (or 1½ tsp if using Diamond kosher salt)kosher salt
• 84 g (6 tbsp; 3 oz), very cold and cut into small cubesunsalted butter
• 168 g (1 cup; about 6 oz), rinsed and dicedstrawberries
• 1 large, coldegg
• 1 tsp (optional)lemon juice
• 1 tsp (optional, or replace with vanilla extract)lemon zest
• 118 ml (½ cup; 4 fl oz), colddouble cream
• 126 g (1 cup)icing sugar
• 30–59 ml (2–4 tbsp), or lemon juice for a tarter glazemilk
• 1 tsp (omit if making lemon glaze)vanilla extract

Instructions

1. 1

   Heat the oven

   Preheat the oven to 218°C (425°F).

2. 2

   Mix dry ingredients

   Whisk the flour, sugar, baking powder and salt together in a large bowl until evenly combined.

3. 3

   Cut in butter

   Add the cold butter and cut it into the flour mixture with a pastry cutter or fork until it resembles coarse meal. Add the strawberries and toss to coat.

4. 4

   Add the liquids

   Lightly whisk together the cream, egg and lemon juice. Pour this into the bowl and stir with a spatula or spoon just until combined.

5. 5

   Fold and shape

   Turn the dough onto a lightly floured work surface. With floured hands, gently pat it to about 2.5 cm thick, fold it in half and turn it 90 degrees. Pat and fold about five more times, handling the dough gently. Shape it into an 20–23 cm circle, about 2.5 cm thick, then cut it into eight triangles.

6. 6

   Prepare the tray

   Transfer the scones gently to a baking tray lined with parchment paper or a silicone baking mat. Brush them lightly with cream.

7. 7

   Bake the scones

   Bake at 218°C (425°F) for 14–16 minutes, until golden brown.

8. 8

   Make the glaze

   Whisk the icing sugar with enough milk, or lemon juice, to make a pourable glaze. Add the vanilla extract if using.

9. 9

   Store leftovers

   Once completely cool, keep leftover scones in an airtight container for up to 2 days, or wrap them and freeze for up to 3 months. Refresh in an oven at 162°C (325°F) until warmed through.

What are strawberries and cream scones?

Scones are a familiar British bake, traditionally served with tea and often split and topped with cream or jam. This version folds fresh strawberries into a lightly sweet dough and finishes the baked wedges with a simple glaze.

Cold butter and cream help give the scones a tender, rich crumb, while the berries bring a juicy, tart contrast. A little lemon can brighten their flavour without making the dough overtly citrusy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while butter and cream account for much of the fat; the egg and cream contribute some protein. Pair a scone with fresh fruit or yoghurt for a more balanced plate.

Keep the butter and cream cold

Cold butter: work it into the flour until the mixture looks like coarse meal, leaving small pieces rather than rubbing it in completely. Those pieces help create a tender, layered texture as the scones bake.

Cold cream: use it straight from the fridge and mix only until the dough comes together. Overworking the dough can make the finished scones firm.

Handle the strawberries gently

Diced berries: cut them into small pieces so they distribute through the dough without making it difficult to shape. Toss them with the flour mixture before adding the liquid.

Wet dough: strawberries release juice, so use a light touch when mixing and shaping. If the dough sticks, flour your hands and work surface lightly rather than kneading in lots of extra flour.

Fold for a tender texture

Gentle folds: pat the dough out and fold it in half, turning it a quarter turn each time. Repeat about five more times, as directed, without pressing hard or kneading.

Even thickness: shape the dough into a circle about 2.5 cm thick before cutting eight wedges. Keeping the pieces similar in size helps them bake at a similar pace.

Check the bake

Bake time: begin checking at 14 minutes, since ovens can vary. The scones are ready when their tops are golden brown.

Cooling: let the scones cool before adding the glaze if you want it to stay visible on top. A warm scone will soften the icing and let it run down the sides.

Serve with something simple

For a spring afternoon, serve a scone with tea or coffee and extra fresh strawberries. The glaze makes them sweet enough to enjoy on their own.

For a more filling plate, add yoghurt or a little extra fruit alongside. If serving the scones warm, refresh them briefly in the oven rather than microwaving them.

Recipe notes & tips

• Dice the strawberries before you start mixing so the dough is handled as little as possible.
• Use a pastry cutter or fork to work the cold butter into the flour without warming it with your hands.
• Measure the salt carefully and adjust the amount according to whether you use Morton or Diamond kosher salt.
• Brush the shaped scones lightly with cream for a golden finish.
• Add the glaze gradually to the icing sugar so you can stop when it reaches a pourable consistency.
• Wait until the scones are cool before glazing if you want the icing to remain on top.

Variations

• Lemon glaze: use lemon juice instead of milk to make the topping tarter.
• Vanilla flavour: replace the optional lemon zest with vanilla extract in the dough.
• More citrus: include the optional lemon juice and zest for a brighter berry flavour.
• Extra cream: serve each scone with a spoonful of cream alongside.
• Plain topping: leave off the glaze if you prefer the scones less sweet.

Common mistakes to avoid

• Warm butter: it blends too fully into the flour; start with very cold butter cut into small cubes.
• Overmixing: it can make the scones firm; stir only until the liquid is just combined.
• Rough handling: pressing and kneading too hard can toughen the dough; use gentle pats and folds.
• Uneven wedges: pieces of different sizes may bake at different rates; cut the circle into eight similar triangles.
• Glazing too soon: icing can run off a hot scone; let the scones cool first if you want a distinct topping.
• Adding too much liquid: a thin glaze may run off; whisk in the milk or lemon juice gradually.

How to store

Keep completely cooled scones in an airtight container for up to 2 days, or wrap and freeze them for up to 3 months. Refresh in an oven at 162°C (325°F) until warmed through.

Frequently asked questions