Strawberry Scones

Ingredients

• 313 g (2 1/2 cups)plain flour (pastry flour if possible)
• 50 g (1/4 cup), plus 8 g (2 tsp) for the topsgranulated sugar
• 12 g (1 tbsp)baking powder
• 3 g (1/2 tsp)salt
• 113 g (4 oz), coldcream cheese
• 113 g (4 oz), coldunsalted butter
• 150 g (1 cup), freshly choppedstrawberries
• 1egg
• 120 ml (1/2 cup), plus 15 ml (1 tbsp) for brushing the topsdouble cream
• 60 g (1/2 cup)icing sugar
• 37.5 ml (2 1/2 tbsp)double cream

Instructions

1. 1

   Preheat oven

   Heat the oven to 220°C (425°F).

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the flour, 50 g (1/4 cup) of granulated sugar, baking powder and salt. Grate in the cold butter and cream cheese.

3. 3

   Make the dough

   Add the chopped strawberries. Whisk together the 120 ml (1/2 cup) of double cream and the egg, then add them to the bowl and stir until the dough is moistened. It will be crumbly.

4. 4

   Shape the scones

   Transfer the mixture to baking parchment and fold the dough in half repeatedly until it comes together, about 6 times, adding more flour if needed. Pat it into a circle about 20 cm (8 inches) wide and 2.5 cm (1 inch) thick. Cut into 8 wedges and transfer them to a cast-iron skillet.

5. 5

   Bake the scones

   Space the scones apart, brush the tops with 15 ml (1 tbsp) of double cream and sprinkle with 8 g (2 tsp) of granulated sugar. Bake for 22 minutes.

6. 6

   Add the glaze

   Stir together the icing sugar and 37.5 ml (2 1/2 tbsp) of double cream. Drizzle the glaze over the scones before serving.

What are strawberry scones?

Scones are a familiar part of American bakery and café fare, often served for breakfast or alongside coffee. This version adds chopped strawberries and cream cheese to a buttery dough, then finishes each wedge with a sweet cream glaze.

Cold dairy helps make the dough rich while keeping the mixture easy to handle in small folds. The fruit brings juicy, fresh bursts through the crumbly pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 439 calories, 6g protein, 48g carbs, 25g fat.

The flour and sugar supply most of the carbohydrates, while butter, cream cheese and double cream contribute much of the fat. The egg, cream cheese and flour provide some protein; serve a scone with plain yoghurt or fruit if you would like a more rounded breakfast plate.

The cold ingredients matter

Butter and cream cheese: Keep both cold until you grate them into the dry ingredients. Small shreds distribute through the flour without turning the dough into a smooth paste.

Strawberries: Chop them freshly and fold them in gently. If they are very wet, handle the dough carefully so their juice does not make it overly sticky.

Bring the dough together gently

Folding: Fold the mixture in half about 6 times, just until it holds together. The dough is meant to look crumbly before shaping, so avoid working it until smooth.

Extra flour: Add only what is needed to make the dough manageable. Too much flour can make the baked scones dry.

Shape for even baking

Circle: Pat the dough into a circle about 20 cm wide and 2.5 cm thick. Cutting it into 8 wedges gives the portions a broad surface for browning.

Skillet: Arrange the wedges with space between them, as directed, so their edges can bake rather than press tightly together.

Look for browned edges

Timing: Bake at 220°C for 22 minutes. Use the stated time as a guide, and check that the scones have set and their edges have taken on colour.

Finish: Brush on the cream and sprinkle the sugar before baking for a lightly sweetened top. Drizzle the glaze over the scones before serving.

Serve them simply

These scones are rich enough to serve on their own with tea or coffee. For a fuller breakfast, pair one with plain yoghurt or fresh fruit.

Add the glaze shortly before serving for a neat finish. If you prefer a less sweet top, use a lighter drizzle rather than coating the scones.

Recipe notes & tips

• Chill the butter and cream cheese until you are ready to grate them.
• Use baking parchment to make folding and transferring the dough easier.
• Fold the dough about 6 times, stopping once it holds together.
• Keep the wedges spaced apart in the cast-iron skillet.
• Wait until just before serving to drizzle on the glaze.

Variations

• Berry mix: Replace some of the strawberries with another chopped berry.
• Lemon glaze: Add a little lemon zest to the icing sugar before mixing in the cream.
• Vanilla glaze: Stir a small splash of vanilla into the glaze.
• Coarser tops: Keep the sugar topping as directed for a little crunch.
• Plain finish: Leave off the glaze for a less sweet scone.

Common mistakes to avoid

• Warm butter: It can blend into the flour too quickly; keep it cold and grate it straight into the bowl.
• Overworking the dough: This can make the scones firm; fold only until the mixture comes together.
• Too much added flour: The scones may turn dry; use only enough to handle the dough.
• Crowded wedges: They may bake against one another; spread them apart in the skillet.
• Skipping the glaze mix: Icing sugar alone will not drizzle; stir it with the stated double cream.

How to store

Store cooled scones in an airtight container at room temperature and eat within 2 days. Warm briefly in a low oven before serving; add any glaze after reheating.

Frequently asked questions