British Summer Strawberry Scones
I have been enjoying these fresh, fruity British Summer Strawberry Scones most weekend mornings lately. Sometimes with butter and other times in the tradition of afternoon tea with clotted cream and jam.
I call them British scones because they are the round-style and slightly crumbly, yet also light and fluffy. The kind you see when in the U.K. They are slightly different from the triangular shape with a sweet drizzle on top that is often seen in the U.S.
Just like my original recipe for Classic English Scones, they are perfect for breakfast, brunch or in typical British fashion, afternoon or high tea.
I chose fresh strawberries to add to these British Summer Strawberry Scones because they are so ripe and sweet right now. I also love the fresh, sweet bite. Any of your favorite firm or dried fruit can be used.
If you’re not familiar with the traditional way to serve English scones, they are served with clotted cream and jam (jelly). To read more about this creamy spread made from English Devon cream, see my post for Traditional Clotted Cream.
If you’re familiar with baking, you know that keeping the ingredients cold is essential for light and fluffy baked goods.
See the inside of the scone in the picture above. In this instance, I go so far as freezing the butter. Yes, yes I do. This allows it to be grated while still staying cold and makes it easier to rub into the flour. See the video for my technique.
- 2 cups (315 grams) all-purpose flour
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons (2 ½ ounces/68 grams) unsalted butter, frozen (see note)
- 2 large eggs, room temperature
- 1/2 cup, plus 1 teaspoon (118 ml) milk, room temperature
- 2 tablespoons granulated sugar
- 2.4 ounces (68 grams) ½ cup fresh strawberries, chopped small
- Preheat oven to 400°F/200°C.
- To a mixing bowl sift the flour, baking powder and salt, mix. Grate the butter into the flour and using your finger tips to rub the butter into the flour (see video for technique) until it forms large crumbles.
- In a separate bowl, whisk 1 egg into ½ cup milk. Make a well in the center of the flour and add the egg/milk mix, sugar and strawberries.
- Mix the dough lightly with a fork until it comes together. It should be moist, but not sticky. Add a touch more milk if it is too dry and not holding together.
- Turn the dough onto a lightly floured surface. Shape the dough to 3/4 inch (2 cm) thick round. Do not work the dough too much and do not use a rolling pin.
- Using a non-fluted 2 1/2 inch (5 cm) cookie cutter, dipped in flour, cut rounds pressing straight down, do not twist. Dip the cutter into flour before each cut.
- Line a baking sheet with parchment/baking paper and place the rounds about 1/2 inch (1 ¼ cm) apart.
- Whisk the remaining egg with the 1 teaspoon milk and brush the tops of the scones. Bake for 15 minutes or until golden brown.
- Remove from the oven, transfer to a wire rack to cool completely. Cover with a clean, dry towel while they cool to keep them moist.
This is to keep the butter as cold as possible so when it hits the hot oven it creates steam and makes the scones flaky.
Amount Per Serving Calories 188Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 58mgSodium 320mgCarbohydrates 25gFiber 1gSugar 3gProtein 4g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
If you’ve made this or any other recipe leave a comment below. I love to hear from my readers!