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.
After moving the U.S., I found that Americans pronounce them ‘scoan’ (as in cone). The name is actually pronounced scon (con).
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. The best way to get the center light and fluffy is to keeping the butter as cold as possible. For this reason, I freeze 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.
If you’ve tried this British Summer Strawberry Scones or any other recipe, leave a comment below. I love to hear from my readers!