Classic Homemade Strawberry and Cream Scones: The Ultimate English Tea Recipe
Step into the delightful world of British baking with this classic recipe for homemade strawberry and cream scones. There’s truly nothing quite like the experience of biting into a warm, freshly baked scone, its tender crumb giving way to the sweet tang of strawberry jam and the luxurious smoothness of whipped cream. This easy-to-follow recipe brings a beloved English tradition right into your kitchen, making it perfect for an elegant high tea, a cozy breakfast, a leisurely brunch, or simply as a comforting sweet treat any time of day. You’ll find these homemade scones surprisingly simple to make, yet the result is always impressive and incredibly delicious. Prepare to share a truly delightful moment with family and friends as you serve these warm, puffed delights, lavishly topped with vibrant fresh strawberries and lightly whipped cream.
The Irresistible Charm of Strawberry Scones with Cream
The magic of classic English scones, especially when paired with ripe, fresh strawberries and a generous dollop of cream, is undeniable. These rich, buttery scones boast a soft, tender, and slightly crumbly interior that creates a perfect harmony with the natural sweetness of strawberries and the light, airy texture of whipped cream. While often associated with sophisticated high tea settings, this particular scone recipe is wonderfully straightforward, utilizing common ingredients you likely already have in your pantry. Despite its simplicity, the outcome is consistently impressive, yielding a batch of scones that taste like they came straight from a charming British bakery. Let’s embark on this culinary journey together and create a taste sensation that will become a cherished part of your home baking repertoire!
Beyond their exquisite taste, homemade scones offer a unique kind of satisfaction. The aroma filling your kitchen as they bake is pure comfort, and the act of preparing them can be a relaxing and rewarding experience. This recipe focuses on traditional techniques that guarantee fluffy, light scones every time, making it an ideal choice for both novice bakers and seasoned enthusiasts. Get ready to elevate your afternoon tea, breakfast, or any special gathering with these magnificent strawberry and cream scones.
Essential Ingredients for Perfect Scones
Crafting these delectable scones requires just a few basic ingredients. The quality and temperature of these components play a crucial role in achieving that sought-after light and fluffy texture. Here’s what you’ll need, along with some important notes to ensure your success:
- All-Purpose Flour: The foundation of your scones. Sifting it multiple times helps to aerate the flour, leading to a lighter crumb. For an even easier approach, you can substitute with self-raising flour and omit the baking powder and salt, but ensure it’s fresh for optimal rise.
- Baking Powder: This is your primary leavening agent, crucial for those beautiful, high-rising scones. Always check its expiry date to ensure it’s active.
- Salt: A pinch of salt balances the sweetness and enhances the overall flavor.
- Granulated Sugar: Just enough to provide a subtle sweetness without overpowering the fruit and cream.
- Cold Butter: This is a non-negotiable ingredient. Using very cold, grated butter prevents it from fully incorporating into the flour, creating pockets of steam during baking that give scones their characteristic flaky layers.
- Cold Milk: Like butter, cold milk is essential. It helps keep the dough cool and inhibits gluten development, resulting in tender, rather than tough, scones. Whole milk typically provides the best richness.
- Vanilla Extract: For a delightful aromatic touch.
- For Serving: Fresh strawberries, your favorite strawberry jam, and freshly whipped cream (or traditional clotted cream if you’re feeling authentic!). A dusting of confectioners’ sugar adds a lovely finish.
Why Vanilla Extract is Essential for Scones
Vanilla extract may seem like a small addition, but it contributes a wonderfully subtle, sweet, and comforting flavor that elevates your scones from good to exceptional. Always aim to use natural vanilla extract for the best and most authentic taste. If you’re feeling adventurous and want to save money, you can even make vanilla extract from scratch—it’s far cheaper than store-bought options and lasts an incredibly long time, becoming more potent with age!
Fresh Fruit Variations & Substitutions
While fresh strawberries are a classic choice and offer a burst of vibrant flavor and color, don’t feel limited! If strawberries aren’t in season or you simply prefer other options, you can easily substitute them with a variety of other soft fruits. Blackberries, red currants, or raspberries all work beautifully. Their tartness can provide a lovely contrast to the rich scones and sweet cream. You can even mix and match for a berry medley, or consider adding a few dried cranberries or currants directly into the dough for an extra layer of flavor within the scone itself. The key is to choose fruits that complement the buttery richness of the scone and the creamy topping.
Preparation: Baking Your English Scones in 4 Easy Steps
Achieving light, fluffy homemade scones isn’t as daunting as it might seem. Follow these steps carefully, paying attention to the temperature of your ingredients and the gentleness of your touch, and you’ll be rewarded with perfect results every time. Remember, the less you handle the dough, the better!
- Step 1: Prepare Your Dry Ingredients. Start by preheating your oven to a blazing 465°F (240°C) – a hot oven is vital for a good rise. Line a baking tray with baking paper; this prevents sticking and helps with even baking. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Sift these dry ingredients through a coarse sieve not just once, but ideally two or three times. This crucial step aerates the flour and removes any lumps, ensuring a wonderfully light and even texture in your finished scones.
- Step 2: Incorporate Butter and Liquids. Now for the cold butter! Using your fingertips, or a pastry blender, quickly rub the frozen, grated butter into the dry ingredients. Work fast to prevent the butter from melting. Continue until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces will create steam pockets during baking, resulting in a flaky interior. Once the butter is incorporated, create a well in the center and add the cold milk and vanilla extract. The cold temperature of the milk is key to keeping the dough chilled and preventing the butter from melting prematurely.
- Step 3: Form the Dough Gently. With a wooden spoon or a spatula, mix the wet and dry ingredients together. Do this very gently and just until a sticky, shaggy dough forms. It’s crucial not to overmix here. Overworking the dough will develop the gluten, leading to tough, dense scones instead of light and airy ones. A slightly wet dough is actually preferable, as it contributes to a lighter final product. Resist the urge to knead vigorously; a gentle hand is your best friend when making scones.
- Step 4: Cut, Glaze, and Bake. Turn the sticky dough out onto a lightly floured surface and sprinkle a little more flour on top. Instead of kneading, you’ll gently fold the dough 4-5 times. This folding technique helps create those desirable flaky layers without developing excess gluten. Then, gently press the dough into a rectangle, about 6 × 4 inches (15 x 10 cm) thick. Using a 2-inch (5 cm) round cutter, press straight down firmly to cut out your scones – **do not twist the cutter**, as this can seal the edges and prevent them from rising properly. Carefully place the cut scones onto your prepared baking tray, ensuring they are slightly spaced apart. For a beautiful golden finish and a slightly crisp crust, brush the tops of the scones with a little milk before baking. Bake in your preheated 465°F (240°C) oven for about 10 minutes, or until they are proudly puffed up and golden brown on top and bottom.
Serving Your Perfect Strawberry and Cream Scones
Once your scones emerge from the oven, golden and fragrant, the best part begins: serving them! For the ultimate experience, serve your homemade scones warm, preferably just a few minutes after they’ve cooled enough to handle. The classic way to enjoy them is to gently tear or slice them in half. Then, it’s time for the delicious toppings.
Traditionally, cream tea involves a generous spread of strawberry jam, followed by a dollop of clotted cream. Clotted cream, with its rich, thick, and almost buttery texture, is the quintessential accompaniment. However, if clotted cream is unavailable, freshly whipped cream is an excellent and equally delicious substitute. For a final flourish and a burst of freshness, add several slices of ripe, juicy strawberries. A light dusting of confectioners’ sugar not only adds a touch of elegance but also a delicate extra layer of sweetness. These scones pair perfectly with a cup of hot tea – Earl Grey or a classic English Breakfast are superb choices – or even a freshly brewed coffee. They are an absolute joy, whether for an elaborate high tea spread or a simple, indulgent treat.
Expert Tips for Scone Success
Making truly exceptional English scones relies on a few fundamental principles. Mastering these tips will help you achieve that perfect rise and tender crumb every single time:
- Keep Everything Cold: This is the golden rule of scone baking. Cold butter and cold milk are crucial. The colder the ingredients, the less the butter will melt into the flour before baking. This allows the butter to create steam pockets in the oven, giving your scones their characteristic lift and flaky texture. If your kitchen is warm, you can even chill your flour and mixing bowl beforehand.
- Don’t Overmix the Dough: Handle the dough as little as possible. Overworking the dough develops gluten, which leads to tough, chewy scones. Mix just until the ingredients are combined and a shaggy dough forms. A sticky dough is a good sign!
- Fold, Don’t Knead: Instead of traditional kneading, gently fold the dough a few times. This technique layers the butter within the dough without overdeveloping the gluten, resulting in those beautiful, airy layers.
- Press, Don’t Twist the Cutter: When cutting out your scones, press the cutter straight down into the dough and lift straight up. Twisting the cutter can seal the edges of the scone, preventing it from rising evenly. For the tallest scones, choose a cutter with sharp edges.
- High Heat is Key: Bake scones in a very hot oven. The initial burst of high heat helps the leavening agents activate quickly and creates that impressive rise. Ensure your oven is fully preheated to the specified temperature before placing the scones inside.
- Don’t Overcrowd the Baking Sheet: Give your scones a little space on the baking tray. This allows for proper air circulation, ensuring they bake evenly and get a golden crust all around.
- Fresh Ingredients Matter: Especially for baking powder and flour. Expired baking powder will result in flat, dense scones. Fresh flour also contributes to better texture and flavor.
Frequently Asked Questions About Scones
Here are answers to some common questions about making and enjoying homemade scones:
Q: Can I prepare scone dough ahead of time?
A: Yes, you can! You can prepare the dough up to the point of cutting out the scones. Place the unbaked scones on a lined baking tray, cover them loosely with plastic wrap, and refriger refrigerate them for up to 12-24 hours. Bake them directly from the fridge, adding a minute or two to the baking time if needed. This is a great way to enjoy freshly baked scones with minimal effort in the morning.
Q: What’s the difference between clotted cream and whipped cream for scones?
A: Clotted cream is a thick, rich, and slightly yellow cream with a unique flavor, traditionally made by indirectly heating full-cream cow’s milk and allowing it to cool slowly, causing the cream to “clot” or rise to the surface. Whipped cream, on the other hand, is made by beating heavy cream until it’s light and airy. While both are delicious with scones, clotted cream offers a denser, more luxurious texture and is considered the traditional choice for a true English cream tea.
Q: How do I store leftover baked scones?
A: Freshly baked scones are always best consumed on the day they are made. However, if you have leftovers, store them in an airtight container at room temperature for 1-2 days. To refresh them, you can briefly warm them in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes until warmed through.
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📖 Recipe Card: English Strawberries and Cream Scones
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 5 oz. all-purpose flour
- 2 teaspoons baking powder
- â…› teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons butter, frozen, grated
- ½ cup milk , cold
- 1 teaspoon vanilla extract
- 1 tablespoon milk, for glaze
- 6 tablespoons strawberry jam
- 6 tablespoons whipped cream
- 10 strawberries, sliced
- 1 tablespoon confectioners sugar
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat the oven to 465 °F (240°C).
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Line a baking tray with baking paper.
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In a large bowl, sift the dry ingredients (flour, baking powder, salt, and sugar) through a coarse sieve three times to ensure a light texture.5 oz. all-purpose flour, 2 teaspoons baking powder, â…› teaspoon salt, 1 tablespoon sugar
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Rub the very cold, grated butter into the sifted dry ingredients using your fingertips or a pastry blender until the mixture looks like coarse breadcrumbs with some pea-sized pieces of butter remaining.2 tablespoons butter
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Add the cold milk and vanilla extract to the flour mixture.½ cup milk, 1 teaspoon vanilla extract
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Mix gently with a wooden spoon until you have a sticky, shaggy dough. Remember, the wetter the dough, the lighter and fluffier the scones will be! Avoid overmixing.
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Place the dough on a lightly floured surface and sprinkle a little flour on top. Fold the dough gently 4-5 times to make it smooth and soft. Do not knead, as this will toughen the scones. Folding creates layers for an airy texture.
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Gently press the dough into a rectangle, about 6 × 4 inches (15 × 10 cm) thick. Use a 2-inch (5 cm) round cutter to cut out scones. Press straight down without twisting to ensure a good rise. Place the scones gently on the prepared baking tray, leaving a little space between them. Repeat with any scraps, gently re-forming and cutting the dough, until all is used.
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Brush the tops of the scones with a little milk for a beautiful golden glaze. Bake in the preheated oven for 10 minutes, or until they are puffed up and golden brown on top and bottom.1 tablespoon milk
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Once slightly cooled, carefully cut each scone in half horizontally. Spread a generous amount of strawberry jam on the bottom half.6 tablespoons strawberry jam
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Top the jam with a spoonful of whipped cream (or clotted cream) and arrange a few slices of fresh strawberries on top.6 tablespoons whipped cream, 10 strawberries
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Carefully place the top half of the scone back on and lightly sprinkle with confectioners sugar for a beautiful finish. Serve immediately and enjoy!1 tablespoon confectioners sugar
Notes
- Keep it Cold: Always use cold butter (preferably frozen and grated) and cold milk. This creates steam pockets for light, airy scones.
- Don’t Twist the Cutter: When cutting out the scones, press the cutter straight down without twisting. Twisting can seal the edges, preventing a proper rise.
- Avoid Overmixing: Mix the dough just until combined. Overworking develops gluten, leading to tough scones.
- Hot Oven: Bake in a preheated, hot oven to ensure a quick rise and golden crust.
2. Strawberries Substitutes: Feel free to swap fresh strawberries with other soft fruits like blackberries, red currants, or raspberries for delicious variations. You can also mix in a handful of dried fruits into the dough.
3. Storage
Freshly baked scones are best consumed on the day they are made for optimal flavor and texture!
- In Advance (Dough): You can prepare the scone dough in the morning, cut out the scones, and keep them covered on a baking tray in the fridge for up to 12-24 hours. Bake them directly from cold when ready.
- Baked Scones: Store leftover baked scones in an airtight container at room temperature for 1-2 days. Reheat briefly in the microwave or oven to restore freshness.
Nutrition
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More High Tea Delights
Looking to complete your high tea experience or simply explore more delightful recipes? Here are a few more suggestions that pair wonderfully with your freshly baked scones!
- Chicken Tortilla Pinwheels
- BLT Mini Club Sandwich
- Sandwich with Smoked Mackerel and Cucumber