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  • Serves 12
  • Makes 12
  • 50 minutes
  • Difficulty Easy
  • 8 Ingredients
June 24, 2020

21 Comments

These traditional scones studded with strawberries are best served warm, straight from the over, lathered with fresh cream and jam. The perfect afternoon tea treat.


Ingredients (serves 12 | makes 12 )

  • 320 gr (2 1/2 cups) Plain Flour
  • 50 gr (1/4 cup) Brown Sugar
  • 1 1/2 teasp. Baking Powder
  • 1 pinch Salt
  • 50 gr (1/4 cup) Unsalted Butter
  • 2 Eggs
  • 180 ml (3/4 cups) Cream
  • 200 gr (7 oz) QLD Strawberries

Method

  1. Slice your QLD Strawberries into small pieces and place them in your freezer to harden while you make the batter (see note 1). In a large bowl, mix in the Flour, Brown Sugar, Baking Powder and Salt. Add the Butter at room temperature and cut in in with a pastry cutter until crumbly (see note 2) In a seperate bowl, combine the Eggs and Cream and add them to the dry ingredients, using your fingers to create a uniform dough. Don’t overwork the dough. Add the frozen Strawberries and quickly knead the dough. Try not to press on it too hard to avoid crushing the strawberries. Chill the dough while your oven is heating up.
  2. Preheat your oven at 180’C. Slightly flour your kitchen bench and your scones dough, then roll in into a thick circle – about 2 cm high. Using a cookie cutter, cut the scones into your preferred size and shape and place them on a baking tray lined with baking paper. The scones will rise so allow enough space between each scone.
  3. Bake for 15 minutes then let them cool down on a cooling rack before eating (see note 3). Serve with Strawberry Jam and Cream.

  • The strawberries will be more easily incorporated into the batter if slightly frozen. This will assure that the juices are not released while you knead the dough.
  • It is important for the butter to be at room temperature to be easily incorporated into the dry ingredients. Avoid using melted butter. You can also use your fingers instead of a pastry cutter. Rub the butter and dry ingredients between your fingers and palms until completely incorporated and crumbly.
  • You might need to bake them for less or more time, depending on the size and thickness of the scones. Make sure to keep an eye on them while they are baking and stop baking when a knife put into a scone comes out clean.
  • nothing beats a good fresh scone, with cream – thank you for your recipe, it has been a lifetime since I made scones but this has been the prompt that I needed!

    Reply

  • We made chocolate scones.I put dark chocolate instead of strawberries.They are perfect.

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  • Can’t go past a fresh scone

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  • I would never ever think to put fresh fruit in scones. This is genius !

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  • You can’t beat a good scone with cream and jam!

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  • These scones look amazing must try this recipe. Thanks for sharing

    Reply

  • If you haven’t tried it before put your cream on first then dollop of jam on top! Game changer!

    Reply

  • Such a good idea to freeze the chopped strawberries before mixing into the batter.

    Reply

  • I love a good scone with jam and cream!!

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  • I absolutely love a devonshire tea/coffee and often have this treat when we’re out. Hubby does make a mean scone. It’s been a while!

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  • Scones, jam and cream are so delicious and always perfect for morning and afternoon tea times. Scones are equally scrumptious with all types of delicious berries including blueberries and raspberries.

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  • If only mine would turn out like these. Have builders coming on Tuesday so might have to try this recipe out and use them as guinea pigs. I’m sure they won’t mind

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  • Lovely photo of your scones – thanks for sharing your recipe and I noted all the tips – thanks so much.


    • It is indeed a gorgeous photo of your scones. Captured the contrasting colours well.

    Reply

  • Yum! Freshly baked scones are delicious especially with fresh homemade jam and cream ???? I’m salivating just thinking of it.

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  • Very nice indeed! The picture definitely does them justice they look delicious!

    Reply

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