Looking for a yummy, summery, light and gorgeous scone recipe? You’re in the right place! With just 5 minutes of prep and all common ingredients too!
What did you do this weekend? In between bouts of clearing out and KonMari-ing our house (we took 10 bin bags of clothes to the charity shop!), my parents came to visit and we took their dog to the park and the pub! Oh, and baking, of course.
These yummy Strawberry Scones are just what I want to eat allll summer long – let’s capitalise on the amazing fresh berries coming our way! Everyone knows that strawberries+scones are a match made in heaven, so let’s make things even better by stuffing scones full of fresh strawberries too!
It’s weirdly easy to forgot JUST how gorgeous a freshly made scone is, there’s literally nothing better! And so quick and easy to whip up – these take just FIVE minutes of prep. If you have visitors coming over, this is the recipe you need.
Obvs, freshly baked scones topped with clotted cream (NEVER whipped, thankyouverymuch) and strawberry jam is the best food in the universe. I made these scones for my auntie and uncle when they came to visit and they said they were the best scones they’d ever had in their lives (fyi, they are in their 80s, so…).
I was never a HUGE scone fan until I made my epic blueberry scones and ate them topped with cream and blueberry jam. SO good! That’s because, being a cake baker, I had never truly understood the science behind how to make a really good scone. I thought that, as with cakes, soft butter was a good thing in scones.
Wrong. Just so wrong!
To make really good, buttery, light scones, you need to use incredibly cold butter, and your scone mixtue will be full of little lumps of butter. You actually WANT a lumpy mix here!
That’s because, when the heat of the oven hits the scone mix, the pockets of butter will release steam and create the light flaky texture of scones that we love!
Scone Success Tips:
- As I mentioned above, you want to use very cold butter that’s just been taken from the fridge when you make your scones
- Don’t overmix or overhandle the dough – I process the butter and dry ingredients super briefly in a food processor, or you can use your fingers to rub the butter in BUT you still want small pea sized lumps of butter. When you add the liquid, use your hands to lightly bring the dough together, then tip onto a floured worksurface. You don’t even want to knead it, just lightly pat it into a square an inch tall, then cut out your scones
- 225g / 1 cup self raising flour
- 1 tsp baking powder
- pinch of salt
- 55g / ¼ cup butter
- 25g / ¼ cup caster sugar
- 150ml / ⅔ cup milk (you can also use almond milk / coconut milk etc)
- 100g strawberries, fresh or frozen, chopped into small pieces
- 1 free-range egg, beaten, to glaze
- Ahead of time - measure 55g of butter and pop it into the fridge to get good and cold.
- First, preheat your oven to 220C/425F/Gas 7 and grease 2 baking sheets with butter or vegetable oil.
- Next, combine the flour, sugar, baking powder and salt in a large bowl and give it a quick whisk to ensure there are no lumps.
- Remove your butter from the fridge and slice it into your flour mixture (so that the butter is in cubes). The next part, you can do by hand, with a pastry blender, or in a food processor, but you'll end up with the same thing - a mixture where the flour and sugar mix is punctuated with pea sized lumps of butter! By hand, you'll want to rub the mixture between your fingers, and in a food processor, just give everything a very quick blitz.
- Next, add the berries to the flour mixture, and then make a well in the centre and pour in the milk. Using a wooden spoon and then your hands, bring the mixture together lightly, and then tip out everything onto a floured work surface. Flour your hands, and gently pat down on the top and sides of the dough, turning and shaping it into a flat surface which is 1 inch tall (use a ruler if you want!). Next, use a floured cutter to cut scones out and pop them onto your baking tray, about 3 cm apart from each other. Glaze each one with a little more milk and a sprinkle of caster sugar.
- Bake the scones for 12-15 minutes, rotating the trays in the oven so they don't get too browned. Once they're done, let them cool almost completely before breaking them open and serving with clotted cream and jam.
I have a set of these cutters – one side is fluted and the other plain. You can make these scones however large you want – really teeny bite size scones are super cute!
If you try this recipe, let me know! Take a picture and tag it #kerrycooks on Instagram so I can see. Happy scone baking! ♥