Strawberry Scones: delicious soft scones full of fresh sweet strawberries 🍓
Hello bakers! Scones are always a highlight of any afternoon tea, a standard some might say. Scones are also delicious at home with a cup of tea… sounds perfect doesn’t it?!
A classic scone is plain and when sliced in half is filled with clotted cream and jam, YUM!! My recipe for classic scones is on my blog already for you to enjoy and it is scrumptious. This recipe is a little different though … yet still very similar to our beloved classic scone.
Have you ever tried a Strawberry Scone?! No? Well you should they are delicious. I’ve used fresh strawberries in this recipe because I feel there really is no other way to add that delicate flavour of strawberry to a bake. Even with the extra moisture from the strawberries the scones keep their well known texture! Oh and the addition of strawberries make them super delicious!!
To make these oh so good scones you’ll start by rubbing butter into flour but to make life easier you can use a food processor for this bit. Continue adding in the ingredients with the strawberries being added just before the milk. You’ll notice it will get a bit wet and sticky when you add the milk and strawberries but make sure you have a well floured surface and keep going. Knead the dough together with extra flour if still too wet and stop when the strawberries are mixed in and distributed well.
I’ve made mine into triangles but you can cut them into circles with a fluted cutter if you’d prefer. Either way they will be super yummy!! The baking time is short for scones as you don’t want them to colour too much. A simple drizzle of icing on top and you have yourself delicious Strawberry Scones!! 🍓
I love this recipe and how you can really taste strawberries throughout the scone! I’d go as far to say they don’t need jam because they taste like they already have jam on them! Of course clotted cream is still needed, it is a scone after all!!
This is simple to follow recipe you will love too, well at least I hope so! Enjoy my baking friends, enjoy!
- 225g self raising flour
- 1 tsp baking powder
- 25g caster sugar
- 40g unsalted butter, cubed
- 115ml milk + 2tbsp for brushing on the top
- 150g hulled strawberries, chopped into 1cm cubes
- 50g icing sugar
- Preheat the oven to 220C and line a baking tray with baking paper and set aside.
- Mix together the flour, baking powder and butter by rubbing between your fingers until it resembles breadcrumbs. This is the rubbing method whereby you rub the flour and butter together. You can also whizz it up in a food processor until it reaches the breadcrumb stage.
- Add in the sugar and mix it all up.
- Add in the chopped strawberries and gently fold through until distributed. Add in the milk slowly, mixing gently between each splash of milk added. It will be wet and sticky but this is okay. Once all the milk is added and it is mostly together as a dough turn it out onto a well floured surface.
- Knead the dough gently and keep adding flour if needed. Only knead until it comes together into a manageable dough.
- Gently shape the dough into a large ball. Gently press the mix down to resemble a circle 8 inches in diameter. It should be roughly 3cm in thickness. Cut into 8 triangles.
- Gently move the triangles apart and place onto the baking sheet with some room between each triangle.
- Brush the remaining 2 tbsp milk on top of each scone. Bake for 10 minutes or until browning a little on top.
- Allow to cool fully. Mix the icing sugar with 2 tsp water. Drizzle over the top of the cooled scones. Enjoy!
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