British Strawberry Scones

British tea time just got a serious upgrade! Forget plain scones—British strawberry scones add a fruity, buttery twist to the classic teatime treat. Their light, crumbly texture and fresh strawberries make them the perfect companion to a good cup of tea. Serve them with strawberry jam and clotted cream for the ultimate indulgence.

I first published these scones here in 2020. They are made in the classic English scone style—round, tall, and without glaze—these fresh strawberry scones are the perfect treat, especially during strawberry season. Enjoy them as a snack or a breakfast delight!

Ingredients

• Flour
• Baking powder
• Salt
• Butter
• Milk
• Sugar
• Strawberries

Afternoon Tea or Cream Tea Treat

You will typically find scones served for afternoon tea. A an elaborate affair, featuring finger (or tea) sandwiches and pastries. Cream tea, on the other hand, is a simpler version that includes only scones served with clotted cream and jam, along with a pot of tea.

What is Clotted Cream?

Clotted cream is a rich, thick, unsweetened dairy spread made by slowly heating full-fat cow’s milk until the cream rises to the surface and thickens. It is made from the finest milk from cows in Devon and Cornwall, located in the southwest of England.

When Do you Eat British Scones?

Scones can be enjoyed any time of the day—from breakfast to brunch, a mid-morning snack, or an afternoon treat with tea.

The Thickness of English Scones

While scones don’t need to rise dramatically like bread, a good scone does require some lift to achieve their signature light, tender texture rather than being dense and heavy.

The leavening in scones (usually baking powder) works in conjunction with the dough’s thickness, usually 1-inch (3 cm). Since scones don’t spread much while baking, keeping the dough on the thicker side helps them achieve their signature height. Both of these factors help to:

• Create a soft, airy crumb rather than a tough or doughy texture.
• Help the scones puff up slightly while still maintaining their classic, slightly crumbly bite.
• Ensure they don’t turn out too flat, giving them just enough height for a nice split when adding jam and clotted cream.

English Scone Varieties

English scones are incredibly versatile and all start with a basic scone recipe.—in addition to the classic plain variety, you can add just about any savory or sweet ingredients to customize them to your taste!

Sweet Variations 

• Fruit Scones – Warming spices like cinnamon and nutmeg along with sweet apples and soft, sweet Medjool dates.
• Chocolate Chip Scones – A treat for chocolate lovers with melty chocolate in every bite.
• Pumpkin Scones – Fresh pumpkin, homemade pumpkin pie spice mix, and currants or raisins.

Savory Variations 

• Herb & Garlic Scones – Fresh rosemary, thyme, or chives give a fragrant touch.
• Cheese Scones – Cheddar, Gruyère, or Parmesan add a rich, savory flavor.
• Bacon & Cheddar Scones – A hearty, flavorful option perfect for breakfast.
• Sun-Dried Tomato & Olive Scones – A Mediterranean-inspired take with bold flavors.

Key Tips for Perfect Scone Dough

You’re looking to achieve a soft dough—a balance of slightly sticky and slightly crumbly—while still holding together. Avoid overworking it,  they will turn out dense and heavy rather than tender scones. Never use a rolling pin; handle the dough as little as possible to keep the butter from melting. The goal is to keep the butter cold and the dough light, so as the butter melts in the oven, it creates steam, causing the dough layers to separate slightly. This is what gives scones their beautiful, flaky layers.

A few things to keep in mind when making the dough to achieve perfect scones:

• Thoroughly mix the all-purpose flour mixture (flour and baking powder) well. 
• Rub the cold butter between your fingers well, or use a pastry cutter/pastry blender to make sure the butter is mixed well with the flour.
• When adding the wet ingredients to the dry ingredients, only mix until they are combined. Over mixing can result in tough scones.
• You must used cold butter which helps create steam and lift the scones while baking.
• Avoid using heavy cream or double cream, as they can make the scones dense. Buttermilk can be used as an alternative, though it’s not traditional.
• Mix the dough by hand in a large bowl rather than using a food processor, which can overwork the dough.
• When cutting scones, avoid twisting the cutter, as this can lead to uneven rising—though sometimes it’s unavoidable.

Baking the Best Scones

• Brush the tops of the scones with milk to achieve a lightly golden brown finish without the glossiness of an egg wash.
• Let them cool slightly on a wire rack before cutting to allow the crumb to set.
• Use a prepared baking sheet (baking tray) lined with parchment paper or a silicone mat to prevent sticking.

Using Freeze-Dried Strawberries

You can substitute fresh strawberries with freeze-dried when fresh are not in season.

Storing English Scones

Freshly baked scones are best enjoyed the same day, but if you need to store them, here’s how to keep them fresh:

Short-Term Storage (1–2 Days) 

• Store scones in an airtight container at room temperature for up to 2 days.
• If scones contain fresh fruit, store them in the fridge to prevent spoilage.
• To refresh, warm them in a low oven (300°F/150°C) for 5–10 minutes or microwave for a few seconds.

Refrigerating Scones (3–5 Days) 

• While refrigeration helps extend freshness, it can also dry scones out.
• Wrap scones tightly in plastic wrap or store them in an airtight container.
• Reheat before serving for the best texture

For Baked Scones:

• Let them cool completely, then wrap individually in plastic wrap.
• Store in a zip-top freezer bag for up to 3 months.
• Reheat frozen scones in a 350°F (175°C) oven for 10–15 minutes or until warm.

For Unbaked Scones:

• Cut and shape the dough, then freeze scones unbaked on a baking sheet.
• Once frozen, transfer them to a freezer bag and bake straight from frozen (just add a few extra minutes to the baking time).

How to Pronounce Scone

In the UK, we say ‘scon’. In the US, they pronounce it ‘skoan’.

If you’ve made these British Strawberry Scones, please leave a star rating in the recipe card. You can also leave a comment or question below.