Although scones in England are often served plain (or with raisins) and topped with strawberry jam and clotted cream, these are a little different. We are incorporating fresh strawberries into the scone batter for sweetness and colour. We also use sugar, flour, baking powder, sugar, butter and Half & Half – or light cream (single cream) or cold buttermilk – to make the batter, so you can expect a delicious, crumbly result. Serve these warm from the oven or keep them in an airtight container at room temperature for up to a couple of days. Although you can halve these and spread them with butter, they are also very good without.

The size you cut the berries into depends on their size. Small ones can be halved but larger ones should be quartered, else you will have too many strawberry parts that stick out of the scones. You could try this recipe with raspberries or blackberries if you like, to make a change. Why not prepare these for your next tea party? Add some delicate little sandwiches, homemade cake and a pot of tea to round it out.

There is not much that can go wrong with this recipe. Just try not to overmix the dough (as soon as everything is incorporated and the dry ingredients are mixed in well, it is done) and keep an eye on it in the oven towards the end of the baking time. The sugar on top at the end adds a nice crunch on top, but watch these cook for the final 5 minutes because they can burn if you do not, and then they might be dry. Continue reading →