Strawberries & Cream Scones
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
Light, fluffy five ingredient scones filled with fresh strawberries and lightly whipped cream. Perfect for afternoon tea.
For the scones
  • 175g plain white flour
  • 1 heaped tbsp icing sugar
  • 2 tsp baking powder
  • pinch salt
  • 175ml double cream, plus extra as needed
For the filling (optional)
  • 125ml double cream
  • ¼ tsp vanilla bean paste
  • handful fresh strawberries
  1. Preheat the oven to 220 degrees C/200 C fan and line a baking tray with baking parchment.
  2. In a large bowl, sift together the flour, icing sugar, baking powder and salt, lifting the sieve high to aerate the mixture. Pour in the cream and use the end of a table knife to mix the dough together until just combined. If it looks very dry, add a dash more cream but you don't want the mixture to be soggy.
  3. Lightly flour the work surface and pat out the dough to 2 - 3cm thick. Use a lightly floured 5cm round or fluted cutter to stamp out scones, re-rolling any scraps.
  4. Place the scones on the tray, brush the tops with a little extra cream and bake 8 - 10 minutes until risen and golden on top. Eat warm with lots of butter or allow to cool completely on a wire rack before filling, as follows.
  5. Whip the cream and vanilla until thick and floppy. Cut the strawberries into small pieces. Split open the cooled scones, top one half with whipped cream and a few pieces of strawberry then place the other half on top. Eat immediately.
  6. Scones are best eaten on the day of making but will keep in an airtight container for a couple of days.
If your strawberries aren't as juicy and ripe as you'd like, macerate in a spoonful of sugar and a squeeze of orange juice for 10 minutes before using.
Recipe by thelittleloaf at