These beautiful summer scones have a buttery crumb, are filled with fresh juicy strawberries and finished with a sweet and tangy lemon drizzle. They are the perfect way to incorporating summer flavours to such a traditional treat!

Strawberry Scones

I know a lot of people on English speaking countries are probably familiar with scones, but for those who are not, scones are a traditional British treat that’s available both in a sweet and savoury version. They are usually served with afternoon tea with clotted cream and jam.

I had never heard of scones until I moved to the UK about 10 years ago, and I have to say, after I tried them I never looked back. So I have decided it’s time to make my own scones because frankly, they are really easy to make and everything is better homemade! Since I am not a scone maker expert (just a scone taster!) I asked my friend Ellie for some pointers and I have to say, I am pretty happy with the result.

The addition of the strawberries is just the perfect element for a summer twist of such a classic.

This is all you’ll need

Scones are super easy to make and require very little ingredients, what I like about them is that pretty much everything is cupboard staple, so no need to go to the shop if you have a craving! All you’ll need to make these is:

• Self raising flour
• Cold butter
• Sugar
• Milk
• Double cream
• Frozen strawberries – frozen strawberries are easier to work with as they won’t become mushy when you work your dough.

Strawberry Scones with Lemon Drizzle

Ingredients (makes 8 scones):

For the scones:

• 250 gr of self raising flour + 1 tbsp for the strawberries
• A pinch of salt
• 60 gr of cold butter cut into cubes
• 35 gr of granulated sugar + some extra to sprinkle over the scones
• 85 ml of cold whole milk
• 85 ml of cold double cream
• 100 gr of frozen strawberries

For the lemon drizzle:

• The juice of half a large lemon
• 150 gr of icing sugar
• 2 tbsp of whole milk
• 1 tsp of vanilla

Method:

1. Preheat your oven at 220 degrees celsius.
2. Make sure your butter, and liquids are cold – this is important to have the right texture.
3. In a large bowl, mix together the salt, flour and sugar. Then add in the butter and rub it together using your fingers until it feels like sand, if your butter is starting to melt, place the mix in the freezer for a few minutes until it hardens.
4. Fold in the milk and double cream until you get a soft dough. Once mixed, add 1 tbsp of flour to your frozen strawberries and fold them in until just combined making sure you don’t overwork your dough.
5. Roll out some baking paper on your work surface and form your dough into a disk of approximately 4-5 cm thick, I shaped it with my hands making sure I didn’t crush the strawberries. If the dough feels sticky, flour your hands for ease.
6. Using a sharp knife, cut your dough into 8 wedges and transfer them individually into a pre-lined baking tray and brush them with some double cream, and sprinkle them with some granulated sugar.
7. Cook in the oven for 12 to 15 minutes until golden on top. Allow them to cool down completely.
8. To make the drizzle, start by mixing together the icing sugar, lemon juice, vanilla and 1 tbsp of whole milk. Check the consistency of your drizzle, if it feels thick, add the extra tbsp of milk gradually until it has the right thickness. Make sure you taste your drizzle so you know it’s to your taste, add more lemon if you like it extra citrusy or more sugar if you have a sweeter tooth.
9. Once the scones are cold, spoon over the lemon drizzle and enjoy!