Roasted Strawberry Scones {British Style}

Classic British Scones, short and crumbly, jazzed up with some delicious roasted strawberries! These are so easy and quick to make, you can’t go wrong! Serve with jam, clotted cream and a cup of tea for your very own, homemade Devonshire or Cornish Cream Tea! 

Roasted Strawberry British Scones by Giraffes Can Bake - Buttery, crumbly scones with roasted strawberries baked right in. So easy and quick to make, you can't go wrong. Serve with jam, clotted cream and a cup of tea for your very own homemade Devonshire or Cornish Cream Tea

British summer time means a lot of different things to different people; it can mean day trips to the park, splashing around in rivers; complaining about the heat as soon as it goes over 25C  (That’s 77F in American money); complaining about the lack of heat when it starts to rain; Wimbledon; Wasps; Festivals and so much more! One thing that I think we can all agree that makes the British summer fantastic is Strawberries, we grow amazingly delicious Strawberries – and nothing says British summer like dipping a big, juicy strawberry in some cream as you watch tennis played on grass! I had intended to make and share this recipe to celebrate Wimbledon, but here we are, weeks after it’s finished! Oops! It doesn’t make these Roasted Strawberry Scones any less tasty or any less British though! 


Roasted Strawberry British Scones by Giraffes Can Bake - Buttery, crumbly scones with roasted strawberries baked right in. So easy and quick to make, you can't go wrong. Serve with jam, clotted cream and a cup of tea for your very own homemade Devonshire or Cornish Cream Tea

 

Strawberries are indicative of British summer and scones are, well, just all round British – so it just felt right to put them together! These are not to be confused with the scones you get in America, which are usually triangle shaped, a lot sweeter and contain more fat. British scones are much closer to what the America calls “biscuits”, although I find scones to be a tad denser. Now, our scones may not contain as much butter or sugar as American ones sugar in, but don’t think this is because we want them to be better for you, oh no! The reason they’re made this way is, once they’re baked, you slather them with cream or butter to more than make up for the fat content and lots of jam for sweetness! 

Roasted Strawberry British Scones by Giraffes Can Bake - Buttery, crumbly scones with roasted strawberries baked right in. So easy and quick to make, you can't go wrong. Serve with jam, clotted cream and a cup of tea for your very own homemade Devonshire or Cornish Cream Tea

There’s a lot of British stereotypes floating around, some are more true than others, one thing that I think most people would associate with Britain is the cream tea, and this is one stereotype that I would happily embrace – it’s delicious! A cream tea is a light afternoon meal, consisting of fresh brewed tea taken with scones, clotted cream and jam – yum, right?! It’s time for me to once again admit that I’m a Brit who doesn’t drink tea, but I’ll more than make up for it with the scones! There are two types of cream tea – Devonshire and Cornish. From my understanding, the main difference is how you serve them – in Devon you cut the scone in half, slather with clotted cream and then top with jam; in Cornwall you cut the scone in half, butter it, spread over the jam and then top with clotted cream. So, going by how I served my scones, I had a Devonshire Cream Tea! 

 Roasted Strawberry British Scones by Giraffes Can Bake - Buttery, crumbly scones with roasted strawberries baked right in. So easy and quick to make, you can't go wrong. Serve with jam, clotted cream and a cup of tea for your very own homemade Devonshire or Cornish Cream Tea

Another British stereotype is that it’s always raining here, unfortunately that one is pretty much true! As I write this post it’s currently pouring down with rain, it’s pretty nasty out there! It was also raining when I took these photos, and I’m going to use that as an excuse as to why these photos are so terrible (I’m sticking with it, you can’t stop me!). We have had a pretty hot summer though, so the rain isn’t all bad. Well, hot for us! We do get made fun of a lot for how much we can’t handle the heat, but in our defence we’re not equipped to deal with hot weather – especially as it’s usually also really humid when it’s hot plus nowhere has air conditioning – so we have to suffer in the stuffy, humid heat with nothing but fan blowing warm air on us – so we do what we do best, and complain about it a lot! Me more than others probably, I wilt like a flower in the heat – I get pretty cranky over it! I’m cranky over the rain too though, like a true Brit I’m never happy with the weather!

Roasted Strawberry British Scones by Giraffes Can Bake - Buttery, crumbly scones with roasted strawberries baked right in. So easy and quick to make, you can't go wrong. Serve with jam, clotted cream and a cup of tea for your very own homemade Devonshire or Cornish Cream Tea

Roasted Strawberry Scones {British Style}
Yields 10
The classic, crumbly British scone - given an upgrade with yummy roasted strawberries. Serve with fresh clotted cream and jam, and a cup of tea
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Ingredients
  1. 115g fresh strawberries, hulled and quartered
  2. 1 tbsp balsamic
  3. 250 self raising flour
  4. 1 tsp baking powder
  5. 40g unsalted butter, softened
  6. 25g caster sugar (super fine granulated sugar)
  7. 1 large egg
  8. 60-80ml milk
Instructions
  1. Preheat the oven to 190C/375F. Line one baking sheets with parchment paper, and lightly grease another.
  2. Toss the strawberries in the balsamic, and spread out on the baking sheet lined with parchment paper. Roast in the oven for about 20 minutes, until strawberries are starting to dry. Leave to cool.
  3. Put the flour and baking powder in a large bowl and combine. Add the butter and rub it into the flour with your fingers until you have a mixture that looks like bread crumbs. Stir in the sugar.
  4. Toss the cooled, roasted strawberries in the flour mix.
  5. Beat the egg in a measuring jug, then add milk up to the 100ml mark. Remove 1 tbsp of the mixture and set aside.
  6. Gradually add the remaining milk and egg mix to the flour/butter mix, mixing until you have a soft, sticky dough.
  7. Turn out onto a lightly floured surface and use your hands to gently pat it out flat, about 3/4" thick - the trick is to handle it as little as possible, for the best texture. Use a 4cm/1.5" fluted cutter to cut out the scones, don't twist the cutter or they're rise unevenly. Gather trimmings, re pat out and cut out more - being as gentle as possible to avoid over handling.
  8. Place scones on baking sheet, brush generously with the reserved 1 tbsp of egg and milk mixture. Bake for 10 mins, until well risen and golden in colour.
  9. Cool on wire rack, serve warm or cold with plenty of clotted cream and jam of your choice
Adapted from Mary Berry
Adapted from Mary Berry
A Tipsy Giraffe https://www.atipsygiraffe.com/
 For these scones I adapted Mary Berry’s recipe, you can’t go wrong with the queen of British baking – and I was right! The key to making amazing scones is handling them as little as possible, this keeps them crumbly and wonderfully short (even with the small amount of butter) – the perfect, delicious scone! The dough should be a bit sticky, but hold together easily. The next step in making a scone delicious is serving it with good quality clotted cream, it’s a must! From what I understand it’s quite hard to find clotted cream in the U.S., but it’s definitely worth looking for and paying a little extra. You can also make it yourself at home, but you will need high fat cream that is not ultra pasteurized (I’ve not used them, but I’ve heard good things about Brooklyn Creamery for this kind of cream in the U.S., they make cream that is the same as the kind of cream we have here in Britain – double cream is what you want for this. Thanks to Michelle from A Dish of Daily Life for making me aware of this cream, double cream is something I miss a lot when baking in the U.S. so I can’t wait to try it next time I’m out there). You can find some good instructions on how to easily make your own clotted cream a number of different ways here – I’ve yet to try it out, but I definitely want to, I’ll update this post with my findings once I have! 

Roasted Strawberry British Scones by Giraffes Can Bake - Buttery, crumbly scones with roasted strawberries baked right in. So easy and quick to make, you can't go wrong. Serve with jam, clotted cream and a cup of tea for your very own homemade Devonshire or Cornish Cream Tea

While this post is dedicated to the British summer, I also want to dedicate it to my best friend, Leah! Today is her birthday, and while she’s American she is a big fan of all things British (me most of all, of course πŸ˜‰ ) – this is the first year since I’ve known her that we’ve not spent her birthday today, your best friend living 4,000 miles and an ocean away from you is definitely no fun! Luckily we have wonderful technology to keep us connected, especially on special days like today – so Leah, happy birthday – have a scone – pip pip!! πŸ˜€ 

Roasted Strawberry British Scones by Giraffes Can Bake - Buttery, crumbly scones with roasted strawberries baked right in. So easy and quick to make, you can't go wrong. Serve with jam, clotted cream and a cup of tea for your very own homemade Devonshire or Cornish Cream Tea

I do hope you give these roasted strawberry scones a try, they’re so delicious and ridiculous easy to make – you could leave a 5 year old alone to make them with perfect results! Whether you live in Britain or elsewhere, it’s always the right time to enjoy a classic cream tea with a taste of summer, so what are you waiting for?! I’d love to hear what you love most about the British summer in the comments below or, if you’re not British, tell me the British stereotypes and classics that you love best, I’ll try not to shatter them for you πŸ˜‰

I’m bringing this wonderful taste of the British summer along to Fiesta Friday this week, run by our ever wonderful Angie and co-hosted this week by Judi and Petra – please do come party with us, it’s an amazing community full of awesome people, you’ll always be welcomed with open arms! 

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32 comments

  1. Michelle @ A Dish of Daily Life says:

    These look so good! I do love scones…I need to learn how to make them! And so interesting about the cream, that we are just now getting something that is available readily to you there! Personally, I love the double cream from BK Creamery…I’ve been cooking with it a lot since discovering it!

  2. Matt @ Inspired Food says:

    Oh yes! I’m sure i could eat scones with strawberry jam all day everyday! These look great and I love the photos! Last time I made scones they pretty much turned into a deadly weapon… perhaps I need to try again.

  3. Diane says:

    You are inspiring me to try these delicious scones and roasting my strawberries! Found you at #SaucySaturdays Link party and FBC. have a great week end!

  4. Judi Graber says:

    American or British, scones or biscuits – I love them all. Especially if you add some sweet butter and jam! I l need my air conditioning and could not live without it – humidity and I do not get along. Thanks Michelle for bringing such a tasty breakfast/brunch/snack to Fiesta Friday!

  5. Dini @ The Flavor Bender says:

    I love making Scones!! It’s one of those things I make when I REALLY want to bake but don’t want to spend too much time on it!
    this is a little embarrasing… :p my post next week is Scones too! πŸ˜€ hahaha!
    but these looks AMAZING!!! (and ALOT neater than mine i might add!)
    The Roasted Strawberries with Balsamic?? DIVINE!

    • Michelle @ Giraffes Can Bake says:

      I very rarely make scones, which is crazy – since they’re so good and so easy, I need to do it more often! Not great for my diet though, since I just can’t eat them without clotted cream πŸ˜‰

      Ooh I can’t wait to see your scone recipe though. You know what they say? Great minds think alike hehe

      Thank you πŸ™‚

  6. Jennifer A Stewart says:

    I am big fan of scones because they have so much more texture than the biscuits that I get here in the South. Roasted strawberries? I’m totally in! People need to cook with more cream btw, not enough people do because they think it’s bad but it’s better than that fake crap people eat! Cream Rules! Thanks for linking up to Saucy Saturdays!!

    • Michelle @ Giraffes Can Bake says:

      Yeah, while they’re similar to biscuits with how you make them – scones are definitely set apart! Thank you πŸ™‚

      And I agree, cream is great to cook and bake with. I’m glad that they’re starting to introduce proper cream, and not the ultra pasteurized stuff, in the U.S. for you guys – it’s soooo much better! And you’re right, everything in moderation πŸ™‚

  7. Joann says:

    These look incredible. Strawberry is my favorite breakfast berry and I’ll have to try these….. we’re trying to reduce how much cereal we eat so this will be a fun way to change things up. Pinning to my breakfast board.

  8. Naina says:

    Oh yes please!! Gorgeous flavors Michelle! And that pic with the scones stuffed with jam & clotted cream…I’m gonna dream about it tonight πŸ˜€

  9. Petra says:

    Your roasted strawberries sounds delicious and like you I love cream tea! With lots of cream and lots of jam on still warm scones and even better with the strawberries! πŸ™‚ Happy Fiesta Friday!

  10. Angie says:

    This is just not fair! Scones are my favorite! And we all know they’re best with clotted cream but we can’t get clotted cream over here!!

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