Strawberry scones with cream — like straight out of a British countryside bakery 🇬🇧🍓
Soft, buttery scones filled with jam, crème fraîche and fresh strawberries… and honestly, they’re much easier to make than people think.
I’m using local flour and sugar from Le Moulin here — one of those recipes where good ingredients really make a difference.
Perfect for brunch, afternoon tea or sunny weekends in the garden.
270g Le Moulin pâtisserie flour (T45)
60g Le Moulin sugar
¼ tsp salt
2 tsp baking powder
¼ tsp baking soda
100g butter, cold
150ml buttermilk
1 ½ tsp vanilla extract
1 tbsp cream, for brushing
Icing sugar, for dusting
For the filling:
200g crème fraîche
1 tbsp Le Moulin sugar
strawberry jam
Strawberries
Makes 6 scones
Put the flour, sugar, salt, baking powder and baking soda in a food processor and mix.
Cut the butter into cubes and add to the food processor. Blitz until the mixture resembles fine breadcrumbs and there are no butter lumps left.
Transfer everything in a bowl and stir through the the buttermilk and vanilla extract and until just combined.
Briefly bring together the dough gently with your hands – don’t overknead it, you want to keep a fluffy texture.
Turn out the dough onto a lightly floured surface and shape into a Gently roll out to a 3 cm thickness. Cut out 6 discs with a 7 cm round cutter, gently re-rolling the scraps.
Put the scones on a tray lined with baking paper and place in the fridge for 15 minutes.
Meanwhile, preheat the oven to 200°C fan.
After 15 minutes, brush the scones with cream, sprinkle with a bit of sugar and bake in the preheated oven for about 18 minutes until lightly browned.
Leave the scones to cool on a wire rack.
Meanwhile, mix the crème fraîche with the sugar. Put in the fridge until needed.
Cut the strawberries into slices.
Cut open the scones. Spread a teaspoon of strawberry jam onto each scone, then top with a dollop of crème fraîche and arrange some strawberries on top. Top with the scone lid and dust with icing sugar. Serve immediately.
