English Scones with Mixed Summer Berries and Cream
Indulge in the timeless elegance of English scones with mixed summer berries and cream—a classic treat perfect for afternoon tea or any special occasion. These golden, buttery scones are delicately crumbly, made with just the right balance of all-purpose flour, baking powder, and cold cubed butter for a tender texture that melts in your mouth. Topped with luscious, freshly whipped double cream and a medley of sweet, juicy strawberries, blueberries, and raspberries, this recipe celebrates the vibrant flavors of summer. Serve these beauties warm from the oven, dusted with a hint of powdered sugar, for a stunning dessert or snack that’s as beautiful as it is delicious. With only 20 minutes of prep time and straightforward steps, this British-inspired recipe is an absolute must-try for impressing guests or treating yourself to a luxurious bite. Perfect for anyone searching for "classic English scones," "summer berry desserts," or "traditional cream tea recipes," this is the ultimate guide to enjoying a slice of British culinary tradition.
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Recipe Information
Ingredients
- 350 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 50 grams caster sugar
- 85 grams unsalted butter (cold, cubed)
- 200 milliliters whole milk
- 1 teaspoon vanilla extract
- 1 large egg (beaten, for egg wash)
- 100 grams strawberries (hulled and halved)
- 100 grams blueberries
- 100 grams raspberries
- 300 milliliters double cream (heavy cream)
- 10 grams powdered sugar (optional, for serving)
Instructions
Preheat your oven to 220°C (200°C fan) or 425°F, and line a baking tray with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, and salt.
Stir in the sugar, then rub the cold cubed butter into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
In a separate jug or bowl, mix the milk with the vanilla extract. Gradually add the milk mixture to the dry ingredients, stirring with a knife until a soft dough forms. Save a little milk for brushing the scones before baking.
Turn the dough onto a lightly floured surface and knead very gently just to bring it together. Be careful not to overwork the dough.
Pat the dough to about 2.5-3 cm thick. Use a 6 cm round cutter to cut out scones. Press the cutter straight down without twisting to ensure even rising.
Place the scones on the lined baking tray, spacing them slightly apart. Brush the tops with the reserved milk, then lightly brush with beaten egg for a golden finish.
Bake in the preheated oven for 10-12 minutes, or until the scones are well risen and golden brown. Transfer to a wire rack to cool completely.
While the scones are cooling, prepare the cream. Whip the double cream until soft peaks form.
Once the scones have cooled, slice them in half horizontally. Spread each half with whipped cream and top with fresh strawberries, blueberries, and raspberries.
Finish with a light dusting of powdered sugar, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 12.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
