Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Summer scones recipe

Summer scones recipe

55 ratings

Perfect for a sunny day bursting with the sweetness of strawberries, treat yourself to a taste of summer with these delicious scones and enjoy the season's flavours. See method

  • Makes 12
  • Takes 35-40 mins, plus cooling
  • 333 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 435g self-raising flour, plus extra for dusting
  • 2 tsp baking powder
  • 50g caster sugar
  • 100g butter, cubed
  • 2 medium eggs, beaten
  • 150ml milk
  • 2½ tbsp Summer Cup
  • 2 tbsp strawberry jam

For the strawberries

  • 227g punnet strawberries, hulled and quartered
  • 3 tbsp Summer Cup
  • 1 tsp caster sugar
  • 1 orange, zested
  • 5g fresh mint, leaves chopped

For the cream

  • 200ml whipping cream
  • 1 tbsp caster sugar​
  • 1½ tbsp Summer Cup
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1390kj
    333kcal     17%

  • Fat

    15g 21%

  • Saturates

    9g 44%

  • Sugars

    13g 14%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 39.6g Protein 5.8g Fibre 2.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C and line two baking sheets with baking paper. Mix the flour, baking powder and sugar in a large bowl. Add the butter and rub with your fingertips until it resembles fine breadcrumbs. (Alternatively, pulse in a food processor.)
  2. Reserve 1 tbsp beaten egg and pour the rest into the flour mix. Add the milk and stir to bring together as a dough. Turn out onto a work surface lightly dusted with flour and knead briefly. 
  3. Roll out the dough to about 2cm thick. Stamp out 12 x 6cm rounds, rerolling as needed, and transfer to the prepared baking sheets. Stir ½ tbsp Summer Cup into the reserved egg and use to brush the tops of the scones. Bake for 15-17 mins until risen and lightly golden, then transfer to a cooling rack.
  4. Meanwhile, put the strawberries in a bowl with 3 tbsp Summer Cup, the caster sugar, orange zest and chopped mint; mix well. Cover and chill in the fridge for up to 2 hrs.
  5. Gently heat 2 tbsp Summer Cup with the jam in a small saucepan for 2-3 mins, stirring occasionally, until melted and smooth. Brush over the warm scones, then set aside to cool.
  6. Pour the cream into a bowl, add the caster sugar and 1½ tbsp Summer Cup. Whip to medium-stiff peaks. Serve alongside the scones with the macerated strawberries. The scones will keep for up to 3 days in an airtight container.

Low energy: Bake the scones in an air-fryer at 180°C for 10-14 mins until risen and golden. 

See more Picnic ideas

Freezing and defrosting guidelines

Only unglazed scones are freezable.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.