If in my last recipe we traveled to the United Kingdom, today we continue there. I couldn't resist introducing you to the Scones recipe. Yes, surely you know them, they are those round buns originating in Scotland, buns with which the famous tea time is usually accompanied.

If I think about it and my mouth is watering! Normally they are accompanied with clotted cream -coagulated cream with a very smooth and creamy texture-, with butter and of course, jam; they are served warm and open in half.

You can find the scones with many variants, that is, with wholemeal flour, with oats, with raisins, blueberries,... And although it is true that the accompaniments are the ones that I told you about before, today I have bundled up the blanket to the head and since we turn on the oven and we are in the middle of the strawberry season we are going to accompany them with a roasted strawberry sauce , as if it were a light jam, which I already tell you that you are going to love.

Le Creuset skillet pan , Pallarès carbon steel knife and Laura Ashley porcelain plate

Ingredients (For 8 units)


  • 250 g self-rising flour
  • 55g cold butter
  • 2 tablespoons of sugar
  • 120ml milk
  • 1 teaspoon chemical yeast
  • 1 pinch of salt
  • 1 yolk

Roasted Strawberry Dip:

  • 500 g strawberries cut in two lengthwise
  • 4 tablespoons of sugar
  • Zest of half a lemon
  • 1 vanilla pod split in half
  • Seeds of the vanilla pod that we will have removed with the help of a knife
  • 2 tablespoons of water


  1. We start by preparing the roasted strawberry sauce. To do this, preheat the oven to 180ºC.
  2. In our Le Creuset skillet we have all the ingredients for the sauce, mix and bake for 20 minutes.
  3. After this time we remove from the oven and reserve.
  4. While we roast the strawberries we can prepare the scones.
  5. To prepare the scones in a food processor we have the flour, salt, sugar, yeast and butter, we work a few seconds until we get a sandy texture.
  6. Then we have the mixture on a clean surface and add the milk, work until we get a uniform dough.
  7. With the help of a roller we stretch the dough. It is important to have the surface floured, until a thickness of about 2 cm is achieved.
  8. With the help of a cutter of about 4 cm in diameter, in my case smooth, but you can use it with a curly edge if you like it better, we cut the dough to get the scones. The remaining cutouts of the dough can be joined again, stretched and made more scones.
  9. We arrange them on our Emile Henry ceramic tray and paint them with the help of a brush with the yolk that we will have previously beaten.
  10. Bake for 15 minutes at 220ºC or until the dough has doubled in volume and is golden.
  11. Remove from the oven, let the scones cool on a wire rack and serve accompanied by clotted cream -failing that, butter, although if you can get it I'll tell you it's wonderful- and the roasted strawberry sauce. Of course, don't forget to accompany them with a good cup of tea!

Emile Henry baking and serving tray , Le Creuset wooden rolling pin , Laura Ashley porcelain plates and Pallarès carbon steel knife

As you can see, the scones are very, very easy to prepare. To the base recipe if you want you can add raisins, some dried fruit, chocolate chips,... whatever you like. It is a recipe that the ideal is to consume it the same day and if you have any left over you can freeze it.

Oh, and keep an eye out for the Roasted Strawberry Dip! It is fantastic both for scones and to accompany yogurt, ice cream,... A basic that you will want to eat by the spoonful.

Author of the recipe: Loreto de Sabores de Colores


Laura Badenes said:

Hace mucho tiempo que quiero probar la clotted cream con scones… pero no la encuentro por ningún lado. Ya que vendéis aceites, lemon curd, etc…. ¿¿Podríais venderla en Claudia & Julia, por favor?

Aurora said:

No encuentro ese tipo de harina, pero en realidad es una harina que ya lleva incorporada la levadura, lo podríamos hacer con cualquier tipo de harina integral añadiendo levadura?

LEIRE said:

Ua consulta, a que te refieres con harina autoleudante?¿Donde la puedo encontrar?


Loreto said:

Hola Lucía, pues me has pillado! Con harina de espelta no le veo problema porque yo la uso en bizcochos y al tener gluten funciona bien pero la de sarraceno y arroz no por lo que no se que cambios necesitarían.
Con respecto a las fresas, a mi me encantan enteras! Ya de por si con la cocción se quedan bastante blanditas pero si las quieres tipo purè adelante.
Espero haberte ayudado.

Un abrazo


Lucía said:

Hola, me encanta la receta. Si la hago con harina de espelta, trigo sarraceno o arroz, quedará bien?
Otra cosilla más : las fresas una vez asadas se pasan por la minipimer?

Un saludo

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