Fluffy English Scones with Quick Strawberry Jam

Fifteen.Spatulas's picture

Aug. 04, 2015

These Fluffy English Scones are soft, pillowy, and delicious. They're very different from American scones! I also show how to make a quick strawberry jam that you can make a small batch of, with no canning required. It's so easy.


Flour 2 Cup (32 tbs)
Baking powder 4 Teaspoon
Salt 1/2 Teaspoon
Sugar 1/4 Cup (4 tbs)
Unsalted butter 6 Tablespoon (at room temperature)
Whole milk 2/3 Cup (10.67 tbs)
Egg 1 Large
For strawberry jam
Strawberries 1 Pound , sliced
Sugar 1/3 Cup (5.33 tbs)
Fresh lemon juice 1 Tablespoon
Zest of lemon 1



For scones

Preheat the oven to 425 degrees F.

In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine. 

Add the butter and pulse 7-10 times until the butter is completely distributed. (No chunks of butter should be seen, and the mixture should have a sandy texture to it.) 

Transfer to a large mixing bowl.

In a small bowl, whisk to combine the milk and egg. 

Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl. 

Stir to combine with a spatula, until a rough dough forms. 

Transfer to a lightly floured countertop and knead about 15 times until the dough comes together into a smooth ball. 

Roll the dough about an inch thick and use a 2.5" cutter to cut about 7 circles. 

Re-roll the scraps and cut out another 2. 

Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash. 

Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms.

Note: If making this recipe by hand, whisk to combine the dry ingredients in a large bowl, and mix in the butter with a hand mixer. Proceed with the recipe as instructed.

For strawberry jam

Combine all ingredients in a saucepan.

Bring to a boil over medium high heat and cook for 10 minutes, stirring frequently, until the mixture reduces to a thick consistency.

Pour into a glass container and let cool to room temperature, then chill completely in the fridge. Keeps for 1 week.


Serve scones with strawberry jam.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 583Calories from Fat 191

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 674 mg28.08%

Total Carbohydrates 90 g30%

Dietary Fiber 4 g16%

Sugars 37 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet