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Scones with Strawberries and Cream

English scones coated in sweet mascarpone and strawberry jam are delicious any time of day from breakfast to tea time.

Serves 12
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
318 calories per serving


> 3 cups flour, plus more for dusting
> 1 tbsp baking powder
> 1 tsp salt
> 2 tbsp sugar
> 5 tbsp cold unsalted butter cubed
> 1 cup low-fat milk, (plus more for brushing)
> 1 (8 oz) pkg mascarpone cheese
> 1 cup strawberry jam
> 1/2 (16 oz) pkg fresh strawberries


Preheat the oven to 425°F. Set flour, baking powder, salt, and sugar in the bowl of a food processor and pulse to combine. Pulse in butter just to combine. Transfer mixture to a large bowl and stir in milk with a heavy spatula until a dough begins to form.
Dump onto a lightly floured work surface and knead to form a large oval, about 1½ inches thick. Use a biscuit cutter, or the top of a glass, to cut into rounds. Transfer rounds to a parchment-lined baking sheet and brush with a bit of milk. Bake for 12–15 min. or until slightly golden brown.
Allow scones to cool slightly before slicing in half. Spread with mascarpone and strawberry jam. Serve the scones with fresh strawberries.

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