Anyone who likes simple and straightforward baking will surely love scones. A simple scone dough requires minimal preparation and you can refine scones with all sorts of ingredients and adapt them to your preferences. The results are always delicious! This also applies to these delicious Strawberry Raspberry Scones. Absolutely fantastic scones! Moist but also fluffy and packed with fresh strawberries and raspberries. Simply perfect when those berries are in season and readily available everywhere!
Everyone in the UK knows scones, and they’re often served for afternoon tea with some clotted cream. In Germany, they’re not quite as widespread, one might say. Although these days (at least) in Berlin, some coffee shops have scones as part of their standard menu. Without clotted cream, though. Whether they’ve ended up on display because they simply taste delicious or because they’re “hip & special«… I don’t know.
Even though scones are a typical British treat, that doesn’t really matter to us here. We love baking this sweet treat. We don’t mind baking them at home because you get exactly what you want, and they’re even fresher than in any bakery or coffee shop. Grabing one of the scones right when they come out of the oven… simply the best. But try not to burn yourself. The chances are good if you are too fast.
Anyway. These scones are packed with fresh strawberries and a few raspberries. Theoretically, you could use just one type of berry or the other – both works fine here. We simply like the combination of strawberries and raspberries because they go so well together. If you want to make some scones with strawberries alone, you could also check out our recipe for simple Strawberry Scones. It’s a bit different from this recipe but still a great and delicious result.
The other strawberry scones recipe is a more traditional recipe, I guess. The strawberries are simply added to the dough before shaping the scones. The recipe here uses a different method. In this version here, the berries come in a layer instead of being evenly distributed throughout the scones. Here you simply roll out the dough, pile on plenty of berries, and then you fold the dough over them, enclosing the berries in the center. After that you cut everything into classic triangles and then you bake the scones.
We actually prefer this layering method to the »classic« method where everything is simply thrown into the dough. I have the feeling that layering the dough allows you to incorporate more fruit/berries than the usual method. Concentrating the fruit in one layer turns them pretty much into jam during the baking process, resulting in something similar to Pop-Tarts or other fruit-filled pastries. Sounds good, right?!
If you haven’t baked your scones this way yet, you should definitely give it a try. I highly recommend it. I also think the scones with the strawberry filling oozing out and the glaze on top look incredibly inviting…
As for scones, we’ve tried quite a few recipes here and even published several of them on the blog. To save you time searching, I can show you two of our favorite recipes right here. Our Chocolate Walnut Scones, for example are extremely delicious! Instead of the often-seen triangular shape, those are baked as round scones.
You can also bake scones in an entirely different way. In a skillet or frying pan, for example. Our Lemon & Buttermilk Scones have settled comfortably into a cast-iron skillet for their time in the oven. Baking them in a skillet prevents the scones from being exposed to excessive heat from all sides, resulting in a moist texture. We love them!
INGREDIENTS / ZUTATEN
(9 scones)
For the scones:
2 cups (260g) spelt flour*
1/4 cup (50g) brown sugar*
1 tbsp. baking powder
1 tsp. lemon zest
1 pinch of salt
3 oz. (85g) butter, cold
1 cup (240ml) heavy cream
1 tsp. vanilla extract*
3.5 oz. (100g) fresh strawberries, chopped into small pieces
1.8 oz. (50g) fresh raspberries, chopped into small pieces
For the decoration/to finish:
2-3 tbsp. heavy cream for brushing
1-2 tbsp. coarse brown sugar
For the glaze:
1 cup (130g) confectioners’ sugar
1/2 tsp. vanilla extract*
1-2 tbsp. heavy cream
(9 Scones)
Für die Scones:
260g Dinkelmehl (Type 630)*
50g brauner Zucker*
1 EL Backpulver
1 TL Zitronenschale
1 Prise Salz
85g Butter, kalt
240ml Sahne
1 TL Vanille Extrakt*
100g frische Erdbeeren, in kleinen Stücken
50g frische Himbeeren, in kleinen Stücken
Für die Dekoration/das Finish:
2-3 EL Sahne zum Bepinseln
1-2 EL grober brauner Zucker
Für die Glasur:
130g Puderzucker
1/2 TL Vanille Extrakt*
1-2 EL Sahne
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside. Wash and dry the strawberries and raspberries and cut them into small pieces. Set aside.
2. Combine spelt flour, brown sugar, baking powder, lemon zest, and salt in a large bowl. Add the butter and use a pastry cutter* to cut it into pea-sized pieces. Next, add the heavy cream and vanilla extract and mix everything until the dough starts coming together – don’t overwork the dough!
3. Place the dough on a floured work surface and press it with your hands into shape or use a rolling pin to create a rectangle with a size of about 36x24cm. Sprinkle the strawberries and raspberries on top, leaving about 1/3 of the surface empty on one side (see pictures). Fold the dough over the fruit from the side that has been left free. If there is a lot of flour stuck to the underside of the dough, simply brush it off with a pastry brush*. Fold the dough over the remaining fruit once more from the same side (a dough scraper is helpful here) – this will enclose all the strawberries/raspberries inside the dough. Flatten the dough roll a little and then cut it into nine triangles.
4. Place the dough triangles on the baking sheet, leaving a little space between them, brush them with heavy cream, and sprinkle with a little sugar. Bake the scones in the preheated oven for about 18-20 minutes. The scones should get a nice golden brown color. Remove them from the oven and let them cool on the baking sheet for a while, then transfer them to a wire rack to cool down completely.
5. For the glaze, mix the confectioners’ sugar with vanilla extract and a little heavy cream – gradually add more heavy cream until the glaze has a consistency that is not too runny. Brush the scones with the glaze, or simply drizzle it on top. Let the glaze dry completely. The scones are best when fresh but will keep for a few days when stored in a container at room temperature.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Erdbeeren und Himbeeren waschen, trocknen und in kleine Stücke schneiden. Zur Seite stellen.
2. Das Dinkelmehl mit dem braunen Zucker, Backpulver, Zitronenschale und Salz in einer großen Schüssel vermischen. Die Butter dazugeben und mit einem Teigmischer* zu etwa erbsengroßen Stücken zerteilen. Die Sahne und den Vanille Extrakt zur Schüssel dazugeben und alles vermischen, bis der Teig anfängt zusammenzuhalten – den Teig nicht zu viel bearbeiten!
3. Den Teig auf eine bemehlte Arbeitsfläche setzen und dann mit den Händen oder einem Nudelholz zu einem Rechteck von etwa 36x24cm auseinanderdrücken bzw. ausrollen. Die Erdbeeren und Himbeeren auf etwa 2/3 der Teigfläche verteilen und einen Streifen am Rand freilassen (s. Fotos). Den Teig von der freigelassenen Seite her über die Früchte einschlagen. Sollte viel Mehl an der Unterseite des Teiges haften, einfach mit einem Backpinsel* ein wenig wegpinseln. Den Teig dann noch einmal von der gleichen Seite her über die noch sichtbaren Früchte einschlagen (hier hilft eine Teigkarte/ein Teigschaber) – damit sind dann alle Erdbeeren/Himbeeren im Teig eingeschlossen. Die entstandene Teigrolle ein wenig flach drücken und dann in neun Dreiecke schneiden.
4. Die Teigdreiecke mit etwas Abstand zueinander auf das Backblech setzen, mit Sahne bestreichen und etwas Zucker bestreuen. Im vorgeheizten Ofen für etwa 18-20 Minuten backen. Die Scones sollten eine schöne goldbraune Farbe bekommen haben. Aus dem Ofen nehmen und für einige Zeit auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
5. Für die Glasur den Puderzucker mit Vanille Extrakt und etwas Sahne verrühren – nach und nach mehr Sahne dazugeben, bis die Glasur eine nicht zu flüssige Konsistenz hat. Die Scones nach Belieben mit der Glasur bestreichen oder nur beträufeln und dann trocknen lassen. Die Scones schmecken frisch am besten, halten aber auch ein paar Tage in einer Blechdose bei Zimmertemperatur durch.
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Here is a version of the recipe you can print easily.
Description
These delicious Strawberry Raspberry Scones are the perfect sweet treat to start the berry season in early summer! They are so good! We love them!
For the scones:
2 cups (260g) spelt flour*
1/4 cup (50g) brown sugar*
1 tbsp. baking powder
1 tsp. lemon zest
1 pinch of salt
3 oz. (85g) butter, cold
1 cup (240ml) heavy cream
1 tsp. vanilla extract*
3.5 oz. (100g) fresh strawberries, chopped into small pieces
1.8 oz. (50g) fresh raspberries, chopped into small pieces
For the decoration/to finish:
2-3 tbsp. heavy cream for brushing
1-2 tbsp. coarse brown sugar
For the glaze:
1 cup (130g) confectioners‘ sugar
1/2 tsp. vanilla extract*
1-2 tbsp. heavy cream
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside. Wash and dry the strawberries and raspberries and cut them into small pieces. Set aside.
2. Combine spelt flour, brown sugar, baking powder, lemon zest, and salt in a large bowl. Add the butter and use a pastry cutter* to cut it into pea-sized pieces. Next, add the heavy cream and vanilla extract and mix everything until the dough starts coming together – don’t overwork the dough!
3. Place the dough on a floured work surface and press it with your hands into shape or use a rolling pin to create a rectangle with a size of about 36x24cm. Sprinkle the strawberries and raspberries on top, leaving about 1/3 of the surface empty on one side (see pictures). Fold the dough over the fruit from the side that has been left free. If there is a lot of flour stuck to the underside of the dough, simply brush it off with a pastry brush*. Fold the dough over the remaining fruit once more from the same side (a dough scraper is helpful here) – this will enclose all the strawberries/raspberries inside the dough. Flatten the dough roll a little and then cut it into nine triangles.
4. Place the dough triangles on the baking sheet, leaving a little space between them, brush them with heavy cream, and sprinkle with a little sugar. Bake the scones in the preheated oven for about 18-20 minutes. The scones should get a nice golden brown color. Remove them from the oven and let them cool on the baking sheet for a while, then transfer them to a wire rack to cool down completely.
5. For the glaze, mix the confectioners‘ sugar with vanilla extract and a little heavy cream – gradually add more heavy cream until the glaze has a consistency that is not too runny. Brush the scones with the glaze, or simply drizzle it on top. Let the glaze dry completely. The scones are best when fresh but will keep for a few days when stored in a container at room temperature.
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
