Candied Strawberry Scones

By Karen Burns-Booth •

How about some scones that has strawberries in them, rather than on them? Karen's beautiful egg-enriched scones are light and fluffy with little pieces of candied strawberries in them.

It’s St Georges Day on the 23rd April, a day for England to celebrate! And, I am pleased to see that there’s been a revival for celebrating this special day recently, with all things English being showcased and enjoyed. And what can be better and more befitting for such a special day than an afternoon tea…....the English do it so well, with dainty sandwiches, assorted cakes, bakes and biscuits as well as the ubiquitous scone, queen of the afternoon tea cake stand and usually smothered with jam and cream.

But how about a scone that has the strawberries IN it, rather than ON it? My recipe today by way of celebrating England’s Saints Day is for Candied Strawberry Scones, beautiful egg-enriched scones that are light and fluffy with little pieces of candied strawberries in them, instead of the usual sultanas or currants.

Candied strawberries can be made at home, during strawberry season, but you can also buy them in good delicatessens and larger supermarkets – they are preserved in the same way as you would candy cherries, angelica or small citrus fruits.

The addition of candied strawberries in this scone recipe adds a burst of strawberry flavour that is further enhanced with a goodly dollop of strawberry conserve and cream too of course, although I prefer my scones buttered first. It makes a wonderful change to the usual “dried fruit” scone and they are perfect for a special afternoon tea. If you can’t source the candied strawberries, then try using other fruits, other than sultanas and currants, such as dried blueberries, sour cherries or even cranberries.

Whatever candied or dried fruit you add to this recipe, make sure you have set your table with lace and linen, and why not dust off your best china too, to make your afternoon tea extra special. Why not treat yourself to a freshly baked batch of these scones this St George’s Day, it beats battling with the dragon! I hope you have a wonderful day, whether you are English or not, and don’t forget to serve loose tea and not tea bags!

Candied Strawberry Scones

(Recipe adapted from the Be-Ro Flour Home Recipes Book)

(Makes between 8 and 10 scones, depending on the size of cutter you use)

225g self-raising flour
Pinch of salt
1 teaspoon baking powder
50g butter
50g caster sugar
75g candied strawberries, cut into small pieces (or candied/dried fruit of your choice)
1 large free-range egg, beaten with 3 tablespoons milk
Caster sugar to sprinkle


1. Pre-heat oven to 220C/450F/Gas mark 7. Grease or line a large baking sheet.

2. Mix the flour, salt and baking powder together in a mixing bowl and then rub in the butter, until it resembles breadcrumbs.

3. Add the sugar and candied strawberry pieces and mix well.

4. Pour in the beaten egg and milk mixture, leaving a bit back to glaze the scones.

5. Gently mix with a knife until you have a soft dough; turn out on to a floured board and stamp out 8 to 10 scones with a biscuit cutter.

6. Place the scones on the prepared baking sheet and glaze with the beaten egg and milk mixture; sprinkle some caster sugar over the top and then bake for 10 to 15 minutes, or until the scones have risen and are golden brown.

7. Serve warm with butter, jam and cream as part of an afternoon tea. 

Inspired?  For more afternoon tea recipes visit Great British Chefs collection.


Karen Burns-Booth

Karen Burns-Booth is creative freelance food writer & blogger. Her love of seasonal food & recipes stems from her childhood observing her grandmother and mother’s cookery skills. A regular contributor in Country Kitchen magazine, she currently writes for numerous other publications, food, travel and tourism websites and has several recipes in print in compilation cookbooks. She is currently working on a Historical British Cookbook.

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