Afternoon Tea & Desserts
Fruit Scones with Crème Fraîche and Garden Herbs
These scones elevate a classic tea-time staple with the bright acidity of lemon thyme and the delicate texture of fresh raspberries. Served with a cloud of whipped crème fraîche, they offer a perfect balance of buttery richness and garden freshness.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 8
- Level
- Medium
- Per serving
- 380 kcal
Method
Preheat your oven to 220°C (200°C fan). Place a large baking sheet inside to heat up.
In a chilled bowl, combine the flour, baking powder, and sugar. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles fine breadcrumbs. Stir in the lemon thyme leaves.
Combine the milk and lemon juice in a jug. Make a well in the center of the flour mixture and pour in the liquid. Use a blunt knife to quickly mix until a rough dough forms.
Gently fold in the raspberries, taking care not to crush them too much. Turn the dough onto a lightly floured surface and pat it down to a 4cm thickness with your hands. Do not use a rolling pin as it compresses the air.
Use a 6cm fluted cutter to stamp out scones. Press straight down without twisting to ensure a clean rise. Re-shape the scraps once to finish the dough.
Remove the hot baking sheet from the oven and line with paper. Place scones on the sheet and brush the tops with a little extra milk.
Bake for 12-15 minutes until risen and golden. Transfer to a wire rack to cool slightly.
While cooling, whisk the crème fraîche and honey together in a cold bowl until it holds soft peaks. Serve the warm scones with a generous dollop of the whipped cream.
Notes
For the ultimate texture, grate frozen butter into the flour instead of rubbing it in with your hands to keep the dough as cold as possible.
If the raspberries are very ripe, freeze them for 20 minutes before folding them into the dough to prevent them from bleeding into the flour.
Avoid over-working the dough; the less you handle it, the lighter and fluffier the final scone will be.
A hot baking tray provides an immediate 'kick' of heat to the bottom of the scones, helping them spring upward.
