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Close up of a large strawberry scone cake on wooden board, strawberries on the side.
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5 from 2 votes

Slow Cooker Strawberry Scone

Bake a delicious strawberry scone in your crockpot and enjoy it for afternoon tea with cream and strawberries.
Course Baking, Breakfast
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 244kcal


  • round slow cooker


  • 225 g self-raising flour
  • 1 tsp cream of tartar or baking powder
  • 55 g unsalted butter cold
  • 30 g caster sugar
  • 150 ml milk I used semi-skimmed
  • 150 g fresh strawberries in small pieces


  • Place the flour, cream of tartar, and sugar in a large bowl. Mix.
  • Cut the butter into cubes and rub it gently into the flour and sugar mixture. Don't overmix. You want to leave a rough, not fine, texture.
  • Add the strawberry pieces then pour in the milk.
  • Stir together then tip onto a floured surface and form into a round.
  • Lift the scone round onto a large baking case.
  • Place a second large baking case in the slow cooker pot. Note I used my round 3.5 litre slow cooker for this. If you have a bigger slow cooker you might need to double your quantities or use a cake tin inside the pot.
  • Put the case with the scone into the pot inside the other case. This adds an extra layer to prevent burning at the sides.
  • Cook on high for 1 hr 30 to 1 hr 40 minutes. Use a tea towel or squares of kitchen roll under the lid to prevent moisture dripping onto the cake.
  • Use the case to pull the scone out of the pot and leave to cool.
  • Serve!


Slow cooker size
I used a round 3.5 litre (medium-sized) slow cooker for this recipe.


Calories: 244kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 13mg | Potassium: 191mg | Fiber: 1g | Sugar: 7g | Vitamin A: 270IU | Vitamin C: 14.7mg | Calcium: 40mg | Iron: 0.4mg