Scones with Strawberries Recipe
Scones with Strawberries and Cream - July Recipe of the Month
Serves: Makes about 10 scones using a 75mm cutter
Time: c.1hr (including time for cooling)
We couldn't let July go by without a suitably Wimbledon-esque recipe, so this month we've gone for the very traditional, and quintessentially British scone served with strawberries and cream.
- 675g Self Raising Flour
- 18g Baking Powder
- 75g Butter – in small pieces, softened, but not greasy
- 50g Vegetable baking fat (such as Trex) in small pieces
- 75g Caster Sugar
- 375ml Milk
- Preheat the oven to 170⁰c/150 fan.
- Put the flour and baking powder into a large bowl. Add the butter and baking fat. Using your fingertips, rub the flour and fat together until the mixture resembles breadcrumbs. Stir in the sugar.
- Make a well in the centre and pour in the milk, all at once. Mix lightly and quickly to mix until the mixture just comes together.
- Tip onto a lightly floured surface and gently bring together to form a dough. The mixture will be sticky to start, with but will soon become a soft dough. Do not over handle or the scones will be tough.
- Using the palm of your hand, flatten the dough to a depth of about 3cm
- Dip the cutter into flour and then stamp out the scones, without twisting the cutter.
- Bring the ‘offcuts’ of dough, back together to form a ball and repeat the process to make the remaining scones.
- Place on a baking sheet an inch apart and bake for approximately 20 minutes, until just golden (the scones should sound hollow when tap on the base) Allow to cool on a rack.
- When ready to serve, split in half. Top the base with a spoonful of best strawberry jam, a generous portion of whipped cream and a layer of sliced strawberries. Top with the other half and dust with icing sugar to serve.
- To make fruit scones, mix in a handful of sultanas when adding the sugar.
- Use clotted cream in place of the whipped cream, if preferred.
- To enjoy at their best, make the scones a couple of hours before serving.