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 (even if it has to be in tribute this year), so this month we've gone for the very traditional, and quintessentially British scone served with strawberries and cream.


Ingredients

  • 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


Method

1. Preheat the oven to 170⁰c/150 fan.

2. 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.

3. 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.

4. 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.

5. Using the palm of your hand, flatten the dough to a depth of about 3cm

6. Dip the cutter into flour and then stamp out the scones, without twisting the cutter.

7. Bring the ‘offcuts’ of dough, back together to form a ball and repeat the process to make the remaining scones.

8. 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.

9. 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.


Top tips

  • 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.


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