So Summer is coming and I am loving fresh strawberries and yoghurt!I was watching James Martin making scones on Saturday Kitchen and I thought I would experiment a little and make strawberry scones. These scones are light, fluffy with a hint of strawberry. Perfect for afternoon tea.
Servings: 8 Prep Time: 10mins Cooking Time: 10-15mins Type: Dessert Difficulty: Medium
- 225g/8oz Self Raising Flour
- Pinch of Salt
- 50g / 2oz Butter (diced)
- 25g/1oz Caster Sugar
- 100g/4oz Strawberries roughly chopped
- 2 Heaped dessert spoons of Strawberry Yoghurt
- 1 egg – beaten and mixed with milk to make 1/4 pint (150ml)
- 150ml Double cream
- 2 Tsp Strawberry Jam
- 50g Strawberries finely chopped
- Icing Sugar
1. When I make scones I usually make a very big mess, so to help myself I start by pre-heating the oven to 200c, gas mark 7, I grease the trays and I start by mixing the egg and milk in a jug!
2. Start by sieving the flour into the bowl, add the salt and butter. Using your fingertips gently rub in the butter to make a mixture that looks a little like breadcrumbs.
3. Stir in the sugar, chopped strawberries and make a well in the mixture.
4. Add half of the milk mixture and add the yoghurt. Mix together to form a dough. I prefer to use a knife to gently cut through the mixture until it is ready to handle. If your mixture is too sticky add a little flour, if it is too dry add a little more milk mixture.
5. Flour a clean surface and knead out your dough, again adding flour if needed. Your dough should no longer stick to your hands or stick to the rolling pin! Next roll out the dough , I like my scones to be a generous size so it needs to be around 2cm thick. Using a cutter, cut out your scones and place on the baking tray.
6. Finally, brush the left over egg and milk mixture on top of your scones, this well help make them look a golden colour. Cook for around 10-15mins or until golden brown.
7. Whilst cooking, whip your cream (best using an electric whisk!). Once it has thickened to a spreadable consistency add the chopped strawberries and icing sugar and mix (this is optional, add to suit your own taste or if you don’t have a sweet tooth none at all!).
8. Finally, once your scones are cooked leave to cool. Once cooled, cut in half, spread on the jam and the strawberry cream and enjoy with a cup of tea! 🙂
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