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Home-made scones with fresh strawberries

Published on June 23, 2014
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Strawberry scones

Back by popular demand is our foolproof recipe for summer scones

Serves 5

You will need

  • Self-raising flour 225g
  • Butter 40g
  • Castor sugar 25g
  • Milk 150ml
  • Salt a pinch
  • Bicarbonate of soda a pinch

To serve

  • Fresh strawberries
  • Clotted cream
  • Strawberry jam

Method

  1. Preheat the oven to gas mark 7/220oC.
  2. Sift the flour into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar, salt and bicarbonate of soda.
  3. Make a well and pour the milk into the dry ingredients, a little at a time, using a palette knife. Try to handle the dough as little as possible – handling works the gluten which results in a tougher scone. When mixed the result should be quite sticky and moist. Add more milk if required.
  4. Leave the dough to rest for 20 minutes, then turn it onto a very lightly floured surface and roll or press out lightly until about an inch (or more) thick. Don’t roll it too thin or you’ll end up with a biscuity scone, which nobody appreciates.
  5. Use a floured cutter to cut out rounds and gently place them on a greased baking tray. Be careful not to twist the cutter or you’ll get an uneven scone.
  6. Brush a small amount of milk on the top of each scone, then bake for about 15 minutes until risen and golden. Cool on a wire rack.

Chef’s tip: Serve with clotted cream, jam and sliced strawberries for an afternoon treat

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