Strawberry scones, what a delight. I’ve loved making scones since my first recipe with blackberries. I even dabbled in savoury ones with this recipe. Alas, it’s now the turn for strawberries. Baking has been a huge comfort to many over these troubling days. I have never seen so many people bake banana bread. How glorious though, to make something with your hands and fill your kitchen with those fresh baked smells.
These scones are delicious and not too sweet. I always like to leave a bit of room for the jam and cream. Although, they are just as good smothered in butter when warm from the oven. You could halve the amount of strawberries and mix in some rhubarb. A very perfect combination in my opinion. I intend on making a strawberry and rhubarb pie before the end of summer.
Serves: 10 mini/ 6 large
Prep time: 25 mins
Cook time: 12-14 mins (for small) 14-16 mins (for large)
- 8oz of self raising flour (250g)
- 2oz sugar (50g)
- 2oz butter (50g)
- Quarter pint of milk (3/4 cup)
- 2.8oz Strawberries (80g)
- 1 and a half tsp baking powder
- Pinch of salt
- Add butter to flour, salt and baking powder and rub together until crumbly.
- Add sugar and fruit, making sure that large strawberries are chopped small.
- Slowly add your milk, a splash at a time (you might not need the whole amount).
- Mix together with a large knife until it just comes together, you don’t want it too sticky.
- Tip on to a floured surface, working as little as possible, push together until firm. Place in a bowl, cover with cling film and pop in the fridge for 15 mins.
- Once rested, flatten out on a floured surface to about 6cm in depth.
- Press your scone mould in firmly, remove scone on to a baking tray lined with non stick baking paper. Repeat until all mixture is used up. You can press left over bits together it means you can get another scone out of it.
- Brush the tops with a little milk or oil.
- Pop in the oven on 200 fan/220c/gas mark 7/8 for allotted time (see above).