Strawberry and cream scones
Makes 16 | prep 20 mins | total time
- 400g plain flour, plus extra for dusting
- 2 tsp cream of tartar
- 1 tsp bicarbonate of soda
- 75g chilled salted butter, cut into cubes
- 50g caster sugar
- 250g strawberry yogurt (we used Yeo Valley)
- 1 x 6g tube freeze-dried strawberries (from the cake decorating aisle)
- 1 medium egg, beaten, for glazing
- 1 x jar of strawberry jam
- 300ml double cream, whipped
- 2 handfuls of fresh strawberries, to serve
Scones are best eaten on the day they are made, but will keep for up to 2 days in an airtight container. They can also be frozen.
- Preheat the oven to 220°C, fan 200°C, gas 6, and line 2 baking sheets with baking paper. In a food processor, whiz together the flour, cream of tartar, bicarbonate of soda, butter and sugar until the mixture resembles breadcrumbs.
- Transfer to a bowl, add the yogurt and freeze-dried strawberries and stir until the mixture is just forming a soft dough. Lightly dust a work surface with flour and turn the dough out onto the surface. Briefly knead until just smooth and slightly sticky – try not to overwork the dough.
- Pat the dough flat until about 2.5cm high. Use a 5cm round cutter to stamp out as many scones as you can (don't twist the cutter, as this prevents an even rise). Gently re-roll the dough and cut out more scones, using all the dough.
- Put the scones onto the prepared baking sheets. Brush the tops of the scones with beaten egg and bake in the oven for 14-15 minutes until risen and lightly golden.
- Serve barely warm or cold with lots of cream, jam and strawberries.
These scones are given extra strawberry flavour from the strawberry yogurt and freeze-dried strawberries added to the scone mixture. Just add jam, cream and fresh strawberries.