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Strawberry and cream scones


Makes: 16
timePrep time: 20 mins
timeTotal time:
Strawberry and cream scones
Photograph by Martin Poole

Strawberry and cream scones


Makes: 16
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
227Kcal
Fat
11gr
Saturates
7gr
Carbs
28gr
Sugars
10gr
Fibre
1gr
Protein
4gr
Salt
0.3gr

Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes
Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes

Ingredients

  • 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

Step by step

Get ahead
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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve barely warm or cold with lots of cream, jam and strawberries.
Chef quote
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.

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