We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Strawberry Bakewell scones
Makes 12 | prep 25 mins | total time
Strawberry Bakewell scones
Subscribe to Sainsbury's magazine
Makes 12 | prep 25 mins | total time
Rate
Nutritional information (per serving)
Calories
218Kcal
Fat
3gr
Saturates
1gr
Carbs
41gr
Sugars
13gr
Fibre
2gr
Protein
6gr
Salt
0.9gr
Ingredients
- 150g strawberries
- 100g golden marzipan
- 450g self-raising flour
- 4 tsp baking powder
- 100g chilled unsalted butter, diced
- 50g caster sugar
- 1 large egg
- 100ml full-fat natural yogurt
- 100-150ml whole milk
- 25g flaked almonds
- a dusting of icing sugar, to dust
Step by step
Get ahead
Freeze the marzipan and strawberries up to a day ahead. Scones are best eaten on the day they are made, but can also be frozen.
- Hull the strawberries and cut into pieces about the size of a hazelnut. Cut the marzipan into similar-sized pieces. Spread both out on a small lined baking tray; freeze for at least 4 hours or overnight – this will make them easier to stir into the mix and prevent the marzipan from burning as the scones cook.
- Preheat the oven to 220°C, fan 200°C, gas 7. Sift the flour with a pinch of salt and the baking powder into a food processor. Add the chilled butter and whiz until the mixture looks like fine breadcrumbs. Tip into a mixing bowl and stir in the sugar.
- Crack the egg into a measuring jug, add the yogurt and make up to 300ml with milk (you'll need about 100ml). Whisk together. Make a well in the centre of the 'breadcrumb' mixture, add all but 2 tablespoons of the milk mixture and mix together very gently, adding a little more of the milk mixture if necessary, to form a soft and slightly sticky dough. Mix in the frozen strawberry and marzipan pieces, taking care not to overwork the dough.
- Turn the dough out onto a lightly floured surface and knead lightly and briefly until just smooth. Then lightly pat out the dough into a long rectangle that measures 40cm x 9-10cm and is 3cm thick. Brush the top with the remaining milk mixture, then cut the dough into 12 triangular scones.
- Place the scones, spaced well apart, onto 2 lined baking sheets, and sprinkle each one with a few flaked almonds.
- Bake for 20-25 minutes until puffed up, golden brown and cooked through. Leave on a wire rack to cool. To serve, dust with icing sugar, split in half and top with clotted cream or crème fraîche and strawberry jam.