Thursday, November 14, 2013

Strawberry Scones

Sadly the above is the only picture I took :( It was night time too so it's a bit dark. Sorry about that!

These scones are my new favourite, they were absolutely delicious and are great for summer! I highly suggest everyone try these out!

Strawberry Scones & Cream.


  • 3 cups of self raising flour
  • 2 teaspoons of caster sugar
  • pinch of salt
  • 1/4 cup of butter at room temperature (60grams) 
  • 1 1/4 cups of milk
  • 250g of strawberries, hulled and diced
  • Your choice of cream 
  1. Preheat the oven. 
  2. line a baking tray with baking paper or grease the tray to your liking and lightly dust with flour. 
  3. Sift flour, sugar and salt into a large bowl and rub the butter into the mixture until it looks like breadcrumbs.
  4. Add milk (don't put the 1/4 milk in, I did and it was too much, keep it on hand and just apply a little here and there if its still too dry, if you add too much don't worry and just add a little more flour.) and half the strawberries (I added a little over a half) and stir gently with a butter knife until everything has combined.  
  5. Move your to a lightly floured surface and gently knead three to four times. Don't over do this or the scones will turn out tough and we want them to be nice and fluffy.
  6. Get out your preferred cookie cutter, I use a medium sized round cutter, my scones were a bit sticky cause i used too much milk, so even though I did this they turned out more like round balls. 
  7. Brush tops lightly with milk. (you can use the 1/4 cup you already have if you didn't use it all!) This will make your scones nice and golden! (I didn't use this step because I forgot, but I think it will be a nice touch!) 
  8. Bake for 15 minutes, but again keep an eye on your oven and when they start to golden get them out! It may take longer or shorter depending on your own oven! 
  9. Serve with your choice of cream and the remaining chopped up strawberries!

A little tip on cream:
What I like to do for scones is whip up my own cream. If you don't have and thickened cream on hand I highly suggest buying some long life cream and keeping it in the pantry and some in the fridge. This way if you ever need cream for meals as well as sweets you have some at hand!

For whipped cream for the best results always use cream after its cooled in the fridge, it turns out much more fluffy and light!

Get your mix master out, pour the life long cream after its been cooled in the fridge into a bowl and add two teaspoons of icing sugar (you can use more if you want) and then whip on high speed until nice and fluffy! Make sure to watch it cause if you over do it you can curdle the cream.

Store the leftover cream in the fridge to use on your leftover scones or for pancakes or something else yummy!

Hope you enjoy!
-Kate xo

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