Strawberry cream scones

The secret of pillowy light scones is to handle the dough as little as possible.

By Asda Good Living, 21 September 2015

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Each 161g serving contains

of your reference intake.

Typical energy values per 100g: 1063kJ/254kcal.

Pre-heat the oven to 220C/200C Fan/Gas7. Line a baking tray with baking paper. To make the fresh jam, cut the ends off the strawberries and chop 300g of them. Put in a pan with 100g of casting sugar and 2 tbsp water. Simmer uncovered, stirring now and then for 35-40 minutes until syrupy. Cool in a bowl.
Sift the flour and salt into a bowl. Cut the butter into small pieces and rub it into the flour using your fingertips, until it resembles small flakes. Stir in the remaining 50g sugar.
Mix the buttermilk with the milk. Add to the scone mix in one go and mix with a round bladed knife until just evenly combined to make a soft dough.
Flour your hands and a work surface. Gather the dough together and using your hands pat it out until its 2cm thick, handling the dough as little possible. Dip a 5cm pastry cutter in the flour and cut out as many as possible. Put them on the baking tray, leaving a gap between each one. Gather any left over dough, pat it out and cut out more scones. Bake for 10-12 minutes.
Slice the remaining strawberries and serve with the fresh jam and clotted cream. If you're short on time, buy ready-made jam.