Strawberry cream scones

Strawberry cream scones

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

By , 21 September 2015
Strawberry cream scones
  • Ready in: 90 mins
  • Serves: 8
  • Price: 55p per serving
Nutritional Info
Each 161g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 1712KJ 409KCAL
of your reference intake.
Typical energy values per 100g: 1063kJ/254kcal.
  • 454g pack Asda strawberries
  • 150g caster sugar
  • 225g self-raising flour, plus extra for dusting
  • 1/4 tsp salt
  • 50g butter
  • 100ml buttermilk
  • 3 tbsp whole milk
  • 227g pot clotted cream, to serve
  • 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.