recipes
Strawberry and cream scones
2023-04-12
Ingredients
For the scones
- 450g self-raising flour (Lamb brand)
- 2 tsp baking powder
- 50g caster sugar (Lamb brand)
- 100g margarine (Stork)
- 2 eggs, beaten (Le Naturelle)
- 150-200ml milk
- 6 large strawberries, hulled and diced
- 2 tbsp extra caster sugar
You will also need
- 1 tub double cream (Elmlea)
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- 8 extra strawberries, sliced
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Method
To make the scone dough, place the flour, baking powder and bicarbonate, sugar and margarine in a bowl and rub together. Mix together the beaten eggs and milk and pour it almost all in. Add in the diced strawberries and use a spoon to mix to a dough. DO NOT OVER MIX. Turn out onto a floured surface, divide into 2 and form into flat rounds. Place onto baking sheets and use a knife to mark each into 6 or 8 portions. Glaze the top with the remaining egg/milk mixture and sprinkle over the 2 tbsp extra sugar. Place into the oven at 200°C and bake for 15-20 minutes. Allow to cool down. Whip together the double cream, icing sugar and vanilla and pipe onto the scones. Decorate the top with the extra sliced strawberries and serve.
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