Mother's Day Strawberry Scones
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Mother's Day Strawberry Scones
Prep Time15 Minutes
Servings8
Cook Time15 Minutes
Ingredients
2 cups self-raising flour
1 tsp baking powder
1/4 cup butter at room temperature
1 egg
80ml milk (plus a little extra for baking)
200g strawberries finely chopped
Directions
INGREDIENTS
- 2 cups self-raising flour
- 1 tsp baking powder
- 1/4 cup butter at room temperature
- 1 egg
- 80ml milk (plus a little extra for baking)
- 200g strawberries finely chopped
METHOD
- Pre-heat oven to 220ºF/425ºF.
- Add the flour and baking powder to a bowl and stir. Rub in the butter until you can see no lumps.
- In a bowl whisk together the egg and milk, then make a well in the centre of the flour mixture and pour in. Use a fork to mix until it comes together, then empty onto lightly floured surface. Add the strawberries and fold them in until they are mixed through the dough.
- Cut the dough into 8, then gently shape into circles, brush over a little milk, then bake for 15-20 minutes or until they are golden brown.
- Serve with cream and strawberry jam.
15 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Recipe
INGREDIENTS
- 2 cups self-raising flour
- 1 tsp baking powder
- 1/4 cup butter at room temperature
- 1 egg
- 80ml milk (plus a little extra for baking)
- 200g strawberries finely chopped
METHOD
- Pre-heat oven to 220ºF/425ºF.
- Add the flour and baking powder to a bowl and stir. Rub in the butter until you can see no lumps.
- In a bowl whisk together the egg and milk, then make a well in the centre of the flour mixture and pour in. Use a fork to mix until it comes together, then empty onto lightly floured surface. Add the strawberries and fold them in until they are mixed through the dough.
- Cut the dough into 8, then gently shape into circles, brush over a little milk, then bake for 15-20 minutes or until they are golden brown.
- Serve with cream and strawberry jam.