Scones with Strawberry Cream
26/08/2012
These scones are definitely a Sunday morning treat! I’m not such a huge fan of breakfasts’ and when I do go out for it I always seem to end up getting something I don’t like, and oddly enough they’re usually sweet foods. I love sweets but nothing overly sweet for the morning. These scones are perfect! Not fussy to make and the strawberries mixed in with the cream make it taste really fresh! Be careful though when kneading the dough, you don’t want to knead it so much because then when they come out of the oven they will turn out a little hard.
Makes 20
4 cups self rising flour
1 tbsp caster sugar
1 cup thickened cream
1 cup milk
2 tsp vanilla extract
Preheat over to 190°c and line your tin with baking paper
Sift the flour and sugar into a bowl
In another bowl combine cream, milk and vanilla
Pour it into the dry mixture and stir slowly with flat bladed knife
Once done turn the mixture onto a floured surface
Knead gently until smooth (don’t over knead it, this can make your scones turn hard)
Cut scones out (I used a cookie cutter 58mm one) and place on baking tin
Bake for 12-15 minutes
Strawberry cream
150ml thickened cream
150g fresh strawberries
1 tbsp caster sugar
Wash the strawberries and peel the leaves off.
Cut the strawberries in half, put them in a chopper (or food processor) and add the sugar until they are all blended.
In a separate bowl whisk the thickened cream until it has a thick consistency
Add the strawberries into the cream and mix for a further 10-20 seconds
