Scones with Strawberry Cream



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