These scones are soooo good! I made them a while ago, but just haven't got around to posting them yet. I am going to send these over to Ruth, at Ruth's Kitchen Experiments, for her Bookmarked Recipes.I bought a whole lot of strawberries the other week, and rather than eating them all I thought I better cook something with them. I found this recipe in a book called Bread & Muffin Perfection. The fresh strawberries work so well in these scones: once cooked they are sweet yet tart. If you eat the scones while they are hot you won't need anything spread on them!
I actually doubled the recipe, but because I used a scone cutter which was bigger than what they specify I only ended up with an extra 3 scones! (Which is actually okay, considering my track-record in actually making the amount of biscuits etc the recipe says I should be able to!)
I think the reason my scones didn't go a gorgeous brown was because I put too much milk on for the glaze... :(Fresh Strawberry Scones
225g (7 1/2oz) self-raising wholemeal flour I just used white flour...
1 teaspoon baking powder
pinch of salt
4 tablespoons butter
2 tablespoons caster sugar I just used white sugar - it was all I had!
100g fresh strawberries, chopped
1/2 cup (125ml, 4 fl oz) milk
extra milk for glazing
1. Preheat oven to 220C (425F, gas mark 7). In a large bowl, combine the flour, baking powder and salt. Lightly rubin the butter with your fingertips until the mixture resembles breadcrumbs.
2. Add the sugar, strawberries and enough mild to form a soft dough. Turn the dough onto a floured surface and knead lightly (don't knead long or hard, unless you want springy scones!), then carefully roll to a thinkness of 2 cm.
3. Cut out 12 rounds (use a 5 cm cutter), and put them onto a greased baking tray. Brush with milk to glaze. Bake fir 8-10 min, until risen and goldren brown. Cool them on a wire rack. Or just eat them!!
