Strawberry Scones
A simple scone recipe with strawberries and a hint of wholemeal flour. I like adding some wholemeal flour for texture and flavour. This is optional though, easily replaced with plain flour. This recipe makes around 22 scones.
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Ingredients:
650g All-Purpose Flour
20g Wholemeal Flour
2tbsp Baking Powder
85g Flora Unsalted Plant Butter
A Pinch of Salt
130g Sugar
2 Eggs
170ml Milk
1 tsp Vanilla Extract
150g Asiago Frozen Strawberries (chopped)
Directions:
Combine the flours, baking powder, sugar, and salt together in a bowl or a food processor, then add the butter (cubed) until the mixture resembles breadcrumbs.
If using a food processor transfer the mixture to a bowl and add the chopped strawberries.
In a separate bowl whisk the eggs with the milk and vanilla extract. Reserve about 20ml of this liquid to brush the scones before baking.
Add the rest of the liquids to the flour and gently work into a smooth dough. Adjust with flour if it’s still a bit soft. It should be solid dough.
Roll the dough out onto a lightly floured work surface. The thickness should be around 3cms.a
Cut the dough with a cookie cutter and place them onto a baking tray lined with baking paper.
Lightly brush the top with some whisked egg. Refrigerate for about 20 minutes before baking. This will help the scones to keep their shape.
Bake in a preheated 220°c oven for 10-12 minutes, or until golden brown.
Remove the scones from the oven and cool off on a wire rack.
Serve with clotted cream, jam, or simply butter.
