Delicious with a high tea, but also a special homemade gift for your Valentine: Scones with strawberries. With creamy unsweetened whipped cream, strawberry jam, and fresh strawberries. Served with tea, but also really delicious with coffee.
💭 Top tips
- Make sure you preheated your oven. And also that your dough is really cold. That way your scones become airy and creamy.
- Don't turn the cutter too much, as this will close the layers of dough.
- For a vegan version, replace the butter with vegan margarine and the milk with soy milk. Substitute whipped cream with soy whipped cream. It will be a slightly different flavor (but still delicious).
- You can use any other soft fruit as a substitute for the strawberries. This recipe is also super with blackberries, currants, and raspberries.
Storage
- You can't store scones, so make sure you'll eat them right away.
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Homemade scones with strawberries
These creamy scones, still warm from the oven, are delicious with homemade strawberry jam and cream. This way you want a high tea just every day
Equipment
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
cookie cutter about 2inches (5 cm) diameter
Ingredients
- 140 grams flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2 tablespoons butter frozen, grated
- 120 ml milk cold
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 tablespoon milk for glaze
- 6 tablespoons whipped cream
- 6 tablespoons strawberry jam
Notes
- Make sure you preheated your oven. And also that your dough is really cold. That way your scones become airy and creamy.
- Don't turn the cutter too much, as this will close the layers of dough.
- For a vegan version, replace the butter with vegan margarine and the milk with soy milk. Substitute whipped cream with soy whipped cream. It will be a slightly different flavor (but still delicious).
- You can use any other soft fruit as a substitute for the strawberries. This recipe is also super with blackberries, currants, and raspberries.
Instructions
- Preheat the oven to 465 degrees Fahrenheit (240 °C).
- Line a baking tray with baking paper
- Sift the dry ingredients (flour, sugar, baking powder, and salt three times.
- Rub the frozen butter through the dough until you get a kind of coarse bread crumbs (pea size ).
- Add the milk and mix with a wooden spoon until you get a sticky dough. The wetter the dough, the lighter the scones will be!
- Place the dough on a lightly floured surface and put a bit of flour on top. To make the dough more homogeneous you fold the dough gently 4 or 5 times until the dough is soft. To get a layered effect in your scones you fold the dough instead of kneading.
- Press the dough with your hands into a rectangle about 15 by 10 cm ( 2 cm thick. Grab a cutter of 6 cm and press a scone from the dough ( do not twist the cutter ) and place the scones gently on a baking tray ( do not press ). Repeat until the dough runs out.
- Brush the top with milk and bake for 10 minutes in the oven.
- Cut the scones open and smear the bottom with strawberry jam.
- Spoon 1 tablespoon of whipped cream on it and some slices of fresh strawberries.
- Cover with the top and sprinkle with confectioners sugar.
Nutrition
Calories: 210kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 16mgSodium: 100mgPotassium: 208mgFiber: 1gSugar: 13gVitamin A: 180IUVitamin C: 2mgCalcium: 95mgIron: 1mg
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