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.
- 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
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Servings scones
Equipment
- 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
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.
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.
Nutrition
Calories: 210kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 100mg | Potassium: 208mg | Fiber: 1g | Sugar: 13g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 1mg
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