Strawberry Vanilla Cream Scones (Print version)
Strawberry pieces soften into sweet pockets in these lightly sweetened cream scones.
# Ingredients:
Ingredients
01 -
280 g plain flour
02 -
50 g sugar
03 -
2 tsp baking powder
04 -
¼ tsp salt
05 -
80 g cold butter, cubed
06 -
150 ml cream
07 -
1 large egg
08 -
1 tsp vanilla extract
09 -
150 g strawberries, diced
# Instructions:
01 -
Line a baking tray. Pat the diced strawberries dry with kitchen paper so they do not add too much surface moisture. Keep butter cold.
02 -
Mix flour, sugar, baking powder and salt. Rub in the cold butter until coarse crumbs remain, with a few small butter pieces visible.
03 -
Whisk cream, egg and vanilla together. Reserve one tablespoon for brushing and stir the rest into the flour until a shaggy dough forms.
04 -
Fold in the strawberries gently. Turn onto a lightly floured surface and press into a 20 cm round, about 2.5–3 cm thick. Cut into eight wedges and move them onto the tray with space between.
05 -
Chill the wedges for 15 minutes while heating the oven to 200°C / 400°F. Brush with the reserved cream mixture.
06 -
Bake for 20–24 minutes until risen and golden and the centers are baked through, checking away from a wet berry pocket. Cool on a rack for at least ten minutes before serving.
07 -
Refrigerate cooled scones in a covered container for up to three days, or freeze individually. Rewarm briefly in the oven to refresh the edges.
# Good to know:
01 -
Includes 25 minutes resting or cooling time.