Classic scones with Sweet Eve strawberries and cream

Classic scones with Sweet Eve strawberries and cream
 
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This recipe was uploaded
by SweetEve strawb

 
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Ingredients

Ingredients
Method
 
  • You'll need:
  • 225g self-raising flour
  • Pinch of salt
  • 55g butter
  • 25g caster sugar
  • 150ml milk
  • 1 free-range egg, beaten
  • 400g punnet Sweet Eve strawberries
  • Clotted or whipped cream to serve

What to do:
Preheat the oven to 220C. Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter to form breadcrumbs.

Stir in the sugar and then add the milk a bit at a time until a soft dough forms.

Turn on to a floured surface and knead gently. Roll out to a depth of about 2cm. Using a 5cm cutter, stamp out rounds and place on the prepared baking sheet. Gently knead any remaining dough together, roll out and cut more scones. Continue until all the dough is used.

Using a pastry brush, lightly cover each scone with the beaten egg. Bake in the preheated oven for 12-15 minutes until well risen and golden.

Meanwhile, slice the Sweet Eve strawberries and set aside.

When the scones are ready, cool on a wire rack, then split and spread on a thick layer of cream. Top with slices of Sweet Eve strawberries.

Classic scones with Sweet Eve strawberries and cream

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alt

This recipe was uploaded by SweetEve strawb

 
 

Method



What to do:
Preheat the oven to 220C. Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter to form breadcrumbs.

Stir in the sugar and then add the milk a bit at a time until a soft dough forms.

Turn on to a floured surface and knead gently. Roll out to a depth of about 2cm. Using a 5cm cutter, stamp out rounds and place on the prepared baking sheet. Gently knead any remaining dough together, roll out and cut more scones. Continue until all the dough is used.

Using a pastry brush, lightly cover each scone with the beaten egg. Bake in the preheated oven for 12-15 minutes until well risen and golden.

Meanwhile, slice the Sweet Eve strawberries and set aside.

When the scones are ready, cool on a wire rack, then split and spread on a thick layer of cream. Top with slices of Sweet Eve strawberries.

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