Strawberry Scones
SERVES 12
Ingredients
24 strawberries, picked & chopped into ¼
225g self raising flour
75g unsalted butter, at room temperature
50g caster sugar
1 large happy egg
2 tbsp buttermilk
Method
Place the butter in a bowl and roughly chop into small pieces. Add the flour and work the butter into the flour with your fingertips until it looks like breadcrumbs.
Add the egg and fold-in using a wooden spoon. Do not use an electric mixer, as this will work the flour too much and the scones may not rise.
Slowly add the buttermilk until it all binds together. Leave a small amount of buttermilk for glazing.
Place onto a floured, flat surface and roll out to a thickness of 1”. Sprinkle the strawberries over half of the dough, then fold the other half on top making a sandwich with the strawberries in the middle (the strawberries are trapped in the middle which will stop them from burning when the scones are cooked). Press it down gently until it is 1” thick again, remembering not to work the mixture too much.
Mat’s Top Tip: Try using other berries such as blackberries or raspberries in place of strawberries.
With a sharp knife, cut into 2” squares, place carefully on a buttered oven tray and glaze the tops with the remaining buttermilk. Bake in a preheated oven at 180°C for 12 minutes. You’ll know they are ready when they’re golden brown and have risen.
They will naturally split in the middle where the strawberries are. Perfect served hot with butter, or cold, with cream and jam on a family picnic.
This delicious recipe was made using happy eggs. The happy egg co. are committed to providing the highest possible standard of welfare for their hens, with the belief that happier hens lay tastier eggs. For more mouth-watering recipes, visit www.thehappyegg.co.uk