Strawberries are everywhere, the warm weather has produced a memorable crop .
This is a very simple recipe.Lovely for English afternoon tea.
8oz plain flour (240g)( or self raising and omit the baking powder)
3 level teaspoons baking powder
2 oz sugar (60g)
2 teaspoons of castor sugar
pinch salt
milk to mix.
2 oz sultanas if liked
To serve
Thick cream and strawberries
Rub the butter into the flour and mix in the sugar and the salt.Mix to a firm dough with the milk.
Knead for a few minutes on a floured board and roll or pat out to 3/4 inch thick.Cut into round ( about 8or 9) with a cutter .
Place on a floured baking tray and bake in a hot oven for 10- 15 minutes until well risen and golden brown.
Cool on a wire rack.
When cool slit in half. Put a good dollop of very thick cream on each scone half and top with a strawberry.
This is a very simple recipe.Lovely for English afternoon tea.
8oz plain flour (240g)( or self raising and omit the baking powder)
3 level teaspoons baking powder
2 oz sugar (60g)
2 teaspoons of castor sugar
pinch salt
milk to mix.
2 oz sultanas if liked
To serve
Thick cream and strawberries
Rub the butter into the flour and mix in the sugar and the salt.Mix to a firm dough with the milk.
Knead for a few minutes on a floured board and roll or pat out to 3/4 inch thick.Cut into round ( about 8or 9) with a cutter .
Place on a floured baking tray and bake in a hot oven for 10- 15 minutes until well risen and golden brown.
Cool on a wire rack.
When cool slit in half. Put a good dollop of very thick cream on each scone half and top with a strawberry.
Eat as soon as possible
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