These are a lovely, summery alternative to plain scones which are delicious eaten on their own without any need for cream or jam (although of course if you are feeling decadent who am I to tell you otherwise).
450g self raising flour
4 teaspoons baking powder
50g caster sugar
Preheat your oven to 220C. It needs to be scorching hot as you get that brilliant rise to your scones from the short sharp bust of heat.
Place your flour and baking powder in a bowl. Add the softened butter and rub together until breadcrumbs. Stir in the caster sugar.
Break your eggs into a jug and whisk. Make the liquid volume up to 300ml (or ½ pint) with milk. Gradually stir this mixture into the dry mix until you get a soft dough. You will probably not need all of the egg mixture (I had almost 125ml left on this occasion) – as you’ll be adding strawberries I would err slightly on the side of dry at this point and you definitely don’t want to get to the sticky dough stage.
Clean and hull your strawberries. Break them down with the back of a fork in a bowl. I like to get a mixture of some pureed and slushy and other bits of whole strawberry just to get a bit of interest in my finished scones. Add your mushed strawberries into the scone mix.
This will take your dough from dry to quite wet, which is fine, just make sure you use plenty of flour for the next stage! Being quick and trying to handle the dough as little as possible roughly roll out your dough to about 2cm thick. I tend not to even use a rolling pin for this but just squashed the dough flat with the palms of my hands. Again, using a liberal dusting of flour to stop them sticking, cut out your scones. I like to go for a 5cm cutter but you know what…I’m sure you’ll have your own ideas about scone size so fill your boots.
Place your scones on a lined baking tray, brush the tops with the remainder of the egg mixture and cook in the oven for 10-15 minutes or until the tops are golden brown.
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