Painting the house is hard work with a dog. I try and lock her out of the room I’m painting, usually this is fairly easy, but at the moment I’m painting the hall, stairs and landing, so I can’t really lock her in.
I keep shouting at her and trying to shut the lounge door, then I let her out to eat/drink, but she wags her tail all over my paint work then when I shout “bed” at her she just looks at me with her puppy dog eyes. I can’t stay mad at her, she brought her toy to me earlier and I had to play as she’s so cute. One day I’ll finish the house…
Today’s recipe uses my favourite fruit in the WORLD: Strawberries 🙂 I just love them and could eat them all day. Fresh strawberries are best for this strawberry scone recipe, but you can use frozen if that’s all you have.
You will need:
> rolling pin
> 6-7cm cookie cutter
> pastry brush
> baking tray, lined
Makes 12-14
Ingredients:
> 450g self-raising flour + extra to dust
> 2tsp baking powder
> 120g butter/marg
> 5tbsp milk (you almost always need a bit more) + extra to glaze
> 2 eggs
> 200g fresh strawberries, chopped quite small
Method:
> Preheat oven to 200 degrees C and line a baking tray.
> Chop the strawberries up and then place them in a small bowl. Leave to the side.
> Place the milk and eggs in a jug and beat them with a fork. Leave to one side.
> Place the flour, baking powder and butter/marg in a large bowl.
> Using a hand mixer beat the butter into the flour until it looks like breadcrumbs. If you don’t have a hand mixer rub the butter into the flour using your hands.
> Add the milk and egg mixture to the flour mixture.
> Using dough hook, mix into a dough. You will probably need a bit more milk, add in gradually.
> Add in the strawberries.
> Using a wooden spoon, mix in the strawberries. You can use your mixer if you want, but you will end up with mashed strawberries, which will still taste nice, but I like to bite into a whole bit of strawberry so I did it by hand.
> Flour the work surface and turn the dough out. Roll to about 1/2 inch thick.
> Cut out your scones using the cookie cutter, place scones on your baking tray. Roll and repeat until all the dough is used. I managed to get 14 scones.
> Glaze scones with milk and place in the oven for 12-15 mins until risen and golden brown.
> Leave to cool completely before placing in an airtight container.
> Will keep for up to 3 days, I would highly recommend eating them within the first 2 days though as fresh strawberries go off quickly.
> Here are mine covered in chocolate spread (obviously). I mean who doesn’t like chocolate and strawberries?!
Enjoy 🙂
Entered into Thursday’s Treasures over at Recipes For My Boys
Annie is a self-taught baker, recipe developer and food photographer. When not in the kitchen, she can be found with her head in a book or jotting down recipe ideas! 
