Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Life Beyond The Kitchen
  • Recipes
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Beauty
  • FAQ
  • Contact
  • Privacy Policy

Strawberry Scones

3.8.12 By Annie N

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 πŸ™‚ 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

Print

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.

strawberryscones1

> 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.

strawberryscones2

> 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.

strawberryscones3

> 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?!

Strawberry Scones

Enjoy πŸ™‚

Entered into Thursday’s Treasures over atΒ Recipes For My Boys

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Breakfast, Recipes, Scones Tagged With: breakfast, easy, fresh, quick, scones, strawberries

« Buttermilk Sandwich Loaf
Banoffee Pie »

Comments

  1. Baking Addict says

    3.8.12 at 9:26 pm

    Love strawberries too! Great idea incorporating them into scones. Looks great especially with chocolate πŸ™‚

  2. Carole says

    3.8.12 at 11:11 pm

    These look great. How about linking them in to Food on Friday:Berries?

    Cheers

  3. Annie Standing says

    4.8.12 at 4:11 pm

    @Baking Addict Thank you, they really were delicious, I have to make them again! πŸ™‚

  4. Annie Standing says

    4.8.12 at 4:11 pm

    @Carole Thanks, oooh I will, first time I've had something eligible to link up πŸ˜€

Meet Annie
Recipe Developer, Food Photographer, Writer, lover of tennis and makeup! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

Double Decker Cookies and A Question for you all…

These Candy Cane Fudge Cookies have melted chocolate in the batter to make them super fudgy along with chunks of oozing white chocolate and the refreshing mint flavour of crushed candy canes.

Candy Cane Fudge Cookies

Sweet strawberries and tart rhubarb are married together with a crisp, yet fluffy top to make this sublime cobbler which you'll make again and again!

Strawberry and Rhubarb Cobbler

These blender White Chocolate and Lemon Pots de Creme are easy to make and taste sublime. They look impressive, but no one need know how easy they are to make!

White Chocolate and Lemon Pots de Creme

Summer Beauty Favourites | Annie's Noms

Summer Beauty Favourites

This light and fluffy Dutch Baby Pancake is infused with lemon and baked until golden. Topped with cream, blueberries and lemon it makes for a fab breakfast!

Lemon and Blueberry Dutch Baby Pancake

About

Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent recipes

These light and fluffy Raspberry Dark Chocolate muffins are delicious and vegan! Jam packed with dark chocolate and fresh raspberries, they're easy to make and great on the go!
These no bake Strawberry Passion Fruit Trifles are packed full of fresh fruit and flavour. A simple, satisfying dessert, they're also a great way of using up leftover cake!
This refreshing Raspberry Lemon Iced Tea is so easy to make and tastes delicious. Homemade Lemon Iced Tea is already amazing, add in raspberries and you've got a dreamy combination!

Copyright © 2021 Annie Ngai - Privacy Policy