This recipe is ideal for afternoon tea, perfect for Wimbledon. Serve with tea or a glass of Pimm’s (or two!).
- 225g Self raising flour
- 1 tsp baking powder
- 50g butter, slightly softened
- 50g caster sugar
- 125ml milk
- 250g pack strawberries, tops removed
- 1-2 tsp icing sugar
- Grated rind of 1 orange
- 125ml double cream or clotted cream to serve
- Preheat oven to Gas 7, 220 C.
- Sieve the flour and baking powder into a bowl, rub in the butter with the fingertips to resemble breadcrumbs then stir in the sugar.
- Add enough milk to form a soft dough. Gather together and knead very lightly to form into a round.
- Turn out onto a floured surface, roll very lightly with a rolling pin to a depth of 1.5 cm and use a 6cm cutter to cut out the scones.
- Place onto a lightly greased baking tray, brush with a little milk and cook for 10-12 minutes until well risen and golden brown.
- Cool on a rack.
- Mash the strawberries a little with a fork, mx in the icing sugar and orange rind and leave to infuse for a few minutes.
- Whip the cream if using double cream until soft peaks form (no need to do this with clotted cream just spread straight onto the scones).
- Split the scones in half and serve with cream and strawberries.
About Our Expert Contributor
Wendy Strang has been working as a consultant Home Economist/Food Stylist for over 20 years for a variety of food and appliance manufacturers, writing recipes, styling food for stills photography and film for advertising and editorial purposes. Wendy also gets involved with cookery demonstrations for appliance and houseware companies.
Prior to working on a freelance basis, she was Head office Home Economist for Iceland Frozen Foods and before that for Kraft Foods. Wendy has recently been on the judging panel for The Grocer Own label Food and Drink Awards and been developing recipes for Whitworths and Pyrex PR.