Now first things first. These are called SC-OH-NES. Not scons as my father says, bless his cotton socks (that are clearly not helping his pronunciation). Right then.
So I have had the opportunity go home sweet home for the first time in.. gosh.. almost 3 months, and whilst there I clearly had to raid my beloved and abandoned ingredients cupboard. I also did a biteen of shopping and picked up yumloads of fruit, strawberries included. Well I’ve been hankering for some old fashioned sweets and treats of late and I figured lets go with scones. And then I saw the strawberries being devoured by the family and thought Strawberry scones! Well I beat off the offending gobbling family members with a rolling pin and rescued the remaining fruits from their evil clutches.
There’s something really nice about spending a morning out on the farm and coming back in to tea and strawberry scones before heading out again (or in my case up to my room to… sigh.. study) to tend to horses or planting veggies or fencing. It’s normally fencing actaully. Not the swordy type, the wire and fence posts and those little U shaped nail type thingys that I keep finding all over the shed. So much cooler really…
Anywho, so these are really nice, a lovely light mixture and the strawberries work nicely.
Makes 16-20 wedge shaped scones
You shall need:
- 375grams self raising flour
- 200g unsalted butter
- 100g sugar
- 2 teaspoons of baking powder
- 1/2 tsp of baking soda
- 150ml milk
- 100ml buttermilk
- About 2 handfuls of strawberries – I used about 10 medium sized ones – sliced.
What to do
- Preheat your oven t0 160 degrees C. Line and grease a baking sheet or flat tin
- Rub the flour (with the baking and bread soda added in) and the butter together until they resemble coarse breadcrumbs. You can give them a blitz in a food processor either, just don’t overdo it.
- Mix in the sugar and give it a stir so that its evenly throughout the mixture.
- Add the sliced strawberries and stir.
- Make a well in the middle and add your liquid, leaving about a tablespoon of it left. Mix it until it’s all combined.
- Turn out onto a well floured surface and knead lightly.
- Divide into halves, shape each half into a disc about an inch thick and cut into 8-10 wedges each.
- Place on your prepared tray, brush each one with a little of the leftover milk (which you can mix with an egg if you want really shiny scones) and bake in the preheated oven for about 15 minutes or until golden on top!
- Serve with clotted cream and an optional spoon of jam.
PS. I got shortlisted for the Irish Blog Awards in Best Food/Drink Blog and Best Newcomer categories. Seriously delighted. So thrilled to be in the same categories as some of my favourite foodie people! Train ticket booked to Belfast, but still have to find an affordable place to stay! Should be great fun, can’t wait to meet everyone again. See all the shortlists at http://awards.ie/blogawards/
can I ask how you made the clotted cream? I’ve been dreaming of it ever since Oxford…
Thank you! I didn’t make any for this, its just well whipped cream, but I know you can make it by putting some cream in the oven for 8-12 hours on a really low heat. When you take it out, let it sit and then refrigerate for a few hours. There’ll be a goldenyish crust on top- thats the clotted cream. Yumminess! I’m trying to get some raw milk + cream so will see if I can make it with pics 🙂
They look YUMOLA!!! Hope you’re enoying being home…appreciate it so much more when I’m away!! And CONGRATS on being short-listed! Best of luck xxx
Thank you! Im really looking forward to going back home tomorrow again. Yay for home!
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