Strawberry Scones

Early summer in England is all about the strawberries and what goes better with strawberries than scones? Here’s a simple variation on a scone recipe. Adding strawberries gives the scones a real summery vibe, and makes me think of sitting on immaculate English lawns. They’re a big craggy and rustic – as scones should be, in my opinion – but packed full of flavour! Anyone for tennis?

Serve with whipped dairy-free cream and strawberry jam for the fully authentic experience.

Strawberry Scones (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12

• 450g plain flour
• 3 tsps baking powder
• 75g dairy-free spread, such as Pure
• 70g caster brown sugar
• 1 tsp vanilla essence
• 300ml oat milk
• 1/2 cup finely chopped strawberries, plus slices for the top

– Preheat the oven to 200 degrees Centigrade/Gas mark 6

– Sift the flour and baking powder into a large bowl.

– Stir in the sugar.

– With your fingertips, gently rub in the dairy-free spread until the mixture looks like breadcrumbs.

– Make a well in the centre and pour in the oat milk and vanilla essence.

– Bring together to a soft, sticky dough.

– Carefully add the strawberries, trying not to crush them too much.

– Turn onto a floured surface and very gently bring together to a soft, smooth dough.

– Pat out with your fingers until 3 cm thick.

– Cut out with a 6cm cookie cutter (or whatever size you choose)

– Place on an oiled and floured baking sheet.

– Place one strawberry slice on the top of each scone

– Brush the tops with oat milk and sprinkle with sugar.

– Bake for 20-25 minutes, until golden on top.

– Cool on a wire rack.