Strawberry Scones

The sun’s out and I feel inspired and buzzing with fresh ideas. There really isn’t anything like the end of Winter to make me feel ready to attack the spring and summer with gusto – it’s amazing what a bit of warmth and sunlight can do!

We had a lovely trip to see the sea of bluebells last weekend, which is a bit of a yearly tradition in my part of the country, which culminated with cool drinks in a National Trust cafe. All the other customers seemed to be tucking into cream teas (obviously it was drinks or nothing for us!), which got me thinking about making a batch of scones. Scones, with their association with cream teas and strawberry jam always seem rather summery to me, so perfect for my current vibe. So here is a cracking combination of scones and strawberries  so we can tuck into a cream tea at home.

I’d really recommend using freeze-dried berries in sweet recipes, as you get all the flavour and none of the ‘sog factor’, so there’s no need to adjust the indigents to factor in extra moisture.

 

Strawberry Scones

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

Makes about 20

450g plain flour

3 tsp baking powder

75g dairy-free margarine

75g caster sugar

300 ml dairy-free milk, I used Oatly

1 tsp berry essence, if you have it

1/2 cup freeze dried strawberries , roughly chopped

To top: 2 tbsp oat milk 2 tbsp granulated sugar

  1. Preheat the oven to 200 degrees centigrade/gas mark 6. Grease and flour 2 baking sheets.
  2. Rub the margarine into the flour, sugar and baking powder until it resembles breadcrumbs. 
  3. Pour in the essence and dairy-free milk and very gently bring together to a soft dough. It’s very important not to work scone dough. Add the freeze dried berries.
  4. Gently pat out the dough until its about 1 inch thick. Using a 2inch cookie cutter, cut out rounds and place on the baking sheets Continue, gently bringing the dough back into a ball and cutting out, until all the dough has been used up.
  5. Brush the top of each with dairy-free milk and sprinkle with sugar Bake for about 20-25 minutes until starting to turn golden. Cool on a wire rack.

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)

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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.

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