Strawberry Scones

We all get a little bit happy when berry season starts.  I love that the boys what to gobble up as many as they can and that they are cheap.  To maintain a weekly shopping budget I refuse to buy berries when they are out of season – up to $5 for 250gm of strawberries just seems crazy to me so we all patiently wait until they are in season to indulge in them.

I took a few of the strawberries that were starting to look a little on the squishy side and used them to make these Strawberry Scones.  It was super quick to do although it was a little bit messy to make them, it was a great way to vamp up a scone recipe.

INGREDIENTS

3 Cups Self Raising Flour
1/4 Cup Caster Sugar
50gm Butter, cold and cubed
1 Cup Milk
1/2 Cup Strawberries, diced
1 Tbs Water
Icing Sugar, to serve

LET’S PUT IT ALL TOGETHER

1. In a large bowl place the flour, sugar and butter.  Using your finger tips work the butter through the flour and sugar until it resembles a breadcrumb texture.  You could also do this in a food processor.
2. Add the milk and mix until it forms a dough.
3. Place the strawberries and water into a microwave safe bowl.  Microwave on high for two minutes.  The strawberries should be soft and formed a juice.
4. Roll out the scone mix (about 2cm thick).  Spoon 3/4 of the strawberries over the dough.  From the short end, roll the scone mixture up to form a scroll.  This is where it gets messy.
   The strawberries will start to ooze out.  Flatten the rolled up dough with your hands to form a oval shape so you can cut out the scones.  Don’t worry as the mix will be wet and not look good.
5. Cut out your scones using a glass and place onto a lined baking tray.  Bake at 180 degree Celsius for 15 minutes or until they start to golden and bounce back when touched.
6. Remove from the oven and dip the tops in the remaining strawberries.  Allow to cool before sprinkling with icing sugar.

Serve with cream and strawberry jam.

Makes about 12

Store in the fridge for up to 3 days.  Warm up before eating.

Freezer Friendly: place in ziplock bags and freeze for up to 3 months.