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Serves
20
Prep
20
mins
Cooking
15
mins
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Strawberries & Cream Scones

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Directions
Step 1

Preheat oven to 190oC. Line a flat baking tray with baking paper. Sift flour and baking powder into a large bowl. Stir in salt.

Step 2

Combine cream, milk and vanilla in a jug. Pour into dry ingredients. Stir with a flat-bladed knife to combine. Do not over-mix. Turn onto a lightly floured surface and knead gently until smooth.

Step 3

Pat dough out to a 2.5cm-thick round. Using a 5cm scone cutter, cut 12 scones from dough. Gently press remaining dough together and repeat. Place scones on prepared tray, allowing a little room for spreading. Bake for 12 to 15 minutes or until golden. Remove from oven. Cover with a clean tea towel and stand scones on tray for 10 minutes.

Step 4

To make strawberry cream, stir jam in a bowl until softened. Add cream and half the strawberries. Gently fold through to create a marbled effect (do not over-mix).

Step 5

Split scones in half. Dollop bases with cream, remaining strawberries and scone tops. Dust with icing sugar and serve.

Ingredients
  • 4 cups plain flour
  • 2 tbs McKenzie's Baking Powder
  • 1/2 tsp McKenzie's Australian Natural Sea Salt, fine grind
  • 1 cup thickened cream
  • 1 cup milk
  • 2 tsps vanilla essence
  • 2 tbs icing sugar
  • 1/4 cup strawberry jam
  • 1 1/2 cups thickened cream, whipped
  • 150g strawberries, diced

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Related Products


  • McKenzie's Baking Powder 125g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

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