Inside Jordans

Little Strawberry Scones

Posted by Rachel Marston 06 May 2009 10:54am

Little Strawberry Scones
These are best eaten on the day that they are made. To take on a picnic, make the recipe up to the end of step 4 the night before. Cover well with cling film and refrigerate overnight. In the morning, glaze and bake off for delicious fresh strawberry scones.
Makes: 12
Prep time: 10 mins
Cook time: 15 mins

200g self raising flour
1tsp baking powder
40g butter
150g Jordans Strawberry Country Crisp, plus extra to decorate
150ml semi skimmed milk
Double cream to serve, and a little to glaze
Fresh strawberries, to serve

1. Preheat the oven to 200c/ 180 Fan/gas mark 5. Lightly grease a baking sheet.
2. Rub together the flour, baking powder and butter until the texture is like breadcrumbs. Stir in the Strawberry Country Crisp.
3. Stir in the milk using a wooden spoon or knife, and mix to a firm dough.
4. On a well floured surface, press out the dough to a depth of 2cm. Flour a 5cm round cutter and cut out 12 rounds. You may need to gather up the dough and press it out again. Transfer the scones to the baking sheet.
5. Brush each scone well with cream, and sprinkle with some Strawberry Country Crisp to decorate.
6. Bake for 12 – 15 minutes until risen and golden. Cool on a rack, and eat the same day. Serve with whipped double cream and strawberries. 

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