Strawberry Scones Forever

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4 1
We could serve them in style like in England with the thick cream called Clotted Cream. But to the still oven-warm, fragrant scones, fresh strawberries with semi-solid cream are soooo much better!
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 175 g + something Flour
  • 1 tsp (heaped) Baking Powder
  • 3 TABLESPOONS Sugar
  • 3 TABLESPOONS Sugar
  • 7-10 Tbsp Salt
  • 60 g cold butter
  • 200 g Whipped cream
  • 1 Egg (Gr. M)
  • 400 g Strawberries
  • 150 g Whole milk yoghurt
  • 1 TEASPOON Icing sugar
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper. Sift 175 g flour and baking powder into a bowl. Mix in 3 tablespoons of sugar and 1 pinch of salt. Add butter in pieces and knead everything with your hands to a crumbly dough.

  2. 2

    Mix 3 tablespoons of cream and egg, pour into a crumbly dough and knead until smooth. Roll out the dough on the floured work surface to a thickness of about 2 cm. Cut out a total of 6 circles (6 cm Ø each), knead the remaining dough again and roll out.

  3. 3

    Spread the dough circles on the tray. Bake in a hot oven for about 15 minutes. Let it cool down.

  4. 4

    In the meantime, wash and clean the strawberries and cut them in half or quarters depending on their size. Whip the rest of the cream and 3 tbsp. sugar until stiff. Stir in yoghurt.

  5. 5

    Cut scones in half horizontally. Spread cream and strawberries on the lower halves. Place the upper halves on top. Dust with icing sugar.

  6. 6

    TIP: Surprise, surprise! If you want to perfume your strawberries with an extra-fresh note, basil is the perfect choice. Mix the cleaned strawberries and 2 stems of basil loosely and leave to stand for about 1 hour. Remove the basil and arrange the strawberries.

Nutrition Facts

KCAL
390 kcal
CARBS
41 g
FATS
21 g
PROTEINS
6 g