YUM! Whip up a batch of scones this weekend and top with your favourite jam for that extra special treat.
20 serves | 20 minute prep | 15 mins cook
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
Method
Preheat oven to 190C. Line a flat baking tray with baking paper. Sift flour and baking powder into a large bowl. Stir in salt.
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.
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.
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).
Split scones in half. Dollop bases with cream, remaining strawberries and scone tops. Dust with icing sugar and serve.
