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


  • 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


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.

Recipe via McKenzie’s