Scones are one of my favourite dessert. It began when I’ve started ordering cream tea when I was visiting National Trust properties. Strawberry Wholemeal Scones with bits of freeze dried strawberries are delicious. They are the newest addition to my quite extensive array of scone recipes. If you are wondering about the picture, well… for me it’s #JamFirst. My husband doesn’t agree, he likes cream first. If you are living in Britain you know all about this endless discussion, if not, you are missing something hilarious.
I served the scones with homemade strawberry jam and rich clotted cream, Earl Grey tea. I said the sugar is optional because I forgot to add it. As we always have the scones with jam, it wasn’t a problem at all. Using only wholemeal flour means the texture is not as light as with a 50/50 mix of flours or only white. I’ve made scones with wholemeal flour.
Ingredients for 6 Strawberry Wholemeal Scones:
– 225g self-raising wholemeal flour
– 35g butter at room temperature
– 4 teaspoons of freeze dried strawberries
– 25g sugar (optional)
– strawberry flavouring
– 1 teaspoon baking powder
– 1 egg, beaten
– 110 ml milk
– clotted cream and strawberry jam for serving
Start by pre-heating the oven at 180C fan or 200C.
Mix the flour with the baking powder and sugar. Toss in the butter cut in cubes. Rub by hand the butter in the flour until it looks like bread crumbs. Mix the beaten egg with the milk and pour the mixture over the dry ingredients. Keep a spoon of egg mixture. Mix with a spoon until it forms a dough. Flip the dough onto the floured worktop. The dough is wetter and it should be ready fast, so don’t knead it too long.
You can roll the dough and cut the scones with a cutter. I shaped them by hand. Put the scones on a non-stick baking paper and brush the top with the remaining egg mixture. Put them in the oven. Bake the scones for 12-15 minutes.
Take them out of the oven and leave them to cool for a couple of minutes on a cooling rack. They are now ready to be served.