Now first things first. These are called SC-OH-NES. Not “scons” as my father says, bless his cotton socks (that are clearly not helping his pronunciation). Right then.
So I have had the opportunity go home sweet home for the first time in – gosh – almost three months (thank you obstetrics), and whilst there, I clearly had to raid my beloved and abandoned ingredients cupboard. I also did a biteen of shopping and picked up yumloads of fruit, strawberries included. I’ve been hankering for some old-fashioned sweets and treats of late and I figured let’s go with scones. And then I saw the strawberries being devoured by the family and thought strawberry scones! Well I beat off the offending gobbling family members with a rolling-pin and rescued the remaining fruits from their evil clutches.
There’s something really nice about spending a morning out on the farm and coming back in to tea and strawberry scones before heading out again (or in my case up to my room to study) to tend to horses or planting veggies or fencing. It’s normally fencing actually. Not the swordy type, the wire and fence posts and those little U-shaped nail type thingys that I keep finding all over the shed. So much cooler really…
Anyhoo, these are really nice, a lovely light mixture and the strawberries work nicely.
Ingredients: (Makes 16-20 wedge-shaped scones)
375 g self-raising flour
200g unsalted butter
2 teaspoons of baking powder
1/2 tsp of baking soda
About 2 handfuls of strawberries – I used about 10 medium-sized ones – sliced.
Rub the flour (with the baking and bread soda added in) and the butter together until they resemble coarse breadcrumbs. You can give them a blitz in a food processor either, just don’t overdo it.
Mix in the sugar and give it a stir so that its evenly throughout the mixture. Add the sliced strawberries and stir.
Make a well in the middle and add your liquid, leaving about a tablespoon of it left. Mix it until it’s all combined.
Turn out onto a well floured surface and knead lightly.
Divide into halves, shape each half into a disc about an inch thick and cut into 8-10 wedges each.
Place on your prepared tray, brush each one with a little of the leftover milk (which you can mix with an egg if you want really shiny scones) and bake in the preheated oven for about 15 minutes or until golden on top!
Serve with clotted cream and an optional spoon of jam.
Sarah Nicholson is a medical student who, when not staring at medical books that weigh more than a small child, tends to wander around the kitchen spilling flour and devouring chocolate at a rate that could challenge Usain Bolt. Has a penchant for polka dots and puppies. Also runs the monthly Irish Foodies Cookalongs. Find her at Cake in the Country or at @cakeinthcountry on Twitter.