Strawberry Scones
I’m very fond of scones and so is my family.
Scones transport me back in time to the Marina Glen in East London. When I was little, my mother often treated us to lashings of whipped cream and these giant bakes, whenever my brother and I were lucky enough to go to this playground of train rides, swings, boat rides and fan fare.
I LOVED them so much and I always preferred sipping on tea and having scones, instead of ice-cream. I’m not a very big ice-cream lover to be honest. I hate the way it melts and the way it drips all over the place. When I moved to Durban my sister and I continued this little love for tea time treats by sometimes visiting the Botanical Gardens and enjoying tea and scones.
That being said, I don’t buy regular flour anymore but I did manage to score a bag of the Eureka Mills’ stoneground brown flour. This flour is not bleached, and there are no additives or preservatives in it like other regular flours. Overall, it’s more nutritious and fiber dense so I absolutely love it.
Ingredients
2 cups flour
15 ml baking powder
pinch of salt
2 eggs
2/3 cups of milk
125 g butter
1/2 cup dried strawberries (click on the button below to make this yourself)
Method
Preheat oven to 180 degrees.
Mix all the dry ingredients with a whisk in a bowl.
Rub the butter in with your hands.
Mix milk and eggs with a fork.
Using the same fork, mix the wet and dry ingredients together.
Add strawberries and keep mixing with the fork until the dough comes together.
Scoop heaps of the dough onto parchment paper, placed on a flat baking sheet.
Brush milk over the top of the scones.
Bake in a very hot oven for 10-12 minutes.
