16 Jul 2011

strawberries and cream

I am proud to say scones changed my life! The first scones I ever made was way back in year eight. They were cheese and onion flavoured and came out rather successfully on a first attempt as a no0b attempt. From that experience and the teacher's guidance, it gave me the confidence to cook every week at school alongside my friends. Throughout the years, we went through both successes and failures. 

The 120 minutes of prac each week then, donned in a bright blue apron who needed a friend to tie my apron at the back when I was a junior. Slowly upgraded to a senior wearing a striped black and red apron with a compulsory hideous white cooking-apprentice-styled hat. I slowly began to apply my knowledge learnt in class and "upgrade" the recipes I learnt at school to recreate them at home. Then the blog started as a way of procrastination in VCE and I've grown to love photography as well. 

Three cheers to scones!  
I made strawberry (and walnut) scones almost a year ago, but I wanted something different this time. Using a cream scone base, I decided to replace part of the cream mixture with strawberry puree which gave the scones a light pink hue (doesn't show in the photos) and a lovely strawberry scent. Instead of being crumbly, these were kind of softer. They taste rather refreshing with honey sweetened whipped cream with chopped strawberries. 


strawberry + cream scones

makes 20 x 5cm diameter scones

  • 3 cups self-raising flour, sifted
  • 4 Tb caster sugar
  • 200 g strawberries, washed and hulled
  • 2 Tb lemon juice
  • 150 mL thickened cream + 50 mL if dough is dry
  • 1 egg, beaten
  • zest of 1/2 lemon
  • milk, for brushing


Preheat oven to 200°C. Line a baking tray with baking paper.

Combine the flour and sugar in a mixing bowl. Stir to combine. Make a well in the centre.

Puree the strawberries and lemon juice in a food processor. Stir in the thickened cream, egg and lemon zest. Pour the cream mixture into the flour. Stir until nearly combined and add remaining cream if dough is dry or add some sifted flour if dough is too wet.

Empty contents onto a lightly floured surface and gently knead the dough until it comes together. Pat down the dough to about 5-6 cm thick.Using a floured cutter, cut dough and place onto the baking tray. Combine the remaining dough (do not knead) and continue to cut dough until there is no more.

Brush tops with milk. Bake for 15 minutes. Scones should be light golden.

For the cream: Whip cream in a food processor until soft peaks form. Add 1 Tb of yellow box honey (or caster sugar) at a time and pulse until the cream reaches your desired sweetness. Just before serving, finely chop strawberries and gently fold through.


Enjoy them in the late morning or early afternoon, preferably near a window with the warm winter sun shining through.