Strawberry Scone Cake

Name: Strawberry Scone Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 75 g butter, cubed and chilled, plus extra to grease; 375 g self-raising flour, plus extra to dust; 1 1/4 tsp baking powder; 40 g caster sugar, plus extra to dust; 4 tbsp. freeze-dried strawberry pieces; 225 mL buttermilk; 1 tsp. vanilla extract; 2 tbsp. milk; clotted cream, to serve; strawberry jam, to serve

Spiked with fruity pieces, these scones are a Summer must.

By The Good Housekeeping Cookery TeamPublished: 07 July 2016

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Yields:

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

257

Ingredients

75 g
butter, cubed and chilled, plus extra to grease
375 g
self-raising flour, plus extra to dust
1 1/4 tsp baking powder
40 g
caster sugar, plus extra to dust
4 Tbsp.
freeze-dried strawberry pieces
225 ml
buttermilk
1 tsp.
vanilla extract
2 Tbsp.
milk
clotted cream, to serve
strawberry jam, to serve

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Grease a 20.5cm (8in) round cake tin and line base with baking parchment. Dust edges with flour, tapping out excess.
2. Step 2
  In a food processor pulse flour, baking powder, butter, sugar and a pinch of salt until no butter pieces remain (or rub butter in flour mixture with your fingers). Tip into a large bowl and stir in freeze-dried strawberries. With a cutlery knife mix in buttermilk, vanilla and half the milk until mixture clumps together.
3. Step 3
  Gently bring together in the bowl. Tip into prepared tin and press into an even layer. With a sharp, floured knife slice mixture in tin into eight wedges, cutting down to the tin’s base and dipping knife in flour between cuts. Brush with remaining milk. Bake for 20-25min until golden and well risen. Cool in tin.
4. Step 4
  To serve, transfer scone to a board. Split wedges and fill with clotted cream and jam.