Cegin S4C

Strawberry scones

Ingredients

  • 400g small strawberries
  • 2 tsp caster sugar
  • 500g self raising flour
  • 75g caster sugar
  • 110g butter
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk

Method

  1. Place the oven on 120 fan/gas 1/2
  2. Hull and cut the strawberries in half. Place on a baking tray with greaseproof paper.
  3. Sprinkle with sugar and roast for 1 hour and a half.
  4. Remove and set aside.
  5. Increase the oven to 200c fan/gas 7.
  6. For the scones rub together the butter and flour and baking powder. This should resemble fine breadcrumbs.
  7. Add the sugar and strawberry pieces.
  8. Beat the egg into the 300ml of milk.
  9. Mix together into the dried ingredients making sure it's not too wet.
  10. Knead on the table and lightly roll around 4cm thick.
  11. Cut out scones with a 7cm cutter, reroll the dough to make more scones.
  12. Brush with the remaining egg/milk mix if you have some left if not just brush with milk.
  13. Bake for 15/20 minutes until golden brown.
  14. Serve with clotted cream and more strawberries.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.