Homegrown: Strawberries
They’re the biggest home-grown treat!
Just-picked strawberries, sun-warmed and juicy, are the biggest home-grown summer treat, far better than anything bought in the shops. You can plant them in autumn or early spring so they establish themselves before the growing season. As they grow, continue to feed and water them well, protect the emerging fruit from birds, and prevent fruit rot with a nice bed of straw under the fruit. Pick during the warmest part of the day for the sweetest taste.
Strawberry scones
These scones take summer cream teas to another level. They’re also gorgeous still warm from the oven with just a dab of butter.
Makes 8 INGREDIENTS
225g (8oz) plain flour 1 level teaspoon bicarbonate of soda 2 level teaspoons cream of tartar 40g (1½oz) softened bu er 25g (¾oz) golden caster sugar 75g (2¾oz) just ripe strawberries 1 large egg, beaten and made up to 150ml (5¼fl oz) with semi-skimmed milk, ideally at room temperature 1-2 teaspoons icing sugar for finishing
METHOD
Preheat oven to 200C (fan oven) or equivalent.
You’ll need a greased baking tray and a 6cm (2¼in) fluted cu er.
Sieve flour and raising agents into a bowl large enough to give you room to manoeuvre. Rub in bu er, stir in sugar. Dice strawberries (don’t do this too far ahead) and gently work them through the mixture with your hands, making sure they’re all coated.
Mix in egg and milk gradually to form a stiff dough: you may not need all the liquid.
Knead together gently and pat down lightly with floured hands to a thickness of around 2cm (¾in).
Cut out rounds. Push trimmings gently together and cut out the rest.
Bake on a greased baking tray for 8-10 minutes until well risen and golden
Serve with strawberry jam, cream and more strawberries.
Dust icing sugar over before serving.