STRAWBERRY AND CREAM SHORTCAKES
SCONES freeze incredibly well, so it’s always worth making a big batch. Three scones will serve six people as each person has just half a scone to keep the calories low. Top with a little whipped cream and lots of fresh strawberries and no one will notice. The quantities of cream and strawberries in this recipe will top 12 scone halves, so you’ll need to reduce the quantities if you’re preparing six at a time.
Serves 12
● 250g (9oz) self-raising flour, plus extra for rolling
● 40g (1½oz) butter, cubed and fridge cold
● 1 tbsp caster sugar
● 125ml (4 fl oz) semi-skimmed milk, plus extra for brushing
● 150ml (¼pt) whipping cream
● 400g (14oz) fresh strawberries, hulled and roughly chopped
● 25g (1oz) reduced-sugar strawberry jam
Preheat the oven to 220c/fan 200c/Gas 7. Line a large baking tray with baking parchment. Put the flour, butter and sugar in a food processor and pulse until the mixture resembles bread crumbs. With the motor running, slowly add the milk and blend for a few seconds more until the mixture comes together and forms a light, spongy dough. Turn the dough onto a wellfloured surface and knead lightly until smooth. Roll with a rolling pin until it is around 2cm (1in) thick. Using a 6cm (2¼in) plain biscuit cutter, cut four rounds from the dough and place them on the prepared baking tray, spacing them well apart. Knead again, then roll the trimmings and cut two more rounds from the dough. Brush just the top of the scones with a little milk and bake in the centre of the oven for 15 minutes or until well risen and golden brown.
Remove the tray from the oven and set aside to cool. Whip the cream until soft peaks form. Mix the strawberries with the jam. Cut the scones in half and top with the strawberries and cream. Serve warm.
You can freeze the cooled, unfilled scones in a freezer bag for up to three months. To serve, place the frozen scones on a baking tray and reheat in a pre-heated oven at 190c/fan 170c/Gas 5 for 6–8 minutes. Alternatively, defrost the cooked scones at room temperature for 30 minutes then warm them in a microwave oven on full power for 20–30 seconds.