Cook: 25 minutes

Serves: 8

For perfect light scones, gently pat the dough together by hand. An electric mixture would overwork the dough and make it chewy. As I’m not a big fan of double cream, I filled the centre with chopped fresh strawberries and extra-thick Greek yoghurt. Do use double cream if you prefer.

Method

Heat oven to 180°C fan and line 2 large baking trays with baking parchment.
For the scone base, put the flour in a large bowl with the baking powder and a pinch of salt. Stir to combine, then add the butter and rub everything together into fine crumbs. Stir in the sugar and make a well in the centre.
Pour the milk, lemon juice and egg into the well and stir together until a soft dough forms.

Topics:

Bake

Cake

dairy dessert

Ingredients

Name: Recipe: Giant double strawberry scones
Prep time: 20 min
Cook time: 25 min
Yield: 8
Ingredients: 500g self-raising flour, plus extra for dusting; 1½ tsp baking powder; Pinch of salt; 225g butter, chilled and diced; 140g golden caster sugar; 75ml full-fat milk with 1 teaspoon lemon juice; 1 large egg, beaten; For the filling:; 500g fresh strawberries, hulled and sliced; 1 tbsp icing sugar, sieved; 600ml extra-thick Greek yoghurt; 1 tsp vanilla essence; Optional garnish:; Fresh mint and a dusting of icing sugar

500g self-raising flour, plus extra for dusting
1½ tsp baking powder
Pinch of salt
225g butter, chilled and diced
140g golden caster sugar
75ml full-fat milk with 1 teaspoon lemon juice
1 large egg, beaten
For the filling:
500g fresh strawberries, hulled and sliced
1 tbsp icing sugar, sieved
600ml extra-thick Greek yoghurt
1 tsp vanilla essence
Optional garnish:
Fresh mint and a dusting of icing sugar