Cream Scones with Strawberries (or Strawberry Shortcakes!)

Either way you cut it, scones with strawberries (English) or strawberry shortcakes (American) are delicious – and they highlight one of the most beautiful, sensuous, tangysweetsourjuicy products of summer – the strawberry. I love strawberries every which way – plain, with yogurt, cream, ice cream, with balsamic drizzled all over, in pies, crumbles, smoothies. I could go on and on and on. Strawberries, especially fresh summer berries, are a little love explosion in your mouth. But please, if you dont have strawberries, do not buy the frozen berry. Of all the different berries, strawberries just die when you buy them frozen – I find that they turn mushy and pulpy. Strangely enough, fresh picked, home frozen strawberries dont have that problem so much. Not sure why.

Scones and devon cream have always been a favourite – as have strawberry shortcakes the other side of the pond! Amazingly enough, the recipe is basically exactly the same. And so simple, as long as you do a little prep work (if you can call shoving some butter in the freezer and cutting up some berries prep) a few hours beforehand. The frozen butter is a must. It ensures soft, fluffy, rising scones, with plenty of layers. Try and handle this dough as gently and as little as possible. You dont want to melt the butter. Work quickly especially in the heat and humidity of summer.

Makes 6 – 8 scones / shortcakes

• 1 stick / 8 tbsp / 115 g butter, frozen
• 2 cups all purpose flour + bit extra for roll out
• 2 tsp baking powder
• 1/4 cup light brown sugar
• 1/2 tsp salt
• 1/2 cup cream/half and half/milk + 1 tbsp
• 1 egg
• 1 tbsp vanilla extract
• 1 tbsp rough granulated sugar
• 1 – 3 cups strawberries
• 1 – 2 tsp caster sugar
• 1 tsp balsamic vinegar
• 1 – 2 cups heavy whipping cream

First of all, freeze your butter. You need to do this at least an hour or so before you start the recipe. Then, if you like, prep the strawberries. Cut about 1/3 of the berries into slices, and crush with a few teaspoons of caster sugar. Cut or slice the rest of the strawberries into the crushed juices, and if you have it, pour a teaspoon of balsamic vinegar over. Leave in the fridge to get juicy and gorgeous.

When you are ready to start, preheat your oven to 200C.

In a large mixing bowl, combine flour, baking powder, brown sugar, and salt. Mix with your fingers to combine well. Grate the frozen butter over the flour mixture, and using the tips of your fingers, mix till just combined, and all the butter is coated with flour.

Measure out 1/2 cup of cream or milk, beat egg lightly into milk, and add a glugg of vanilla extract. Pour this over the flour/butter mixture, and using your hands, combine lightly. Knead once or twice to form a soft dough. Refrigerate if you are not using immediately.

Flour your work surface lightly, and roll out dough to about 1 inch thick. You should be able to get about 6 – 8 scones from this. I used a glass as my cutter. Place at least 1 inch apart on your baking paper lined baking tin, and using your fingers, glaze with a little heavy cream. Sprinkle some rough granulated sugar over the top. Bake for 12 – 15 minutes, or until tops are golden brown, and baked through.

While scones are baking, whip 1 – 2 cups of heavy cream until soft peaks form. Once scones have cooled down to warm, split apart, pile with strawberries, and top with cream. Devour.

Tags: cream, dessert, recipe, scone, shortcake, strawberries, strawberry, tea, vegetarian