Strawberry and cream scones | Sainsbury`s Magazine

Ingredients

• 400g plain flour, plus extra for dusting
• 2 tsp cream of tartar
• 1 tsp bicarbonate of soda
• 75g chilled salted butter, cut into cubes
• 50g caster sugar
• 250g strawberry yogurt (we used Yeo Valley)
• 1 x 6g tube freeze-dried strawberries (from the cake decorating aisle)
• 1 medium egg, beaten, for glazing
• 1 x jar of strawberry jam
• 300ml double cream, whipped
• 2 handfuls of fresh strawberries, to serve