Strawberry and cream scones
Strawberry and cream scones Kim Morphew London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Food processor
- Cookie cutter
- Pastry brush
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Fork
- Plate
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
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