- 350g Self Raising Flour
- 1 tsp Baking Powder
- 85g Butter
- 3 Tbsp Sugar
- 175ml Milk
- 1 tsp Vanilla Essence
- 1 tsp Lemon Juice
- 85g Butter
- 1/4 tsp Salt
- 1 Egg, beaten
- 3-4 Strawberries, diced
- 3 Sprigs of Thyme
Preheat the oven to 200ºC and line a baking tray with baking paper.
Place the leaves from the thyme sprigs and the sugar in a small bowl and use your fingers to rub them together to release the flavour.
In a separate mixing bowl combine the flour, salt and baking powder.
Add the butter and use your fingers to rub the butter into the mixture until it resembles fine crumbs. Add the sugar mixture to the flour mixture and mix well.
Warm the milk in the microwave for 30 seconds or until just warm. Add the lemon juice and vanilla essence to the warm milk and set aside for 5 min.
Make a well in the centre of the flour mixture and add the milk mixture and diced strawberries. Combine the mixture well but do not over work the dough.
Flour your work surface and roll the dough out to about 4cm thick. Use a round cookie cutter (or any glass) to cut out the scones.
Place the rounds on the prepared baking tray and brush the tops with the beaten egg.
Bake the scones for 10-12 minutes or until golden.
Serve warm with whipped cream and jam.
Image and recipe by Baking Ginger.