Melted unsalted butter, for greasing
Self-raising flour, for dusting
300ml tub thickened cream
2 tblsps icing sugar mixture
250g punnet strawberries, hulled, finely chopped
3 cups self-raising flour
1⁄2 cup lemonade
2 tsps Strawb’ry & Cream flavour for icing
Liquid pink food colouring, to tint
300ml carton pure cream
Grease base and sides of a 22cm square x 8cm deep cake pan with butter. Dust with our, shaking out excess.
To make scone dough, sift flour into a large bowl. Combine the lemonade and flavouring in a jug. Tint with colouring. Add to our with the cream. Using a flat-bladed knife in a cutting motion, stir until the mixture almost comes together.
Turn out onto a lightly floured bench. Gently knead to form a soft dough. Do not over-knead. Pat dough into a 3cm thick round. Using a 5 1⁄2cm round cutter dipped in our, cut out rounds. Re-shape dough and continue cutting out rounds until all dough is used.
Place scones, side-by-side, in the prepared pan.
Cook in a hot oven (200C) for about 20 minutes, or until lightly golden. Turn out onto a wire rack. Cover with a clean tea towel until warm.
Beat the thickened cream and sugar in a small bowl of an electric mixer until soft peaks form.
Split warm scones in half. Top with cream and strawberries.
This recipe originally appeared on New Idea Food