When cutting out scones, press cutter straight down, without twisting, into dough so that scones rise straight up when cooking. Scones are best made on the day of serving.
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.
2 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.
3 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.
4 Place scones, side-by-side, in the prepared pan.
5 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.
6 Beat the thickened cream and sugar in a small bowl of an electric mixer until soft peaks form.
7 Split warm scones in half. Top with cream and strawberries.