High tea scones
- 2,5kg strawberries
- 660g white sugar
- 30ml (2 tbsp) lemon juice
- 300g cake flour, sieved + extra, to dust
- 2,5ml (½ tsp) salt
- 30ml (2 tbsp) sugar
- 20ml (4 tsp) baking powder
- 100g butter, softened
- 250ml (1 cup) full cream milk + extra, to brush
- soft butter, to serve
- freshly whipped cream, to serve
For the strawberry jam, combine all of the ingredients in a large pot and boil over high heat, uncovered, 10 minutes. Allow to simmer gently, 1 hour, stirring often.
For the scones, preheat the oven to 200˚C. In a large bowl, mix the dry ingredients together. Add the soft butter and milk to the dry ingredients and mix with a spatula to combine.
Place the dough on a lightly floured surface and knead gently until smooth, about 1 minute. Do not overwork the dough, as this will make the scones too dense.
Roll the dough out to a thickness of 4cm and use a 5cm-diameter cookie cutter to cut out discs from the dough.
Place the scones on a baking tin tray dusted with flour and gently brush extra milk over the scones.
Bake in the preheated oven, about 25 minutes or until golden brown.
Transfer the scones to a wire cooling rack and serve warm with strawberry jam, soft butter and whipped cream alongside.
Add a small sprig of mint on the top for added colour and flavour.