High tea scones

February 13, 2017
High tea scones

High tea scones

Serves: 24
Cooking Time: 1 hr



  • 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.

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