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Scones with Strawberries and whip cream


What is more British than scones with strawberries and whipped cream? Well, nothing is really, especially if you are a regular Wimbledon Tennis fan.

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Ingredients (serves 20):

  •     4 cups self-raising flour
  •    1 tablespoon caster sugar
  •    1 cup thickened cream
  •    1 cup milk
  •    2 teaspoons vanilla essence
  •    2 tablespoons icing sugar mixture, to serve
  •    Strawberry cream
  •    1/4 cup strawberry jam
  •    1 1/2 cups thickened cream, whipped
  •    150g strawberries, diced



  1. Make sure you have the ingredients!
  2. Preheat oven to 190°C. Line a flat baking tray with baking paper. Sift flour, sugar and a pinch of salt into a large bowl.
  3. Combine cream, milk and vanilla in a jug. Pour into dry ingredients. Stir with a flat-bladed knife to combine. Turn onto a lightly floured surface and knead gently until smooth.
  4. Pat dough out to a 2.5cm-thick round.Using a 5cm scone cutter, cut 12 scones from dough. Gently press remaining dough together and repeat. Place scones on prepared tray, allowing a little room for spreading. Bake for 12 to 15 minutes or until golden. Remove from oven. Cover with a clean tea towel and stand scones on tray for 10 minutes.
  5. Make strawberry cream: Stir jam in a bowl until softened slightly. Add cream and half the strawberries. Gently fold through until just combined.
  6. Split scones in half. Top bases with a dollop of strawberry cream, remaining strawberries and scone tops. Dust with icing sugar and serve.

Source:; Super Food Ideas- June 2006, Page 24. The recipe is by Julie Jansen