Strawberry Scones with Silvia Colloca


Buying in season berries is always a great idea as they are cheaper and sweeter. 

  • 320g self-raising flour, plus extra for dusting
  • pinch of salt
  • 1 tablespoon of sugar 
  • 150 gr heavy cream, plus extra for serving
  • 1/2 teaspoon of vanilla paste
  • 2 tbsp of sugar 
  • 75 ml  cold milk 
  • For the glaze
  • 3 tablespoons of milk 
  • a sprinkling of sugar



Preheat your oven to 180 C, conventional. Put the flour, salt, cream and sugar in a food processor and pulse until the mixture resembles breadcrumbs.  Add the milk, then pulse again for 3-5 seconds. Don’t add all the milk at once and you may only need 3/4 of it, depending on the type of flour you use. You want a mixture that is slightly sticky, but firm. Tip the mixture onto an oven try lined with a sheet of floured baking paper and use you hands to bring it together into a dough. Do not over manipulate to avoid stimulating the gluten in the flour. Only knead lightly for a few seconds just to make the dough smooth and then roll out quickly with floured hands to about 2.5 cm thick. Use a pastry cutter to cut the dough into 8 disks. Place them close together onto the baking paper, so that when they bake they will stick together like a pull apart bread. Glaze the scones with milk and sprinkle with sugar. Bake for 18-20 minutes or until nicely golden. Cool at room temperature for 15 minutes, before serving with raspberry jam and freshly whipped cream.