Ingredients
3 cups self-raising flour
2 tsp caster sugar
Pinch of salt
60g butter, chilled, chopped
1 1/4 cups milk
250g strawberries, hulled, diced
Extra milk, for brushing
Double cream, to serve
Strawberry jam, to serve
Diced strawberries, to serve
Method
Preheat oven to 220C/200C fan-forced. Lightly grease a large baking tray. Lightly dust with flour. Sift flour, sugar and salt into a large bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs. Add milk and half the strawberries. Stir quickly, but gently, with a large spoon to form a soft dough. Turn dough out onto a lightly floured surface. Knead three or four times or until smooth. Press dough into a 2cm-thick round. Using a 5cm-round cutter, cut scones from dough (do not twist cutter). Press leftover dough together. Repeat to make a total of 24. Place scones, just touching, on prepared baking tray. Brush tops lightly with extra milk. Bake for 15 minutes or until golden. Serve with cream, jam and remaining strawberries.
