Recipes, re-invented from cooking shows
Easy Strawberry and Chamomile Scones
Prep. Time:
Baking Time:
Total Time:
20 minutes
14 minutes
50 minutes
Serves:
12 scones
An easier take on Dylan's Strawberry and Chamomile Scones from Great British Bake Off ™ Series 15. Four components collapse into one easy dough plus a five-minute topping: chamomile is crushed straight into the dry mix instead of infused into chilled cream, and a quick toss of fresh strawberries rep...
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Ingredients
FOR THE SCONES:
Self-raising flour — 250 g (2 cups)
Baking powder — 5 g (1 tsp)
Caster sugar — 40 g (3 tbsp)
Fine salt — 1.5 g (1/4 tsp)
Freeze-dried strawberry powder — 15 g (3 tbsp)
Chamomile tea bags, contents crushed — 2 bags (about 2 g)
Cold unsalted butter, grated — 70 g (5 tbsp)
Cold buttermilk — 150 ml (2/3 cup)
Egg, for egg wash — 1
TO SERVE:
Strawberries, hulled and sliced — 200 g (1 1/3 cups)
Caster sugar — 10 g (2 tsp)
Lemon juice — 5 ml (1 tsp)
Clotted cream — 120 g (1/2 cup)
EQUIPMENT:
Digital scales
Large mixing bowl and box grater (or food processor)
5.5 cm (2 in) plain sharp cutter
Baking sheet and baking parchment
Method
STEP 1: MIX THE DRY INGREDIENTS
Whisk together the self-raising flour, baking powder, caster sugar, fine salt, freeze-dried strawberry powder and the crushed chamomile from the tea bags. The strawberry powder colours and flavours the crumb, and the chamomile carries a gentle floral note right through the scone.
STEP 2: RUB IN THE COLD BUTTER
Grate the cold butter straight into the dry mix using a box grater (or pulse in a food processor) and toss with your fingertips just until coarse, keeping the butter in flecks. Cold butter and a light hand are what keep a scone tender.
STEP 3: BRING THE DOUGH TOGETHER
Make a well, pour in the cold buttermilk and bring together with a few light strokes of a butter knife. Stop the moment it clumps into a shaggy dough — do not knead.
STEP 4: PAT, CHILL AND CUT
Tip onto a floured surface and pat (don't roll) to about 3 cm / 1¼ in thick. Chill on a baking sheet lined with parchment for 15 minutes while the oven heats. Dip a sharp 5.5 cm cutter in flour and press straight down without twisting, for tall, even scones.
STEP 5: GLAZE AND BAKE
Brush the tops only with beaten egg using a pastry brush and bake at 220°C fan / 240°C / 475°F for 12–14 minutes until risen and golden. Cool on a wire rack.
STEP 6: MACERATE THE STRAWBERRIES
While the scones bake, toss the sliced strawberries with the caster sugar and lemon juice and leave for 5 minutes until glossy and juicy. For a no-cook shortcut, use a good strawberry jam instead.
STEP 7: SPLIT AND SERVE
Split each cooled scone and top with a spoon of clotted cream and the macerated strawberries with a little of their juices, so the strawberry and chamomile land together in every bite.
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Instructions
FOR THE SCONES:
Self-raising flour — 250 g (2 cups)
Baking powder — 5 g (1 tsp)
Caster sugar — 40 g (3 tbsp)
Fine salt — 1.5 g (1/4 tsp)
Freeze-dried strawberry powder — 15 g (3 tbsp)
Chamomile tea bags, contents crushed — 2 bags (about 2 g)
Cold unsalted butter, grated — 70 g (5 tbsp)
Cold buttermilk — 150 ml (2/3 cup)
Egg, for egg wash — 1
TO SERVE:
Strawberries, hulled and sliced — 200 g (1 1/3 cups)
Caster sugar — 10 g (2 tsp)
Lemon juice — 5 ml (1 tsp)
Clotted cream — 120 g (1/2 cup)
EQUIPMENT:
Digital scales
Large mixing bowl and box grater (or food processor)
5.5 cm (2 in) plain sharp cutter
Baking sheet and baking parchment
Pastry brush
Wire cooling rack
Heading 5
Ingredients
STEP 1: MIX THE DRY INGREDIENTS
Whisk together the self-raising flour, baking powder, caster sugar, fine salt, freeze-dried strawberry powder and the crushed chamomile from the tea bags. The strawberry powder colours and flavours the crumb, and the chamomile carries a gentle floral note right through the scone.
STEP 2: RUB IN THE COLD BUTTER
Grate the cold butter straight into the dry mix using a box grater (or pulse in a food processor) and toss with your fingertips just until coarse, keeping the butter in flecks. Cold butter and a light hand are what keep a scone tender.
STEP 3: BRING THE DOUGH TOGETHER
Make a well, pour in the cold buttermilk and bring together with a few light strokes of a butter knife. Stop the moment it clumps into a shaggy dough — do not knead.
STEP 4: PAT, CHILL AND CUT
Tip onto a floured surface and pat (don't roll) to about 3 cm / 1¼ in thick. Chill on a baking sheet lined with parchment for 15 minutes while the oven heats. Dip a sharp 5.5 cm cutter in flour and press straight down without twisting, for tall, even scones.
STEP 5: GLAZE AND BAKE
Brush the tops only with beaten egg using a pastry brush and bake at 220°C fan / 240°C / 475°F for 12–14 minutes until risen and golden. Cool on a wire rack.
STEP 6: MACERATE THE STRAWBERRIES
While the scones bake, toss the sliced strawberries with the caster sugar and lemon juice and leave for 5 minutes until glossy and juicy. For a no-cook shortcut, use a good strawberry jam instead.
STEP 7: SPLIT AND SERVE
Split each cooled scone and top with a spoon of clotted cream and the macerated strawberries with a little of their juices, so the strawberry and chamomile land together in every bite.
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