Ingredients
- 2 cups all-purpose plain flour.
- 2 teaspoons baking powder.
- 1/4 teaspoon baking soda.
- 1/2 teaspoon salt.
- 2 teaspoons strawberry gum, dried (or replace with an extra 1/2 teaspoon vanilla powder).
- 1/2 teaspoon vanilla powder.
- 1 lemon, zested.
- 100 g unsalted butter, cut into small pieces.
- 100 g (1/2 cup) sour cream.
- 1 tablespoon rice malt syrup.
- 1 egg.
- 100 g strawberries, finely diced.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
2. In a large mixing bowl, combine the flour, baking powder, soda, salt, strawberry gum, vanilla and lemon zest.
3. Crumble the butter into the mix using your fingers until it resembles coarse breadcrumbs. Make a well in the centre.
4. In a separate bowl, whisk together the sour cream, rice malt syrup and egg until smooth. Pour into the well of the dry ingredients and stir until combined. Add in strawberries and fold through. Do not over mix.
5. Transfer the dough to a lightly floured surface and knead a couple of times just to bring it all together. Make into a smooth circle and slice into 8 wedges.
6. Transfer wedges to baking paper and place into the oven. Bake for 12 minutes until scones are lightly brown.
7. Once cooked, remove from the oven and allow to cool for 10 minutes. Serve each scone cut open with a dollop of cream.
These Strawberry Gum Scones not only use fresh strawberries, we've also added dried strawberry gum, a native Australian herb renowned for enhancing the flavour of berries (and its high antioxidant level). The scones themselves are melt-in-your-mouth soft and taste even more amazing served warm with some butter or cream.
Ingredients
- 2 cups all-purpose plain flour.
- 2 teaspoons baking powder.
- 1/4 teaspoon baking soda.
- 1/2 teaspoon salt.
- 2 teaspoons strawberry gum, dried (or replace with an extra 1/2 teaspoon vanilla powder).
- 1/2 teaspoon vanilla powder.
- 1 lemon, zested.
- 100 g unsalted butter, cut into small pieces.
- 100 g (1/2 cup) sour cream.
- 1 tablespoon rice malt syrup.
- 1 egg.
- 100 g strawberries, finely diced.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
2. In a large mixing bowl, combine the flour, baking powder, soda, salt, strawberry gum, vanilla and lemon zest.
3. Crumble the butter into the mix using your fingers until it resembles coarse breadcrumbs. Make a well in the centre.
4. In a separate bowl, whisk together the sour cream, rice malt syrup and egg until smooth. Pour into the well of the dry ingredients and stir until combined. Add in strawberries and fold through. Do not over mix.
5. Transfer the dough to a lightly floured surface and knead a couple of times just to bring it all together. Make into a smooth circle and slice into 8 wedges.
6. Transfer wedges to baking paper and place into the oven. Bake for 12 minutes until scones are lightly brown.
7. Once cooked, remove from the oven and allow to cool for 10 minutes. Serve each scone cut open with a dollop of cream.