75g unsalted butter, at room temperature
225g self-raising flour
50g caster sugar
1 large Happy egg
2 tablespoons buttermilk
24 strawberries, picked & chopped into quarters
1. Place the butter in a bowl and roughly chop into small pieces. Add the flour and caster sugar and work the butter into the flour with your fingertips until it looks like breadcrumbs. Add the egg and fold in using a wooden spoon. Do not use an electric mixer, as this will work the flour too much and the scones may not rise. Slowly add the buttermilk until it all binds together. Leave a small amount of buttermilk for glazing.
2. Place onto a floured, flat surface and roll out to a thickness of 1 inch. Sprinkle the strawberries over half of the dough, then fold the other half on top, making a sandwich with the strawberries in the middle (the strawberries are trapped in the middle which will stop them from burning when the scones are cooked). Press it down gently until it is 1 inch thick again, remembering not to work the mixture too much. Tip: try using other berries such as blackberries or raspberries in place of strawberries.
3. With a sharp knife, cut into 2 inch squares, place carefully on a greased oven tray and glaze the tops with the remaining buttermilk. Bake in a pre-heated oven at 180°C for 12 minutes. You’ll know they are ready when they’re golden brown and have risen.
4. They will naturally split in the middle where the strawberries are. Perfect served hot with butter, or cold with cream and jam on a family picnic.
Recipe courtesy of www.thehappyegg.co.uk