I love baking for breakfast, and these citrusy strawberry scones make breakfast almost fancy because they look like a lot went into making them, soo simple.
Scones are the first thing I learnt to bake because thanks to my beautiful selfless mother they were almost an everyday treat at home- she would whip the best scones in a few minutes like it wasn’t a thing. Goodness, my mother spoilt us with the most delicious cakes, puddings, breads, and biscuits… After that, I learnt to make bread and I have never stopped baking since…
Now, scones in South Africa are not the same as the ones in America or Britain. South African scones are softer and more like cakes, we call them “dikuku” which translates to cakes. This recipe is for American scones. I believe once u master one type of scones recipe, you can make all kinds, though they’re different. You can see how different the South African version is from the British from this recipe.
Berries go very well with citrus on any occasion and are no exception with strawberry scones. A drizzle of icing sugar mixed with citrus juice finishes off this recipe well, you can go wild with the amount of drizzle.
Strawberry scones
Ingredients
- 2 Cups Flour
- 1/4 Cup Sugar
- 1/4 Cup Butter
- 2 tsp baking powder
- pinch salt
- ½ Cup yoghurt or buttermilk
- 1 Cup Strawberries
- 1 Egg
- 1 tsp Lemon zest
Citrus drizzle
- ½ Cup Icing sugar
- 1 tbsp. citrus juice of your choice
Instructions
- Preheat the oven to 220 degrees celcius.
- MIx together flour, sugar, butter, baking powder and salt with your hands until it resembles crumbs
- Fold in strawberries and lemon zest
- MIx the egg with buttermilk and add to the flour mixture
- Fold gently with your hands and do not overmix
- Put the dough on a floured surface, make it into a disc and cut into 8 triangles
- Bake for 15 minutes or until the scones are golden brown
Tips and instructions
- Do not overmix the dough, otherwise the texture becomes kind of rubbery.
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