Ingredients:

• 4 cups plain flour

• 2 tbs Baking Powder

• 1/2 tsp Sea Salt, fine grind

• 1 cup thickened cream

• 1 cup milk

• 2 tsps vanilla essence

• 2 tbs icing sugar

• 1/4 cup strawberry jam

• 1 1/2 cups thickened cream, whipped

• 150g strawberries, diced

Method:

Step 1

Preheat oven to 190°C. Line a flat baking tray with baking paper. Sift flour and baking powder into a large bowl. Stir in salt.

Step 2

Combine cream, milk and vanilla in a jug. Pour into dry ingredients. Stir with a flat-bladed knife to combine. Do not over-mix. Turn onto a lightly floured surface and knead gently until smooth.

Step 3

Pat dough out to a 2.5cm-thick round. Using a 5cm scone cutter, cut 12 scones from dough. Gently press remaining dough together and repeat. Place scones on prepared tray, allowing a little room for spreading. Bake for 12 to 15 minutes or until golden. Remove from oven. Cover with a clean tea towel and stand scones on tray for 10 minutes.

Step 4

To make strawberry cream, stir jam in a bowl until softened. Add cream and half the strawberries. Gently fold through to create a marbled effect (do not over-mix).

Step 5

Split scones in half. Dollop bases with cream, remaining strawberries and scone tops. Dust with icing sugar and serve.