3 cups flour
6 teaspoon baking powder
125 grams butter
1 extra large egg
1 cup icing sugar
250ml + 125ml fresh cream
Sift flour, baking powder and icing sugar three times together.
Rub in the butter and form crumbs.
Whisk the egg with 250ml cream.
And add to dry ingredients and form a soft dough.
Roll 2cm thick on lightly floured surface.
Cut and bake for 10-15min till golden.
When done, allow to cool.
Whip 125ml cream till stiff with icing sugar to taste.
Cut scones in half.
Place on bottom some strawberry jam.
On top half spoon on some whipped cream.
Sandwich. Garnish with whipped cream and fresh strawberries.
Leave in fridge.
INFO / TIPS
Note: these scones can also be placed into cupcake pan and baked. The key to nice scones is having a light hand and do not over work or over roll dough