This recipe is not your classic scone recipe, but is rather an adaptation of the traditional version. For this reason, I was slightly hesitant to call them “scones”, but I really can’t think of a better name for them – answers on a postcard if you have a better idea! The fresh strawberries create a wetter dough than a typical scone dough, so I dollop it into muffin cases for a slightly neater shape, or alternatively you can just plop it onto a lined baking tray for a more rustic look.
Delicious with some strawberry jam and clotted cream, or just with a little butter, these scones are perfect for afternoon tea or even for breakfast.
If you want to revert to a more traditional scone dough consistency, add the liquid very gradually and stop when you you have a soft dough that is on the wet side but not sticky.
These are best eaten on the day of making and are at their best whilst still a little warm from the oven. If you are planning to eat them later in the day, store them in an airtight container.
Makes 10 scones
Preheat your oven to 220°C. Grease a non-stick muffin tray with butter.
Slice your strawberries into small chunks.
Sift your flour into a large mixing bowl. Add the butter and gently rub it into the flour using your fingertips until you have a breadcrumb-like consistency. Add the salt and baking powder and mix thoroughly with a wooden spoon.
Slowly add the egg and milk to the mixture, followed by the strawberries and chocolate chips – you will have a wet dough. Make sure the ingredients are evenly combined, but avoid over-working the dough.
Take approximately a tablespoon of mixture per scone and shape it into a rough ball in your hands, before placing it in the muffin moulds. Bake for 12-15 minutes until risen and golden. Transfer to a wire rack to cool.