Strawberry Scone Loaf

• 份量: Serves: 8–10�Tin: 2lb lo
• 总时间: 47 minutes

配料

350g self-raising flour�60g caster sugar�½ tsp salt

90g cold unsalted butter, cubed

180ml double cream�1 large egg�1 tsp vanilla extract

180g fresh strawberries, chopped

To finish�1 tbsp milk (for brushing)�1 tbsp demerara sugar

Serve with�Clotted cream or whipped cream

Jam (I used the Bonnie Maman Rhubarb and Strawberry - so good!)

步骤

Preheat the oven to 180°C fan and line a 2lb loaf tin with baking paper.

In a large bowl mix the flour, sugar and salt.

Rub the cold butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Pour in the cream, egg and vanilla into the flour mixture and mix gently until a soft dough forms.

Fold the chopped strawberries through the dough.

Transfer the dough to the loaf tin and gently press into shape.

Brush the top with milk and sprinkle with demerara sugar.

Bake for 45–50 minutes until golden and cooked through.

Allow to cool slightly before slicing.

Serve warm with clotted cream, jam and extra strawberries.