Freshly Baked Scones
with Fresh Cream and Strawberry Jam
Golden, buttery scones served warm with velvety cream and sweet strawberry jam - a timeless treat that’s pure comfort.
Cals 350 · Prot 6 · Carbs 44 · Fat 16
Family Friendly
40 min
Golden, buttery scones served warm with velvety cream and sweet strawberry jam - a timeless treat that’s pure comfort.
Cals 350 · Prot 6 · Carbs 44 · Fat 16
Family Friendly
Ingredients
Scones
Butter
4*
100 Grams
Plain flour
10*11*
280 Grams
Baking powder
8 Grams
Caster sugar
50 Grams
Whole milk
4*
200 ML
Vanilla essence
5 ML
Organic Eggs
5*
1 Piece
Topping
Whipping cream
4*
100 ML
Strawberry jam
120 Grams
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1455 / 350 |
| Fats (g) | 16.3 |
| of which saturated (g) | 7.3 |
| Carbohydrates (g) | 44 |
| of which sugars (g) | 21.9 |
| Fibers (g) | 0.8 |
| Proteins (g) | 6.4 |
| Salt (g) | 0.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Mix dry ingredients
- Place the butter in the freezer.
- Preheat the oven to 220°C/200°C fan.
- In a large bowl, combine the flour, baking powder and a pinch of salt.
Tip! Freezing the butter makes it much easier to rub into the dry ingredients.
2 Rub butter
- Use a box grater to grate the chilled butter into the flour mixture.
- Rub the butter and flour mixture together between your fingertips until it resembles bread crumbs.
- Stir through the sugar.
3 Make dough
- Add the vanilla essence to the dry ingredients.
- Gradually add the milk, mixing gently with a spatula until a soft dough forms.
- Using clean hands, form the dough into a rough ball.
Tip! Do not over knead the scone dough as it will make them tough.
4 Shape the dough
- Flatten the dough with clean hands or a rolling pin to a 2 cm thickness.
- Cut into 8 equal portions.
- Transfer each portion to a lined baking tray.
- Lightly beat the egg.
- Brush each portion with beaten egg.
Tip! Alternatively, use a cookie cutter or glass to cut the scones into more traditional circles.
5 Bake
- Bake for 15-18 min until nicely risen and golden in colour.
6 Serve
- Ensure the cream is cold before whipping.
- Add the cream to a large, clean, dry bowl.
- Use a whisk or electric beater to beat the cream for 4-5 min until increased in volume and soft peaks formed.
- Cut each scone in half and top with a spoonful of jam and whipped cream.
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