Yields: 8
Prep Time: 15 mins
Process Time: 25 mins
Total Time: 40 mins
Calories per Serving: 257
(3oz) butter, cubed and chilled, plus extra to grease
(13oz) self-raising flour, plus extra to dust
1 1/4 tsp baking powder
(1 ½oz) caster sugar, plus extra to dust
freeze-dried strawberry pieces
(8 fl oz) buttermilk
vanilla extract
milk
clotted cream, to serve
strawberry jam, to serve
Preheat oven to 220°C (200°C fan) mark 7. Grease a 20.5cm (8in) round cake tin and line base with baking parchment. Dust edges with flour, tapping out excess.
In a food processor pulse flour, baking powder, butter, sugar and a pinch of salt until no butter pieces remain (or rub butter in flour mixture with your fingers). Tip into a large bowl and stir in freeze-dried strawberries. With a cutlery knife mix in buttermilk, vanilla and half the milk until mixture clumps together.
Gently bring together in the bowl. Tip into prepared tin and press into an even layer. With a sharp, floured knife slice mixture in tin into eight wedges, cutting down to the tin's base and dipping knife in flour between cuts. Brush with remaining milk. Bake for 20-25min until golden and well risen. Cool in tin.
To serve, transfer scone to a board. Split wedges and fill with clotted cream and jam.