STRAWBERRIES
| Published: 20th July 2007 14:54 |
Strawberries.
Berries should be enjoyed soon after picking - if ripe and sweet, all you have to do then is hull them and tuck in, if rinsed beforehand, they'll only go soggy and lose their shape. Or if you're picking your own I can never resist a stolen one in the field bathed in sunshine. I believe that you should do as little as possible to strawberries, English strawberries at the height of summer are perfect. Later in the season when they're a little too soft you can make jam to bring a little sunshine to the cold winter months.
Try our summer holiday favourite, Home made Scones with clotted cream and fresh strawberries.
Home made Scones with clotted cream and fresh strawberries.
I can't bear to do too much to the wonderful plump delicious British strawberries. They are so fantastic on their own. The Italians marinate theirs in Balsamic Vinegar, I've tried it several times thinking I must be wrong, but I just don't like it. Here's a simple way to showcase that strawberry.
- Makes: 8-10 scones
- Preparation Time: 30 minutes
- Cooking Time: 10-12 minutes
Ingredients
225g Self raising flour
1 tsp Baking powder
100g unsalted butter
25g Caster sugar
150ml Milk
1 beaten egg
Method
1. Preheat the oven to 220oC/425oF/Gas 7. Lightly butter 2 baking sheets.
2. Sift together the flour, baking powder and salt into a bowl, then stir in the sugar.
3. Add in the softened butter and rub in, creating fine bread crumbs.
4. Add the milk, a little at a time, as my home economics teacher used to say ‘you can add but you can't take away'. Until the mixture comes together into a smooth dough.
5. Now leave the dough to rest for 10-15minutes, when you look at it again it will have risen slightly.
6. Roll out on a lightly floured surface until 2cm thick. Using a 5cm cutter, press the cutter down sharply onto the dough, do not twist! (If you twist they will not rise as well)
7. Once cut place on the buttered trays and spread them out don't crowd them, this will ensure a more even colour and rise.
8. Brush the tops, but not the sides with beaten egg.
9. Cook for 10-12 minutes.
10. Serve warm with clotted cream and fresh strawberries.
Community Comment:
Add your comment:
You will need to sign in to post a comment to this article. if you do not have an AboutMyArea account, you can join now for free.
