Woolly Scones

Name: Woolly Scones
Cuisine: American
Ingredients: 3 Cups self raising flour; (Plus extra for dusting); 1 Cup thickened cream; 1 Cup Cold Sprite/7ups; (Or Any cold carbonated lemonade); 250 g strawberries-hulled, sliced; (I used less than 250g. Plus extra to serve); To serve: Dollop, jam

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

This #scones are good and easy. Its not using cold butter so the dough is not #crumbly, instead, it's rather sticky. Wooly inspired Scones recipe. Read on notes & tips.

#breakfast #sweet #dessert #teatime #baking #food

This #scones are good and easy. Its not using cold butter so the dough is not #crumbly, instead, it's rather sticky. Wooly inspired Scones recipe. Read on notes & tips.

#breakfast #sweet #dessert #teatime #baking #food

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

This #scones are good and easy. Its not using cold butter so the dough is not #crumbly, instead, it's rather sticky. Wooly inspired Scones recipe. Read on notes & tips.

#breakfast #sweet #dessert #teatime #baking #food

This #scones are good and easy. Its not using cold butter so the dough is not #crumbly, instead, it's rather sticky. Wooly inspired Scones recipe. Read on notes & tips.

#breakfast #sweet #dessert #teatime #baking #food

Saved

Ingredients

3 Cupsself raising flour
(Plus extra for dusting)
1 Cupthickened cream
1 CupCold Sprite/7ups
(Or Any cold carbonated lemonade)
250 gstrawberries-hulled, sliced
(I used less than 250g. Plus extra to serve)
To serve: Dollop, jam

Saved

Steps

1

Preheat oven to 170°C (depending on your oven). Grease & line baking tray with baking paper.
2

Note: This version of dough is sticky. Do not add anymore liquid. Use generous amount of flour to dust surfaces. sprinkle generous amount of flour on the dough before lightly pressing to desired thickness. Tip: use shaker to sprinkle flour. See pic in step 4
3

First, Stir flour, cream, lemonade & vanilla in a bowl until just combined. Next, Add strawberries & fold through.
4

Then, transfer the dough out onto a floured surface. Sprinkle generous amount of flour on the dough to prevent sticking on fingers. Gently press out dough until 5.5cm thick (do not press hard or you ll end up densed scones, just enough to shape it). Press just enough to flatten it. Next, use a 5.5cm plain cutter dusted in extra flour to cut dough into rounds/squares.
5

Place cut/shape dough on tray & bake for 22-22mins or until golden brown. Cool slightly on tray then halve (or serve whole) & serve with whipped cream, jam & extra strawberries. Sprinkle some icing or powdered sugar as the scones are not sweet. It can be served with savory bites too.