Freeze-Dried Strawberry Scones

Serves: six | Prep: 15 min | Cook: 20 min

Ingredients:

Freeze-Dried Strawberry Scones:
3 cups plus 1 Tbsp all-purpose flour
1 cup freeze-dried strawberries
3 Tbsp sugar, divided
2 tsp baking powder
1 tsp salt
1/2 cup cold butter, cubed
2 eggs, beaten
1 cup heavy/double cream
2 tsp vanilla extract
1 Tbsp full-fat milk

Directions:
Preheat your oven to 400F/200C. Line two baking trays with baking paper.

In a small bowl, toss the freeze-dried strawberries with 1 Tablespoon of flour and set aside.

In a jug, whisk eggs, heavy cream, and vanilla together, until well combined.

In a large mixing bowl, add the remaining flour, 2 tablespoons of sugar, baking powder, and salt, then rub in the butter using your fingertips until the mixture resembles pea-sized crumbs. Pour in the wet ingredients and add the strawberries, gently mixing just until everything is evenly moistened. Turn the dough out onto a well-floured surface and, with floured hands, bring it together into a ball. Roll the dough out to about 1-inch thick. Flour a cookie cutter, and cut out the scones. Place them on the prepared trays, brush the tops with milk, sprinkle with the remaining 1 Tablespoon sugar, and bake for 20–25 minutes, until lightly golden and cooked through.

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