Name: Fluffy strawberry milkshake scones recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 14
Ingredients: 3 cups self-raising flour; 80g cold unsalted butter, cubed; 1 cup Oak strawberry milk; 300ml thickened cream; 1/4 cup strawberry jam; 1 cup icing sugar, sifted; 2 tbsp Oak strawberry milk

by Greer Worsley Last updated on 07/13/2020

What could be more perfect for afternoon tea than these fluffy pink strawberry milkshake scones? They’re easy to make - requiring a light touch - and can be whipped up and out of the oven in less than 30 minutes. - Greer Worsley

Ingredients

3 cups self-raising flour
80g cold unsalted butter, cubed
1 cup Oak strawberry milk
300ml thickened cream
1/4 cup strawberry jam

For icing

1 cup icing sugar, sifted
2 tbsp Oak strawberry milk

Method

Step 1

Preheat oven to 200C. Line an oven tray with baking paper.
Step 2

Sift flour into a large bowl. Add cubed butter and rub into flour with your finger tips until the mixture resembles breadcrumbs. Make a well in the centre and pour in the milk. Using as few strokes as possible, use a knife to combine the milk and flour mixture to form a soft dough.
Step 3

Turn dough out onto a floured surface and knead very lightly, then roll out to 3cm thick. Use a 6cm round cutter lightly dusted with flour to cut out scones. Place approximately 1cm apart on prepared tray. Bake for 15 minutes.
Step 4

Meanwhile, whip cream using a whisk or with handheld beaters until thick. Stir through jam. Make icing by combining sifted icing sugar with just enough milk to create a spreadable consistency.
Step 5

Break warm scones in half and fill with jam and cream mixture. Replace top and drizzle over pink icing.

Recipe Notes

from Australia’s Best Recipes team

Try not to over-handle the scone dough to ensure they are extra soft and fluffy. You only need to mix enough to bring the ingredients together so you can roll and cut.

Recipe and photo by Greer Worsley.