Summer scones recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C and line two baking sheets with baking paper. Mix the flour, baking powder and sugar in a large bowl. Add the butter and rub with your fingertips until it resembles fine breadcrumbs. (Alternatively, pulse in a food processor.)
2. Reserve 1 tbsp beaten egg and pour the rest into the flour mix. Add the milk and stir to bring together as a dough. Turn out onto a work surface lightly dusted with flour and knead briefly.
3. Roll out the dough to about 2cm thick. Stamp out 12 x 6cm rounds, rerolling as needed, and transfer to the prepared baking sheets. Stir ½ tbsp Summer Cup into the reserved egg and use to brush the tops of the scones. Bake for 15-17 mins until risen and lightly golden, then transfer to a cooling rack.
4. Meanwhile, put the strawberries in a bowl with 3 tbsp Summer Cup, the caster sugar, orange zest and chopped mint; mix well. Cover and chill in the fridge for up to 2 hrs.
5. Gently heat 2 tbsp Summer Cup with the jam in a small saucepan for 2-3 mins, stirring occasionally, until melted and smooth. Brush over the warm scones, then set aside to cool.
6. Pour the cream into a bowl, add the caster sugar and 1½ tbsp Summer Cup. Whip to medium-stiff peaks. Serve alongside the scones with the macerated strawberries. The scones will keep for up to 3 days in an airtight container.
7. Bake the scones in an air-fryer at 180°C for 10-14 mins until risen and golden.

• See more Picnic ideas

• Freezing and defrosting guidelines

  Only unglazed scones are freezable.

• In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.