140 grams of flour;
2 teaspoons baking powder;
pinch of salt;
2 tablespoons frozen grated butter;
about 120 ml of cold milk;
1 teaspoon vanilla extract;
1 tablespoon sugar;
1 tablespoon milk , for glaze;
homemade strawberry jam.
Cutter around 6 cm (or hearts shape )
Preheat oven to 240 ° C. Sift the dry ingredients ( flour, sugar , baking powder and salt) three times . Rub the frozen butter through the dough until you get a kind of coarse bread crumbs (pea size ) .
Add the milk and mix with a wooden spoon until you get a sticky dough. The wetter the dough , the lighter the scones will be! Place the dough on a lightly floured surface and put a bit of flour on top. To make the dough more homogeneous you fold the dough gently 4 or 5 times, until the dough is soft . To get a layered effect in your scones you fold the dough instead of kneading.
Press the dough into a rectangle about 15 by 10 cm ( 2 cm thick) . Grab a cutter of 6 cm and press a scone from the dough ( do not twist the cutter ) and place the scones gently on a baking tray ( do not press ). Repeat until the dough runs out.
Brush the top with milk and bake for 10 minutes in the oven . Cut the scones open and smear the bottom with strawberry jam . Spoon 1 tablespoon of whipped cream on it and some slices of fresh strawberries. Cover with the top and sprinkle with powdered sugar.