Vanilla Custard and Strawberry Scones

Vanilla Custard and Strawberry Scones
One of the great thinks about cooking is that it really brings people together! And I dare saying more... First class people :-) Quoting Julia Child: people that likes to eat are always the best people. 

Most foodies I know are beautiful, generous people because food is about sharing,  is about showing love to your family and friends through food.  

Above all It's about nurturing (of course) and I can't thing about anyway of doing it better than feeding your dear ones.

So lately I have been feeling very blessed because I met some new amazing new foodie friends - by the way, you are going to read a lot about them in my posts about our "cooking dates".  

Antje is one of them and today she allowed me to share her very much famous Scone recipe with you.   

So here we go... I will stop talking and get going with some recipe action!

Vanilla Custard and Strawberry Scones

Prep Cooking Total Serves Difficulty Cost
15min 15min 30min 8 Easy $$
Author: Antje Ecksturm-Rudd     
Rate the Recipe:
  • 150g wholemeal flour
  • 200g self-raising flour
  • 40g custard powder
  • 3 tablespoons caster sugar
  • 1/2 teaspoons baking powder
  • 1/2 tsp bicarb of soda
  • 80g butter
  • 200 ml warmed milk plus some for brushing
  • A handful of strawberries, chopped
  • 2 tbsp raw sugar for sprinkling
  1. Pre-heat the oven to 220C
  2. Rub butter into mixed dry ingredients. 
  3. Slowly add milk until the dough comes together (you might not need all of it). 
  4. Add the chopped strawberries, form a roll and cut into scones. 
  5. Brush with milk and sprinkle with raw sugar Bake 12mins at 220C
  6. Line a baking tray with baking paper
  7. Place the scones in the prepared baking tray
  8. Serve warm and enjoy with cream and extra strawberries or strawberry jam.

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

1 comment:

  1. Thank you Rachel. you are so right about food and people xx