Instructions

• Preheat the oven to 220 degrees C/200 C fan and line a baking tray with baking parchment.
• In a large bowl, sift together the flour, icing sugar, baking powder and salt, lifting the sieve high to aerate the mixture. Pour in the cream and use the end of a table knife to mix the dough together until just combined. If it looks very dry, add a dash more cream but you don't want the mixture to be soggy.
• Lightly flour the work surface and pat out the dough to 2 - 3cm thick. Use a lightly floured 5cm round or fluted cutter to stamp out scones, re-rolling any scraps.
• Place the scones on the tray, brush the tops with a little extra cream and bake 8 - 10 minutes until risen and golden on top. Eat warm with lots of butter or allow to cool completely on a wire rack before filling, as follows.
• Whip the cream and vanilla until thick and floppy. Cut the strawberries into small pieces. Split open the cooled scones, top one half with whipped cream and a few pieces of strawberry then place the other half on top. Eat immediately.
• Scones are best eaten on the day of making but will keep in an airtight container for a couple of days.