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Agnes Makes : Strawberry Scones

I am super excited to introduce you the new Makelight monthly series, Agnes Makes, by the lovely and talented Alyssa Aldersley, who writes my new favourite blog Agnes & Miller. Today she is sharing her first recipe for Makelight, Strawberry Scones. I can't wait to bake some later today with my little ones. 

Agnes Makes : Strawberry Scones

Hello lovely Makelight readers! I'm Alyssa and i'm so happy Emily has invited me to be a part of her blog. I'm super excited to cook up a little something for you each month, to share right here!

This month, for my first home-bake here on Makelight, I wanted to share a little twist on the traditional fruit scone.

With Wimbledon on the calendar this month, and with strawberry season in full swing, I wanted my home-bake to include a strawberry or two.

These scones are an awesome treat for a summer picnic, or to slip into a lunch box for your little people.


Ingredients //

250g self-raising flour, sifted
half a teaspoon baking powder
50g butter
2 tablespoons caster sugar
125g fresh baby strawberries - washed, hulled and halved
150ml single cream
2 tablespoons single cream, to glaze
coarse sugar

Agnes Makes : Strawberry Scones

Make //

Sift the flour and baking powder into a bowl. Rub the butter until the mix resembles breadcrumbs. Stir in the sugar and fruit and add enough cream to mix to a soft dough.

Flour your surface and knead the dough lightly before rolling out to 2cm thick square.

Using a knife, cut dough into 6cm x 8cm rectangles and then halve each rectangle diagonally to give you rustic triangles.

Transfer the triangles to the parchment-lined baking sheet and refrigerate for at least 30 minutes, or cover with plastic wrap and refrigerate overnight.

When ready to bake, remove the scones from refrigerator, brush the tops with the 2 tablespoons of cream, and sprinkle with coarse sugar {I crushed some sugar cubes for this}.

Bake in a preheated oven at 220c, 200c fan, gas mark 7 for 20 minutes, or until tops and bottom edge start to turn golden.

Cool on a wire rack, serve with strawberry jam and a little whipped double cream {optional, they're just as delicious naked}.

Until next month.



photography // alyssa aldersley

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