2 cups plain flour, plus extra ¼ cup
3 tsp baking powder
¼ cup caster sugar
100g unsalted butter, finely chopped, plus extra 20g
½ cup thickened cream
1 free-range egg
1 tsp finely grated lemon zest
1½ cups chopped strawberries
⅓ cup chopped toasted walnuts
¼ cup rolled oats
3 Tbsp brown sugar
½ tsp ground cinnamon
Freeze-dried strawberries, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.
In a medium bowl, stir sifted flour, baking powder and caster sugar. Rub in butter until mixture resembles coarse crumbs.
In a small jug, combine cream, egg and zest. Whisk to combine. Add cream mixture to flour mixture and gently stir. Add strawberries and walnuts, and stir until dough just comes together. Form dough into a ball, transfer to prepared tray and pat into a 20cm round.
Put extra flour, oats, brown sugar and cinnamon in a small bowl and stir to combine. Add extra butter and rub in until mixture is crumbly.
Spread mixture on top of dough round and gently press into dough. Cut round into 8 wedges. Using a small spatula, separate wedges, leaving 2cm of space in between.
Bake for 25 minutes or until tops are golden brown. Cool, then sprinkle with crushed freeze-dried strawberries. Serve.
You might also enjoy making prune and rosemary scones
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