When I lived in London I would pick up these amazing magazines from a supermarket called Waitrose. They were a free monthly magazine, they were so inspiring and filled with amazing photographs. When I returned to Australia, my bags were so full, we even had to send some things back to Australia by post which I think cost about $500. Anyway, there was no way I was leaving these behind, so I smuggled them into my already overflowing bag, without my travelling partner knowing, as I’m sure he would of thought that I was ridiculous, and I managed to get them back to Australia safely.
When I returned I even wrote to the supermarket to ask if I could get them to send them to me, but sadly they unfortunately said that they could not. I know I’m a little obsessed with these books, but they really are wonderful.
There are so many great recipes in these books, and one of them is scones with vodka soaked strawberries, which to be honest where a bit strong in the vodka department. So using the idea of the vodka soaked strawberries, I have come up with this next recipe. Apple Cider Scones served with strawberries infused with cider. The cider is subtle taste but is definitely there.
Scones
2 cups flour
1/2 teaspoon baking powder
1/4 cup white sugar
1/2 cup of thick cream
1/2 cup of apple cider
2 tablespoons milk
Strawberries
100g of cut strawberries
1/3 cup apple cider
Place all the ingredients into a bowl, stir until the ingredients combine. Pour onto a floured surface and knead until a dough forms.
Press out using your fingers until 2cm thick then use a 3cm cookie cutter and cut out, place on an oven tray and place in the oven for 25-30mins or until cooked.
Cut the strawberries into pieces. Place in a saucepan with the cider, heat until the strawberries start to break down and the cider reduces.
Serve with whipped cream
Cut the strawberries into pieces. Place in a saucepan with the cider, heat until the strawberries start to break down and the cider reduces.
Serve with whipped cream
Beautiful recipe! I like to replace the vodka with cider.
Marta
Hi Marta,
Thank you so much for stopping by.
soph xx
Lovely recipe and great photos!
Hi Olga,
Thanks for your comment, have a great day.
Soph
I was thinking of making these for my Mum for mother’s day on Sunday to have with the rhubarb jam I made, are they best made and eaten on the same day? Or could I freeze them after cutting out and put them in the oven on Sunday morning? I just don’t think I’ll have time to make and give them to her on the same day and it would be nice to give them to her when she wakes up, any ideas?
Hi Emily,
I have frozen them after I cooked them, then popped them in the microwave after I have defrosted them and there fine. So if you made them the night before then popped them in the microwave in the morning, or even in the oven to re-heat, I think that would be fine. I have never frozen the raw dough though so couldn’t tell you.
Hope that helps and your mum has a great Mothers day.
Soph
Thank you soph, i’ll give that a go, I’m sure she’ll love them! (:
Pleasure, hope they went well.
These look delicious! I love your blog, you are a talented food stylist and photographer.
Hi Megan,
Thank you so much, I really appreciate your kind words. Hope you’ll pop by on a regular basis.
Sophia xx
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