Strawberries & Cream Scones

Preheat oven to 190°C. Line a flat baking tray with baking paper. Sift flour and baking powder into a large bowl. Stir in salt.

Combine cream, milk and vanilla in a jug. Pour into dry ingredients. Stir with a flat-bladed knife to combine. Do not over-mix. Turn onto a lightly floured surface and knead gently until smooth.

Pat dough out to a 2.5cm-thick round. Using a 5cm scone cutter, cut 12 scones from dough. Gently press remaining dough together and repeat. Place scones on prepared tray, allowing a little room for spreading. Bake for 12 to 15 minutes or until golden. Remove from oven. Cover with a clean tea towel and stand scones on tray for 10 minutes.

To make strawberry cream, stir jam in a bowl until softened. Add cream stabiliser to cream with pink food colouring (if using) and half the strawberries. Gently fold through to create a marbled effect (do not over-mix).

Split scones in half. Dollop bases with cream, remaining strawberries and scone tops. Dust with icing sugar and serve.