Strawberry scones Easy

The addition of strawberries makes these a little messy to work with, but absolutely worth it for the flavour! The kefir brings a lovely softness to the scones and makes them fresh for longer!


  • 225g self raising flour
  • 55g unsalted butter
  • 25g demerara sugar
  • 150g kefir
  • 200g fresh strawberries, cubed
  • 1/2 teaspoon of lavender buds
  • 1 teaspoon of dried rose petals
  • 1tsp baking powder
  • 1 egg, for glazing


Preheat the oven to 220C
Rub the butter into the flour and sugar
Stir in the kefir and flowers
Add the rest of the ingredients and combine, thoroughly
Roll out on a lightly floured surface to a 2cm thickness
Cut out rounds or cut with a knife into rectangles
Place on a tray lined with baking paper and glaze with the beaten egg
Bake for 15-20 minutes (depending on their size) until golden and risen
Serve warm and ideally consume within 24 hours for maximum freshness
They can be frozen and kept for 3-4 months