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On Tuesday I took my daughter to Garsons farm in Esher for her first strawberry picking. Alice is a real outdoor girl so she loved everything about the experience from carrying the carton provided, to running in and out of the strawberry rows and of course eating the sweetest English strawberries we’ve tasted all summer.
It’s very important to me that Alice learns about where food comes from and establishes a healthy relationship with food from a young age. We are growing runner beans, peas, courgettes, potatoes, carrots and tomatoes together in our own garden this year. My sister kindly bought Alice a child’s gardening set for her 2nd birthday and Alice loves nothing more than to dig in our vegetable boxes and water her crops.
Spotting a few ripe apricots in my fruit bowl when we arrived home I quickly settled for strawberry and apricot scones. A healthy delicious twist on classic scones, perfect for strawberry season.
These scones are sassy. Punchy, sweet, tart, crunchy and soft. They hit all the flavour and texture notes leaving you wanting more.
If you’re like me you won’t be able to eat just one of these warm scones rich with clotted cream and packed with berry goodness.
Time: 40 mins
Makes: 6 scones
1 3/4 cups self-raising flour
2 tsp baking powder
6 strawberries, chopped into small chunks
3 apricots cut into small chunks
1/3 cup of milk
- Sift together flour, baking powder and sugar in a bowl. Add the margarine and cream together with your hands.
Add in the strawberries, apricots and milk and mix with your hands until a dough forms.
- Transfer the dough onto a lightly floured work surface. Roll the dough out into six even rounds.
- Place the scones on an oiled baking tray and lightly sprinkle some flour on top.
Bake for 20-25 minutes at 400F or 200C or until light brown on top.
Serve with clotted cream and decorate with a single strawberry half.