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Strawberry and Apricot scones.

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.


Learning how and where strawberries grow. Garsons farm, Esher, Surrey.


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Strawberry picking is a wonderful sensory activity for young children.

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.


Could these English strawberries be any more beautiful?


Victoria sponge with fresh strawberries, strawberry scones, strawberry flan, strawberry tart or simply strawberries and cream, the possibilities are endless.


Strawberries and Apricots the perfect sweet – tart combination for summer.

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.


Too moorish to share.


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

3tbsp sugar

3oz margarine

6 strawberries, chopped into small chunks

3 apricots cut into small chunks

1/3 cup of milk


Preparation Method:

  1. Sift together flour, baking powder and sugar in a bowl.  Add the margarine and cream together with your hands.
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    Use your hands to form the dough.

    Add in the strawberries, apricots and milk and mix with your hands until a dough forms.

  3. Transfer the dough onto a lightly floured work surface.  Roll the dough out into six even rounds.
  4. IMG_0013Place the scones on an oiled baking tray and lightly sprinkle some flour on top.
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    You may wish to make two batches because six won’t last long at all.

    Bake for 20-25 minutes at 400F or 200C or until light brown on top.

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    Perfect for afternoon tea in the garden, a picnic or a delicious dessert.

    Serve with clotted cream and decorate with a single strawberry half.