Vanilla Bean Scones with Strawberry Cream Filling

I know it's not terribly original, but when you're faced with the letter 'V' for Alphabakes, what can you do? There have already been some fab entries involving Vodka and Vinegar, as well as Victoria Sponges and Vanilla goodies galore. But I was in a total fug trying to come up with something. Then, I came across this lovely little recipe for scones in an Australian Women's Weekly publication 'Afternoon Tea'. I've never seen one which includes vanilla pod seeds before, so thought I would give this one a go.

As with all scone recipes, these are best eaten on the day of baking, and preferably while they are still fluffy and warm from the oven. That said, Mike and I were very happy to finish them off the next day, when they were slightly firmer but still had a lovely soft vanilla flavour coming through.

Vanilla Bean Scones with Strawberry Cream Filling

Ingredients (makes 9)

375g self raising flour
1 tbspn caster sugar
30g chilled unsalted butter, diced
pinch of fine salt
180ml milk
125ml water
1 vanilla bean

For the filling
300ml double cream
2 tbspns icing sugar
strawberry jam
fresh strawberries, sliced thinly

Preheat the oven to 200 Fan / 220 conventional / 425F and grease a baking tray.

Sift the flour, salt and sugar into a bowl. Add the chopped butter and rub in until the mixture resembles breadcrumbs.

Combine the milk and water in a jug. Split the vanilla bean and scrape out the seeds. Add the seeds to the liquid and discard the pod (or add to a jar of caster sugar and leave for at least a week to make vanilla sugar).

Add the liquid slowly to the flour mixture using just enough to make a soft, sticky dough. Turn the dough out onto a floured surface and knead gently until smooth. Press dough lightly to form a square, and then cut into nine pieces. Place the scones on the baking sheet, leaving a small gap between each one. Brush the tops with a little extra milk.

Bake in the oven for about 20 minutes until risen and golden.

To make the filling, whip the cream with the icing sugar to the soft peak stage.  Cut a scone in half, and smooth a little strawberry jam over one side. Add a dollop of cream, and then some sliced strawberries.

These were really delicious and a perfect summer tea time treat.

As they are definitely a 'V' bake with the vanilla, I'm submitting them for this month's Alphabakes challenge, organised  (and hosted this month) by Ros, of the More Than Occasional Baker, and Caroline, of Caroline Makes. A round up will be published after 25 June on the More Than Occasional Baker.

As delicious summer strawberries comprise the filling, I'm also going to submit them to this month's Tea Time Treats challenge, organised by Karen at Lavender and Lovage and Kate at What Kate Baked. This month's theme is summer berries, and so I hope these will fit in  with all the other gorgeous entries. Kate is hosting this month, so a round up of the entries will be available after 28 June on her lovely blog.

Enjoy,

Susie