Preheat oven to 220°C (200°C fan) mark 7. Grease a 20.5cm (8in) round cake tin and line base with baking parchment. Dust edges with flour, tapping out excess.
Step 2
In a food processor, pulse flour, baking powder, butter, sugar and a pinch of salt until no butter pieces remain (or rub butter in flour mixture with your fingers). Tip into a large bowl and stir in freeze-dried strawberries. With a cutlery knife, mix in buttermilk, vanilla and half the milk until mixture clumps together.
Step 3
Gently bring together in the bowl. Tip into prepared tin and press into an even layer. With a sharp, floured knife, slice mixture in tin into eight wedges, cutting down to the tin’s base and dipping knife in flour between cuts. Brush with remaining milk. Bake for 20-25min until golden and well risen. Cool in tin.
Step 4
To serve, transfer scone to a board. Split wedges and fill with clotted cream and jam.
What to read next
Per Serving:
Calories: 257
Fibre: 2 g
Total carbs: 41 g
Sugars: 7 g
Total fat: 9 g
Saturated fat: 5 g
Protein: 6 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).