2 x 150g sachets (300g) NOMU MiniMakes All Purpose Dough & Batter Mix
80g cold unsalted butter, cubed
1/3 cup sugar
100g strawberries, hulled and sliced
1/3 cup (80ml) buttermilk, plus extra for brushing
1 large egg
Demerara or brown sugar, for sprinkling
DRIZZLE:
1/2 cup icing sugar, sifted
2-3 tsp buttermilk or milk
Rub the butter into the dry mix until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Add the sugar and the strawberries and gently toss through until evenly distributed.
Whisk together the buttermilk and egg, and gently incorporate into the flour mixture to form a shaggy dough. If the mixture seems too dry, add a little extra buttermilk. Tip the dough out onto a lightly floured surface and press/knead together to incorporate any remaining dry flour. Place the dough onto a lightly floured piece of baking paper and press into a flat disc about 2-3 cm thick. Place on a tray and chill in the freezer for 30 minutes to firm up.
Meanwhile, preheat the oven to 200°C.
Cut the dough into 8 wedges using a floured knife or bench scraper and space out on the tray. Brush the tops with extra buttermilk and sprinkle with brown sugar.
Bake the scones for about 15-20 minutes or until golden and cooked through. Allow to cool.
Prepare the drizzle by whisking all the ingredients together. If the mixture seems too thick, add a little more liquid. Drizzle over the scones and serve as is, or with strawberry jam and cream.
2 x 150g sachets (300g) NOMU MiniMakes All Purpose Dough & Batter Mix
80g cold unsalted butter, cubed
1/3 cup sugar
100g strawberries, hulled and sliced
1/3 cup (80ml) buttermilk, plus extra for brushing
1 large egg
Demerara or brown sugar, for sprinkling
DRIZZLE:
1/2 cup icing sugar, sifted
2-3 tsp buttermilk or milk
Rub the butter into the dry mix until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Add the sugar and the strawberries and gently toss through until evenly distributed.
Whisk together the buttermilk and egg, and gently incorporate into the flour mixture to form a shaggy dough. If the mixture seems too dry, add a little extra buttermilk. Tip the dough out onto a lightly floured surface and press/knead together to incorporate any remaining dry flour. Place the dough onto a lightly floured piece of baking paper and press into a flat disc about 2-3 cm thick. Place on a tray and chill in the freezer for 30 minutes to firm up.
Meanwhile, preheat the oven to 200°C.
Cut the dough into 8 wedges using a floured knife or bench scraper and space out on the tray. Brush the tops with extra buttermilk and sprinkle with brown sugar.
Bake the scones for about 15-20 minutes or until golden and cooked through. Allow to cool.
Prepare the drizzle by whisking all the ingredients together. If the mixture seems too thick, add a little more liquid. Drizzle over the scones and serve as is, or with strawberry jam and cream.
2 x 150g sachets (300g) NOMU MiniMakes All Purpose Dough & Batter Mix
80g cold unsalted butter, cubed
1/3 cup sugar
100g strawberries, hulled and sliced
1/3 cup (80ml) buttermilk, plus extra for brushing
1 large egg
Demerara or brown sugar, for sprinkling
DRIZZLE:
1/2 cup icing sugar, sifted
2-3 tsp buttermilk or milk
Rub the butter into the dry mix until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Add the sugar and the strawberries and gently toss through until evenly distributed.
Whisk together the buttermilk and egg, and gently incorporate into the flour mixture to form a shaggy dough. If the mixture seems too dry, add a little extra buttermilk. Tip the dough out onto a lightly floured surface and press/knead together to incorporate any remaining dry flour. Place the dough onto a lightly floured piece of baking paper and press into a flat disc about 2-3 cm thick. Place on a tray and chill in the freezer for 30 minutes to firm up.
Meanwhile, preheat the oven to 200°C.
Cut the dough into 8 wedges using a floured knife or bench scraper and space out on the tray. Brush the tops with extra buttermilk and sprinkle with brown sugar.
Bake the scones for about 15-20 minutes or until golden and cooked through. Allow to cool.
Prepare the drizzle by whisking all the ingredients together. If the mixture seems too thick, add a little more liquid. Drizzle over the scones and serve as is, or with strawberry jam and cream.
2 x 150g sachets (300g) NOMU MiniMakes All Purpose Dough & Batter Mix
80g cold unsalted butter, cubed
1/3 cup sugar
100g strawberries, hulled and sliced
1/3 cup (80ml) buttermilk, plus extra for brushing
1 large egg
Demerara or brown sugar, for sprinkling
DRIZZLE:
1/2 cup icing sugar, sifted
2-3 tsp buttermilk or milk
Rub the butter into the dry mix until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse them together in a food processor. Add the sugar and the strawberries and gently toss through until evenly distributed.
Whisk together the buttermilk and egg, and gently incorporate into the flour mixture to form a shaggy dough. If the mixture seems too dry, add a little extra buttermilk. Tip the dough out onto a lightly floured surface and press/knead together to incorporate any remaining dry flour. Place the dough onto a lightly floured piece of baking paper and press into a flat disc about 2-3 cm thick. Place on a tray and chill in the freezer for 30 minutes to firm up.
Meanwhile, preheat the oven to 200°C.
Cut the dough into 8 wedges using a floured knife or bench scraper and space out on the tray. Brush the tops with extra buttermilk and sprinkle with brown sugar.
Bake the scones for about 15-20 minutes or until golden and cooked through. Allow to cool.
Prepare the drizzle by whisking all the ingredients together. If the mixture seems too thick, add a little more liquid. Drizzle over the scones and serve as is, or with strawberry jam and cream.
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