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ISOBAKE: Strawberry shortcake and foolproof scones

Today, Afternoons With Dan chatted to regular Friday guest, food scientist Kelly Barlow who shared some #isobake recipes with us today.

We think they make the perfect weekend baking challenge so we asked her to send us over the recipes so we could upload them to the website.

Below you’ll find Kelly’s recipes for foolproof scones and a Strawberry Shortcake. It’s got #isobake written all over it. 



  • 4 cups SR flour
  • ½ cup caster sugar
  • 2 cups cream
  • 1 cup milk


Preheat your oven to 200C.

I almost never suggest sifting your flour but for scones, I think it worth the effort. So…. sift your flour into a large mixing bowl. Add the sugar and make a little well in the centre of the dry ingredients.

Pour the cream and milk into the well. Mix together with a knife or metal cake spatula.  DO NOT OVERMIX (sorry for the shouty font but it’s essential to light and fluffy scones). Once the mixture has almost come together, turn it out onto a floured bench. 

Give the mixture a very light knead, being careful not to overwork your dough. Pat the dough down gently, keeping it around 5cm thick. Cut the scone dough into equal squares or use a scone cutter* to cut your dough. 

Place your scones on a baking sheet about 2cm apart. Bake in your preheated oven for 25 minutes or until golden brown.

These scones are great served warm with some butter or allow them to cool and serve them with jam and cream. 

If using a scone cutter, have a small bowl of milk ready to dip the cutter into between each cut. 



  • 250g butter
  • 1 cup caster sugar
  • 1 egg
  • 1 tablespoon vanilla bean paste (or vanilla extract)
  • 2 cups self-raising flour
  • 1 ½ punnet of ripe strawberries 


Cream butter and sugar in the bowl of the stand mixer. Add the egg and vanilla and beat until smooth.

Pour in the dry ingredients and beat until all ingredients are incorporated and a soft dough has formed.

Press half of the dough into a greased tart case. Arrange the strawberries over the dough so there is an even layer that almost touches the edge. sprinkle a little sugar over the strawberries then crumble the rest of the cake mix over the strawberries allowing some strawberries to peak through the dough.

Bake in a preheated oven at 160°C for 35-45minutes until golden brown all over.

I love this tart served hot with ice cream but is just as good served cold the next day with a coffee.