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Bookmark Recipe

Neven’s Scones with Strawberry Compote and Cream

There is nothing like freshly baked scones from the oven but of course they also freeze very well. Occasionally I freeze the raw scones and bake them for 15 minutes from frozen. The compote will keep for up to two weeks in the fridge in a suitable container.

8-10 people

Ingredients

  • 225g (8oz) self-raising flour, extra for dusting

    pinch of sea salt

    pinch of baking powder

    75g (3oz) butter, diced

    1 large egg

    3 tablesp. buttermilk, extra for brushing

    500g (1lb 2oz) strawberries

    4 tablesp. caster sugar

    2 tablesp. lemon juice

    300ml (½ pint) cream

Main

  • 225g (8oz) self-raising flour, extra for dusting

    pinch of sea salt

    pinch of baking powder

    75g (3oz) butter, diced

    1 large egg

    3 tablesp. buttermilk, extra for brushing

    500g (1lb 2oz) strawberries

    4 tablesp. caster sugar

    2 tablesp. lemon juice

    300ml (½ pint) cream

Method

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Preheat the oven to 220°C (425°F) Gas Mark 7. Sift the flour into a bowl with the salt and baking powder, then rub in the butter until it resembles breadcrumbs. Beat the egg with the buttermilk. Make a well in the centre of the flour mix and using a palette knife, gently and quickly stir the liquid into the flour. Bring the dough together with your hands.

Lightly flour the work surface. Turn out the dough and roll out to a 2.5cm (1in) thickness. Stamp into 5cm (2in) rounds with a cutter and then bring the trimmings back together and roll out again to cut out - you should get 8-10 in total. Arrange on a parchment lined sheet and brush the tops with buttermilk. Bake for 10-12 minutes until well risen and golden brown. Leave to cool on a wire rack for at least 10 minutes.

Meanwhile, cut off the strawberry stalks and then cut in half or quarters and put in a saucepan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover and cook for 3 minutes until dark red and syrupy. Cool.

Pour the cream into a bowl and whip until soft peaks form. Split the cooled scones and arrange on plates. Top with the whipped cream and strawberry compote to serve.

 

 

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Method

Copy Text

Preheat the oven to 220°C (425°F) Gas Mark 7. Sift the flour into a bowl with the salt and baking powder, then rub in the butter until it resembles breadcrumbs. Beat the egg with the buttermilk. Make a well in the centre of the flour mix and using a palette knife, gently and quickly stir the liquid into the flour. Bring the dough together with your hands.

Lightly flour the work surface. Turn out the dough and roll out to a 2.5cm (1in) thickness. Stamp into 5cm (2in) rounds with a cutter and then bring the trimmings back together and roll out again to cut out - you should get 8-10 in total. Arrange on a parchment lined sheet and brush the tops with buttermilk. Bake for 10-12 minutes until well risen and golden brown. Leave to cool on a wire rack for at least 10 minutes.

Meanwhile, cut off the strawberry stalks and then cut in half or quarters and put in a saucepan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover and cook for 3 minutes until dark red and syrupy. Cool.

Pour the cream into a bowl and whip until soft peaks form. Split the cooled scones and arrange on plates. Top with the whipped cream and strawberry compote to serve.

 

 

Neven's Strawberry Scones