Scone fingers are an even easier way to enjoy this afternoon tea classic - no re-rolling the dough. It's all baked as one, and cut to serve. Perfect with an easy strawberry compote you can make in advance and have in the fridge, ready to serve.
Strawberry and Champagne compote
- 1 kg strawberries, washed & hulled
- 1 kg sugar
- 25 g butter
- 150 ml Champagne or other sparkling wine
- 400 g bread flour
- 3 tsp baking powder
- 75 g sugar
- 75 g butter
- 2 eggs, beaten
- 250 ml milk
- Extra flour for rolling
- Egg wash for glazing
- Clotted or thickened cream, to Serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make the strawberry compote, put the strawberries, sugar and lemon juice into a large pan and gently mix together. On a low heat, warm the mixture until the sugar dissolves.
2. Once the sugar has dissolved increase the heat and boil rapidly for 5 minutes. Remove the pan from the heat. Stir in the butter.
3. Leave to cool for 15 minutes then stir in the champagne. Pour into sterilised jars.
4. To make the scones, preheat the oven to 220°C/ gas 7. Line a baking tray with parchment.
5. Place the flour, baking powder and sugar into a bowl. Add the butter and rub in using your fingers to create a breadcrumb like mixture. Add the eggs and mix with a spoon. Gradually add the milk bringing everything together to form a soft dough. You may not need all the milk.
6. Sprinkle a good handful of flour onto a work surface. Tip the dough out onto it and sprinkle more flour on top. Use your hands to fold the dough in half, and then turn 90 degrees and repeat. Do this a few times until a smooth dough is formed. It the dough becomes sticky use extra flour to coat your hands but try not to overwork the dough.
7. Sprinkle a little more flour onto the surface. Roll out the dough to 1.5cm thick and into a rectangle approximately 22x25 cm. and Trim the edges to neaten the rectangle. Roll a docker over the surface or prick all over with a fork. Score the dough to mark out finger size rectangles, 2 lines vertically and 8 horizontally to give 27 scone fingers.
8. Brush the top with egg wash and bake for 15 -17 minutes until risen and golden. Once out of the oven cut through the scored lines to make the fingers. Leave to cool.
9. Serve the finger with the strawberry compote and clotted cream.