Scones with strawberry compote and cream

Ingredients

• 2 cups plain flour
• 45 g butter, diced
• 2 tsp caster sugar
• 3 tsp baking powder
• 1 egg
• ½ cup milk

For the strawberry compote

• 200 g frozen strawberries
• 1 tsp sugar
• 1 tbsp water

For the cream

• 2 cups (500 ml) cream (at least 35% fat)
• 1 tbsp icing sugar
• 2 tsp vanilla extract

Chilling/freezing time: 1 hour

Instructions

1. To make the scones, preheat the oven to 180˚C. Line a baking tray with baking paper. In a large mixing bowl, rub the diced butter into the flour until the mixture resembles fine breadcrumbs. Stir through the sugar and baking powder. Crack the egg into the bowl, pour over the milk and mix into a thick dough.
2. On a well-floured surface, roll out the scone dough to about 3-4 cm thick, then cut with a round 4-6cm cutter. Transfer to the baking tray, then bake for 12-15 minutes, or until golden. Remove from the oven and allow to cool.
3. While the scones are baking, make the cream. In the bowl of a stand mixer with the whisk attachment fitted, combine the ingredients, then beat on medium speed until the mixture reaches stiff peaks. Refrigerate until needed.
4. To make the strawberry compote, combine the ingredients in a small saucepan and bring to a simmer. Cook until thickened and soft, but still retaining a chunky texture. Transfer to a medium bowl and allow to cool before using.
5. Serve the scones with the strawberry compote and whipped cream.

Photography by Jiwon Kim.

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