Classic Scones with Little Scarlet Strawberry Conserve
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These teatime scones are the perfect base for our most special and luxurious conserve. Baked until crisp and golden on the outside yet soft and fluffy within, they’re simply made for splitting and generously spreading with Little Scarlet Strawberry Conserve, a unique preserve crafted from tiny, rare strawberries with an intensely rich flavour. Finished with spoonfuls of thick clotted cream, these easy-to-make scones turn any afternoon tea (or mid-day treat) into something indulgent.
Ingredients
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350g self-raising flour
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1 tsp baking powder
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90g unsalted butter, cubed
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40g caster sugar
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175ml milk
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1 tsp vanilla extract
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½ tsp lemon juice or white wine vinegar
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1 beaten egg, to glaze
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Tiptree Little Scarlet Strawberry Conserve, to serve
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Rodda’s Clotted Cream, to Serve
Directions
Preheat oven to 220°C/200°C Fan / gas mark 7
Cover 2 baking trays with parchment paper.
Add milk to a measuring jug and add vanilla extract and lemon juice or vinegar. Set aside, it will look curdled in a few minutes.
Add the flour and baking powder to a large bowl. Mix well.
Add the butter and rub into the flour with fingertips until the mixture looks like fine breadcrumbs.
Add the sugar and mix.
Add the milk bit by bit and using a fork or blunt knife stir the milk into the flour to get a soft sticky dough. If the dough seems a bit dry add a splash more milk.
Then tip the dough onto a lightly floured surface and knead lightly. 2 or 3 dough folds should be enough. Do not overwork the dough.
Pat to an even round about 3-4cm thick.
Dip the cutter into some flour, then cut as many rounds as possible. Don’t twist the cutter, just push down and lift straight up.
Gather the remaining dough back into another round and cut out more scones.
Place scones on the baking trays and brush the top with beaten egg. Try not to get any egg down the sides.
Bake for 12 to 15 minutes until pale golden brown and well risen.
Eat whilst still slightly warm, split in half and topped with Tiptree Little Scarlet Strawberry Conserve and Rodda’s Cornish Clotted Cream.
